A delicious healthy flour with low gluten.
Rye flour is becoming more popular for all of the right reasons. Once widespread in the UK as the most common cereal, we are learning again to cherish this tasty and healthful cereal.
Hillside Rye Flour Weight: 1.5kg
Packed in an environment that handles nuts.
Out of stock
What is Rye flour?
Rye is a grass grown extensively as a grain, a cover crop and a forage crop. It is a member of the wheat tribe and is closely related to barley and wheat. Rye grain is used for flour, bread, beer, crispbread, some whiskeys and some vodkas. It can also be eaten whole, either as boiled rye berries or by being rolled, similar to rolled oats.
Is Rye flour gluten free?
No, rye is not gluten–free. Rye contains secalin, a type of gluten protein. There are three grains that cannot be eaten on a gluten–free diet: wheat, barley and rye. These three grains all contain the protein gluten, which triggers the autoimmune response seen in people with celiac disease.
Rye is a great source of vitamins and minerals, including magnesium, potassium and phosphorus, and antioxidants. Also, Rye bread is also naturally high in fibre.
Can Rye be substituted for plain flour?
Rye flour can’t be directly substituted for all-purpose or bread flour because it has different gluten-forming properties.
Where can I find Rye flour?
You can buy spelt flour in this website now, you just need to add this product to the cart and proceed to checkout.
Rye flour recipes
How to prepare Rye Bread?
Makes 1 loaf
- 400ml hot water
- 400g Matthew’s Cotswold Dark Rye Flour
- 200g Matthew’s Cotswold White Bread Flour
- 1 ½ tsp Hillside Bakery Dried Yeast
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp oil
- Measure the black treacle into a jug, add the hot water, stir until dissolved then leave it to cool.
- Put the flours, yeast, sugar, and salt into a mixing bowl and blend them together.
- Stir in the prepared water, and when everything looks craggy and lumpy, stir in the oil.
- Using your hands, gather everything together into a smooth, soft, doughy mass. Do not knead.
- Invert a large mixing bowl over the dough bowl or cover with a clean tea towel and leave it in a warm place for the dough to double in size, which will take about an hour.
- Oil a 1kg/2lb bread tin.
- Knead the dough for 50 presses then shape it and put it into the prepared tin.
- Invert the large mixing bowl over the tin and leave to rise in a warm place for 45 minutes.
- Pre-heat the oven.
- Remove the bowl and bake for 40–45 minutes. You will know it’s done when the bottom sounds hollow when tapped.
- Leave to cool on a wire rack.
1kg/2lb bread tin, measuring jug and mixing bowl x 2
220°C, Fan 200°C, 425°F, Gas 7
Makes 6 – 8 crispbreads
- 300g/10½oz wholemeal rye flour, plus extra for dusting
- 1 tsp salt
- ½ tsp baking powder
- 1 heaped tsp anise seeds or fennel seeds
- 1 tsp honey
- 30g/1oz butter, softened
For the topping (optional)
- 1 free-range egg white
- mixture of seeds, such as caraway, anise, poppy, sesame
- Preheat the oven to 200C/180C Fan/Gas 6.
- Put the flour in a large bowl. Add the salt, baking powder, anise seeds, honey and butter. Mix thoroughly, then start slowly adding 175ml/6fl oz water, stirring until you have a soft dough. Don’t worry if it’s a bit sticky, it will be fine once you start rolling.
- Generously flour a work surface and turn out the dough. Roll the dough out thinly.
- Cut out 20cm/8in rounds – you should get 6 – 8 rounds. Cut a small hole in the middle of the rounds.
- Place the rounds on 3 baking trays and prick the crispbreads all over with a fork.
- For the topping, whisk the egg white with 1 tablespoon water and brush over the crispbreads. Sprinkle with your choice of seeds and press down lightly.
- Bake for 12-15 minutes. Remove and leave to cool on a wirerack.