Triticale is a hybrid of wheat (Triticum aestivum) and rye (Secale cereale), combining the quality and yield potential of wheat with the flavour, adaptability and resilience of rye.
Wholegrain triticale flour has a high protein content and is lower in gluten than other cereals, making it well suited for lighter rye-style breads and crispbreads, as well as biscuits, cakes and muffins.
Our triticale flour is milled on the Hodmedod stone-mill in Suffolk from grain grown in a mixed crop with carlin peas at Hall Farm, Knettishall, Suffolk.
Recipes for Triticale Flour
Try substituting triticale flour for wheat or rye flours, or just using triticale in recipes calling for a wheat/rye mix.
Ingredients
Triticale (Wheat)
Allergy information
For allergens, including cereals containing gluten, see ingredients in bold.
The nutritional figures below are for generic wholegrain wheat.
Typical values (raw whole grains)
Per 100g
Energy
1415kJ (338kcal)
Fat
1.8g
of which saturates
0.3g
Carbohydrate
58.5g
of which sugars
2.1g
Fibre
14.6g
Protein
13.2g
Salt
trace
More
Triticale, x Triticosecale, is a hybrid of Wheat (Triticum aestivum) and Rye (Secale cereale).
