Pronunciation: [triht-ih-KAY-lee]

This extremely nutritious hybrid of wheat (Triticum) and rye (Secale) contains more protein and less gluten than wheat and has a nutty-sweet flavor. It comes in several forms including whole berry, flakes and flour and can be found in natural food stores. Triticale flour is also available in some supermarkets. Whole triticale can be cooked and used in a variety of dishes including cereals, casseroles, pilaf-style dishes, etc. Because triticale flour is low in gluten, bread made from it alone is quite heavy. For that reason, it's usually combined half-and-half with wheat flour.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

Related Pages