Barley flour is a popular alternative to wheat flour because, unlike many non-wheat flours, it contains some gluten. Barley flour has a mild, but very slightly nutty, flavour the complements both regular and whole grain flours.
You can substitute it into a regular recipe for up to 1/2 of the ordinary flour without compromising the texture of the baked good (with the exception of very delicate/sensitive baked goods, like angel food cake, that rely on the presence of a precise amount of flour to work well).
In fact, because it has a low gluten content, it can actually help to tenderize baked goods while still lending enough gluten to the recipe to allow it to rise properly.
When compared to regular all-purpose flour, there are some nutritional benefits to barley. It has slightly fewer calories and more than 4 times the fibre of all-purpose.
It also has slightly more fibre than whole wheat flour. It is a good flour to substitute into quick breads, muffins and cookies for a little whole grain twist and is an easy ingredient to play around with in the kitchen in general.
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