Product description
Barley is one of the most ancient and widely loved grains in the world — Shair in Arabic, Cebada in Spanish, Cevada in Portuguese, Orge in French and Jau in Hindi. Our organic barley is stone-ground into a fine, nutty wholegrain flour.
WHAT MAKES IT SPECIAL
Barley flour has a distinctive mild, nutty, slightly sweet flavour and is naturally high in fibre — including beta-glucan, the soluble fibre barley is known for. It's a wholesome everyday flour for flatbreads, breads, bakes and porridge.
IMPORTANT — CONTAINS GLUTEN
Barley is a gluten-containing grain. This flour is not gluten-free and is not suitable for anyone with coeliac disease or a gluten intolerance.
NUTRITION — per 100g
| Nutrient | Amount | % DV* |
|---|---|---|
| Energy | 345 kcal | — |
| Carbohydrates | 74.5 g | 27% |
| of which sugars | 0.8 g | — |
| Dietary fibre | 10.1 g | 36% |
| Protein | 10.5 g | 21% |
| Total fat | 1.6 g | 2% |
| Iron | 2.7 mg | 15% |
| Magnesium | 96 mg | 23% |
| Phosphorus | 296 mg | 42% |
| Potassium | 309 mg | 7% |
*%DV on a 2,000 kcal adult reference diet. Barley flour is high in dietary fibre, including beta-glucan (a soluble fibre). It is a gluten-containing grain.
HOW TO STORE
- Store: keep in an airtight container in a cool, dry place away from sunlight.
- Use within the best-before date; wholegrain flours are best used fresh.
- Refrigerate in humid conditions to extend freshness.
- Keep the pouch sealed between uses.
HOW TO USE & SERVE
Barley flour brings a nutty depth to UAE and international baking.
- Flatbreads & rotis: mix with wheat flour for softer, nuttier rotis and flatbreads (barley alone has less stretch).
- Breads & bakes: blend into bread, muffins, pancakes and cookies for flavour and fibre.
- Porridge: cook into a warm, comforting barley porridge.
- Thickener: use to thicken soups and stews.
- Malty bakes: its gentle sweetness suits scones, crackers and rustic loaves.
- Dusting: use for dusting work surfaces and breads.
Tip: barley has less gluten than wheat, so blend it with wheat flour for lighter, well-risen bakes.
Reviews
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Sign UpNo. Barley is a gluten-containing grain, so barley flour is not gluten-free and is not suitable for anyone with coeliac disease or a gluten intolerance. If you need a gluten-free flour, choose a naturally gluten-free option such as sorghum (jowar), millet or rice flour instead.No. Barley is a gluten-containing grain, so barley flour is not gluten-free and is not suitable for anyone with coeliac disease or a gluten intolerance. If you need a gluten-free flour, choose a naturally gluten-free option such as sorghum (jowar), millet or rice flour instead.
Barley has less gluten than wheat, so for well-risen, lighter results it's usually blended with wheat flour rather than used alone — try replacing a portion of the wheat flour in your recipe. It's lovely in rotis, breads, muffins, pancakes and cookies, adding a nutty flavour and extra fibre, and it also works as a thickener and for porridge.Barley has less gluten than wheat, so for well-risen, lighter results it's usually blended with wheat flour rather than used alone — try replacing a portion of the wheat flour in your recipe. It's lovely in rotis, breads, muffins, pancakes and cookies, adding a nutty flavour and extra fibre, and it also works as a thickener and for porridge.
Barley flour has a mild, nutty, slightly sweet and gently malty flavour that adds character to breads and bakes without overpowering them. It pairs especially well in rustic loaves, flatbreads, scones and crackers, and brings warmth to porridge.Barley flour has a mild, nutty, slightly sweet and gently malty flavour that adds character to breads and bakes without overpowering them. It pairs especially well in rustic loaves, flatbreads, scones and crackers, and brings warmth to porridge.
Barley flour is naturally high in dietary fibre — including beta-glucan, a soluble fibre — and provides plant protein, iron, magnesium and phosphorus. We share this for general information only; for personalised advice, please consult a qualified professional. Values are approximate references.Barley flour is naturally high in dietary fibre — including beta-glucan, a soluble fibre — and provides plant protein, iron, magnesium and phosphorus. We share this for general information only; for personalised advice, please consult a qualified professional. Values are approximate references.
