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I don’t recommend trying to store perishables like flour or grains for more than six months, unless you are a professional or expert. Here is a link to the best way for a few months, and the way I would do it:

http://www.ehow.com/how_4576607_store-flour.html

My plans do not include long term storage of perishables for several reasons, and that is electricity. Terrorism would be aimed at water, power and food supplies, if not blowing up things. One nuclear spray over the US and the electromagnetic field shuts down and it’s 1850 all over again. Also, carbs cause hunger, and my storage will include small canned meats like ham, turkey, tuna, chicken that last until at least 2012. Especially if I needed to take a backpack and get out of where I am. Some pasta and beans for the short term...yr or two. Dried milk, canned vegetables, chili or other canned goods that could be eaten cold if necessary. Protein and complex carbs are your best bet, because you will desire to eat less. Protein kills hunger and less food is needed. So by using the flour and other grains within first six months then you get to keep more of the longer term canned goods until the end, and that means less to store.
One other item is that you may not even get to stay with your house, so do you want to feed someone else? We can’t predict the future, or how it will go. It could be like Y2K and you are stuck with stuff or it goes bad....less is more.

Walton Feed sells flour and grains that are stored in a vacuum sealed, no oxygen bucket with a shelf life of 5-10 years. Also oxygen absorbers can be used with a food grade storage bucket.

I could be wrong but thats what I’ve been reading.