Description

Rye flour is a type of flour produced by grinding the grains of rye, a cereal grain closely related to wheat. It has a distinctive flavor profile, often described as robust, earthy, and slightly tangy. Rye flour contains less gluten than wheat flour, which gives baked goods a denser texture. It is commonly used in the preparation of various breads, including traditional rye bread, as well as in certain types of crackers and other baked goods.