Category Archives: my Flour & Grains ABC

My ABC reference list to flours & grains


Although a hybrid developed by man, Triticale (Tricosecate) has been around for well over a century. It was first bred around 1845 in the northern hemisphere both in Sweden and Scotland. Basically it is a cross between wheat & rye giving it a combination Continue reading GRAINS: “T” IS FOR TRITICALE

GRAINS: “B” is for Barley

Barley when compared to wheat is often quoted as being lower in gluten content than wheat. This really is a misnomer because… Continue reading GRAINS: “B” is for Barley

“A” is for: ATTA

Are you confused about Atta flour – I certainly have been…

Continue reading “A” is for: ATTA