Rye Flour

Rye Flour


Product Information

Rye flour is flour milled from whole rye berries and grains of rye grass. Closely related to wheat flour, it has a slightly sour taste and is used to prepare rye and sourdough breads. Loaves of bread produced with rye flour are generally darker and denser than other varieties of bread and have a very distinctive taste. Rye flour has a relatively high bran and soluble fibre content and although not completely gluten free still has a lower gluten content than regular wheat flours.

Rye Flour

Nutritional Information

Nutrient Per 100g -
Energy (kJ) 1512 -
Protein (g) 11.4 -
Glycaemic Carbohydrate (g) 74.8 -
Total Fat (g) 1.7 -
Total Dietary Fibre (g) 1.0 -
Sodium (mg) 1 -

Recipe Idea

Most rye breads use a mix of rye and wheat flours because rye does not produce a sufficient amount of gluten.


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