Barley, rye, oats, wheat, and triticale all have gluten. I’ve never encountered triticale but I had to memorise that list for an exam decades ago and it seems to be permanently imprinted on my brain.
I’m so impressed with so much baking, especially in the heat!
Barley, rye, oats, wheat, and triticale all have gluten. I’ve never encountered triticale but I had to memorise that list for an exam decades ago and it seems to be permanently imprinted on my brain.
I’m so impressed with so much baking, especially in the heat!
triticale used to be a thing in the 80s, like chia is now
it’s difficult to make bread with it as it has low gluten