Ingredient

Whole Grain Rye Flour

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Source
Not animal-derived
Allergen
No
Role in food
Whole grain rye flour is used as a base ingredient in baked goods, providing …

What it is

Whole grain rye flour is made from the entire rye kernel, including the bran, germ, and endosperm. Rye is a hardy cereal grain, often grown in cooler climates. The flour is produced by milling the whole rye grain.

Why it's used

Whole grain rye flour is used as a base ingredient in baked goods, providing a distinct flavor and texture. It is often found in breads, crackers, and some cookies and biscuits, contributing to their density and nutty taste.

Health notes

Whole grain rye flour is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of dietary fiber and various nutrients. Regulatory bodies like EFSA have evaluated rye and its components. Some studies suggest whole grains may play a role in managing blood sugar and promoting digestive health, aligning with general dietary guidance.

Allergen info

Rye is not one of the nine FDA major allergens. However, rye contains gluten and is not suitable for individuals with celiac disease or non-celiac gluten sensitivity.

Products containing Whole Grain Rye Flour

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Last updated: September 28, 2026

Note: This site presents label data from USDA FoodData Central for general information. It is not medical advice. Check the package label; formulations change.