Barley flour is used in the manufacture of flat bread, for infant foods and for food specialties. It is also a component of composite flours used for making yeast-raised bread
At a glance
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Size: 500 g
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Type: Alternative flour
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Ingredients: Barley
Recipes to try
Storage
All flour is perishable, and ours more so than store-bought flour, because we don't add enhancers or preservatives. Once opened, keep your flour in an airtight container. If you won't use it within 30 days of opening, move it to the fridge or freezer, where it stays fresh for up to a year. Whole flours keep less long than white flours, so they're best used sooner or chilled right away.
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