Know what’s on your plate
Barley flour
Calories & nutrition facts
or meal
Nutrition facts
Per 100 g% DV- Calories 345 kcal —
- Protein 11 g 21%
- Carbohydrate 64 g 23%
- Fat 1.6 g 2%
- Saturated fat 0.3 g 2%
- Fibre 10 g 36%
- Sugars 0.8 g —
- Sodium 4 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.57 mg 4%
- Vitamin K 2.2 µg 2%
- Thiamin (B1) 0.37 mg 31%
- Riboflavin (B2) 0.11 mg 9%
- Niacin (B3) 6.3 mg 39%
- Pantothenic acid (B5) 0.15 mg 3%
- Vitamin B6 0.4 mg 23%
- Folate (B9) 8 µg 2%
- Vitamin B12 0 µg 0%
- Choline 37.8 mg 7%
Minerals
- Calcium 32 mg 2%
- Iron 2.7 mg 15%
- Magnesium 96 mg 23%
- Phosphorus 296 mg 24%
- Potassium 309 mg 7%
- Zinc 2 mg 18%
- Copper 0.34 mg 38%
- Manganese 1 mg 45%
- Selenium 37.7 µg 69%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 345 | 11 g | 64 g | 1.6 g |
| 1 × cup | 148 g | 511 | 16 g | 95 g | 2.4 g |
| 2 × cup | 296 g | 1021 | 31 g | 191 g | 4.7 g |
| ½ × cup | 74 g | 255 | 7.8 g | 48 g | 1.2 g |
| 3 × cup | 444 g | 1532 | 47 g | 286 g | 7.1 g |
| 4 × cup | 592 g | 2042 | 62 g | 381 g | 9.5 g |
Similar foods
- Wholegrain barley flour341 kcal / 100 g
- Whole grain barley flour356 kcal / 100 g
- Barley flour porridge63 kcal / 100 g
- Barley malt flour361 kcal / 100 g
- Coarse barley meal332 kcal / 100 g
- Wholegrain barleyraw334 kcal / 100 g
- Whole grain barleyraw332 kcal / 100 g
- Barleydry354 kcal / 100 g
- Pearled barleyraw352 kcal / 100 g
- Oat flourpartially debranned404 kcal / 100 g
Questions about Barley flour
Can you use barley flour instead of wheat flour?
Use it for part of the wheat flour in breads, pancakes and muffins, but not as a straight swap in yeast dough: barley has no gluten to give the dough its structure. Start by replacing about a quarter of the flour; the result will be denser and more tender.
How do you bake bread with barley flour?
Mix barley flour with strong wheat flour rather than using it alone, and expect a closer, slightly sweet loaf. Keep the dough well hydrated, let it rise until visibly puffy rather than waiting for it to double, then bake as your recipe directs.
Can you use barley flour to thicken soup or gravy?
Yes. Whisk it into a little cold water first to make a smooth paste, then stir it into simmering liquid and cook for at least 10 minutes to remove the raw flour taste. It gives soups and gravies a mild, malty flavour.
What does barley flour taste like, and what goes well with it?
It has a gentle, nutty, slightly sweet flavour that works well with apples, cinnamon, honey and toasted nuts in pancakes or quick breads. In savoury baking, pair it with strong cheeses, onions or herbs.
How should you store barley flour?
Keep it in an airtight container in a cool, dark cupboard, away from heat and damp. For longer storage, refrigerate or freeze it in a sealed container; bring it to room temperature before opening so condensation does not dampen the flour.
Is barley flour the same as barley malt flour?
No. Barley flour is milled from barley grain, while barley malt flour is made from germinated barley and has a sweeter, maltier taste. Malt flour is often used in small amounts to add flavour or help bread brown, rather than as a full flour replacement.
Is barley flour gluten-free?
No. Barley naturally contains gluten, so barley flour is unsuitable for gluten-free cooking. Avoid it in recipes where gluten must be excluded.
Is barley flour high in fibre?
Yes. A 30 g portion provides 3 g of fibre, and barley flour is also a source of copper, selenium, manganese, vitamin B1 and niacin.
Source: USDA FoodData Central 169739 · per 100 g · carbohydrate per EU label, fibre excluded
