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 and light brown color, barley flour adds tenderness, moisture, and a subtle richness to baked goods. Unlike refined wheat flour, whole-grain barley flour retains the bran and germ, providing fiber, vitamins, minerals, and beneficial phytonutrients.

One of barley's most distinctive nutritional features is its high content of beta-glucans, a type of soluble fiber that has been extensively studied for its role in supporting cardiovascular health, balanced blood sugar, digestive health, and satiety. Because barley contains gluten, it is not suitable for individuals with celiac disease or non-celiac gluten sensitivity.