Description
Organic rye flour made from the whole grain of organic rye, together with shell (or bran) and germ. The flour contains a strong supply of vitamins, minerals, nutrients and fiber. Additionally, this flour is suited for industrial and home baking. Rye flour can be supplemented with (all-purpose) wheat flour, to add more gluten to your mix.
Rye grain flour tends to create a dense, dark and earthy taste in comparison to common white flour. Nutritionally, rye flour contains less gluten that other wheat counterparts.
Why Rye Flour?
It’s a great flour for those sensitive to gluten. Furthermore, it’s great for those looking to incorporate a fibre-rich flour in their bread or pasta.
Rye flour is rich with vitamins E, PP and B group. It adds one and a half times more iron to bread than wheat flour. Furthermore, this rye flour contains 50% more magnesium and potassium. Finally, rye flour packs a high level of fiber.
Scientifically proven to aid health due to the presence of linolenic acid, unlike other wheat varieties.
Mix it with a white flour, to add subtle flavour tones.
Allergens
For allergens, including cereals containing Gluten, see ingredients in BOLD.
Rye Flour, (Vitamins: Thiamin [B1], Riboflavin [B2], Pyridoxine [B6], Folic Acid [B9], Tocopherol [E], Biotin [H], Phyllochinone [K], Niacin [PP])
May contain trace Nuts, Soya, Sesame, Egg, Milk. Suitable for Vegetarians.
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