White Rye Flour

White rye flour is made from rye grain, similar to how wheat flour is made. It is produced by milling rye kernels and then removing the bran and germ, leaving primarily the starchy endosperm. This process results in a lighter-colored flour with a milder flavor compared to whole rye flour.

Manufacturers use white rye flour as a base ingredient in baked goods, particularly breads and rolls, where it contributes to texture and a slightly different flavor profile than wheat. It can be used alone or blended with other flours to achieve desired characteristics in products like sandwich rolls and specialty breads.

White rye flour is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is a source of carbohydrates and some fiber. International bodies like JECFA have evaluated rye and its components. Evidence does not suggest adverse health effects from typical consumption of foods containing white rye flour.