The Rye Baker

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Specialty and Gluten-Free Flours

Pre-modern Europe depended on what we today call "specialty flours,", for its daily bread. Before wheat became the foundation of breads and sweet goods worldwide, bakers learned - whether out of choice or necessity - to use flours milled from a variety of other foodstuffs, including barley , potatoes, buckwheat, rice and oats. Each has its unique characteristics, and all offer bakers new tastes, textures, and colors with which to enhance their breads, cakes, cookies and pastries.

NOTE: Our gluten-free flours are packed in a facility that also packs wheat and rye flours. For that reason, our gluten-free products are not recommended for people with medically confirmed gluten allergies. They are, however, suitable for those who choose to limit their gluten intake for non- medically necessary reasons.



Item Name+ Price

Idaho Pacific Fine Potato Flour (Gluten Free)

Potatoes were a latecomer to Eastern Europe. First introduced in 16th century Spain by the conquistadores, who discovered them in the Andes, they didn't really become a significant part of the European diet in general until the early 19th century. Potatoes are easier to grow than wheat, yield more per acre than rye, and...

$5.95
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Montana Milling Barley Flour (Contains Gluten)

Like rye, barley flourishes in marginal agricultural areas that abound throughout Northeast Asia, Northern and Eastern Europe, and North America. Although its gluten content is significantly lower than that of wheat and differs from it chemically, barley provides almost all of the essential amino acids and is a good source of...

$7.95
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NYB White Rice Flour (Gluten Free)

Rice flour's near-absence of flavor makes it ideal where texture is key, as in Dutch crunch topping. You can also use it to keep strands separate in braided breads like challah and twisted or folded breads like Kaiser rolls. 1 lb./454 g. poly bag.

$3.95
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Product descriptions of non-NYB flours originate with the manufacturers and are solely used to identify product being sold.
The New York Bakers purchases professional flours in large quantities, repackages them and passes the savings onto you, our customers.