I know this post is old, but apparently many people here still don't believe that you can store plain old white flour for more than a year. This person didn't even use oxygen absorbers, which are far preferable to vacuum sealing, and still had mostly good flour after around 10 years. This is no different than what the LDS people have been saying for years. I know of people who have stored flour in plastic tubs with no preservation techniques at all and eaten it 5 years later with no problems.
And why do so many people harp on white flour not being nutritious? White flour (or rice) gives you what you really need in a disaster: calories. A healthy person can go weeks to months without eating 'nutritious' food (assuming sufficient caloric intake) before problems start developing. If you throw some cheap multivitamins in there, you can go a long, long time. And before someone says that multivitamins are worthless, look at what humanitarian organizations have achieved with them in third-world countries. It's incredible.
I don't know about you, but having flour (along with some kind of fat, baking powder or baking soda or yeast, salt, and sugar) can easily lead to some tasty eating. Loaves of bread (easily made with a $65 bread machine), flatbread (made on a skillet), biscuits, pancakes, cake, doughnuts (if you can fry), and the like sound like 'fun' food to be eating after a disaster. Combine that with canned or jarred jellies, peanut butter, regular butter (canned can last 10 years easily), canned soups, etc., and eating in a disaster sound pretty doggoned good. It definitely sounds better to me than manually grinding up red wheat berries after a disaster. I think I'll have more pressing concerns in such a situation.
But that's just my two cents.