Sustainable Stoneground Rye Flour

From Wholegrain Milling in Gunnedah NSW - this Sustainable Stoneground Whole Rye Flour is milled from the whole rye grain, with the bran, germ and endosperm retained. It has a distinctive flavour profile and produces a darker baked crumb than wheat flour. Rye flour contains less gluten than wheat, influencing dough structure and handling.

Certified Sustainable flours come from sustainable farms using regenerative practices that lead to improved soil health, low GHG emissions, cleaner waterways, mineral-rich grain, greater biodiversity, and chemical residue-free grain. The idea is simple: leave the land better than you found it.

Supporting better farming benefits everyone. Healthier soils promote greater biodiversity, hold more water, improve drought resilience and reduce runoff. With fewer chemicals used, our waterways and oceans are better protected. Together, these methods safeguard our land and natural environments, helping produce grain that’s naturally rich in goodness.

1 cup - Roughly 150g.