What Is Barley Flour? (2024)

Barley flour is an ancient grain that has been cultivated for thousands of years and was even used as currency in some cultures. So, what is barley flour?And what made it so valuable?

I explain it all here, including details on how it’s made, nutritional benefits, and how to use barley flour in your recipes. Let’s get started!

What is barley flour?

Barley flour (also called malt flour) is a type of flour that is made by grinding barley grains into a fine powder. Barley is a type of cereal grain that has been cultivated for thousands of years. But how is barley flour made today on a commercial scale?

The first step is to clean and remove any impurities from the barley grains. The clean barley is then roasted to enhance its flavor and color. After roasting, the barley grains are ground using a commercial milling machine. This process typically involves several stages of grinding, sifting, and re-grinding to ensure a consistent texture.

One important thing to note is that not all barley flours are created equal! Some brands may use only the endosperm, which is the starchy part of the grain that contains most of the carbohydrates. This type of flour is often referred to as “pearl barley flour” and may have a lower nutritional value than whole grain barley flour, which includes the bran and germ of the grain.

What’s the difference between barley flour and regular flour?

The main difference between barley flour and regular flour is the type of grain they’re made from – barley flour is made from barley grains, while regular flour is usually made from wheat.

Barley flour is one of the major grain flours that contain gluten (wheat, rye, and barley), but barley flour is the lowest in gluten out of the three.

Barley flour is often made from the whole barley grain (except for pearl barley flour), and all-purpose flour is typically more refined with the bran and germ removed.This results in barley flour having a nuttier taste, denser texture, and more fiber and nutrients than regular flour.

Benefits of barley flour

Whole-grain barley flour has more fiber and beta-glucan than wheat, which can help promote healthy digestion, lower cholesterol levels, and regulate blood sugar – did you know barley flour is one of the lowest glycemic index flours?

Barley flour contains a range of essential nutrients, including vitamins B and E, iron, magnesium, and selenium, which can help support overall health and well-being.

This makes barley flour one of the best flours for people with allergies (except for gluten allergies of course).

Barley flour nutrition facts

How to bake and cook with barley flour

When baking with barley flour, it’s important to keep in mind that it has a lower gluten content than wheat flour, which means it won’t rise as much. To compensate for this, I recommend mixing it with bread flour when making bread.

You can’t always use barley flour as a straight substitute for regular flour in recipes. It’s best to swap about 25-50% of your all-purpose flour for barley flour. Because of its dense texture and stronger flavor, it might not work well in lighter baked goods like cakes or pastries. But for things like flatbread or muffins, barley flour can be a great choice!

When cooking with barley flour, you can use it as a binder in dumpling dough or meatballs, or as a thickener for soups and stews. It can also be used to make pasta or crackers.

Popular barley flour baked goods and dishes

• Dense and hearty bread
• Crackers
• Cookies
• Pancakes
• Muffins
• Pizza crust
• Porridge
• Thickener in soups and stews

How to make barley flour at home

Barley flour can be made at home, but it’s important to use hulled barley that has the tough outer husk removed. You can also use pearl barley, but it will not be a whole-grain flour.

The process is fairly straightforward using the following steps:

1. Rinse the barley with water to remove any dirt or debris.
2. Spread the barley out onto a baking sheet and dry it in the oven at a low temperature for about 20-30 minutes until it is completely dry.
3. Once the barley has cooled down, transfer it to a food processor or a blender.
4. Grind the barley until it reaches a fine powder-like consistency. You may need to stop the machine and scrape down the sides to ensure even grinding.
5. Transfer the ground barley to a fine-mesh sieve and sift out any large pieces that didn’t get ground up properly. You can regrind these larger pieces until they are fine enough to pass through the sieve.

How to store barley flour

If you have store-bought barley flour, keep it in its original packaging if it’s unopened. Once opened, transfer it to an airtight container and store it in a cool, dry place away from sunlight, like a pantry. Use it within the expiration date or a few months for the best quality.

If you made your own barley flour, store it in an airtight container like a glass jar. Label it with the date you made it and keep it in a cool, dry place away from sunlight.

What are the best substitutes for barley flour?

Farro and spelt flour are the best substitutes for barley flour because they share a similar nutty flavor and chewy texture.

Both farro and spelt are ancient grains that are high in nutrients and are also less likely to cause digestive issues in people with gluten sensitivities, as they contain lower levels of gluten than modern wheat varieties.

You can also use whole wheat flour, just note it’s higher in protein and has a more neutral flavor compared to barley flour, which may affect how your baked goods or dish turns out.

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