Barley Flour

What Is Barley Flour?

Barley flour is a flour made by grinding barley (Hordeum vulgare), an ancient cereal grain. It's somewhat darker, more fibrous and mildly sweet compared to wheat flour; it comes in whole (bran-containing) or white varieties.

Since barley's gluten is weaker than wheat's, barley flour alone doesn't produce a very risen bread; so it's mostly used blended with wheat flour in bread and baked goods. As a cereal-grain flour, it contains gluten.

Nutritional Values of Barley Flour

Barley flour, with about 345 kcal of energy per 100 grams, contains mostly carbohydrate and high fiber (especially beta-glucan fiber); its whole variety is richer. Since it's a cereal-grain flour, it contains gluten. Values are approximate.

How Should Barley Flour Be Used?

Barley flour, as a fibrous cereal-grain flour, adds variety to a balanced diet; however, since it contains gluten, it's not suitable for those with celiac disease and gluten sensitivity. Like other flours, it's used in moderation.

This information is general; barley flour is a food, not a substitute for medical treatment.

How to Choose Barley Flour?

Good barley flour is dry, lump-free, clean and doesn't smell stale. Moistened, clumped or rancid-smelling flours are not preferred.

• The flour should be dry and lump-free
• Should be clean, not smell stale
• Moistened-clumped products should not be bought

How to Store Barley Flour?

Barley flour is stored in a sealed container, in a cool, dry and dark place. Since its whole (bran-containing) variety contains oil and can turn rancid over time, a cool place is preferred for long storage.

Using Barley Flour in the Kitchen

Barley flour is used most in bread (blended with wheat flour), flatbread, cakes, cookies and porridge-like dishes; it's also used to lightly thicken soups. Its mildly sweet taste and fiber add character to baked goods.

Why Is Barley Flour Blended in Bread?

Since its gluten is weak, it doesn't rise enough on its own; when blended with wheat flour, it rises better while also benefiting from barley's fiber and taste.

Frequently Asked Questions

Is barley flour gluten-free?

No; barley is a cereal grain and barley flour contains gluten. That's why it's not suitable for celiac patients and those with gluten sensitivity.

What does barley flour bread turn out like?

When blended with wheat flour, it generally gives a denser-moister, fibrous and mildly sweet bread; used alone it results in a less risen loaf.

What does barley flour taste like?

It has a mildly sweet and earthy taste; its fibrous structure gives baked goods a full-bodied character.