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Special offer! Save at least 25% on top of our usual volume discounts for larger packs. 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.
Collections: Flours – Cereal, Pulse & Pseudocereal , Hodmedod & Guest Products , Hodmedod's Pulses and Grains , Special Offers , Stoneground Cereal Flour
Category: Available , Cereal Flour , Flour , Rare Cereal Flour , Special Offer , Triticale , Triticale Flour
Type: Flour
Try substituting triticale flour for wheat or rye flours, or just using triticale in recipes calling for a wheat/rye mix.
Triticale Flour has a distinctive nutty flavour and is traditionally used to make Breton pancakes.
Use alone, or mix with other flours to make breads, crispbreads, pancakes, waffles, cakes, pastries and biscuits.
Triticale (Wheat)
For allergens see ingredients in bold.
Typical values | Per 100g |
Energy | 1,415kJ (338kcal) |
Fat | 1.8g |
of which saturates | 0.3g |
Carbohydrate | 58.5g |
of which sugars | ~ |
Fibre | 14.6g |
Protein | 13.2g |
Salt | Trace |
Triticale, x Triticosecale, is a hybrid of Wheat (Triticum aestivum) and Rye (Secale cereale).
Get in touch at hello@hodmedods.co.uk or 01986 467567
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Registered in England and Wales as Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK; company number 08151811.