Barley flour is made by grinding whole barley (Hordeum vulgare), one of the world's oldest cultivated cereal grains. With its mild, slightly sweet, nutty flavor, barley flour adds tenderness, moisture, and subtle richness to baked goods. Whole-grain barley flour retains the bran and germ, providing fiber, vitamins, minerals, and beneficial phytonutrients. It is particularly rich in beta-glucans, a type of soluble fiber that supports cardiovascular health, healthy blood sugar regulation, digestive health, and satiety. Barley flour can be used in breads, muffins, pancakes, and other baked goods, often combined with wheat flour for improved structure. Barley contains gluten and is unsuitable for gluten-free diets.