Organic Streaker Barley Flour

Description

This special barley variety was first released by the Oregon State University Barley Project and is named “Streaker” due to its hulless characteristics, which means it does not require dehulling after harvest. Barley flour is high in fiber and with a nutty flavor, is a wonderful addition to any baked goods. Just substitute ½ cup of barley flour in place of regular flour in pancakes, biscuits, muffins and breads.