Barley

Barley is the earliest known cultivated cereal and in the past was often mixed with wheat to make a nutritious bread. Barley contains little gluten, so it is rarely used alone in bread making. Barley has a slightly nutty flavour and is a popular substitute for rice in risotto or pilaff dishes.

Pearl barley has been processed to remove both the husk and germ. Pearl barley is particularly good in meat stews and soups. Pot barley has only had the outer husk removed. It is used in the same way as pearl barley, but requires longer cooking to soften it. Scotch barley is unhusked. Barley flakes are partially cooked barley that has been flattened and dried. It can be used like rolled oats in muesli or to make porridge.