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Barley, Blue

Mar 02, 2017 0 comments
Barley was one of the first crops to be cultivated in the Near East, almost at the same time as Einkorn. Barley is used extensively in soups and stews to give them a heartier and fuller flavour.  The health benefits of barley continue to expand as in a recent study it has been found that the soluble fiber present in barley can improve various metabolic syndromes such as insulin sensitivity in both individuals with and without diabetes mellitus (Khoury, Cuda, Luhovvy & Anderson, 2012). We use Blue Barley to make our barley flour.

  • Blue barley is different from hulless barley in that it is a harder, darker version.  This comparison is equivalent to that of heard red spring wheat in relation to soft white wheat.
  • Barley has a low Glycemic Index. 
  • Choosing barley can be a great addition to your diet as its high fibre content.


Bring 1 cup barley and 2 1/2 cups water or broth to a boil. Reduce heat to a simmer; cook, covered, until tender and most of the liquid has been absorbed, 40 to 50 minutes. Let stand 5 minutes. Makes 3-3 1/2 cups.


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