Barley flour

Barley flour is a type of flour obtained from grinding barley grain, a very ancient and nutritious cereal. Its texture is slightly coarser than that of wheat flour, and its color can range from a creamy white to beige, depending on the degree of milling and processing.

Barley is native to the Fertile Crescent region in the Middle East and has been cultivated since prehistoric times due to its resilience and nutritional value. Today, it is produced in various parts of the world and is used both for human consumption and for the production of beer and animal feed.

This flour is recognized for its high dietary fiber content, especially beta-glucans, which help improve digestion and maintain healthy blood cholesterol levels. It also provides protein, B-complex vitamins, and minerals such as iron, magnesium, and phosphorus. Its use in the kitchen is ideal for preparing breads, cookies, cakes, and soups, imparting a slightly sweet flavor and a characteristic aroma.

Regarding synonyms or alternative names in the Hispanic American sphere, barley flour may also be referred to as malt flour when it comes from germinated and roasted grain, although the latter is more specific. In most Latin American countries, it is simply known as barley flour. In some places, especially in regions where Spanish coexists with indigenous influences, it may also be heard as malted barley flour or pearled barley flour if the grain has undergone a pearling process before being ground.