The bag was packed tight. It was in standard flour sack and inside a thick cardboard shipping box, there were a few hundred pounds on top of it, on a skid. It was not wrapped in plastic. Mostly the room is pretty dry, but there was humidity in the summer. When I open the bag it is hard like concrete, but breaks apart once I start busting it up and its  light, fluffy once I crush it in my hand. I think there might be a light must scent to it, but its sort of tricky, like is it there or not, seems to disperse after a little while. Color is good. I am really interested in any seasoned opinion on this situation. I don't want to make anyone sick, I also don't want to over-react and toss out $100 worth of flour. I am going to test it also for rolls, I should have those in a few days. Thanks! I think these responses cover it. I baked some bread to test from the same batch different bag today, Bread was good. I will test run the bag we talked about here in a few days as well as make sure my digestion/energy/flavor don't show any impacts. I broke up the chunks some and put in a giant plastic bag to see if it airs a bit or what. If any aspect of it fails I will make paper mache halloween ghouls. :) 
It's impossible to say whether the four is safe for certain, given the conditions you describe it is likely fine but there are no guarantees. It's very possible that the flour has simply gotten compacted by the weight on top of it rather than from moisture, if the flour is dry it's much more likely to be safe. A year is a long time to store flour, though, so you may be smelling some of the oils in the flour having turned rancid - even if it's safe it may not be good. To test for moisture you need an accurate scale and an oven.  You take a decent sized sample, say 100g, spread it out on a tray and bake it for an hour at medium temperature (130C/260F) to drive the moisture out. You weigh it straight after taking it out of the oven and measure the difference. If the water content is above 15% it's been exposed to too much moisture. So if you bake 100g and it comes out at 86g or higher at least you know it's not damp. If you do decide to use the flour you'll want to sift it at least once to aerate it and bring back its fluffiness. 