Barley
We offer three types of barley; hulled barley, pearled barley, and barley flakes. Learn how to cook barley and their nutrition.
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We cannot ship any of these items to Alaska, California, Hawaii, Puerto Rico or Canada |
Hulled barley is whole grain barley. Simmer 1 cup of hulled barley in 3 cups of water for an hour and a half. It is very chewy and, because it retains its germ, bran and endosperm, it is higher in protein, potassium, and calcium than pearled barley. (all barley is milled to some degree to remove its 2 inedible husks. Hulled barley expands to four times its dry size.
Pearled Barley means lightly milled, or refined to remove part or all of the germ and bran, but retains its endosperm. Pearled barley has a mild flavor and chew. Cook this as a breakfast cereal or in stews and pilafs. Contains small amounts of gluten. Simmer 1 cup of grain in 3 cups of water.
Barley Flakes are made by heating whole, lightly toasted barley until it is soft and then pressing them flat with steel rollers. Like rolled oats, barley flakes are great in cookies, breads, thickening soups and making casseroles. Add 1 cup of barley to three cups of boiling water for 20 minutes.
Barley contains small amounts of gluten.
