Indulge in the sweet and nutty essence of versatile Barley Flour with its myriad kitchen uses! Enhance soups, sauces, and baked goods with this hearty, whole-grain nutritional powerhouse.

Rich in protein, fiber, and essential minerals like manganese, selenium, copper, and phosphorus, barley boasts the lowest glycemic index among grains—ideal for diabetics. Its unique gluten structure makes it a safe alternative for those with wheat allergies.

Our barley flour undergoes the sprouting process, maximising the bioavailability of essential vitamins and nutrients. This process not only removes bitterness but also concentrates flavour, resulting in a sweeter, more easily digestible, and more flavourful end product.

Organic Sprouted Barley Flour

Usage tip: As barley flour has less gluten than wheat, avoid using it as the sole flour for yeast breads. Instead, substitute up to 30% in yeast breads and up to 50% in quickbreads, muffins, and other baked treats.

Suggestions:

• Infuse cakes and cookies with added flavor and a tender crumb.
• Replace all-purpose flour for delightful whole grain waffles and pancakes.
• Elevate coatings for chicken, fish, or vegetables.
• Employ as a thickener in soups, gravies, and sauces. Enjoy the wholesome benefits of barley flour in your culinary creations!