Rye flakes

One US cup of rye flakes weighs 104 grams (3.7 ounces), measured rolled rye flakes, spooned and leveled. Going the other way, 100 grams is about 0.96 cups.

Also called rolled rye, rolled rye flakes, flaked rye, rye flakes cereal, creamy rye flakes.

A cup of rolled rye flakes weighs 104 g (3.7 oz). Four makers' labels agree within 10%: Shiloh Farms 52 g per half cup, PCC's bulk rolled rye 25 g per quarter cup (100 g), Honeyville 35 g per third of a cup (105 g) and Eden 48 g per half cup (96 g). Bob's Red Mill's Creamy Rye Flakes are heavier, 120 g per cup, and King Arthur's 124 g matches that product rather than rolled rye.

Rye flakes are whole rye berries pressed flat between rollers, the rye counterpart of rolled oats. PCC describes its rolled rye as whole grain rye lightly hulled, then pressed flat between steel rollers, and Shiloh Farms lists only organic whole grain rolled rye berries. They are cooked as porridge, mixed into granola and muesli, kneaded into multigrain and rye breads, and scattered on top of loaves.

The labels here are measurements, not conventions. The FDA reference amount for dry hot cereal is 40 g, and a label that prints 40 g beside a rounded volume says nothing about density; Natural Grocers' 40 g per half cup is one, and is kept without a figure. The other four print 25, 35, 48 and 52 g for a quarter, a third and a half cup, and Shiloh's 52 g agrees with its own bag, about 8 servings in 425 g. Their spread, 96 to 105 g, is 9.4%, inside the 10% this site allows for milled goods, so the entry publishes Shiloh Farms' 104 g, taken from the larger and more precise half-cup measure.

Bob's Red Mill sells a different product, Creamy Rye Flakes, cooked as a creamy hot cereal. Its current label gives 1/4 cup as 30 g, 120 g per cup, and an older label gave 31 g, 124 g. King Arthur's ingredient weight chart lists rye flakes at 1 cup = 4 3/8 oz = 124 g without naming a product. That is exactly the older Bob's figure and 18 to 29% above every other maker's rolled rye flakes, so this entry records the Bob's flake as a second state at 120 g and accepts King Arthur's figure there, rather than rejecting it. Bob's Red Mill does not describe the cut; a flake that packs a fifth heavier is most likely thinner or smaller.

The physical check: rolling turns a compact grain into thin, curved discs that stack loosely with air between them. Rolled oats weigh 81 to 89 g per cup on this site and barley flakes 80 to 98 g; rye flakes, at 96 to 105 g, sit just above them, and rye flour, ground fine, weighs 106 g. Smaller or thinner flakes fill the gaps between pieces better, which fits Bob's creamy flakes weighing more than ordinary rolled rye.

Practical guidance: use 104 g per cup of rolled rye flakes, 52 g per half cup and 26 g per quarter cup. If the bag is Bob's Red Mill Creamy Rye Flakes, use 120 g per cup. The two differ by about 15% by volume, so in bread recipes that give grams, weigh the flakes.