Rye is a stronger flavored grain than barley or oats, and has been used in breads for centuries. Great River rye flour is whole grain, and stone-ground. It is low in gluten so must be combined with wheat to make a loaf of bread. A tasty but dense loaf can be made with 100 percent rye flour for people who are sensitive to wheat.
|Serving Size 1/4 cup dry (30g)|
Servings Per Container Varies
|Amount Per Serving|
|Calories 100||Calories from Fat 10|
|% Daily Value *|
|Total Fat 1g||2%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 4g||16%|
|* The Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|
- Rye flour is whole grain and stone ground.
- Low in gluten, high in nutrition, medium grind excellent for rye bread.
- Mix with wheat flour to make a great loaf of bread.
- Grown and harvested in the USA.