Traditionally Barley flour was widely used for Malting and brewing, and used less widely in the baking of bannocks, griddle breads, and sometimes mixed with Rye to make a Maslin loaf. Barley flour can typically be used in crepes or in normal baking where you can replace up to 50% of the wheat flour with barley. Barley contains a lower level of gluten than wheat, and as a result Barley flour doughs will not rise in the same way as Wheat doughs. It is excellent for thickening stews and soups. Interestingly it is thought that barley is the foundation of our measurement system – 3 grains laid end to end forming the Anglo Saxon “ynce” later the inch, and that weight of a barley grain became the metric “gram”.
Produced by milling the whole barley grain, extracting the inedible husk (or spikelets), then sifting the bran from the flour. Rich in nutrients and dietary fibre.
How To Use
Because of the low gluten content, must be mixed with other flours to make a yeast-raised bread, can be substituted for wheat flour in quick breads, scones, etc. and as a thickening agent in soups, gravies, etc.
grown in Australia
Nutrition Information, Ingredients
Organic Barley Grain
Contains gluten. Manufactured in a factory that also mills products containing soy.
We pack a wide range of natural food products on shared equipment including nuts, seeds, grains and cereals. This includes sesame, peanuts, soy and gluten. While we do our best to avoid any kind of cross contamination this can occasionally occur and any of our products may contain traces of these.