20 Wholesome Barley Flour Recipes for Healthy Living

Looking for a nutritious twist on your favorite meals? Barley flour is the unsung hero of wholesome baking and cooking—packed with fiber, protein, and a subtly nutty flavor. Whether you’re craving cozy muffins, hearty pancakes, or savory flatbreads, these 20 recipes will make healthy eating deliciously easy. Ready to upgrade your pantry staples? Let’s dive in!

Barley Flour Pancakes with Maple Syrup

These hearty barley flour pancakes have a nutty depth that pairs perfectly with sweet maple syrup—a wholesome twist on a breakfast classic.

Ingredients

• 1 cup barley flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup milk (or plant-based alternative)
• 1 large egg
• 2 tbsp melted butter (plus extra for cooking)
• 1/2 tsp vanilla extract
• Maple syrup, for serving

Instructions

1. In a bowl, whisk together 1 cup barley flour, 1 tbsp sugar, 1 tsp baking powder, and 1/2 tsp salt.
2. In another bowl, beat 1 cup milk, 1 large egg, 2 tbsp melted butter, and 1/2 tsp vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients, stirring just until combined (small lumps are okay).
4. Heat a skillet over medium-low heat and lightly grease with butter. Pour 1/4 cup batter per pancake, cooking for 2–3 minutes until bubbles form on the surface. Flip and cook for another 1–2 minutes until golden.
5. Serve warm with maple syrup.

The barley flour gives these pancakes a subtly earthy flavor and tender crumb—no one will guess they’re whole grain!

Tip: For extra fluffiness, let the batter rest for 5 minutes before cooking.

Barley Flour Banana Bread

This wholesome banana bread swaps all-purpose flour for nutty barley flour, giving it a hearty texture and rich flavor that pairs perfectly with your morning coffee.

Ingredients:

• 3 ripe bananas, mashed (about 1 1/4 cups)
• 1/3 cup melted coconut oil
• 1/2 cup maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1 3/4 cups barley flour
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together mashed bananas, melted coconut oil, maple syrup, eggs, and vanilla extract until smooth.
3. Add barley flour, baking soda, cinnamon, and salt to the wet ingredients. Stir until just combined (don’t overmix). Fold in walnuts if using.
4. Pour batter into the prepared pan and bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
5. Let cool in the pan for 10 minutes, then transfer to a wire rack.

The barley flour gives this banana bread a subtly earthy depth, while keeping it moist and tender—no one will guess it’s whole grain!

Tip: For extra sweetness, drizzle slices with honey or spread with almond butter.

Barley Flour Pizza Crust

This barley flour pizza crust is a nutty, wholesome twist on the classic—perfect for those craving a heartier base with a satisfying chew.

• 1 1/2 cups barley flour
• 1 cup all-purpose flour
• 1 tsp active dry yeast
• 1 tsp sugar
• 3/4 cup warm water (110°F)
• 1 tbsp olive oil
• 1 tsp salt

1. In a small bowl, dissolve 1 tsp sugar and 1 tsp active dry yeast in 3/4 cup warm water. Let sit for 5 minutes until frothy.
2. In a large bowl, whisk together 1 1/2 cups barley flour, 1 cup all-purpose flour, and 1 tsp salt. Pour in the yeast mixture and 1 tbsp olive oil, stirring until a shaggy dough forms.
3. Knead on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
4. Preheat oven to 425°F. Roll dough into a 12-inch circle on parchment paper, then par-bake for 8 minutes.
5. Add toppings and bake for another 12–15 minutes until crust is crisp and golden.

The barley flour adds a toasty depth and sturdy texture that holds up to bold toppings without getting soggy.

Tip: For extra crunch, brush the crust edges with olive oil before the final bake.

Barley Flour Chocolate Chip Cookies

These barley flour chocolate chip cookies are a nutty, wholesome twist on the classic—chewy on the inside, crisp at the edges, and packed with melty chocolate in every bite.

• 1 cup barley flour
• 1/2 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a bowl, whisk together 1 cup barley flour, 1/2 cup all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp salt.
3. In a separate bowl, beat 1/2 cup softened butter, 3/4 cup brown sugar, and 1/4 cup granulated sugar until fluffy. Mix in 1 egg and 1 tsp vanilla extract.
4. Gradually fold the dry ingredients into the wet mixture until just combined. Stir in 1 cup chocolate chips.
5. Scoop 1½-tbsp portions of dough onto the sheets, spacing them 2 inches apart. Bake for 10–12 minutes until edges are golden but centers are still soft.
6. Let cool on the sheets for 5 minutes, then transfer to a rack.

