Rye flour is made by grinding the entire rye grain, including the bran and germ. It has a high fiber content, rich in vitamins B1, B3, and minerals, as well as a low glycemic index. At the same time, it contains very little gluten, as some enzymes present in rye flour inhibit its formation and development.

It is typically used for mixing with other types of flour.

This is a product of certified organic farming, where no pesticides and chemical fertilizers have been used during its production.