Barley flour is whole grain flour; as such, it increases your fibre intake and, in turn, your health. Barley flour is particularly is high in both soluble and insoluble fibre. The soluble fibre in barley—specifically, the beta-glucans—help reduce cholesterol, while the insoluble fibre helps keep you full and your digestive tract healthy.
How to bake with barley flour
In some recipes—muffins, quick breads or cookies—you can swap barley flour at a one-to-one ratio. This is not the case for yeast bread recipes—like our Best Barley Bread <>. As there is not enough gluten in barley flour to properly develop the bread, we recommend swapping one-quarter of your all-purpose flour for barley flour in yeast bread recipes.