Barley flour is produced by milling the whole grain. Barley is notably low in gluten, the protein that gives bread dough its elasticity. For this reason, it needs to be used with other, higher-gluten flours to make successful yeasted bread. While barley flour or meal does not make good leavened bread when used on its own, it adds considerable flovor to tea breads and scones and can be used to thicken soups and milk-based sauces.
As one of the earliest cereals farmed, barley grains were used for making bread before wheat. While much barley is now used for animal feed, it is still malted for brewing and remains an important grain for human food in the Middle East.
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