Description
Like many other flours derived from cereals, rye flour contains gluten, even though in very low quantities.
It is a flour rich in nutrients, in particular
- vitamins
- mineral salts (calcium, iron, iodine, potassium and sodium)
- fibers
- proteins
Thanks to these nutrients, rye flour has important blood-thinning properties that preserve the health of the entire cardiovascular system and even the aging of blood vessels.
It has a low glycemic index and little gluten, but this great absentee (gluten) makes doughs made with this flour lack elasticity and not very strong.
However, its use is great for making delicious rye bread, delicious cookies, cakes, but also pasta, buns and fries.
Additional information
| Weight | 500 kg |
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