The barley flour adds a subtle toasty depth that makes these cookies irresistible—perfect for when you want something familiar but with a little extra character.

Tip: For extra chewiness, slightly underbake the cookies and let them rest on the hot sheet for 2 extra minutes before moving them.

Barley Flour Blueberry Muffins

These wholesome muffins swap all-purpose flour for nutty barley flour, adding a hearty depth that pairs perfectly with juicy blueberries.

Ingredients:

• 1 1/2 cups barley flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/3 cup melted coconut oil (or unsalted butter)
• 1 large egg
• 3/4 cup milk (dairy or plant-based)
• 1 tsp vanilla extract
• 1 cup fresh blueberries (tossed with 1 tbsp barley flour)

Instructions:

1. Preheat oven to 375°F. Line a 12-cup muffin tin with liners or grease lightly.
2. In a large bowl, whisk together 1 1/2 cups barley flour, 1/2 cup sugar, 2 tsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1/3 cup melted coconut oil, egg, 3/4 cup milk, and 1 tsp vanilla until smooth.
4. Pour wet ingredients into dry ingredients, stirring just until combined (a few lumps are okay). Gently fold in blueberries.
5. Divide batter evenly among muffin cups, filling each 3/4 full. Bake for 20–22 minutes until tops spring back when pressed.

The barley flour gives these muffins a subtly earthy flavor and tender crumb, while the blueberries burst with sweetness in every bite.

Tip: Dusting the blueberries with flour prevents them from sinking to the bottom!

Barley Flour Roti

This hearty, nutty-flavored flatbread is a wholesome alternative to regular wheat roti, with a rustic texture that pairs perfectly with stews or curries.

Ingredients:

• 1 cup barley flour
• 1/4 cup whole wheat flour (for dusting)
• 1/2 tsp salt
• 1 tbsp olive oil
• 1/3 cup warm water (plus extra if needed)

Instructions:

1. In a bowl, mix barley flour and salt. Drizzle in olive oil and rub it into the flour with your fingers until crumbly.
2. Gradually add warm water, kneading for 3–4 minutes until a soft, slightly sticky dough forms. Cover with a damp towel and rest for 10 minutes.
3. Divide the dough into 4 equal balls. Dust each with whole wheat flour and roll into 6-inch circles (they’ll be thicker than regular roti).
4. Heat a skillet over medium-high. Cook each roti for 2 minutes per side, pressing gently with a spatula until puffed and speckled with golden spots.

The barley flour gives these rotis a satisfying chew and earthy sweetness—ideal for scooping up creamy lentils or spiced vegetables.

Tip: If the dough cracks while rolling, wet your hands and knead in 1 tsp of water at a time until pliable.

Barley Flour Waffles

These hearty waffles have a nutty depth from barley flour and a satisfyingly crisp exterior—perfect for a wholesome weekend breakfast.

Ingredients:

• 1 cup barley flour
• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 1/4 cups milk (whole or plant-based)
• 1/3 cup melted butter (or neutral oil)
• 2 large eggs
• 1 tsp vanilla extract

Instructions:

1. Preheat your waffle iron to medium-high (about 375°F). Lightly grease if needed.
2. In a large bowl, whisk together 1 cup barley flour, 1 cup all-purpose flour, 2 tbsp sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, whisk 1 1/4 cups milk, 1/3 cup melted butter, 2 eggs, and 1 tsp vanilla until smooth.
4. Pour the wet ingredients into the dry and stir just until combined (small lumps are okay).
5. Ladle batter onto the hot waffle iron (about 1/2 cup per waffle) and cook for 4–5 minutes until deeply golden and crisp.

The barley flour adds a toasty, almost malty flavor that pairs beautifully with maple syrup or honey. For extra crunch, let the waffles rest on a wire rack instead of stacking them.

Tip: Leftovers freeze well! Reheat in a toaster for a quick weekday treat.

Barley Flour Cinnamon Rolls

These cozy cinnamon rolls get a nutty twist from barley flour, making them hearty yet still irresistibly soft and sweet.

