Barley Flour

• Use barley flour to bake hearty breads and rustic loaves: Substitute up to 50% of all-purpose or whole wheat flour with barley flour in your bread recipes to achieve a slightly nutty flavor and a chewier texture. Try it in sourdough, sandwich bread, or even quick breads like muffins and scones for a healthy twist.
• Make delicious and nutritious pancakes and waffles using barley flour: Incorporate barley flour into your pancake or waffle batter for a more wholesome and flavorful breakfast. The subtle sweetness of barley flour complements both sweet and savory toppings, making it a delightful addition to your morning routine.
• Thicken soups, stews, and sauces naturally with barley flour: Barley flour can be used as a natural thickening agent for soups, stews, and sauces. Its subtle flavor blends well with other ingredients, adding body and depth to your culinary creations. Simply whisk a small amount of barley flour into cold water to create a slurry before adding it to your simmering liquid.
• Bake tender and flavorful cookies and biscuits with barley flour: Add barley flour to your cookie and biscuit recipes for a unique texture and subtle flavor. It can contribute to a slightly chewy or tender crumb, depending on the recipe. Experiment with different ratios of barley flour to all-purpose flour to achieve your desired result.
• Create homemade pasta and noodles with barley flour for a hearty, earthy flavor: Combine barley flour with other flours, such as semolina or all-purpose flour, to create homemade pasta dough. The barley flour adds a slightly nutty flavor and a heartier texture to your pasta, making it a delicious and wholesome alternative to traditional pasta.

• Rich in fiber, promoting healthy digestion and regularity.
• May help lower cholesterol levels, supporting heart health.
• Provides sustained energy due to its complex carbohydrates.
• Can aid in weight management by increasing satiety.
• Contains essential vitamins and minerals like magnesium and selenium.
• Offers prebiotic benefits, nourishing beneficial gut bacteria.

Barley flour is best stored in an airtight container in a cool, dark, and dry place. For short-term storage (up to 1-2 months), a pantry or cupboard is suitable. To extend its shelf life (up to 6-8 months), refrigerate the flour. For even longer storage (over 8 months), consider freezing it. Before using refrigerated or frozen barley flour, allow it to come to room temperature to prevent clumping when baking.