Whole Grain Barley Flour
Barley is an incredibly rich source of both soluble and insoluble fibre. It has a delicious nutty flavour and is rich in vitamins such as thiamin, riboflavin, niacin, vitamin B6, folate and pantothenic acid, as well as vitamin E, iron, zinc, magnesium, phosphorus and selenium, as well as small amounts of copper, manganese and calcium. It is so widely grown through the prairies, it only seems natural to add it into more of our diets!
When ground as flour, barley is very light and can be used in place of the standard all-purpose flour in most recipes. When baking bread however, barley contains less gluten than wheat leaving breads more dense and crumbly unless a dough enhancer (found at your local grocer) or wheat gluten is added.