Ingredients

• 1 cup barley flour
• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup whole milk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/4 cup packed brown sugar
• 1 tbsp ground cinnamon
• 2 tbsp softened butter (for filling)
• 1/2 cup powdered sugar (for glaze)
• 1 tbsp milk (for glaze)

Instructions

1. Prep dough: Whisk together barley flour, all-purpose flour, granulated sugar, baking powder, and salt in a bowl. In another bowl, mix whole milk, melted butter, and egg. Stir wet ingredients into dry until a shaggy dough forms.
2. Roll out: Turn dough onto a floured surface and knead gently for 1 minute. Roll into a 12×8-inch rectangle.
3. Fill: Spread softened butter over dough. Sprinkle evenly with brown sugar and cinnamon.
4. Shape: Tightly roll dough into a log, pinch seam to seal, and slice into 8 rolls. Place in a greased 9-inch round pan.
5. Bake: Bake at 375°F for 20–22 minutes until tops are lightly golden.
6. Glaze: Whisk powdered sugar and milk until smooth; drizzle over warm rolls.

The barley flour adds a subtle earthy depth that balances the sweet cinnamon swirl—no yeast required!

Tip: For extra-gooey rolls, let them cool 5 minutes before glazing so the sugar soaks in.

Barley Flour Apple Pie

This rustic apple pie swaps traditional flour for nutty barley flour, giving the crust a wholesome depth that pairs perfectly with spiced apples.

Ingredients

• Crust: 1 1/4 cups barley flour, 1/2 tsp salt, 1/2 cup cold unsalted butter (cubed), 3–4 tbsp ice water
• Filling: 5 cups thinly sliced apples (like Honeycrisp or Granny Smith), 1/3 cup granulated sugar, 2 tbsp lemon juice, 1 tsp cinnamon, 1/4 tsp nutmeg, 1 tbsp cornstarch
• Topping: 1 egg (beaten), 1 tbsp coarse sugar

Instructions

1. Make the crust: In a bowl, whisk 1 1/4 cups barley flour and 1/2 tsp salt. Cut in 1/2 cup cold butter until pea-sized crumbs form. Add 3 tbsp ice water; mix until dough holds together (add 1 more tbsp if needed). Chill 30 minutes.
2. Prep filling: Toss 5 cups apples with 1/3 cup sugar, 2 tbsp lemon juice, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1 tbsp cornstarch. Let sit 15 minutes.
3. Roll dough into a 12-inch circle on a floured surface. Transfer to a 9-inch pie dish, trim edges, and fold under. Add filling.
4. Bake: Brush crust with beaten egg, sprinkle with 1 tbsp coarse sugar. Bake at 375°F for 45–50 minutes until bubbling and golden.

The barley crust stays tender yet sturdy, with a subtle earthiness that balances the sweet-tart apples. Tip: For extra flavor, toast the barley flour in a dry skillet for 2–3 minutes before mixing.

Barley Flour Pretzels

These hearty barley flour pretzels have a nutty depth and chewy texture that makes them irresistible—perfect for snacking or pairing with beer cheese!

Ingredients:

• 1 cup barley flour
• 1 cup all-purpose flour
• 1 tbsp brown sugar
• 1 tsp active dry yeast
• 1 tsp salt
• 3/4 cup warm water (110°F)
• 2 tbsp baking soda
• 1 egg, beaten (for egg wash)
• Coarse sea salt, for sprinkling

Instructions:

1. In a large bowl, whisk together barley flour, all-purpose flour, brown sugar, yeast, and 1 tsp salt. Gradually stir in warm water until a shaggy dough forms.
2. Knead on a floured surface for 5 minutes until smooth. Cover and let rise in a warm spot for 1 hour or until doubled.
3. Preheat oven to 425°F. Divide dough into 8 pieces, rolling each into a 20-inch rope. Twist into pretzel shapes.
4. Bring 6 cups water and 2 tbsp baking soda to a boil. Boil each pretzel for 30 seconds, then transfer to a parchment-lined baking sheet.
5. Brush pretzels with beaten egg and sprinkle with coarse salt. Bake for 12–15 minutes until deep golden brown.

The barley flour adds a toasty, wholesome flavor while keeping the pretzels tender inside—no need for lye! For extra crunch, spritz them with water right before baking.

