by Anita's Organic Mill (Size—1 kg)
Rye flour is used in baking traditional European sourdough breads and also lends itself well to cookies, cakes, and muffins. Rye flour is prized for yielding baked goods that are moist and dense, with a slightly sour flavour. Because it is so difficult to separate the germ and bran from the berry's endosperm, rye flour usually retains a large quantity of nutrients. The gluten in rye is similar in character to the gluten in pastry flour, which is low, so it is often used in combination with wheat flour (bread flour or all-purpose).
Anita's Organic Mill, family owned and operated for 15 years, works closely with the best organic farmers in British Columbia and the Canadian Prairie provinces. They are committed to the highest artisan-quality Certified Organic and Kosher grains, fresh whole-grain stone-ground and all-purpose flours, ancient grains, cereals, and mixes. From sourcing grains solely from farms using sustainable, organic agricultural practices to packaging with eco-friendly materials, caring for the environment is a top priority.