Rye

Cultivated from the Neolithic era in Turkey, and in Europe since the Bronze Age, rye (Secale cereale) is a relative of wheat in the biological tribe Triticeae. While it has protein levels similar to those of wheat and contains secalin, a gliadin-like protein that makes it unsuitable for people with coeliac disease, it is low in glutenin and therefore has a lower gluten-forming potential than wheat flour. Much of the structure in 100% rye bread comes from its starch and substances called pentosan gums.