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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.


Complete Product Details

  • Triticale Flour has a distinctive nutty flavour and is traditionally used to make Breton pancakes.

    Cooking instructions

    Use alone, or mix with other flours to make breads, crispbreads, pancakes, waffles, cakes, pastries and biscuits.

  • Ingredients

    Triticale (Wheat)

    Allergy information

    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).

    • Suitable for vegans and vegetarians
    • No artificial ingredients
    • GM free
    • Recyclable paper packaging