Rye Flour is high in protein with a low gluten content. It can absorb up to 8-times its weight in water. Wheat Flour absorbs 2-times its weight in water.
Rye Flour
17 Monday Mar 2014
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in17 Monday Mar 2014
Posted Uncategorized
inRye Flour is high in protein with a low gluten content. It can absorb up to 8-times its weight in water. Wheat Flour absorbs 2-times its weight in water.