Barley may look a lot like wheat, but it is actually very different in that it contains a significantly smaller amount of gluten, yet a much higher amount of fibre. Barley is also very rich in vitamins, minerals, and contains beta-glucans which are polysaccharides recognized for many health-related benefits such as cholesterol and blood sugar management.
Flaked, barley is able to be cooked as used just like oatmeal. You may wish to soak it for an extra 10 minutes prior to cooking to ensure enough water absorption for each seed. But why not try barley porridge? Or use barley flakes in your favourite cookie recipe! The taste is almost identical but the texture is much more defined and if you take a few minutes to google those beta-glucans? You'll want to make the switch yesterday!