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Barley flakes are made by husking kernels of barley, then flattening and rolling them.
The flakes look like rolled oats, but are a bit thicker and chewier. People use them most often as a hot breakfast cereal, but you can also use them in granola, puddings, baked goods or as an addition to ground meats and stuffings.
Cooking Tips
Need about 30 minutes to cook. When using in baked goods, some recipes will advise you to soak them first for a short while to soften them.
Also called:  Flaked Barley
Rolled Barley Flocons d'orge (French) Gerstenflocken (German) Copos de cebada (Spanish)
Other entries for Barley
Barley Flakes, Barley Flour, Barley Grits, Beremeal, Black Barley, Hulled Barley, Malted Barley, Pearl Barley, Pot Barley, Quick-Cooking Barley, Sprouting Barley
Other entries for Grains
Amaranth, Buckwheat, Cereals, Corn, Farina, Flax, Kamut, Millet, Oats, Quinoa, Red River Cereal, Rice, Rye, Semolina, Sorghum, Spelt, Teff, Triticale, Wheat
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