Triticale

A hybrid of wheat and rye developed in 1876 by Scottish botanist A. Stephen Wilson. (The commercial crop was not perfected and available in the market, however, until 1970.) Triticale is very nutritious, containing more protein and less gluten than wheat. It has a sweet, nutty flavor. Triticale is sold as whole berries, flakes, and flour, and is often available in health food stores. Because of its low gluten content, triticale is combined with wheat flour for use in bread baking.