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Wholegrain Naked Barley Flour is nutritious, versatile and flavoursome, faintly earthy with a delicate sweet aftertaste.
Try substituting naked barley flour for wheat flour in any recipe not requiring the elasticity of high gluten dough.
Naked Barley Flour has a slightly sweet and malty flavour.
Use alone, or mix with other flours to make flat breads, crispbreads, pancakes, waffles, cakes, pastries and biscuits.
Naked Barley (gluten)
For allergens see ingredients in bold.
|Typical values||Per 100g|
|of which saturates||0.4g|
|of which sugars||1.5g|
Naked barleys are varieties of barley, Hordeum vulgare, that naturally shed their inedible husks so that the whole grain can be eaten without losing any of the flavour or nutrition.