A human-bred cross of wheat and rye combining wheat's yield with rye's hardiness and higher mineral and lysine content. A whole grain with a favorable amino-acid profile, but not gluten-free.
A nutritious whole grain that widens the whole-grain rotation for those without gluten restriction.
Triticale inherits rye's higher fiber and mineral density and carries more of the amino acid lysine than wheat, giving it a more complete protein. Whole triticale berries have a moderate glycemic load, good fiber for cholesterol and gut health, and useful magnesium and iron. NOT gluten-free — it contains the gluten of both parent grains and is unsafe for celiac eaters.
Cook whole berries 1:3 to water, 50-60 minutes until chewy, drain. Soaking overnight shortens cooking. Flour can replace part of wheat flour in baking (lower-gluten, denser results).
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