Barley flour is milled from the hulls of barley. It is packed with different vitamins and minerals and is very nutritious. Barley flour is a relatively easy ingredient to use as a substitute as it works like any other flour. It is great to use as breading or as a thickening agent due to its texture. It is also a great flour for making bread. Although these are the most popular, it can be used in almost any recipe that calls for flour.
Preparation
Barley flour is an extremely versatile ingredient that can be used as a substitute for white flour in most recipes. A favorite of ours is our barley flour chocolate chip cookies recipe. This recipe calls for barley flour, unsalted butter, sucanat, sugar, eggs, vanilla extract, semi-sweet chocolate chips, and salt. Combine all ingredients in a large bowl and mix well. Chill dough and roll them into medium-size dough balls and place them on a baking sheet. Bake for 10-12 minutes at 350*. Keep cookies or cookie dough in the fridge for 3-4 days. Check out our full chocolate chip cookie recipe here.
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Michelle McNamara
December 23, 2021
Hi Annie,
For yeast breads, use barley flour for no more than 20% of the total quantity of flour (the other 80% could be a hard wheat like white or red). For denser, flatter breads, a higher proportion of barely flour can be used, but no more then 50% of total flour. When making bars, cookies, or quick breads, barley flour can be substituted for about half of the total amount of flour required. Barley flour can also be used as an ingredient to thicken gravies, sauces, and stews.
I’m sorry but we don’t sell sorghum flour at this time and do not currently have recipes for that ingredient.
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Blessings!