This Flour is Milled from an Open Pollinated Rye Variety which has grown on the Prairies for several decades.  Rye Flour is known to be darker in color and lower in gluten content than Wheat Flour.  This flour is milled from the whole grain and then sifted at an 80-85% extraction rate. This means that some of the larger bran particles are sifted out which creates a flour closer in texture to a regular all-purpose, while still maintaining much of the nutritional value as its whole-grain counterpart.

Rye Flour can be used to create its own whole Rye recipes or as a mixing partner with our Wheat flours.