Barley flour is made from milling pearl barley, or whole grain barley that’s had its outer husk removed. You can use barley flour as a substitute for part of the flour in making brown bread, roti or parantha, baking recipe for health purposes and to achieve certain variations in texture.
Barley flour is a healthier alternative to using white and wheat flour in baked goods. According to Coleen and Bob Simmons, authors of “Cooking with Grains,” barley is a low-fat, low-cholesterol grain that’s high in complex carbohydrates, fiber, protein, and certain vitamins and minerals. Barley could be the key to losing weight and warding off heart disease and diabetes, experts have revealed.
The grain has been found to rapidly improve people’s health, by reducing blood sugar levels and, in turn, the risk of diabetes.
Scientists at Lund University in Sweden said the secret lies in the special mix of dietary fibers found in barley.
Barley flour is significantly lower in gluten than other flours, like wheat flour, people with Celiac disease or an allergy to wheat should still use caution when using barley flour as a substitute in cooking, as it is not 100 percent gluten-free.