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Rye Recipes

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Rye does not have true gluten, but it's proteins allow it to make leavened bread. The bestest results are from mixing it with 25-50% wheat flour (7).

For recipes, see:


  1. Allen, T. The World Supply of Fall (Winter) Rye. From Crop Development Center, University of Saskatchewan, Saskatoon, Canada. URL:
  2. Animal Feed Resources Information System. Secale Cereale Accessed July 2006.
  3. Armstrong, W.P. (20002-2006) Photos Of Some Important Cereal Grasses, Rye, Wheat, Sorghum & Rice. Accessed 6/2006 from
  4. Ecoport Database. (2002) Cereale Secale. Originally contributed by FAO Accessed from****&entityDisplayCategory=full April, 2006.
  5. FAOSTAT data, 2006Hormel Foods. Rye. Glossary of Kitchen and Food Terms. Accessed 4/24/06
  6. Oelke, E.A., Oplinger, E.S., Bahri, H., Durgan, B. R., Putnam, D. H., Doll, J.D. and Kelling, K.A. (1990). Rye, in Alternative Field Crops Manual.
  7. Small, E. 1999. New crops for Canadian agriculture. p. 15-52. [Rye (Secale cereale L.)] In: J. Janick (ed.), Perspectives on new crops and new uses. ASHS Press, Alexandria, VA.
  8. USDA, NRCS. 2006. The PLANTS Database, 6 March 2006 ( Data compiled from various sources by Mark W. Skinner. National Plant Data Center, Baton Rouge, LA 70874-4490 USA.
  9. Wikipedia contributors (2006). Oat. Wikipedia, The Free Encyclopedia. Retrieved July 2006 from