Rye is known for its bold flavor that is slightly on the sour side. Because rye is a cereal grain from the wheat family, it does contain gluten. Gluten is a protein naturally found in some grains including wheat, barley, and rye. If you have Celiac’s Disease or a gluten sensitivity, it is recommended to avoid these grains. Interestingly, rye bread made without other wheat flours contains less gluten than bread made from whole wheat or all-purpose flours. This means rye bread might be easier to digest than other gluten-containing breads. Examples of gluten-free bread flours include: almond, buckwheat, brown rice, and oat flours, to name a few.
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Whole-grain rye bread has an impressive amount of dietary fiber, as well as the minerals selenium, manganese, phosphorus, copper, zinc and iron. Rye bread is also rich in B vitamins, such as niacin, riboflavin, thiamin and pantothenic acid. Take a look at the nutrition facts below for two large slices (100 grams) of rye bread.
