Rye breads are made with a mixture of rye flour and wheat flour because rye flour by itself does not possess the chemical properties necessary to produce a leavened product

One cup of rye flour is one cup.

Rye flour in Tamil is known as ராய் மாவு (raai maavu).

Dark Rye is normally a 100% wholemeal Rye flour, ie: with nothing taken out, so if you want the maximum health and nutritional benefits from your bread then this is the best choice.

Light Rye is a rye flour which has had some of the wheatgerm removed. It makes a lighter coloured, less dense loaf, and can be used in combination with Dark Rye to tailor a loaf to your tastes. A light Rye flour does not have to be bleached and some of the wheatgerm is left in, so it's not nearly as devoid of nutritional value as a standard bleached white flour would be.

A suitable substitute for rye flour in baking recipes is whole wheat flour or a combination of all-purpose flour and wheat bran.

If you actually meant "whole wheat" bread, then no. Rye is a different type of grain than wheat.

If you meant "whole grain" bread, then the answer is "not necessarily." Check the label for the ingredients. Some rye breads contain white flour, for example, which is not a whole grain flour.

All grains are whole grains until they are milled and processed. Rye is a grain like wheat. Modern rye bread is mostly wheat flour with a slight addition of rye flour for flavor and texture.

Rye flour has a very distinctive flavor and less gluten than wheat flour (all-purpose flour). So it is not advisable to substitute it for all-purpose.

Even when making good rye breads you do not use 100% rye flour.

That depends what you are baking.

if its hole wheat probably

NO

No, pumpernickel is a bread made from rye flour.

Just about any type of flour could replace the cup of rye flour, but the resulting bread would be different from the original recipe.

All grains are seeds and can be ground into flours of different types. Wheat flour, rye flour, barley flour, etc.

Flour, which can be made from wheat, rye, or barley. There is also rice flour.

It is impossible to grow rye bread. Bread is a manufactured product. It is made from processed substances. Normally the main ingredient is flour made from wheat. Wheat is a grain that farmers grow in fields. It can be made from some other substance. To make flour, you take wheat and you run it through a mill which crushes it and turns it into flour. To turn it into bread, you add water, and yeast, and other ingredients, and let it rise, and then bake it. Rye is another grain. It also grows out in a field just like wheat does. You grind up rye and make rye flower. Normally, you do not make rye bread. You add rye flour to wheat flour and make wheat and rye bread. Rye can be grown in many places in the United States.

Pumpernickel is a heavy, moderately sweet rye bread. It is traditionally made with coarsely ground rye, but normal rye can also be used. The ingredients include: Warm Water, Vegetable Oil, Molasses, All Purpose Flour, Rye Flour, Whole Wheat Flower, Bread Flour, Salt, Dry Milk Powder, Instant Coffee Powder, Cocoa Powder, Caraway Seed, and Active Dried Yeast.

Yes, it is a member of the same family of grains as wheat. Avoid rye if you have coeliac disease.

The grains in question are wheat, rye, barley, kamut, spelt, and triticale. There are other grains that have gluten but not the same type that causes a reaction in Celiac patients, such as corn.

If you have a wheat allergy, not coeliac, you CAN have rye.

Yes, flour (wheat flour) comes from wheat, a grass. Other flours are made from other plants such as oats, barley, rye, corn, millet and more.

Pumpernickel is a type of German sourdough bread traditionally made with rye meal (a coarsely ground form of the rye flour).

Type Gluten free rye bread in the search space in your browser. Several came up.

Yes they can eat rye flour, but just like wheat flour, its a grain. It can be fed in moderation, but not in bulk. if you see it in a treat ingredient list, its a low quality treat. The best treats are bully sticks and freeze dried meat MADE IN USA ONLY.

nobody cares

Pumpernickel is a dark-colored bread made out of rye flour.

Pure rye flour does not contain any wheat. However, most commercial rye breads include a mixture of both rye and wheat flours. It is important to note that many persons on a wheat-free diet suffer from celiac disease, which is an intollerance to gluten, a sugar found in wheat and other grains. Since rye does contain gluten, it is not a suitable wheat-alternative for individuals on a gluten-free diet.

yes. All flours contain microscobic larvae (insect eggs) Refrigerating the flour will prevent the eggs from hatching and the flour from aging

Depends on the type of flour:

All purpose flour: ~6.89 pounds

Whole wheat flour: ~6.61 pounds

Bread flour: ~7 pounds

Rye flour: ~5.62 pounds

1 cup of flour is approximately 120-130 grams, depending on how densely packed the flour is.

Flour - Makes white bread

Wheat - Makes "wheat bread" and "whole wheat" if you use the entire grain

Rye - Makes rye bread

kambu

That totally totally depends on who you're buying it from and your geographic location.

NO, IT IS NOT. THIS ANSWER IS TOTALLY INCORRECT. Yes, it is. However if it is milled in an environment which also mills gluten-containing flours, there is a risk of cross-contamination. This means that a) it may not say "gluten free" on the packed because of cross-contamination risk, and b) the possibility of cross contamination is considered sufficient reason not to give that flour to a coeliac sufferer.

