Well... not really. The ergot producing molds are found on the grain heads, during the growing season. Any mold that might contaminate the stored flour won't be good for you, but it won't cause ergot poisoning.The only reason I know of, is that it has to be stored carefully. If it molds, it causes a severe reaction known as Saint Anthony's Fire resulting in hallucinations, seizures, and commonly death.
Ergot | Definition, Symptoms, & Ergotism
Ergot, fungal disease of cereal grasses, especially rye.www.britannica.com
It was a factor in the Salem Witch Trials and other frentic activities.
(I should clarify that I don't mean ergot isn't very dangerous! It's just that the ergot bodies, as they are called, are very visible... black, swollen and much larger than the seed they took over. Even 8f there wasn't testing at the flour mill level, no farmer is ever going to sell ergot infected rye. It's pretty rare these days with fungicides, etc,,but it's also recognized by any farmer who grows grain)
Rye flour is simply a specialty flour from a very minor (compared to wheat or corn) grain crop. Wholesale price of rye per bushel a about 50% higher than wheat.
Rye production totals in the US last year was @12.3 million bushels... winter wheat alone was 1.2 BILLION bushels!
I haven't bought rye flour in years, but it's always been expensive. I bought several pails of whole white rye for the preps, and grind it for flour as needed. No issues with rancidity and its truly delicious when freshly ground.
I could probably send you some rye flour... shipping would probably run around $10 for up to 8#.
Summerthyme
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