Rye flour

Rye flour is a type of flour obtained by grinding rye grains, a cereal similar to wheat but with a more intense and characteristic flavor. It is widely used in the preparation of breads, cookies, and other baking and pastry products that require a dense texture and a slightly acidic taste.

Rye is native to Eurasia, and its cultivation has spread especially in regions of Eastern Europe, Germany, and Nordic countries, where it is a traditional ingredient in gastronomy due to its resilience in cold climates and its nutritional value.

Regarding its properties, rye flour is rich in fiber, B vitamins, and minerals such as iron and magnesium. Furthermore, it contains less gluten than wheat flour, which provides a more compact texture to bread and can be beneficial for those seeking easier digestion or have gluten sensitivity, although it is not suitable for people with celiac disease.

In Hispanic America, rye flour can also be found under the names harina de centeno (this is the most common term) or simply as centeno molido (ground rye). There are not many specific regional synonyms, but it is important to remember that "centeno" refers to the grain and "harina de centeno" refers to the ground product suitable for cooking.