Rye flour is made by grinding rye grain into a fine powder, typically darker in colour and coarser than wheat flour. It has a distinctive earthy, slightly tangy flavour and is commonly used in baking rye bread, crackers, and pastries. Rye flour is lower in gluten than wheat flour, which gives baked goods a denser texture. It is rich in fibre, vitamins, and minerals, making it nutritious for healthy, hearty baked goods.
 
It is obtained by milling 100% rye grains, without separating the pericarp. The granulation depends on the mesh through which it is processed. Its texture is finer than whole wheat flour.