rye flour
Also known as:
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, rye flour is highly nutritious. It is an excellent source of dietary fiber, particularly soluble fiber, and provides essential minerals like manganese, magnesium, and phosphorus. It also contains antioxidants like lignans that support heart health.
Rye flour can be more effective for weight loss because its high fiber content promotes satiety, helping you feel full for longer. Studies suggest that rye products can reduce hunger and the desire to eat more than refined wheat products.
No, rye flour is not gluten-free. It contains a protein called secalin, which is a form of gluten. While it has less gluten than wheat, it is not safe for individuals with celiac disease or non-celiac gluten sensitivity.
Rye flour has a lower glycemic index compared to refined wheat flour. This means it causes a slower, more gradual rise in blood glucose, making it a better option for individuals looking to manage their blood sugar levels.
No, rye flour is not keto-friendly. It contains approximately 74.9g of carbohydrates per 100g, which is too high for a standard ketogenic diet that typically limits daily carb intake to under 50g.
Rye flour has a distinctive, robust flavor that is often described as earthy, nutty, and slightly sour. It is much more flavorful and intense than neutral all-purpose wheat flour.
You can substitute a portion of wheat flour with rye, but using 100% rye will result in a very dense, heavy loaf because it lacks the gluten structure of wheat. For best results, start by replacing 25% of the wheat flour with rye.
rye flour is a versatile ingredient found in cuisines around the world. With 349 calories per 100g and 10.3 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the grain category with complete nutrition information.
View all grain →Rye contains less gluten-forming proteins and higher levels of pentosans (complex sugars). These pentosans interfere with the gluten network and hold onto water, which prevents the bread from rising as high as wheat bread, resulting in a tighter crumb.
Rye flour should be stored in an airtight container in a cool, dry, and dark place. Because it contains more of the grain's natural oils than refined flour, it is best kept in the refrigerator or freezer to prevent it from becoming rancid.
The difference is based on how much of the rye berry remains after milling. Light rye is sifted to remove the bran and germ, while dark rye (or pumpernickel) uses the whole grain, offering the highest fiber and nutrient content.