when we were in cornwall, we bought some barley bread from Eden, liked it so much I bought some barley flour from the health food shop, it says 'substitute for flour 50 to 100% for recipes.
The question, which flour do I substitute, plain, s.r or bread?
any ideas, anyone, thanks for any input ;D
Sorry, I haven't a clue! ???
My book (which has always proved reliable) says to substitute for flour in making breads and scones.
It has a very low gluten content.
My guess from that is to use it as you would a bread flour. But do it in a maximum of 50/50 split because the end result will be heavier.
Have you googled the three words.
barley flour recipes
yes, googled, thank you, it's just the sort of flour I can substitute I was worried about, thank you for that