A type of flour ground from a high protein man-made grain produced by crossbreeding wheat and rye. Pronounced “trit-i-KAY-lee”, the name is a combination of the Latin botanical names of wheat and rye – “triti,” referring to triticum for wheat and “cale”, referring to secale for rye. Triticale is often ground, packaged, and sold as flour. It doesn’t taste like rye, but it has a stronger, nuttier flavor than wheat. It is a delicious ingredient for breads and other baked goods. It has a shelf life of up to one year if stored tightly wrapped in the freezer. Triticale flour is available in natural and health food stores and through mail order suppliers.
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