What Is Barley Flour?
Barley flour is made by grinding barley (Hordeum vulgare), an ancient grain. It is slightly darker, more fibrous, and mildly sweeter than wheat flour; it comes in whole-grain (with bran) and white varieties.
Because barley’s gluten is weaker than wheat’s, barley flour alone does not make a very well-risen loaf; it is therefore usually blended with wheat flour for bread and baked goods. As a grain flour, it contains gluten.
Barley Flour Nutrition Facts
Barley flour provides approximately 345 kcal per 100 g, mainly from carbohydrates, and is high in fiber (especially beta-glucan fiber); the whole-grain variety contains more. As a grain flour, it contains gluten. Values are approximate.
How to Think About Barley Flour
As a fibrous grain flour, barley flour adds variety to a balanced diet; however, because it contains gluten, it is not suitable for people with celiac disease or gluten sensitivity. Use it in moderation, like other flours.
This is general information. Barley flour is a food and is not a substitute for medical treatment.
How to Choose Barley Flour
Good barley flour is dry, free of lumps, clean, and has no stale smell. Avoid flour that is damp, clumped, or smells bitter.
- Flour should be dry and free of lumps.
- It should be clean and have no stale smell.
- Do not buy damp or clumped flour.
How to Store Barley Flour
Store barley flour in a sealed container in a cool, dry, dark place. Because whole-grain (bran-containing) varieties have some fat and can turn rancid over time, choose a cool place for long-term storage.
How to Use Barley Flour in the Kitchen
Barley flour is used most often in bread (blended with wheat flour), flatbreads, cakes, cookies, and porridge-like dishes; it can also be used to thicken soups slightly. Its mildly sweet flavor and fiber give baked goods character.
Why Is Barley Flour Blended in Bread?
Because its gluten is weak, it does not rise enough on its own; blended with wheat flour, it rises better while still adding barley’s fiber and flavor.
Frequently Asked Questions
Is barley flour gluten-free?
No. Barley is a grain, and barley flour contains gluten. It is therefore not suitable for people with celiac disease or gluten sensitivity.
What is barley flour bread like?
When it is blended with wheat flour, it generally makes a denser, moister, fibrous, mildly sweet bread; on its own, it produces a loaf that rises less.
What does barley flour taste like?
It has a mildly sweet, earthy flavor; its fibrous texture gives baked goods a hearty character.