This mild-flavored flour made from barley grain contains some gluten. It is low in fat. Aside from being used in baked goods, barley flour can also be used as a thickener, much like flour, for people on a wheat-restricted diet.

It should be combined with bread or wheat flour. Use 1 part barley to 4 parts wheat or bread flour. It can be substituted for up to half the wheat flour called for in a baking recipe. When substituting a recipe replace 1 cup of flour with 1 1/3 cups barley flour.