Light rye flour is a good source of soluble fibre which absorbs water and bulk up, making you feel full longer.
Suitable for diabetics; a study done by American Journal of Clinical Nutrition shows that rye bread triggers a smaller insulin response as compared to wheat bread.
Rich in magnesium which is an important coenzyme for body functions.
Light rye flour can be used for many types of breads and baked goods when a delicate, subtle flavour or texture is preferred. Try adding to your favourite recipes for pancakes, waffles, cookies, pie crusts, crackers, muffins, cake and pizza crust.
Recipe: Fudgy Hazelnut Rye Brownies
COUNTRY OF ORIGIN: Turkey
CERTIFIED ORGANIC BY: USDA & JAS