Light rye flour

Light rye flour is a type of flour milled from rye grain, specifically from the lighter part of the endosperm, which gives it a paler color and a milder flavor than whole grain rye flour. It is a widely used ingredient in the making of breads, cookies, and other baked goods that require a light texture but with the characteristic aroma and flavor of rye.

Rye is a cereal grain native to the temperate regions of Northern Europe and Asia, where it has been cultivated for thousands of years. Currently, its cultivation has also spread to various regions of Latin America, mainly in mountainous or cold climate areas, as it is a hardy cereal.

Among its nutritional properties, light rye flour is rich in dietary fiber, B-complex vitamins, and minerals such as iron, magnesium, and phosphorus. It is a healthy alternative to wheat flour, providing a lower glycemic index and a unique flavor to preparations.

In different Spanish-speaking countries, especially in Hispanic America, rye flour may be known by synonyms or similar names such as segale flour, white rye flour, or simply light rye flour. In some places, it is also called fine rye flour to refer to its more refined milling and light color.