Newest discovery: Rye-Ola Black Rye Bread by Rubschlager out of Chicago, IL
                          It's a thin dense bread with 11 slices to the pack - about $3/pkg
                          Found it on a large grocery deli countertop around a large
                                                                          Scandinavian population)
                          One preservative: calcium propionate - anyone know about this?
                          Uses blackstrap molasses- 6% DV iron per slice (&3g protein)

Old Favorite: Kavli Rye Krisp (Red package in the cracker section of many groceries)
                  about 3" x 5", 1/8" thick - great for spreads/"sandwiches"/cheese/plain
                  natural sweetness of the grain shines through [b][/b]
                  delightful snap/crunch w/out the scouring effect of some rough wholegrains

Rye is a beneficial for A's & AB's, Avoid for B's & neutral for O's

sounds delicious!

http://www.cornallergens.com/list/corn-allergen-list.php
here s a listing.....fond different forms of calcium and also Propionic acid so perhaps calcium propionate is corn derived, don t know for sure.

We love the Kavli Hearty Rye at our house.

Kavli, Kavli, Oh Kavli. Acrylamide Alert! The wonderful Scandinavian and also the Finnish rye crispbreads manufacturers (FInns is another I love) were asked to lower their baking temperatures because of the high levels of acrylamides in their products.
Semmens, that was two years ago...either we are all clear now or still eating the same old delicious carcinogenic stuff. Tastes the same to me..eh

My current fav is French Meadows European Sourdough Rye Bread. It's made with 100% rye flour and rye sourdough starter, sea salt, and filtered water. It's also a dense bread, but good right out of the package. I usually find it in the frozen food section of my HFS.

Ryvita dark rye crackers with almond or pnut butter.

Quoted from outdoordrea

My current fav is French Meadows European Sourdough Rye Bread. It's made with 100% rye flour and rye sourdough starter, sea salt, and filtered water. It's also a dense bread, but good right out of the package. I usually find it in the frozen food section of my HFS.

Oh, Drea, yes, this is wonderful bread!!!  I love sourdough and since the wheat sourdough is out, this is a wonderful substitute!

I do like the taste of rye, my favourites are:

Rye Crisps (from Finland), Finn Crisp with caraway, Wasa Originals.

And the local ones: sourdough rye bread of rye, olive oil and flaxseed; Bavarian type rye bread, the custom-made rye ravioli (with miced beef instead of cheese) served with ghee and paprika.

Oh Yaman!  Do you have the recipe for the custom-made rye ravioli dough?  It sounds delisshhh!

It is delish, really, with a generous amount of ghee with paprika (or chili) poured on

I'll ask the restaurant's owner/chef, she does it only for me, for others, it is common wheat..

Just talked to her, here it is:

one cup of rye flour
one tbsp of olive oil
sea salt

Mix all and start adding water while kneading. As rye don't hold well, do not add too much water, the dough should be somewhat harder than for bread-making.

Using a rolling pin make sheets of 1 to 2mm thick (depending on your ability ), Cut them in squares, place a good pinch of minced beef or lamb, squeeze the corners of square together to make a tiny pouch out of it.

Boil some water or stock, put the ravioli in and cook until tender. Transfe to a plate You may or may not drain excess water/stock. In a separate pan heat a generous amount ghee and a tbsp of paprika/chili. Pour hot ghee on the ravioli, sprinkle with sumac and/or dried mint. Eat with a spoon so as not to waste the juices and ghee..

Good luck,
Yaman

Thank you, Yaman!  You're so kind to go to the trouble to call!  What a great owner/chef to make you a custom dish and share it with us!  Thanks again!  

what about your rye manna, Yamancim? )

Oh, that sounds so good Yaman! Wish I could eat rye . . . have some for me!

I would recommend Kavli or Wasa breads. The hearty rye is great. I used to eat sardines and lettuce on Wasa for lunch. Yum! Also good with goat's milk chevre or thin slices of cheese and fresh herbs.

Quoted from lola

what about your rye manna, Yamancim? )

Good point Lola'cim,

rinse and soak rye berries overnight, drain and soak again until the sprouts reach the size of a berry. then mill it (I use a hand-cranked meat grinder), knead for 10 minutes, shape into buns, spread some flaxseed on a baking sheet. Put the buns and bake at low temp (100C/212F) for three or four hours.

Keep refrigerated after cooling.

Cheers,
Yaman

Thank you for supplying the two rye recipes, Yaman.

My current favorite rye product is Nature's Path Organic Rye Manna Bread.

Alia

Quoted from Mare_eo

Thank you, Yaman!  You're so kind to go to the trouble to call!  What a great owner/chef to make you a custom dish and share it with us!  Thanks again!  

No problem Mary, it's a pleasure. I have provided her with the food list so she always prepares me compliant meals, actually I didn't ask her, the minute I tried to tell her about my diet, she told me to give a food list. She sure knows how to keep a customer

By the way, what I described as ravioli is actually known as "manti" and is actually served with yoghurt garlic sauce, maybe Lola'cim remembers

cheers,
Yaman

Oh, oh, oh...thank you Yaman for the Ravioli Rye recipe too.  My youngest daughter (type A) loves the stuff (with regular wheat flour and in the can...blaaaahhhhh) and hopefully she will, at least, like this one.

Debra

Lola- thank you for that link of other things that has corn in them,  I was shocked at how many.

Yaman- thank you for the recipes- I just tried 100% rye bread this week and had my first hamburger pattie between two slices, Oh my gosh was that a pleasure!

manti yaman'cim!! aman aman!!  lol
delicious!