Rye Flour

Rye flour is the only other commercially available cereal flour whose protein forms gluten in dough. It is milled in the same way as wheat but the flour is much darker and has a stronger flavour. It is used to make a rather dense bread and finds a major use in the manufacture of crispbreads. Rye flour is also used in some speciality crackers.

The gluten, which is produced when rye flour proteins are hydrated, is plastic but not very elastic. Rye flour doughs are typically very sticky and difficult to handle. It is normal to mix rye flour with at least 25% wheat flour to make it easier to handle.

Rye flour is usually only a minor ingredient in the biscuit industry so it is handled in bags.