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Rye flour

Flour milled from rye grain and commonly used in breads, crackers, and some pastries.

Rye flour — illustrative ingredient image

About Rye flour

Rye flour is milled flour made from rye grain and is used in rye breads, mixed-grain loaves, sourdoughs, crackers, pancakes, noodles, and selected cakes or pastries. It may be used alone or blended with wheat flour.

It contributes an earthy, malty flavor and can produce a denser, less elastic dough than many wheat flours. Color and particle characteristics depend on the grain fraction and milling degree.

Rye flour may be pale and finely milled or darker when more of the grain is retained. It is sold as light, medium, dark, whole-grain, or other regional grades, although naming systems differ; milling grade changes structure, color, and flavor.

Ingredient type
flour

Forms & related ingredients

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Where rye flour appears

32 linked foods

Find foods to recognise by country and type. Recipes and products vary; these are recorded ingredient connections.

Showing 1–12 of 32

Main dishes

Desserts

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for rye flour

Names and romanised forms to recognise on menus and labels.

English

Rye flour

English

dextrinated rye flour

Search alias · Not a confirmed translation

English

farine de seigle complète type 130

Search alias · Not a confirmed translation

English

Farine de seigle T130

Search alias · Not a confirmed translation

English

Farine de seigle T170

Search alias · Not a confirmed translation

English

Farine de seigle T85

Search alias · Not a confirmed translation

English

mąka żytnia razowa typ 2000

Search alias · Not a confirmed translation

English

mąka żytnia typ 720

Search alias · Not a confirmed translation

English

ORGANIC DARK RYE FLOUR

Search alias · Not a confirmed translation

English

pregelatinized rye flour

Search alias · Not a confirmed translation

English

rye flour type 130

Search alias · Not a confirmed translation

English

Rye flour type 170

Search alias · Not a confirmed translation

English

Rye flour type 85

Search alias · Not a confirmed translation

English

Rye flour type type 1250

Search alias · Not a confirmed translation

English

Rye flour, dark

Search alias · Not a confirmed translation

English

Rye flour, gluten free

Search alias · Not a confirmed translation

English

Rye flour, light

Search alias · Not a confirmed translation

English

Rye flour, medium

Search alias · Not a confirmed translation

English

Rye flour, refined

Search alias · Not a confirmed translation

English

Rye flour, wholemeal

Search alias · Not a confirmed translation

English

sifted rye flour

Search alias · Not a confirmed translation

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Rye flour nutrition & diet

Rye flour nutritional value

Reference: Flour, rye

Per 100 g of the edible portion of the stated reference food.

Calories
319kcal
Protein
7.3g
Carbs
73.5g
Fat
1.6g

Reference example for the named food and preparation, per 100 g edible portion. This is not a universal value for every recipe or brand; packaged products should be compared with their own label. CoFID 2021 food code 11-897. Carbohydrate follows the dataset’s available-carbohydrate convention. Contains public sector information licensed under the Open Government Licence v3.0: https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/.

Portions & preparation

Use the exact rye flour grade and the dry amount incorporated into the recipe. Wholemeal, sifted, dark, light, and sprouted forms are not interchangeable, and baking, fermentation, hydration, and mixing with wheat or other flours determine the characteristics of the final food.

Compare the right form: Match references to dry rye flour of the specified milling grade, whole or sifted, before mixing; baked rye bread or rye meal requires separate form matching.

Diet considerations

Rye flour is plant-derived cereal flour. It is commonly used with wheat or other grains, and the surrounding recipe may add dairy, egg, fats, sweeteners, or animal ingredients. Compatibility therefore depends on the exact flour and recipe, while carbohydrate patterns depend on portion and accompanying ingredients.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Typically compatible
  • Vegetarian
    Typically compatible
  • Pescatarian
    Typically compatible
  • Keto
    Depends on the version
  • Paleo
    Typically incompatible
  • Low-carb
    Depends on the version
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Vegetarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Pescatarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Keto · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Paleo · Typically incompatible
This profile falls outside the conventional paleo pattern used here (grains and pseudograins, legumes, dairy or refined sugar).
Low-carb · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: UK Composition of Foods Integrated Dataset (CoFID), 2021 — Flour, rye ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .