Rye Flour Organic Australian – GMO Free
Aztec Rye flour has a rich hearty taste and as it is difficult to separate the germ and bran from the endosperm of the rye it generally retains a large amount of nutrients.
Rye flour is high in soluble fibre and may be effective in lowering the risk of cardiovascular disease when used an alternative to wheat flour. Rye Flour also provides a rich source of magnesium, a mineral that acts as a co-factor for more than 300 enzymes.
The naturally occurring plant compounds, lignans is found in rye. Lignans increase the formation of plasma enterolactone by intestinal micro flora which is beneficial in lowering the risk of certain cancers. Rye flour is can also assist in lowering cholesterol levels.
In this study conducted at Lund University in Sweden, mice were fed whole grain diets based on either wheat or rye, for 22 weeks. Body weight, glucose tolerance, and several other parameters were measured during the study. The researchers concluded that whole grain rye “evokes a different metabolic profile compared with whole grain wheat.” Specifically, mice consuming the whole grain rye had reduced body weight, slightly improved insulin sensitivity, and lower total cholesterol.
Nutrition. February 2010; 26(2): 230-9. Epub 2009 Jul 31.
Rye flour can be used to make yeast-raised bread, but because of the limited gluten content, these are relatively heavy. Rye flour is often mixed with other flours to make lighter loaves and it makes an excellent sourdough starter. This wholesome flour can also be used for baked goods and can add nutritional value to pancakes, muffins and biscuits.
Storage: Airtight container, in a clean, dry, cool area, free from infestation, recommended temperature 0-15° Celsius. Can be refrigerated or frozen to retain freshness.