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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, light rye flour offers several health benefits. It provides dietary fiber, which aids digestion and promotes satiety, and contains essential minerals like manganese, selenium, and phosphorus. While it has less fiber than whole rye, it can still contribute to a lower glycemic index in baked goods compared to refined wheat flour, supporting blood sugar management.
Per 100g, light rye flour contains approximately 357 calories, 9.82g of protein, 76.68g of carbohydrates, and 1.33g of fat. It also provides some dietary fiber and essential minerals, making it a nutritious grain option.
No, light rye flour is not gluten-free. Rye is a grain that contains gluten, specifically a type called secalin, which can trigger adverse reactions in individuals with celiac disease or gluten sensitivity. Therefore, it is not suitable for gluten-free diets.
Yes, people with diabetes can generally consume light rye flour in moderation. Its fiber content and specific carbohydrate structure can contribute to a lower glycemic index compared to refined wheat flour, potentially leading to a slower rise in blood sugar. However, portion control and overall dietary balance are still important.
No, light rye flour is not suitable for a ketogenic (keto) diet. With approximately 76.68g of carbohydrates per 100g, it is too high in carbs to fit within the strict carbohydrate limits of a typical keto diet, which aims to induce ketosis.
Light rye flour has a distinctive, slightly tangy and earthy flavor that is milder than whole rye flour. It's commonly used in baking traditional rye breads, sourdoughs, and crispbreads, adding a unique depth of flavor. It can also be blended with wheat flour for lighter loaves, rolls, or even some pastries.
light rye flour is a versatile ingredient found in cuisines around the world. With 357 calories per 100g and 9.82 grams of protein, it's a nutritious addition to many dishes.
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View all grain →Discover 0 recipes featuring light rye flour with step-by-step instructions.
Browse recipes →Light rye flour has a lower gluten content and different gluten structure compared to wheat flour, resulting in a denser crumb and less elasticity in baked goods. It also absorbs more water, so recipes often require adjustments to hydration. Breads made with rye flour tend to have a characteristic chewy texture and a longer shelf life.
To maintain freshness, light rye flour should be stored in an airtight container in a cool, dark, and dry place, such as a pantry. For longer storage, especially in warmer climates, it can be kept in the refrigerator or freezer. Proper storage helps prevent spoilage, rancidity, and insect infestation.
Light rye flour is milled from the endosperm of the rye grain, with most of the bran and germ removed, similar to white wheat flour. Whole rye flour, on the other hand, contains the entire rye kernel, including the bran, germ, and endosperm. This makes whole rye flour darker, higher in fiber and nutrients, and results in a more robust flavor and denser texture in baked goods.
Yes, light rye flour contributes to good digestion due to its dietary fiber content, though less than whole rye. The fiber helps regulate bowel movements, prevent constipation, and supports a healthy gut microbiome. Including it in your diet can aid in overall digestive health.