This centuries-old grain not only adds flavor and texture to favorite dishes, but plenty of soluble fiber too. Clinical studies prove that the soluble fiber found in barley lowers cholesterol and reduces the risk of coronary heart disease. In fact, the heart-healthy benefits of barley are so significant that the US Food and Drug Administration authorized a health claim that barley beta-glucan soluble fiber reduces the risk of heart disease.  Our waxy hulless barley has 2 to 3 times more beta-glucan soluable fiber than oats and other types of barley.  More importantly, this fiber can produce 5-20 times more viscosity in the small intestine, which is believed to be the most important characteristic in cholesterol reduction. A 40 gram serving of Barley Flakes or "Boost'R Flakes" provides 3 g of soluble fiber.  Oatmeal and most other barley provides only 1.6 to 2 g of soluble fiber per serving.

Modern Barley varieties have enhanced nutritional quality and new food product possibilities. As an alternative whole grain, barley offers unique flavor and texture for a variety of dishes. All barley is not equal. Western Trails Foods. has some very special varieties, which are unusually high in protein, lysine, fiber, and beta-glucans.

HIGH PROTEIN- Whole-wheat barley has from about 12 to 15% protein.

HIGH LYSINE- Lysine is an amino acid needed to produce complete proteins ion the body. Lysine is the one most commonly deficient in cereal grains. Our high lysine barley generally has about 0.40% lysine compared to 0.25% in corn, and 0.37% in winter wheat.

HIGH FIBER- Barley contains the unique water-soluble fiber form, beta-glucan, which is reported to have serum cholesterol lowering properties. The insoluble fiber fractions have water-holding properties that aid in gastrointestinal function and in preventing constipation.

GLUTEN ALLERGY- Barley has a different type of gluten than wheat. Persons who are allergic to wheat or sensitivity to wheat gluten may or may not be able to tolerate barley. Anyone with wheat sensitivity should test small amounts of barley for reaction.

Using barley flour
Barley flour adds a subtle nutty flavor and fiber to baked goods.  While barley flour contains gluten, the protein that makes baked goods rise, the type of gluten in barley does not promote adequate rising on its own.  So it’s best to use barley flour in combination with all-purpose enriched wheat or whole wheat flour.  As a rule of thumb, barley flour may be substituted for about 1/3 of the total flour used in yeast breads.  For most quick breads, muffins, cookies and bars, barley flour may be substituted for about ½ of the total amount of flour.