No, rye flour is not used as much as wheat flour on a global scale. Wheat is the most widely cultivated and consumed cereal grain, and wheat flour is the most common type of flour used in baking and cooking around the world. Rye flour, on the other hand, is less commonly used and is typically associated with certain regional cuisines.
Rye flour is more popular in certain parts of Europe, particularly in countries like Germany, Scandinavia, and Russia. In these regions, rye bread is a staple and rye flour is commonly used to make various types of bread, including sourdough rye bread and pumpernickel. Rye flour has a distinct flavor and texture compared to wheat flour, and it lends a darker color and denser texture to baked goods.
While rye flour has its own unique qualities and is valued for its flavor and nutritional benefits, it is not as widely used as wheat flour globally. Wheat flour, due to its versatility, gluten content, and widespread cultivation, remains the primary flour of choice for a variety of baked goods, pastas, pastries, and other culinary applications.