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The Rye Baker


Montana Milling Barley Flour (Contains Gluten)


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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 manganese, selenium, and dietary fiber. Barley's distinctive flavor, texture and water absorbing properties - it's about 2.5 times more absorbent than wheat - barley-wheat breads offer a flavorful and delicate-textured change from wheat and rye. 2 lb./908 g. poly bag.

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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.