out-of-date bread flour?

[ReshapeWhileDamp]

I used to make bread quite frequently, but since we moved house and DS2 was born last December, I realise that I haven't made any for about a year. (this year has flown! ) I just checked my cupboard and all my bread flours are badly out of date - the 'newest' was sell-by last January. That's a sealed packet, too.
So are they really out of date? Stale-tasting? Weevil-ridden? What happens to old flour? Is it a gluten issue, maybe? In the interests of economy, I'd hate to chuck it all out, but in the interests of time-economy (DS2 doesn't really allow me much bread-making time) I don't want to spend ages making bread that doesn't do what it's supposed to do.

Any ideas?

Check for weevils, obviously, but there's little else that can happen to (white?) flour in a sealed packet. Brown flour contains the oil of the wheatgerm etc., which can go rancid and therefore bring down storage time, but white flour is a lot more sterile and keeps very happily in dry conditions for yonks. I'd cook it up and judge by the taste.

It smells, according to my sister, you'd know if it was gone off.

Darn, it's all either malted flour or wholemeal. I'll open them up and have a sniff/taste - can't lose anything!

If it's no good to eat, make scented playdough for the DCs (obvs not if weevil infested!).

And tiny little mites. Ugh