Finely ground flour made from the entire barley kernel including the bran, germ, and endosperm so it retains all of the grain’s natural nutrients. It has a light tan to beige color and a mildly sweet, nutty, slightly earthy flavor.
Whole grain barley flour is commonly used in breads, pancakes, muffins, flatbreads, and porridge, often blended with other flours to balance texture and structure. It adds a hearty flavor and boosts the nutritional value of recipes while giving foods a more rustic, wholesome character.
