Barley Grits

What Are Barley Grits?

Barley grits are made by coarsely grinding or crushing barley grains with most of the hull removed. Because the grains are broken into smaller pieces than whole barley, they soften much faster in water or milk and become porridge-like.

In Anatolia, especially among older generations, they have traditionally been known as the “barley-grits regimen.” They have been consumed as a light, gentle food for stomach discomfort and as an easily digested porridge for infants starting complementary foods.

Barley Grits Nutrition

Barley grits have a nutritional profile similar to that of the raw barley they come from; 100 g provides about 352 kcal, 9.9 g of protein, and 15.6 g of fiber. Barley is rich in beta-glucan, its characteristic soluble fiber. It contains gluten.

What Are the Benefits of Barley Grits?

With their high fiber and beta-glucan content, barley grits are a traditional grain food that can be part of a balanced diet; because they cook quickly and have a light texture, they have traditionally been chosen for stomach discomfort and infant feeding. This traditional use is general food guidance, not a medical treatment.

This is general information; barley grits are a food, not a substitute for medical treatment. Because they contain gluten, people with celiac disease or gluten sensitivity should not consume them.

How to Choose Barley Grits

Barley grits are generally sold as coarsely ground cracked grain in spice shops and the dried-bean aisle; choose a freshly ground product that has not absorbed moisture.

• The color should be a uniform light beige or cream, without clumps.
• It should not smell moldy or sour.
• Check the package to see whether the grind is fine or coarse, and choose according to the recipe.

How to Store Barley Grits

Because ground or crushed barley has more surface area, it has a shorter shelf life than whole grain; it stays fresh for about 6 months in a sealed container in a cool, dry place. Cooked porridge can be stored in the refrigerator for 2–3 days.

Using Barley Grits in Cooking

Barley grits are most often simmered in water or milk and eaten as breakfast porridge; they can also be added to soups as a thickener.

How to Make Barley Grits Porridge

Cook 1 measure of barley grits with 3 measures of milk or water over low heat, stirring constantly for about 10–12 minutes, until thickened; serve sweetened with honey, grape molasses, or cinnamon.

How to Use Barley Grits in Infant Foods

Finely ground barley grits can be simmered in milk for a long time until smooth to make a light porridge for infants just starting complementary foods; as with any complementary food, consulting the child’s pediatrician is recommended.

Which Recipes Use Barley Grits?

Barley-grits porridge, milk-based barley-grits breakfast porridge, and vegetable soups thickened with barley grits are the most common uses.

Frequently Asked Questions

Are barley grits and barley flour the same thing?

No. Barley grits are coarsely ground or cracked, while barley flour is finely ground; barley grits are used for porridge, and flour is used in baked goods.

What is the “barley-grits regimen”?

In Anatolia, this is a traditional folk practice of eating plain, lightly cooked barley-grits porridge for a few days for stomach discomfort; it is not a treatment for any disease, but a choice of easily digested food.

Are barley grits gluten-free?

No. Because they are made from barley, they contain gluten; people with celiac disease or gluten sensitivity should not consume them.

What are barley grits good for?

They are an easily digested grain food, rich in fiber and beta-glucan, that can be part of a balanced diet. They are a food and are not claimed to cure any disease.

How long do barley grits take to cook?

Fine-ground barley grits take 10–12 minutes to reach a porridge consistency; more coarsely ground grits take 15–18 minutes. Stir constantly.