Bob's Red Mill Stone-Ground Barley Flour for Baking and Cooking

LizzyKat: I love this barley flour! I made hot cereal or talbina for my iftar meal. Its delicious, very healthy, and easy to make. I used milk, and whisked in the flour (do it when milk is cold), i added cinnamon, nutmeg, and honey. I ate it with dates. Sooo good! Just simply cooked with milk/water with sweetener is yummy!

United States on May 13, 2019

Sarah: Great flour, I made barley bread a couple of times and I really liked the taste of it. Delivery was fast, packaging was good. The only thing i would say is it's a bit pricey, I found it for half the price in my local store. Overall I would highly recommend it.

United States on May 04, 2018

Jack H Chapman: I've only made one recipe with barley flour so far (using a 33/33/33 proportion of bread flour, whole wheat and barley, for the curious), but the results have been fantastic. The flour makes for a much sweeter loaf than I expected, and is higher in fiber than whole wheat to boot! The smell when baking in the oven is heavenly. I'm going to start adding it in mild quantities to whole wheat breads. It might also work for sweet breads too, either to make them even sweeter or to remove some sugar from a recipe.

Here's a tip that I've picked up elsewhere: Barley flour does not have much gluten in it, so it works better as an complement than as a replacement. That's not to say you couldn't make 100% barley bread, but the resulting dough wouldn't rise much at all unless you added in a bunch of vital wheat gluten.

United States on Sep 13, 2015

bonkonbot: It is tasty and really fills you up. I use 4 cups of water to 1 of oats stirring it once (at 15 minutes) with a flat wooden spoon to scape the bottom of the pot, and then once more when it finishes cooking at at 25 minutes. Cover and let it stand for at least 10 minutes so it can tighten up. Then stir in some Bob's ground flaxseed meal to make a delicious and very nutritious breakfast.

United States on Oct 12, 2013

Sunlion: It's hard to find barley flour in this rural area, so I was very pleased to find it online. I add it to my flour mix when making bread and it contributes a pleasant, sweet-nutty flavor and nice texture. Works great in homemade bagels, too. I was delighted to learn that adding some form of barley to a meal lowers the overall glycemic number of the meal, which is a real bonus for those of us watching our sugar intake. I also love the brownie recipe on the back of the bag! (I use Splenda instead of sugar.) By signing up for "subscribe and save," I am assured of having it on hand all the time.

United States on Sep 02, 2013