WA Triticale Flour
A 19 century hybrid of Rye & Wheat, Triticale is a high-protein, full-flavoured grain with a chewy texture.
Suitable for biscuits, rye-type crispbreads, cakes and muffins and bread. When mixed with wheat flour the results will be course in texture with a strong, nutty, sweet flavour, similar to that of light rye.
Triticale has higher protein but less gluten than regular wheat.
Ingredients: 100% Stoneground Triticale
Grown near Mollerin WA without chemicals or pesticides, stonemilled by us at Miller+Baker on Lake Street.