FoodFood InformationSidesGrains
Grown in Europe since medieval times, rye is hardy and thrives underpoor conditions. It ferments easily for making whiskey, and has a strong,somewhat sour flavor in breads. High in protien, with low gluten content,it is available in whole grain, grits, groats, or meal forms, or groundinto light, medium, dark, and pumpernickel flours.