Organic Whole Rye Flour is a popular ingredient throughout Northern and Eastern Europe. It is lower in gluten and has a stronger flavour than wheat flours, producing baked goods that are moist and dense. Rye flour is often combined with wheat flours for a lightly textured bread that still retains the distinct rye flavour. No GMO. Preservative and additive free. Organic Whole Rye flour is a traditional ingredient in many breads, cakes, and pastries throughout Northern and Eastern Europe. The gluten in rye flour adds stickiness to the dough but lacks the elasticity of wheat flour gluten. Organic Rye Flour should be used with high gluten flours such as whole wheat or unbleached white to increase rising ability when baking breads. Organic rye flour can be also used to make rye starters and sours. This Organic Whole Rye Flour is produced by stone milling the whole rye grain (stoneground). This organic rye flour undergoes no bleaching or refinement. It therefore contains the bran and germ as well as the endosperm making it highly nutritious.