Triticale

The first human-engineered grain in history, triticale is a high-protein rye-wheat hybrid. It is low in gluten and high in lysine, protein, and some B vitamins.

This grain can be used much the same way as soft wheat. Products made with triticale flour are very tender, and their flavor, texture, crust, and crumb color are similar to those products containing wheat.

Triticale flakes are made by heating whole triticale until soft and then pressing flat with steel rollers.

Use triticale in soups, cakes, breads, pancakes, and waffles.

*For nutritional content and recipes see the book “Those Wonderful Grains-2nd Edition,” by Chef Brad

Nutritional Information

Fiber Content: grams per cup

Triticale Usage