Share

Barley flour is made from milling pearl barley, or whole grain barley that's had its outer husk removed. You can use barley flour as a substitute for part of the flour in a baking recipe for health purposes and to achieve certain variations in texture. However, because of its low-gluten content, you shouldn't substitute barley flour for all of the flour called for in a recipe.

Barley flour is a healthier alternative to using white and wheat flour in baked goods. Barley is a low-fat, low-cholesterol grain that's high in complex carbohydrates, fiber, protein, and certain vitamins and minerals. It is a good flour to substitute into quick breads, muffins and cookies for a little whole grain twist and is an easy ingredient to play around with in the kitchen in general.

Barley flour works well as an ingredient to thicken gravies, sauces and stews. When used for breads, it provides a texture similar to the cake texture, high in moisture. 

Note:

The best way to preserve this flour is to keep it refrigerated else it will stay fresh only for 10 to 15 days if kept in room temperature.