Better still, you can easily bake bread. White flour lasts for years if stored well, dry yeast lasts as long. Add some rye, oats, muesli, nuts and/or other random kitchen finds to create something akin to whole-grain bread. Add boiled grits or ground boiled pasta to create a more moist loaf. I've been baking my own bread since high school (i.e. for about 40 years) and see no reason to stop doing so. It also gives you something to do while waiting out the quarantine...

You can also easily make bread if you have an oven. This recipe requires flour, salt, yeast, and water, almost no work, and time.

https://cooking.nytimes.com/recipes/11376-no-knead-bread

I've been baking more in the past week than in the past five years. Being cooped up at home goes better with fresh bread every day.

We buy bread in bulk when it's on sale, and freeze it. When we pull out a loaf, it goes in the fridge, where we keep it.

Even if you skip the freezer, keep it in the fridge. Cold temperatures extend its shelf life.

This. Take your slices out of the freezer in the evening and you get your good bread for breakfast or later the next day.

Ok, true. Many people have a big freezer.

Although not in Europe were the virus is about to peak in the coming two weeks. The average freezer and refrigerator is much smaller here.