Tips & Techniques For Baking with Alaska Flour Company Barley
Tip #1 - In most cases, when making quickbreads (baked goods that do not call for yeast in the recipe), you can substitute barley flour for 100% of the regular flour with amazing results.
Tip#2 - Barley flour holds more moisture, so be very careful to not overcook your creations. They will be more moist if you cook them the correct amount. Some of our favorites are peanut butter cookies, barley muffins, carrot cake, banana bread, pancakes or waffles, and pumpkin bars.
Tip #3 - When making raised bread or rolls, we like using 1/3 barley flour, 1/3 whole wheat flour, and 1/3 white flour. The bread turns out nice and soft, and the barley flour gives it a slightly nutty flavor. You can substitute up to 1/2 of the flour a recipe calls for with barley flour and the bread will still be delicious, but it won't rise quite as high.
Tip #4 - Within the first few days of being ground, barley flour settles. To accurately measure barley flour for a recipe, make sure your flour has had a few days to settle, otherwise you might not have enough flour in your recipe. Tapping the container your flour is in firmly against a hard surface can help the flour settle more quickly.
Tip #5 - Want to make sure you have whole barley on hand when you're looking to pull together a quick stew or other recipe that calls for it? Cook a big pot of barley, and drain it really well. Then cool it in the refrigerator and double bag before placing it in the freezer. When you need it for a recipe, just grab a handful out of the freezer.