This industry comprises establishments primarily engaged in milling flour from wheat, rye, and other grains except rice.

they are completely different, from ingredients to the types of flour used.

Flour can be eaten by any vegetarian. Those that have a gluten allergy will stay away from wheat, rye, and barley. But there are flours made of nuts, chickpeas, or coconut.

Rye is a grain, like wheat, oats or barley, which developed particularly in eastern Europe. It is used in baking, particularly in making rye breads including pumpernickel. Rye flour is heavier and darker than wheat. Rye is also used to make distilled liquor, which is called rye whiskey. Rye whiskey is sometimes called Canadian Whisky since it is very popular in Canada, and the brand name Canadian Club is known world-wide.

Pancakes can be made with a variety of different flours. The most commonly used flour probably is all-purpose white wheat flour, but whole wheat, unbleached white, buckwheat, corn meal and even rye flour can produce very tasty pancakes.

There are self rising, all purpose, rye, corn, oat, potato, cake, bread, just to name a few.

The above answer is true, however in most recipes you cannot simply substitute wheat flour with rye/corn/oat etc... because they all have very different properties. With speciality flours (such as those above) it is best to only use them in recipes that are designed for use with them. For example, rye is quite heavy, gluten free and has a distinctive taste. This makes it unsuitable for most sweet goods, and goods that require shaping (such as biscuits) due to the gluten free nature of rye flour. Oat flour is much heavier than wheat flour, and also absorbs more water. It results in hard, dense goods when used in standard baking recipes. Potato flour is also gluten free; doughs made with gluten flour are essentially the same texture as mashed potato.

I'd have to see the recipe to consider the other ingredients but, generally speaking, yes. Substitute weight for weight. The taste will be a little different - insipid with the white flour, more earthy and rustic with the rye. The absorbency of the flours may be different withe the rye absorbing less liquid so you might add a little more flour or an extra egg (if the recipe calls for eggs).

You could also substitute a portion of the white flour with rye.

Rye crisp is a type of crunchy, square-shaped cracker made primarily from rye flour and often accompanied by other seeds like sesame or caraway. It is a popular snack for pairing with cheeses, spreads, or dips due to its sturdy texture and slightly nutty flavor.

You can make make rye bread that is not hollow by having your flour in a bowl, sprinkling it with yeast, adding 100 g of wine or water and waiting for 15 minutes until the entire yeast is dissolved.

Breads that do not contain wheat, rye, barley, or oats (or any products derived from those grains) will not contain gluten. Look for breads made from tapioca flour, rice flour, almond flour, and many other gluten-free flours.

Rye bread originated in Northern and Eastern Europe. It is unique because it is made primarily from rye flour, which gives it a dense and hearty texture, as well as a slightly tangy flavor. Rye bread also has a longer shelf life compared to other types of bread due to its lower gluten content.

None.

Cake flour is mad from soft wheat - a biennial. Bread flour is made from hard wheat - an annual. General purpose flour is a mixture of cake and bread flours.

Graham flour is a whole-kernel flour. Cake flour, bread flour and general purpose flour are made from kernels from which the gem has been removed.

Most other flours aren't made from wheat. Rice flour is made from rice, rye flour is made from rye, corn flour is made from corn. Generally speaking, any grain can be milled in a flour - you may have seen amaranth, spelt, etc., but if it doesn't say otherwise, flour means wheat flour, and most likely general purpose white wheat flour.

The primary difference between cake flour and bread flour is that bread flour contains more protein, and most of that protein is gluten. When you knead dough, the gluten forms a tough structure, and when the yeast produces carbon dioxide, the gluten traps it in the dough. That gives you a lighter, high-rising loaf of bread. With less gluten, the dough remains tender, which is what you probably want for cakes and cookies.

Different flours can be used interchangeably, although they will not produce identical products. White flour is a type of wheat flour that has all elements of the wheat grain removed except for the starchy inner part of the grain. It is usually chemically bleached to the preferred whiteness. Other types of wheat flour include unbleached white flour, whole wheat flour and cracked wheat flour. Bread flour is wheat flour with a higher percentage of gluten, while pastry flour is wheat flour with lower gluten. Self-rising flour is wheat flour to which salt and leavening ingredients are added. Some flours that can replace wheat flours are spelt flour, oat flour, rye flour, rice flour and corn flour. Each type of flour will have a distinctive taste and texture.

1 cup is 250 grams or 8 ounces. There are 10 cups in a 5 lb bag.

Replacements or substitutes for all purpose flour are:

1 cup + 2 tbsp sifted cake flour = 1 cup sifted all-purpose flour;

1 cup minus 2 tbsp unsifted flour = 1 cup sifted all-purpose flour;

1 1/2 cups breadcrumbs = 1 cup sifted all-purpose flour;

3/4 cup whole wheat flour or bran flour + 1/2 cup all purpose flour;

1 cup rye or rice flour; 1/4 cup soybean flour + 3/4 cup all-purpose flour

Rye 'n' Injun bread is a course brown bread made with rye and cornmeal. An early precurser to Boston Brown Bread where rye and cornmeal were mixed to make a substitute for wheat flour. Locally available sweetners were often added to sweeten and help bind the bread. It was then steamed instead of baked in the tradition of an English pudding.