Rye flour

Rye flour is milled from rye grain, a cereal crop. It is a staple in many Northern and Eastern European countries. The flour can range in colour from white to dark brown depending on the degree of milling and the type of rye grain used.

Rye flour is used as a primary ingredient in rye bread, contributing a distinctive flavour and denser texture. It can also be used in other baked goods like crackers, cakes, and pastries, often in combination with wheat flour to improve structure and moisture retention. Its natural properties make it a good choice for traditional baking.

Rye flour is a source of dietary fibre and certain micronutrients. It is not a food additive and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. The UK's Eatwell Guide recommends a diet rich in fibre, which rye flour can contribute to. Evidence suggests that whole grain rye products may have a beneficial effect on digestive health and blood sugar control, as indicated by some peer-reviewed reviews.