Barley Flour

A few weeks ago a friend was visiting and told me she had been milling barley and using it in many of her recipes.

I purchased barley and ground it in my Nutrimill. I used it as a substitute for soft white flour in muffins, pancakes, waffles, and biscuits. It gave everything a soft texture and a great flavor.

Barley is low in fat, and high in fiber and protein. Studies have shown that it lowers cholesterol too. Whole barely is healthier than pearled barley and if you purchase barley in bulk it costs under $1 a pound.

I am excited about adding this new grain to our diet. It is healthy and adds a new flavor to our foods.

This post is linking to Tasty Tuesday.


  1. Where do you find it? It seems like I only see pearled barley.

  2. eating too much wheat in our diet is one of the suspects in the growing number of gluten intolerance. The best defense is addinga variety of grains. So I hear. I am far from an expert. I am curious, are you able to do direct substitution in your recipes, or do certain adjustments have to be made?
    Also, do you know how long you can store milled barley? Just curious if I wouldbe able to do a bunch ahead.

  3. I get it already milled and use it to make a wonderful almond barley coffee cake. Yum! Such a mild flavor.

  4. Michelle says:

    I would love to hear how you are substituting it! I am allergic to wheat and any other option is always appreciated at our house. I haven’t used barley in the past because I typically live gluten free because it is just easier than finding specifically wheat free recipes, but this would be an awesome option for us.

    • Michelle,
      I put up a very expensive GF kitchen as I was told I was gluten intolerant and found the multitude of starches very hard on the digestion as well as bad for blood sugar and future diabetes concerns. Then, after insisting on the actual blood tests, the results were not gluten intolerance, but wheat.
      I am currently experimenting with barley flour, oat flour, and the many non-gluten flours available (as I already had them!)
      I have consulted with bakers from some of the national flour companies, but they just encourage me to experiment on my own. I think I would like to write a book for those gluten tolerant but wheat intolerant. There are more of us out there than anyone thinks. The big thing right now is gluten intolerance, and even celebrities are using it as a diet form!

      Now it is September, and I wondered if you had been successful in finding recipes using barley flour without wheat, or how it is going for you.

  5. I bought some and used it in my whole wheat pancake mix. It was really nice. From what I’ve read about it is that you need to use it with another grain because Barley is used more for flat breads. I was wondering if you had used it and how it worked and if you cared to share those recipes.
    Also wondered if you have ever tried Agave. I started using it and I love it!!! I’ve made two different kinds of cookies, oatmeal, waffles and pancakes with it. It’s great!

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