Whole Barley Flour
Auto-generated content. This description was generated automatically and is pending editorial review. Inaccuracies are possible. Found a mistake? Contact us.
What it is
Whole barley flour is made from grinding the entire barley grain, including the bran, germ, and endosperm. Barley is a cereal grain that has been cultivated for thousands of years. It is a versatile grain used in a variety of food products.
Why it's used
Whole barley flour is used as a whole grain ingredient in baked goods, cereals, and snack foods. It adds a nutty flavor and chewy texture to products. Manufacturers may use it to increase the fiber content of foods.
Health notes
Whole barley flour is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of dietary fiber, beta-glucans, and other nutrients. Regulatory bodies like JECFA and EFSA have evaluated barley and its components. Evidence suggests that the soluble fiber in barley, such as beta-glucans, may help lower cholesterol levels when consumed as part of a balanced diet.
Allergen info
Barley is a grain that contains gluten. Gluten is a protein found in wheat, barley, rye, and triticale. Individuals with celiac disease or non-celiac gluten sensitivity should avoid barley.