Rye flour

Flour of very ancient origin, it is used for the preparation of the well-known black bread in combination with spelled or wheat flour. Also ideal for making crackers and breadsticks, focaccia and wraps, fresh pasta, biscuits and cakes. Rye flour contains gluten and is therefore unsuitable for coeliacs; it is also rich in lysine, an essential amino acid for the health of our body which is generally deficient in other cereals. Choosing wholemeal rye flour means enriching your diet with fibres: they are very important because they contribute to the sense of satiety and facilitate intestinal transit. It is a food suitable for diabetics as, having a low glycemic index, it helps to keep blood sugar levels under control.