Unless you're putting up a serious stash (6 months to a year) don't bother with flour. Bread is one traditional product from wheat flour. But for sanity & best health, then add things like powdered milk, oil, yeast... it's not worth the hassle for short-term/portable supplies unless you are very familiar with using it and/or on an extremely tight budget.. OTOH, if you regularly bake your own bread, biscuits, pasta, etc. have at it...<br><br>Try out a package of Bisquick (make biscuits and pancakes with it). Note that it takes milk... try out a package of "just add water" mix. If you can stand the taste of the "just add water" stuff (some of it is OK), put back a box or two. If the Bisquick suits your fancy, it will work fine with instant milk (not the same as powdered milk), especially if you add a little oil to make the "fat" content of the "milk" similar to what the liquid stuff has.<br><br>I've used my own "biscuit mix" with great satisfaction - flour, salt, baking powder, fat or oil, etc. It's far simpler to buy the pre-mixed stuff like Bisquick... It makes perfectly acceptable dumplings (no baking - float on boiling whatever with a lid on the pot). Flaky bisquits, pancakes - generally "bready" type stuff - "soda bread", tho, not yeast-raised bread. It also works OK for thickening gravy (stand-alone, stew, whatever) - again, whicker out how to use it beforehand. Neither flour nor the fat in the mix have an unlimited shelf-life - rotate ~ annually (eat the "old stock").<br><br>Long-term flour storage is best accomplished in the form of wheat berries - and unless you have a hand-cranked grinder, it's WAY too much hassle (best tasting flour is fresh-ground, tho, just as best cornmeal is fresh ground - you'll swear it's a whole new taste sensation).<br><br>Hope that helps.