Rye grain is the whole, unprocessed seed, while rye flour is made by grinding those grains into a fine powder.

• Rye grain can be cooked whole, sprouted, or milled at home for baking.
• Rye flour is ready to use in recipes like bread, crackers, and pancakes.

Cooking rye berries is simple and adds a hearty texture to meals.

1. Rinse the berries under cold water.
2. Add 1 cup rye berries to 3 cups water in a pot.
3. Bring to a boil, then simmer for 45-60 minutes until tender.
4. Drain any excess water.

Rye flour contains gluten, though less than wheat flour. It’s not suitable for gluten-free baking. If you need gluten-free options, consider flours like rice, almond, or oat. Rye flour is great for traditional breads and baked goods, but always check ingredient lists if you’re avoiding gluten for dietary reasons. For gluten-free recipes, explore Walmart’s selection of specialty flours designed for those needs.

To keep rye grains and flour fresh, store them in airtight containers in a cool, dry place.

• Whole rye grains last longer than flour, often several months.
• Rye flour is best used within a few weeks for optimal flavor.

Rye is versatile and can be enjoyed in many dishes.

• Add cooked rye berries to salads for extra crunch.
• Use rye flour in pancakes, muffins, or bread for a unique flavor.
• Try sprouting rye grains for a nutritious topping.
• Mix rye flour with other flours for hearty baked goods.