We began milling barley because we love its nutty flavor.  Many of our customers agree; others are more interested in its lower gluten content, and others are fans for its high soluble-fibre quality.
 
Barley flour is light and fine like wheat flour, but more absorbent.  Because of its low gluten content, it must be mixed with wheat flour like our Partially-Sifted Flour for proper leavening; we recommend using up to 25% barley flour in recipes to enjoy the flavour and nutritional benefits without having to reinvent your process.

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