Organic rye flour

by Christine

Organic rye flour comes from rye, a cereal grain that, when growing, looks like a grass. Rye is also known as Secale cereale and belongs to the Poaceae just like barley and wheat. Rye flour is used to make pumpernickelpumpernickel bread and is a great alternative to white bread. Rye flour is milled from the whole rye berries and grains and because the germ and the bran are not separated during the milling of the flour, it is way richer in nutrients that processed white flour. Rye flour can be of very dark color or lighter color, depending on how much bran has been removed.

ryeOrganic rye flour comes from rye that has not been sprayed with chemicals and is therefore better than other rye flours. Organic rye flour is ideal to bake although it is very low in gluten, preventing bread or cakes to rise properly. You can always mix rye flour with an organic white flour to ensure that the cake won’t be a disaster and you can add other organic products to the cake such as blueberries or organic goji berries.

Rye flour nutritional benefits

Rye flour is very rich in fibers (especially soluble), proteins, vitamin B, vitamin E, iron, calcium and zinc. Therefore, it is used as a prebiotic to stimulate the growth of good bacteria and hence the digestive system. The fibers slow down the absorption of sugars and it is a good way to lower blood sugar in type 2 diabetes. Rye flour is also very low in gluten so it is ideal for people who don’t agree with gluten. It is also advised to prevent cardio-vascular conditions and to boost the immune system.

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