Barley Flour

Barley flour is made by milling whole barley grains. It has a characteristic light brown colour, a nutty aroma and a mildly earthy flavour. Compared to wheat flour, it is higher in dietary fibre and beta-glucans, and has a lower glycaemic index, making it a popular choice in health-conscious cooking. It works well in bread, flatbreads, biscuits, pancakes, and as a thickener for soups and sauces. Since it is relatively low in gluten, it is usually combined with wheat flour when baking to help the dough hold its structure. It also features in traditional cuisines worldwide, for example in Tibetan tsampa and in Japanese mugicha, a roasted barley tea.