- — Low in Cholesterol, Sodium, Saturated Fat
- — Excellent source of Dietary Fiber, Manganese, Selenium, Phosphorus, and Magnesium
- — Contains Iron, Calcium, Zinc, and Copper
Whole-Grain Barley Flour: Benefits and Uses
Whole-Grain Barley Flour boosts your baking with both flavor and nutrient value.
It offers soluble fiber, B vitamins, iron, and zinc. Moreover, Barley flour infuses all your baked goods with health and energy.
Food to Live Barley Flour is stone-ground. It’s made of hulled barley and finely ground. Therefore, you can easily use it in anything from pancakes to bread and not worry about having crumps and lumps.
Note that barley flour is quite different from wheat flour; it has almost triple the fiber and less gluten. Therefore, if you are baking something that needs to rise, like bread, it’s best to use a mix of barley and all-purpose flour.
Finely Ground Barley Flour Uses and Storage Tips
You can use whole-grain barley flour to make pancakes, muffins, barley bread, and cookies. However, you can mix it with other flour types to get the texture you need and use it in different recipes.
Note that barley flour has a mildly-sweet nutty flavor. Therefore, it will change the taste of baked goods, and you should be aware that your usual recipes will taste different if you replace wheat flour with barley.
Ground barley flour doesn’t have a long shelf life. Please store it in the freezer or use it up as fast as possible. It’s essential to keep the flour in a sealed airtight container at all times. If you aren’t freezing it, store it in the fridge or a cupboard away from heat and light.