Barley Flour is ground from the whole barley and provides a moist, sweet, nut-like flavor. It may be added to baked goods recipe (biscuits, pancakes, cookies, breads etc.) for additional flavor and nutrition. You can substitute up to 1/3 cup of barley flour in place of regular flour to produce a tender baked product.
White barley flour is lower in gluten than wheat flour it does still contain some gluten.
If you don't have barley flour you can replace it with:
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