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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 organic triticale flour is grown and milled at Maple Farm, Kelsale in Suffolk.
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.
For allergens see ingredients in bold.
|Typical values||Per 100g|
|of which saturates||0.3g|
|of which sugars||~
Triticale, x Triticosecale, is a hybrid of Wheat (Triticum aestivum) and Rye (Secale cereale).