Barley is an ancient cereal grain that has been cultivated for thousands of years, with evidence of its use dating back to ancient Egypt. Barley, with its mildly sweet, nutty flavor and low gluten content, can be used in a variety of ways from cooking for a salad or risotto-style dish, to thickening soups, grinding into flour for bread, muffins, pancakes, or other baked goods, and flaking for porridge or granola.

Barley contains less gluten than wheat, so while barley flour can be used in yeast breads, its gluten development is weak. We recommend combining barley flour with wheat flour to achieve strong gluten development in yeast breads. Barley flour can be successfully used for 20-25% of the flour in yeast breads and up to 50% in quick breads and pastries. It can also help tenderize and add nutrition to recipes that tend to become tough from too much gluten development, such as muffins and pancakes made with all-purpose flour.

Hulled barley (also called dehulled barley or barley groats) has been minimally processed to remove the tough, inedible outer layer, which is sometimes called the husk. Hulled barley is considered a whole grain, since it contains the germ, the bran and the endosperm of the grain.

Barley is an excellent source of essential nutrients, including dietary fiber, vitamins (B-vitamins like niacin, thiamin, and vitamin B6), minerals (calcium, iron, magnesium, phosphorus), and antioxidants (such as lignans and phytic acid).  Whole grain barley is a Non-GMO grain.

All our grains are certified organic and NON-GMO