Barley flour

Barley flour is made from milled barley grains. Barley is a cereal grain that has been cultivated for thousands of years and is a staple food in many parts of the world. The milling process can vary, producing flours with different textures and properties.

Barley flour is used as a thickening agent in soups and stews, and as an ingredient in baked goods such as bread, biscuits, and cakes. It can also be used to add a nutty flavour and chewy texture to foods. In some products, it may contribute to browning and crust formation.

Barley flour is a food ingredient, not a food additive, and is not listed on the Register of Food Additive Authorisations. It is a source of dietary fibre, vitamins, and minerals. Like other grains, it contains gluten. Evidence from peer-reviewed reviews suggests that the fibre in barley may contribute to digestive health and help manage blood sugar levels. The World Health Organization (WHO) and the International Agency for Research on Cancer (IARC) have not classified barley flour itself as carcinogenic.