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health foods stores. Following are some general guidelines for using barley flour and flakes.
Barley flour can increase the dietary fiber content 'of baked goods. However, because barley flour does not contain significant amounts of gluten, it is generally not used alone. It should be used in conjunction with wheat flour.
As a rule of thumb, barley flour may be substituted for approximately 1/4 of the total wheat flour used in yeast breads. For cookies, bars and quick breads, barley flour may be substituted for approximately one-half of the wheat flour. Because of its high fiber content, barely flour makes an excellent thickener for soujis, stews and gravies as well.
Like barley flour, barley flakes may be used to increase dietary fiber in a host of recipes. Barley flakes may be cooked like rolled oats and served as a hot cereal. The flakes may also be used as an ingredient in cookies, breads and muffins. Barley flakes may be ground into flour as well.
The National Barley Foods Council provided the following recipes and we encourage you to try one or more. So read, savor and enjoy.
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