Upcycled Barley Flour

I’m on my third bag of this flour since discovering it recently. Very tasty and verstile- using it in cookies, quick breads and tested breads. It’s flavourful so a little can go a long way. Basically it’s a healthy ‘reclaimed’ upgrade to rye flour and seems easy to sub in recipes!

I love making sourdough(and like mine light and chewy) and discovered a simple and awesome way to use this flour - I coat the dough in the flour before final proof stage and it gives a great crust and adds a depth of earthy flavour to the bread while keeping it light. Like bran crust but Way better.

I love, love, love this flour! This flour has been overlooked and underused for too long. It is an amazing addition to so many recipes. These versatile grains have a deep, rich, toasty malt flavour that adds a complex note to whatever dish you add it to. Not only does it directly contributes to a circular economy by reducing food waste, the upcycled barley flour is high in fiber and protein and tastes amazing. I add the upcycled barley flour to the pretzels I make and my clients love them!
Susgrainables upcycled barley flour is definitely something that can take your sweet or savoury dishes to the next level. I have added the grains to a variety of dishes with great success. When I experiment with a recipe, I start with substituting a 1/4 cup of all purpose flour for the upcycled grains. I have added them to crepes, beer batter for fish, air fried chicken breading, pizza crust, jalapeno cheddar muffins, pie crusts and more. Let your imagination be the limit with these grains.
The grains are an amazing addition to anybody's pantry that is an environmentally conscious choice and great for your body too.

This was my first time using barley flour and I was scared at first.. But who knew it had the same fluffiness as my regular cookies!! I went all out and used 3/4 cup barley flour mixed w 1/4 whole wheat flour and added a handful of rolles oats. Added dark chocolate and dried cranberries and used yogurt instead of butter. Mmm!!

For Christmas I got the new Baking with Dorie cookbook (Dorie Greenspan) and it has some European cookie recipes that use rye flour. I did the Mokonuts Rye Cranberry Chocolate Chunk cookies but used 1/2C upcycled barley flour with 1/2C rye and 1/2 white (would have used full 1C Susgrainable barley flour but ran out!). Cookies worked brilliantly! Both the tastiest and healthiest I have ever made.