It’s not a bad idea for flours in general as the oils will go rancid after a while at room temp, and rancid oils not only give an off flavor but are quite unhealthy to consume.

Any flours that touch raw meat gets bagged and frozen/ labelled dated. For later reuse. Otherwise no.

I freeze high-oil-content flours like almond and flax, and the ones I use less often. Those that I go through fast stay in the pantry.

The only flour we refrigerate is the America’s Test Kitchen blend. Other flours I like to keep inside of tupperware but we do store in our cabinet pantry. I’m sure it’s great to refrigerate if you have the space.