Light Rye Flour

Stoneground wholegrain Cossani rye kernels from North and North East Yorkshire are dressed to remove bran and germ producing a greige rye flour. Suitable for light rye breads with a lighter crumb and less dense consistency than dark rye – balancing a slight tangy flavour with a less heavy texture. Can also be used for pastry, fruit cakes, scones, pasta and biscuits.

ALLERGEN Rye Gluten