Triticale is low in gluten with rich, malty and caramel notes. It mills into a beautiful, almost red flour with a noticeable bran flake. It’s a versatile flour that can be used to add flavour to breads or as a substitute for plain flour in cakes, biscuits and pastries. Triticale is a cross between wheat and rye, originally developed in the late 19th century in Scotland and Germany to combine the yield potential and grain quality of wheat with the disease and environmental tolerance of rye.
Availability: 3 in stock
We are Ian and Courtney and we produce wholegrain, stoneground flour from grain grown on our family’s farm ‘Woodstock’ in Berrigan, NSW. Woodstock has been in Ian’s family for four generations and has been Certified Organic for 24 years. The farm integrates sheep, cattle and various crops on a beautiful 2000 acres in the Southern Riverina.
Woodstock Flour was established in 2016 as a way for us to be involved in the family farm. It was founded on a love of food, family and farming.
With backgrounds in environmental conservation, we have come to see farming as a way to restore our landscape through the building of soil, biodiversity and community.