Allgrí

Allgrí is a term used in Icelandic food labeling to denote products made from a blend of two or more cereals, marketed for their higher fiber and diversified texture compared to single-grain flours. The exact composition varies by producer, but common grains include wheat, rye, barley, oats, corn, and millet. In practice, allgrí flour or mixes are used for bread dough, pastries, breakfast cereals, and porridge. Some products label themselves as allgrí to emphasize a multigrain character rather than a specific grain.

The term is descriptive rather than a strict legal designation; buying guides often note that allgrí can include both refined and whole grains. Nutritionally, allgrí products typically offer higher fiber and mineral content than refined wheat flour, though the exact profile depends on the grain mix and processing.

In culinary use, allgrí can provide a nuttier flavor and denser crumb in bread, or a heartier texture in cereals and porridge. Bakers may blend allgrí with other flours to achieve desired gluten development and crumb. As with other multigrain products, storage should follow the principal grain’s guidance, protecting against rancidity for certain fats.

See also: multigrain, whole grain, mixed-grain flour.