Barley flour
Barley flour is milled from whole or pearled barley grains, giving it a slightly sweet, nutty flavour and a low gluten content compared to wheat flour. It is used in flatbreads, crackers, and some traditional baked goods, often blended with wheat flour to improve rise and structure. Its lower gluten content produces a denser crumb when used alone.
Select an ingredient to see the weight
grams
| Unit | Grams |
|---|---|
| AU cup (250ml) | 120.0 g |
| US cup (240ml) | 115.2 g |
| EU cup (250ml) | 120.0 g |
| AU tablespoon (20ml) | 9.6 g |
| US tablespoon (14.8ml) | 7.1 g |
| Teaspoon (5ml) | 2.4 g |