No more LTS of flour for me.

There are Ways to do this and several levels. They are short term five years or less, and long-term five years or more.

Short term: whole grains already ground, I.e. flours. These are items like white/wheat/oat/bean flour as well as rolled oats, which are items that are no longer in their original state, i.e. whole grain. The easiest way to package them is in 1 gallon mylar bags with oxygen absorbers. I have found that by sealing the corners on three sides of the new bags on the diagonal bias (2 bottom factory sealed corners, and one top corner on the open end) and then clipping off the extra material left on the outside of the new seams created allows the bag when filled to lay flat in the bottom of a 5-gal bucket. Now, simply fill the bag, place an absorber inside, then seal, label and put in the bucket.

Really long-term storage requires a few more things.

A grain mill: I have both electric and handcrank.
A oat roller: same as above
Whole grains: this is the grain itself; whole wheat berries, oats groats, etc. stored the same way as your short-term flours.

When you store whole grains, there is less of a mess when you're putting it up in mylar bags. Additionally they may be sprouted, thus adding immense nutritional value. Also stored in this form it maybe sprouted and also giving you a renewable food supply. That is how I store my grains for LTS.

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No more LTS of flour for me.