Whole grain barley flour vs. regular barley flour: what is the difference?
Barley is one of the oldest grains in the world. There are two types of barley flour: whole grain barley flour and regular (refined) barley flour. What is the difference?
What is barley flour?
Barley flour is made by finely grinding barley grains. It is used in bread, porridge, baking and traditional dishes such as Talbinah. How the grain is processed determines whether it becomes whole grain or refined flour.
What is whole grain barley flour?
For whole grain barley flour the entire grain is ground: the bran (outer layer), the germ and the endosperm (the core). Nothing of the grain is lost. The flour is slightly darker, has a fuller, nutty taste and makes a firmer porridge.
What is regular (refined) barley flour?
For refined barley flour the bran and germ are removed first. What remains is mainly the starchy endosperm. This gives a lighter, finer flour with a milder taste that blends easily into sauces, soups and light baking.
Which one do you choose?
- Whole grain: if you want the whole grain kernel with a fuller taste. The traditional choice for Talbinah.
- Refined: if you want a finer texture and milder taste, for example for thickening or baking.
Our Talbinah is made from 100% whole grain barley flour. Try it with our recipe.
