You can easily make your baked goods more nutritious and delicious by adding some Barley Flour. Whole-Grain Barley Flour provides you with all the benefits of this incredible grain. It also contains some gluten. Therefore, you can use this flour on its own and not only in mixes since gluten helps the dough rise. Food To Live Barley Flour is finely ground. It's made from hulled barley using stone-grinding to minimize the loss of nutrients. By default, barley flour contains almost three times as much fiber as wheat flour. Barley is also more nutritious than wheat. Therefore, this flour contains more essential minerals (iron and zinc) and B vitamins. The taste of whole-grain barley flour is also different. Whereas white wheat flour is almost tasteless, barley flour is mildly sweet and nutty. Therefore, by using it in a recipe, you enhance its taste even without any additional flavorings. Finely Ground Barley Flour Uses and Storage Guide Barley Flour contains some gluten, but only a little of it. Gluten is the ingredient that makes yeast rise and stretch. So this flour is best used in recipes where you don't need the dough to rise. For example, it's the right choice for muffins, cookies, and flatbreads. You can also use it to make delicious and nutritious pancakes for breakfast. If you want to add the benefits of barley to your bread or even pie crust, you can mix whole-grain barley flour with all-purpose flour. Barley flour stores for about four months and needs to stay in a cool and dry place. Always keep it in a sealed airtight container. Double-check the seal after every use. If you want to extend the shelf life of the flour, keep it in the freezer. But make sure that the container you use is 100% airtight. Otherwise, the flour will soak up moisture from the air.