Biodynamic Rye Flour
Country of Origin: Australia
Rye is moderately dark in colour with a strong, robust flavour. It has a low gluten content and is
easily digestible.
USES: Bread making - Rye Flour can be used to make yeast-raised bread, but because of the limited
gluten content, these are relatively "heavy". Rye flour is often mixed with other flours to make
lighter loaves. - Pumpernickel is a heavy, moist, strongly-flavoured bread made from wholegrain rye
and caraway seeds, Baked foods such as pancakes, muffins or biscuits and makes an excellent natural
sourdough starter.
NOTE: No additives. Must be refrigerated of frozen to retain freshness.
Certification: ACO
IMPORTANT NOTE TO THOSE WITH FOOD ALLERGIES AND INTOLERANCES: Due to our current packing
facilities and those of our suppliers we cannot guarantee that our products have not come into
contact with, or contain traces of other products that are, or contain allergens such as nuts,
gluten, soy, dairy, egg, bee products etc.
