Rye flour is made from ground rye grain and can range in color from light grayish-beige to dark brown, depending on how much bran is included. It has a distinct, earthy, slightly sour and nutty flavor that’s stronger and more complex than wheat flour.
Nutritionally, rye flour is high in dietary fiber especially soluble fiber along with B vitamins, iron, magnesium, and antioxidants. It supports digestive health and helps promote a feeling of fullness. Rye contains gluten, but much less and weaker than wheat gluten, so it does not trap air as effectively.
Rye flour is most commonly used in traditional rye breads, crackers, and flatbreads. Baked goods made with rye flour tend to be dense, moist, and hearty, often paired with wheat flour to improve structure while maintaining rye’s signature flavor and character.
