NZ-grown whole Rye flour - no added folic acid.

We mill our Organic whole rye flour at Organic Flour Mills from organic whole grain ryecorn, grown in NZ certified BioGro. Our rye flour retains maximum nutrients, being milled using our exclusive Zentrofan cyclone mills. This produces fine, lightweight whole-grain flour, which is popular for use in baking, either by itself or combined with our wheat or spelt flour.

Our rye flour is used by many of our customers to feed their starters for sourdough bread!

Our organic whole rye flour is best mixed with our spelt flour or wheat flour in baking. Rye flour is ideal for baking crackers or biscuits, but makes a less dense, lighter loaf of bread if more gluten is added.

Our Organic Rye Flour is the Perfect Fine Tasty Flour for Healthy Baking

We mill our organic  rye flour in our Zentrofan mills in Palmerston North, NZ, using organic, whole-grain Ryecorn, grown in the South Island of New Zealand and certified by BioGro. We use Zentrofan cyclonic mills is to ensure a cooling process so our rye flour retains the maximum nutrients from the grain. This process produces fine, lightweight whole rye flour that is perfect for baking.

Our organic whole rye flour is higher in fibre and essential micronutrients, especially B vitamins, than wheat flour. It also weighs less per volume, and contains less gluten than wheat flour, so it has a greater volume and is easier to digest.

Try Rye Flour on its Own or in a Mix

Rye flour is versatile, and remember, the more spelt flour you add, the lighter the loaf!