Whole Grains: Barley

Like wheat, barley has been cultivated longer than we have recorded.  Barley tolerates extreme temperatures and has even been found growing north of the Arctic Circle!  Most of the barley grown in the United States is used for brewing and for animal feed.

Despite its other uses, barley is a nutritious grain for human consumption.  Like oats, it contains soluble fiber, famous for improving blood cholesterol levels.

Much of barley sold for human consumption is pearled barley, which has some of the outer nutrient dense layers removed.  The true form of whole grain barley goes by "hull-less" or "hulled" barley.  Barley, like every other grain, can be ground into flour.  Sometimes it is ground from pearled barley and sometimes it is ground from hulled barley, so be sure to check the label.

Whole grain barley adds a chewy texture to soups and offers dimension as a replacement for a side dish of rice.  Rolled barley can replace rolled oats in many baked goods and can be made into hot cereal or granola.  Barley flour can replace some of the flour in yeast breads, but contains less gluten than wheat, resulting in a denser bread.  Use barley in larger amounts in other baked goods.

Citation: The New Book of Whole Grains by Marlene Anne Bumgarner