To make our Flour of Life Rye Flour, we sprout raw, organic rye for extra flavor and nutrition, then gently stone-grind it into a wheat-like flour that’s perfect for low-glycemic and wheat-free cooking. Stock up today with this hearty source of protein, fiber, zinc, iron, potassium, thiamine, niacin, vitamin B6, phosphorus, and copper!
Ingredients: Organic Raw Sprouted Stone Ground Rye Flour
-Certified Organic, Non-GMO
-Certified Kosher, Pareve
-Processed in a peanut-free, dairy-free, and soy-free facility
Our 100% raw, organic sprouted rye flour is perfect for vegetarians and vegans because it provides protein, iron and zinc. It’s also rich in potassium, thiamine, niacin, vitamin B6, phosphorus, and copper and a good source of magnesium, vitamin E, folate, vitamin B5, and riboflavin. Rye is packed with fiber, so it helps prevent heart disease and keeps you feeling full and satisfied. And it’s low-glycemic, so you can enjoy some good old carbs without worrying about blood sugar spikes.
Rye isn’t gluten-free, but it is safe for those with wheat sensitivities. Rye flour adds a rich, slightly malty flavor to breads, cookies, crackers, and other treats. For a lighter texture, mix rye with other flours; for a denser texture, use 100% rye flour. If you’re feeling adventurous, even try making your own pumpernickel!
Our Better Than Roasted (BTR) sprouting process maximizes the bioavailability of essential vitamins, minerals, and nutrients in our rye. It also removes bitterness and concentrates flavor, yielding a sweeter, more easily digestible, and more flavorful grain. Read more about our BTR process HERE.
We stone-grind our flours slowly at low temperatures to further preserve sensitive vitamins and nutrients. After all, that’s how flour was first made! Read more about the benefits of stone-grinding HERE.
FUN FACT! Lignans are a group of cancer- and heart disease-fighting antioxidants found in rye and some other plants. Research suggests that their shape mimics estrogen, helping ease menopause symptoms.
Shelf life: One year if properly stored
Storage: Cool, dry, dark area. Sprouted flours can be refrigerated or frozen to extend freshness.