Wholegrain, stoneground rye flour milled to order from rye grown at Woodstock in Berrigan. This flour is low in gluten, high in flavour and works well as a substitute for plain flour in all kinds of baking. We love to use rye in chocolate brownies, biscuits, cakes, crackers and dark european style breads.
Our flour is best used fresh and has a six week shelf life, particularly over summer. Pop it in the fridge for up to three months if you don’t think you’ll use it within 6 weeks.