Grains, rice & flours · Flours
Barley flour
Mild, slightly sweet flour from barley with weak gluten; often toasted, as in Tibetan tsampa or Bazin.
Also called: barley meal, roasted barley flour, bazin flour
A kind of pearl barley
What it is
Barley flour is ground from hulled or pearled barley. It contains gluten-type proteins but they form a weak network, so on its own it makes flat, tender breads; for raised loaves it is blended with wheat. Roasted barley flour has a toasty, malty flavour and is used for porridges and doughs that need no further cooking. It is distinct from malted barley flour, which is used in small amounts as a dough improver.
Hordeum vulgare
How it’s used
- Libyan and North African bazin dough
- Tsampa mixed with tea and butter
- Flatbreads and griddle cakes
- Blended into wheat breads and biscuits
Characteristics
- Taste
- Mild, sweet, slightly nutty; malty when roasted.
- Sold as
- ground
- Cooking uses
- Suitable for baking, Commonly cooked, Used for thickening
- Common in
- Libyan, Maghrebi, Ethiopian, Nepalese, Scandinavian
Storage
Cool, dry and dark. Airtight in a cool, dry place; use within a few months for best flavour.
Diet, allergens and safety
Contains Gluten.
- Vegetarian
- Vegan
- Dairy-free
- Egg-free
- Gluten-free
- Nut-free
- Soy-free
- Caffeine-free
- Contains gluten-type proteins; unsuitable for coeliacs.
- Raw flour is not a ready-to-eat food and can carry harmful bacteria; do not taste raw dough or batter, and wash hands and surfaces after handling.
Nutrition per 100 g
- Energy
- 345 kcal
- Protein
- 10.5 g
- Carbohydrate
- 74.52 g
- Fat
- 1.6 g
- Fibre
- 10.1 g
- Sugars
- 0.8 g
USDA FoodData Central: Barley flour or meal.
Related ingredients
Recipes with barley flour
Bazeen
Libyan · 2 h 5 min · 763 kcal
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