Doudlah Farms Organic Rye Flour 5 lb - USDA Organic, Non-GMO, Low-Gluten for Sourdough & Baking

Doudlah Farms Organic Rye Flour is a USDA-certified, non-GMO 5 lb bag of low-gluten rye flour milled on our Wisconsin family farm for baking sourdough, breads, pastries, and more.

From seed to sack, this rye flour is grown, harvested, and stone- or roller-milled close to our facility in Wisconsin by a multi-generational family farm committed to regenerative and biodynamic practices. We prioritize short farm-to-table distances, frequent soil testing, and careful nutrient management so you receive fresh, flavorful rye flour that performs reliably in kitchen recipes while supporting sustainable farming.

What can I make with this rye flour?

This rye flour is versatile for both everyday baking and artisan loaves. It works well as a primary flour in rye breads and sourdoughs or as a flavorful addition to pastries, pancakes, noodles, and pizza dough when blended with wheat flours.

• Use 100% or mixed ratios for sourdough and dense rye loaves
• Add 10–30% to all-purpose for hearty sandwich bread and pizza crust
• Substitute in pancake and cookie recipes for nutty, complex flavor
• Suitable for noodles and flatbreads where lower gluten is desired

How does Doudlah Farms ensure quality and purity?

We produce rye under USDA Organic certification and maintain non-GMO integrity by avoiding external supplementation of grains. Our family-run operation conducts ongoing soil and crop tests and follows regenerative methods to preserve nutrients and minimize external inputs.

• USDA Organic-certified grain and handling processes
• Regular soil testing and targeted nutrient management
• Harvest and milling performed locally to retain freshness
• Small-batch packing by a sixth-generation Wisconsin farm family

Is this flour suitable for dietary preferences and baking needs?

This rye flour is vegan, non-GMO, and produced without artificial additives, offering a clean ingredient for various diets. Because rye has naturally lower gluten compared with wheat, it behaves differently in recipes—producing denser, moister crumb—so blending or technique adjustment may be needed for lighter breads.

• Vegan-friendly and free from artificial preservatives
• Lower gluten content—ideal for rustic loaves and tender baked goods
• Works well in blends to enhance flavor and structure
• Clear labeling helps recipe adaptation for dietary needs

How should I store and use the flour for best results?

Keep the flour in a cool, dry place or refrigerate/freezer for longer storage to maintain freshness and prevent rancidity. For baking, weigh ingredients when possible and hydrate doughs slightly more than with pure wheat flours to accommodate rye's absorption and structure.

• Store in airtight container; refrigerate for extended shelf life
• Weigh flour for accurate recipes; expect different hydration
• Allow autolyse or extended fermentation for better crumb and flavor
• Use within recommended shelf window on bag for peak quality

Who is this for: Home bakers, artisan breadmakers, and cooks who want a responsibly produced, flavorful rye flour from a U.S. family farm. If you value USDA Organic certification, non-GMO ingredients, regenerative farming practices, and short farm-to-table sourcing, Doudlah Farms Organic Rye Flour offers a reliable, tasty option to experiment with traditional rye recipes or to enhance everyday baking.

Ingredients

Organic Rye Flour