Grain
Flour
Barley flour is milled grain—soft, slightly grey-tan, with low gluten and a sweet malty taste. It cannot structure yeast bread alone; blend with wheat for loaves, or use in flatbreads, cookies, pancakes, and coatings. Scots bannocks and some Middle Eastern breads use barley flour traditionally. Fresh flour tastes sweeter; rancidity shows as cardboard notes. Sift if clumpy. Replace part of wheat flour (often 20–30%) for flavour without collapsing rise.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 2.45 g
- Saturated Fat 0.52 g
- Trans Fat 0 g
- Monounsaturated Fat 0.51 g
- Polyunsaturated Fat 1.17 g
- Cholesterol 0 mg
- Sodium 4.87 mg
- Salt 0.01 g
- Total Carbohydrate 73 g
- Dietary Fibre 4.22 g
- Total Sugars 0.95 g
- Complex / starch 63.7 g
- Protein 10 g
- Water 11.4 g
- Energy 342 kcal
- Water 11.4 g
- Carbohydrates 73 g
- Protein 10 g
- Fat 2.45 g
- Saturated Fat 0.52 g
- Monounsaturated Fat 0.51 g
- Polyunsaturated Fat 1.17 g
- Omega-3 0.12 g
- Vitamins 59.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.33 mg
- Vitamin B2 — Riboflavin 0.11 mg
- Vitamin B3 — Niacin 4.29 mg
- Vitamin B5 — Pantothenic Acid 0.64 mg
- Vitamin B6 0.26 mg
- Vitamin B7 — Biotin 3.1 µg
- Vitamin B9 — Folate 31 µg
- Vitamin C 2 mg
- Vitamin E 0.81 mg
- Vitamin K 2 µg
- Minerals 356 mg
- Major Minerals 355 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.33 · vitamin-b2-riboflavin: 0.11 · vitamin-b3-niacin: 4.29 · vitamin-b5-pantothenic-acid: 0.64 · vitamin-b6: 0.26 · vitamin-b7-biotin: 3.1 · vitamin-b9-folate: 31 · vitamin-e: 0.81 · vitamin-k: 2 ·
Minerals
Flour is milled endosperm-dominant carbohydrate unless wholemeal retains bran.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Ground barley was a primary flour before wheat dominated many bread cultures.
Barley flour remained important in northern British and Scandinavian household baking.
Specialty milling revived barley flour for fibre-rich and heritage baking.