Gluten is the general term for a protein found in wheat, barley, rye, and triticale. All forms of wheat contain gluten, including durum, spelt, and farro. Many everyday food products have gluten, such as pasta, bread, and beer.

Can celiacs eat triticale?

Grain products that are not gluten-free include any type of wheat (including farina, graham flour, semolina and durum), barley, rye, bulgur, kamut, matzo meal, spelt, triticale, couscous, emmer and einkorn. These should be avoided.

What is triticale gluten?

Triticale is a man-made cereal grain species derived from hybridization of wheat and rye. It was developed to combine favorable traits from both parents; growth vigor, cold tolerance and high protein from rye, and good baking characteristics of wheat gluten.