Light Rye Flour

Light rye flour is a finely milled, pale flour made from rye grain from which most of the bran has been removed. Compared to darker rye flours, it has a milder flavour and a lighter colour. Its lower fibre content makes it suitable in recipes where the strong taste of dark rye would be unwanted. It is used in pastries, gingerbread, biscuits, and blended flour mixes. Because rye contains less gluten than wheat, light rye flour is usually combined with wheat flour to improve dough workability. It adds a subtly characteristic rye note without overpowering acidity.