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Using Rye Flour To Make Pastry? It’s A Happening Thing

June 10, 2016: 12:00 AM EST
Pastry bakers are discovering the benefits of whole grain rye flour, long considered hard to work with because of its low gluten content. The rediscovery of rye could be due to interest in Scandinavian baking, or to the burgeoning movement supported by bakers, millers and farmers who promote the benefits of whole grain and heirloom grains and flours. Pastry chefs are now using the malty, nutty, slightly milky-flavored rye flour to make cookies, pastries, even brownies. According to the owner of a California stone mill, freshly ground rye flour are “rich and fragrant, with a sweet, tangy flavor that pairs well with cherries, rhubarb, dairy and chocolate.
Amy Scattergood, "Rye is Finally Having a Moment. Taste Why in These Brownie, Cookie and Hand Pie Recipes.", Los Angeles Times, June 10, 2016, © Los Angeles Times
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