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.


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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.