Barley flour is a type of flour made from barley grain. The flour is usually produced from “pearled” barley, which refers to barley that has been scoured and polished to remove the husk and the bran. Although barley flour does contain some gluten (a protein that assists in making dough rise), it does not contain enough for dough to effectively rise, so gluten-rich flour, such as wheat flour, is often added to the barley flour.
Barley flour is used in the manufacture of flat bread, for infant foods and for food specialities. It is also a component of composite flours used for making yeast-raised bread. Barley flour can easily be incorporated into wheat-based products, including bread, cakes, cookies, noodles and extruded snack foods
Barley flour works well as an ingredient to thicken gravies, sauces and stews. When used for breads, it provides a texture similar a cake texture, high in moisture.
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