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Rye flour

Rye flour suppliers and sourcing guide

Rye flour is milled from rye grain (Secale cereale). Mills produce light (white) rye from the inner endosperm, medium and dark rye with more of the outer layers, and whole rye flour or coarse pumpernickel meal from the entire kernel. Rye is high in pentosans and often in amylase activity, so it handles differently from wheat in dough; brands buy it for breads, crispbreads, crackers and sourdough.

See suppliersWhat to ask for on the COA
Also known as
Secale cereale flour · Whole rye flour · Light rye flour · Dark rye flour · Pumpernickel meal
Facts checked
November 2026

Forms and grades of rye flour

Suppliers sell different products under the same name. Specify the one you need.

  • Light (white) rye

    Mostly endosperm, with low ash and a mild flavor.

  • Medium and dark rye

    Include more of the outer kernel, with higher ash, darker color and stronger flavor.

  • Whole rye flour and pumpernickel meal

    The whole kernel milled fine or coarse.

  • Organic

    Flour from certified organic rye.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Moisture
Oven moisture (for example AACC 44-15.02).
Ash
Ash on a set moisture basis, which defines light, medium and dark grades.
Falling number
Falling number shows amylase activity; low values mean sprout damage and sticky crumb.
Ergot and mycotoxins
Ergot sclerotia or ergot alkaloids and deoxynivalenol, since rye is prone to ergot.
Protein
Protein by Kjeldahl or Dumas.
Microbiology
Total plate count, yeast and mold, coliforms, E. coli and Salmonella; flour is a raw ingredient and should be cooked before eating.

Storage, lots and expiry

Storage and shelf life

Store rye flour sealed in a cool, dry area off the floor with pest control in place. Whole rye and pumpernickel meal contain germ oil and go stale faster than light rye. Shelf life is set by the supplier's specification.

Lots and expiry dates

Ash, falling number and color vary with crop year and grade. Record them with the mycotoxin and ergot results for each lot, and rotate whole rye first-in, first-out.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • USDA's Commercial Item Description A-A-20126H for cereal grain flours requires the rye to be U.S. No. 2 grade or better and the rye flour to be processed through a centrifugal impactor to destroy insect eggs.

    Source: ams.usda.gov (opens in a new tab)

  • The same CID describes rye flour as a moderately refined product of rye endosperm with small amounts of other parts of the kernel and a very light, grayish-brown color.

    Source: ams.usda.gov (opens in a new tab)

  • 21 CFR 101.91 defines rye, including any species of the genus Secale, as a gluten-containing grain for gluten-free labeling.

    Source: ecfr.gov (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Rye flour suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking rye flour suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

Sell rye flour? Request a listing

Frequently asked questions

What forms of rye flour can brands buy?

Common forms include light (white) rye, medium and dark rye, whole rye flour and pumpernickel meal and organic. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for rye flour include?

Expect moisture, ash, falling number, ergot and mycotoxins, protein and microbiology, each with its method, specification and result for that lot.

How should rye flour be stored?

Store rye flour sealed in a cool, dry area off the floor with pest control in place. Whole rye and pumpernickel meal contain germ oil and go stale faster than light rye. Shelf life is set by the supplier's specification.

What is the regulatory status of rye flour?

USDA's Commercial Item Description A-A-20126H for cereal grain flours requires the rye to be U.S. No. 2 grade or better and the rye flour to be processed through a centrifugal impactor to destroy insect eggs. The same CID describes rye flour as a moderately refined product of rye endosperm with small amounts of other parts of the kernel and a very light, grayish-brown color. 21 CFR 101.91 defines rye, including any species of the genus Secale, as a gluten-containing grain for gluten-free labeling.

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