Barley flour

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About Barley flour
Wikipedia Article About Barley flour on Wikipedia

A type of flour made from barley that is extracted after the malting process has removed the sugar and starch. The remaining barley, also known as malted barley flour, is then steam dried, milled and sifted to provide a flour product. Although barley flour does contain gluten, which is a protein that assists to make dough rise, it does not contain enough to assist the process effectively without having another flour, such as wheat flour, added to the barley flour. Baked goods made only of barley flour may be overly moist when finished. If barley flour is to be added to a recipe with another flour, typically# ¼ of b.arley flour can be substituted to the total amount required in order to effectively provide for the desired amount in the recipe. When making bars, cookies or quick breads, barley flour can be substitued for ½ of the total amount of flour required. Barley flour works well as an ingredient to thicken gravies, sauces and stews. When used for breads, it provides a texture similar a cake texture, high in moisture. Barley flour contains tannins, which may cause problems for anyone sensitive to tannins in baked goods.

An ingredient used in many foods, flour is a fine powder made from cereals or other starchy food sources. It is most commonly made from wheat, but also maize (a.k.a. corn), rye, barley and rice, amongst many other grasses and non-grain plants (including many Australian species of acacia). Flour is the key ingredient of bread, which is the staple food in many countries, and therefore the availability of adequate supplies of flour has often been a major economic and political issue. Flour can also be made from legumes and nuts, such as soy, peanuts, almonds, and other tree nuts.