Barley is a delicious, fibre-rich ancient grain with a mild, slightly nutty taste and chewy texture. It’s often used in soups and stews, and it goes well in casseroles and salads too.
The benefits of eating barley for breakfast are numerous and well-documented. A cereal grain taken from the annual grass called Hordeum vulgare, barley is so versatile that it presently offers itself up for use in many aspects.
Rich in phytochemicals, fiber, and minerals that ward off a plethora of diseases, substituting your usual grain of choice with barley may confer an array of health benefits, ranging from balanced blood sugar levels to protection against cardiovascular disease and cancer.
Barley flakes that we offer are exceptionally high in fiber and low in starch, making it one of the lowest glycemic index (GI) grains you can get. It adds fiber and whole grain nutrition to breads, cookies, and sides. With three times the soluble fiber of oats, it’s a delicious, nutty-tasting way to add nutrition.
Barley flakes are considered whole grain and are used to make porridge. Barley flakes can be used as an additive in multigrain bread formulations. Barley flakes are also used for making cookies and other baked products, and can be used as a topping on pan breads or use it like oatmeal: Boiled for a warm breakfast cereal, toasted in granola, ground as a flour in biscuits and scones, or mix the flakes into cookie or bread dough.
Whole Grain Goodness with Barley Flakes
Health benefits of consuming barley are: