×Tritordeum

Tritordeum is a hybrid crop, obtained by crossing durum wheat with the wild barley Hordeum chilense. It has less gliadin (gluten) than wheat, but still performs well in breads, both in terms of dough rising and texture qualities, and in taste-testing, where it substantially outperformed gluten-free breads. It has ten times more lutein, more oleic acid, and more fiber than wheat, giving products made from it a yellower hue and a pleasant flavor profile....read more on Wikipedia.