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Rye is the most widely cultivated crop after wheat worldwide. Believed to have originated from Turkey and Afghanistan where it grew as a weed in wheat and barley fields before it was recognized as a valuable crop. For a long time was referred as ''poverty grain''. Rye is rich in dietary fiber and unlike most grains, rye contains a high level of fiber in its endosperm, not just in its bran, meaning that rye products often have a lower glycemic index, making them especially good for diabetics. Also contains amino acids, selenium, magnesium, phosphorus and vitamin B. Due to relatively low gluten content in comparison with other grains, rye bread is firmer and tougher, therefore rye flour should be mixed with other types of flour for better bread consistency and texture.
Use rye flour in preparation of bread, desserts or other baked goods. Also may be used as a thickener.
100% organic whole grain rye flour
Product contains gluten.
May contain traces of nuts, sesame, peanuts and soy.
Store in a dry, dark and cool place.
Indicated on the packaging.
Galleria Internazionale d.o.o., Predavčeva 6, 10000 Zagreb, Croatia