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Rye Flour

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Grains of rye grass that have been ground into fine flour that has a slightly sweet-sour flavor. Low in gluten, it does not contain enough protein to develop the gluten necessary for the bread to rise sufficiently without combining it with wheat flour. The wheat flour contains the protein necessary for gluten development, allowing the bread to rise. Rye flour produces a denser and darker loaf of bread. The darkness and flavor of the loaf will depend on the darkness of the rye flour and the amount of rye flour used. Just a small amount of rye flour combined with wheat flour will add a distinctive flavor to the loaf.

USDA Nutrition Facts

Rye flour, light (USDA#20065)

Serving Size1 cup
Calories367
Protein8g
Total Fat1g
Total Carbohydrates80g
Dietary Fiber14g
Sugars1g
Potassium233mg
Sodium2mg
Cholesterol0mg

Rye flour, medium (USDA#20064)

Serving Size1 cup
Calories354
Protein9g
Total Fat1g
Total Carbohydrates77g
Dietary Fiber14g
Sugars1g
Potassium340mg
Sodium3mg
Cholesterol0mg

Rye flour, dark (USDA#20063)

Serving Size1 cup
Calories324
Protein14g
Total Fat2g
Total Carbohydrates68g
Dietary Fiber22g
Sugars1g
Potassium730mg
Sodium1mg
Cholesterol0mg

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cooking rye Article
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flour nutritional facts Article
Nutritional Advantages | All About Gluten   Nutritional Advantages of Various Types of Flour Most types of flour are composed mainly of carbohydrates, but the quantity varies according to the type of substance used to create the flour.
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Most types of flour keep well in a sealed container in a cool, dry, and dark location. The original paper packaging used for many types of flour is fine for long term storage as long as the package has not been opened.
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