Triticale (pronounced trih-tih-KAY-lee) is a hybrid of both rye and wheat and is a fairly recent grain – less than a century old. Triticale was created in order to produce a grain with the advantages of wheat and the hardiness of rye. The first successful cross occurred in Germany in 1888. Although triticale has not yet found widespread popularity, it is a hardy crop that resists soil erosion and requires fewer pesticides, making it particularly suitable to organic farming.

Like rye, triticale is a good source of dietary fiber and antioxidants. Regular consumption can help improve the digestive system and stabilize blood sugar, reducing the risk of Type 2 diabetes. The wheat component of triticale makes it unsuitable for those who have intolerance to gluten.

Triticale can be steamed or boiled whole as an addition to soups or casserole or to create the base for a chilled salad. The ground berries make flour that can stand in as a substitute for wheat flour.

Learn more about other Whole Grains:  [button color=”red” size=”small” link=”” target=””]Grain Education[/button]

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