Clear Flour

Clear flour is what's left of the white flour after the patent flour has been taken out. It comes from parts of the endosperm closer to the bran, so it's a bit darker, higher in ash, and often higher in protein than patent flour. Bakers have long used it in rye breads, especially deli-style rye, where its strength helps support weak rye dough and its color doesn't matter.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• If an old deli rye recipe calls for clear flour and you can't find it, bread flour is a workable stand-in. The loaf will just be a little lighter in color and flavor.