Product Description
Organic rye flour with low gluten content from controlled ecological farming.
- Rich in B vitamins, significant in calcium and magnesium content.
- Whole wheat flours contain the bran of the grain, which is rich in nutrients and aids digestion.
- The proteins in rye flour do not form gluten, because the plant mucilages prevent the formation of large molecules, so it is not advisable to make bread from pure rye flour (max. 50%).
- The starch in rye flour differs from the starch in wheat flour as it absorbs water more effectively.
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