Botanical Name: Hordeum vulgare L.
Production: our barley flour has been milled using a slow speed hammermill assuring temperature control below 40°C (104° F) to preserve the optimal nutrient density of the grain. It is subsequently screened to achieve the desired texture.
Barley is a member of the grass family and grows abundantly in its wild form in grasslands and woodlands throughout the fertile crescent area of Western Asia and Northeastern Africa
Qualities: by some considered a real “superfood”, barley is a high protein and low glycemic grain, rich in in both soluble and insoluble fiber as well as many vitamins and minerals such as Selenium, Phosphorus, Copper and Manganese. Soluble, prebiotic fiber helps the body metabolize fats, cholesterol and carbohydrates, and may lower the “lousy” (LDL) blood cholesterol levels. Insoluble fiber commonly called “roughage”, promotes a healthy digestive tract and may reduce the risk of cancers affecting it.
Common use: barley flour can replace up to ¼ of wheat flour, and in quick breads and other baked goods, can be used to replace up to ½ of the flour called for by the recipe. Barley flour has weaker gluten structure than wheat flour, so baked goods may not turn out as expected. Barley flour can be used to add beneficial fiber to baked goods: half a cup of barley flour contains 7 grams of dietary fiber, compared to half a cup of white all-purpose flour which contains only 2 grams of fiber.
From sweet to savoury applications, barley is recommended for cookies, cakes, muffins, pancakes, squares and quick breads, etc. Barley flour not only makes a healthy addition to your favourite wheat bread recipes but also may be used as a thickener for soups, stews and gravies.
Storage: keeps well in a sealed container in a cool, dry, and dark location
Disclaimer: this information is for educational purposes only and has not been evaluated by the FDA or CFIA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.