Cooking and Baking

Should I keep expired flour?

I found two opened packages of self-rising bread flour whose "Best by" dates go back to summer of 2007: about a year and a half past. They don't look or smell rancid in any way; I want to get rid of them for cabinet space but I feel dreadfully wasteful throwing so many pounds of flour in the garbage.

Should I keep it or throw it away? If I keep it, how in God's name am I going to use it all? It's from when my family went nuts with the bread machine.

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