Previous | Next

Barley Flour is mostly made from Pearl Barley.

Until recently, it wasn't made from a "wholer-grain" barley than Pearl because of the expense and difficulty of getting off barley's tough hull without taking the bran off with the hull. New hull-less varieties of barley are emerging, however, which eliminate the processing that would have been needed, while leaving the bran in place and giving a "wholer-grain" flour than did Pearl or Pot barley.

Nutrition
Barley Flour made from hull-less barley is high in good dietary fibre. As it doesn't have the proteins necessary to create gluten, in making yeast-risen goods it should be used in combination with wheat flour, at a ratio of no more than 25% barley flour to wheat.

Also called:

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, Flax, Kamut, Millet, Oats, Quinoa, Red River Cereal, Rice, Rye, Semolina, Sorghum, Spelt, Teff, Triticale, Wheat