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Home » Grains » Barley » Barley Flour

Barley Flour

Barley flour is mostly made from pearl barley.

Until recently, it wasn’t made from a “more complete grain” barley than pearl because of the expense and difficulty of getting off barley’s tough hull without taking the bran off with the hull. New hull-less varieties of barley are emerging, however, which eliminate the processing that would have been needed, while leaving the bran in place and giving a “more complete grain” flour than did pearl or pot barley.

Nutrition

Barley flour made from hull-less barley is high in good dietary fibre. As it doesn’t have the proteins necessary to create gluten, in making yeast-risen goods it should be used in combination with wheat flour, at a ratio of no more than 25% barley flour to wheat.

Other names

French: Farine d'orge
German: Gerstenmehl
Dutch: Gerstmeel
Spanish: Harina de cebada
Portuguese: Farinha de cevada

This page first published: Sep 29, 2002 · Updated: Jun 14, 2018.

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