Tip: Swap barley flour for whole wheat if you prefer a milder taste, but keep the ratio 1:1 for best texture.

Barley Flour Crackers

These wholesome barley flour crackers are crispy, nutty, and perfect for pairing with cheese or dips—no fancy equipment needed!

Ingredients:

• 1 cup barley flour
• 1/4 cup whole wheat flour
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 3 tbsp olive oil
• 1/4 cup cold water
• 1 tbsp sesame seeds (optional)

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together barley flour, whole wheat flour, 1/2 tsp salt, 1/2 tsp garlic powder, and 1/4 tsp black pepper.
3. Drizzle in 3 tbsp olive oil and mix until crumbly. Gradually add 1/4 cup cold water, stirring until a dough forms (add 1 tsp more water if too dry).
4. Roll dough between two sheets of parchment paper to 1/8-inch thickness. Sprinkle with 1 tbsp sesame seeds (if using) and lightly roll to press them in.
5. Cut into squares or rectangles, then transfer to the baking sheet. Bake for 18–20 minutes until edges are golden and crisp. Cool completely before serving.

The barley flour gives these crackers a hearty, slightly sweet flavor and an extra-crunchy texture—ideal for snacking straight from the jar!

Tip: For extra flavor, brush the rolled dough with a little olive oil and sprinkle with flaky salt before baking.

Barley Flour Brownies

These fudgy brownies swap all-purpose flour for nutty barley flour, adding a wholesome depth of flavor while keeping that classic chewy texture.

Ingredients:

• 1 cup barley flour
• 3/4 cup unsweetened cocoa powder
• 1/2 tsp salt
• 1 cup unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F. Line a 9×13″ baking pan with parchment paper.
2. Whisk together 1 cup barley flour, 3/4 cup cocoa powder, and 1/2 tsp salt in a bowl.
3. In a separate bowl, mix 1 cup melted butter and 2 cups sugar until combined. Beat in 4 eggs one at a time, then stir in 2 tsp vanilla extract.
4. Fold dry ingredients into the wet mixture until just combined. Stir in 1 cup walnuts (if using).
5. Spread batter evenly into the pan. Bake for 25–30 minutes until edges pull away from the pan but the center is still slightly soft.

The barley flour gives these brownies a subtly earthy richness that pairs perfectly with dark cocoa—no one will guess they’re made with an alternative flour!

Tip: For extra fudginess, underbake by 2–3 minutes and let cool completely before slicing.

Barley Flour Naan Bread

This barley flour naan bread is a wholesome twist on the classic, with a nutty flavor and tender-chewy texture that’ll make it your new go-to flatbread.

• 1 cup barley flour
• 1 cup all-purpose flour
• 1 tsp sugar
• 1 tsp active dry yeast
• 1/2 cup warm water (110°F)
• 1/4 cup plain yogurt
• 2 tbsp olive oil, plus extra for brushing
• 1 tsp salt
• 1/4 tsp garlic powder (optional)

1. In a small bowl, dissolve 1 tsp sugar and 1 tsp yeast in 1/2 cup warm water. Let sit for 5 minutes until frothy.
2. In a large bowl, whisk together 1 cup barley flour, 1 cup all-purpose flour, and 1 tsp salt. Stir in the yeast mixture, 1/4 cup yogurt, and 2 tbsp olive oil until a shaggy dough forms.
3. Knead on a floured surface for 5 minutes until smooth. Place in an oiled bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
4. Divide dough into 6 balls. Roll each into a 1/4-inch-thick oval on a floured surface.
5. Heat a skillet over medium-high. Cook each naan for 2 minutes per side, pressing gently with a spatula until puffed and charred in spots. Brush with olive oil and sprinkle with 1/4 tsp garlic powder (if using) while warm.

The barley flour adds a subtle earthiness that pairs perfectly with creamy curries or even as a sturdy wrap for sandwiches. Tip: For extra fluffiness, let the rolled dough rest for 10 minutes before cooking.

Barley Flour Scones

These hearty barley flour scones have a nutty depth and tender crumb—perfect for a rustic breakfast or afternoon snack with a smear of jam.

Ingredients:

• 1 1/2 cups barley flour
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup whole milk
• 1 large egg
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 1 1/2 cups barley flour, 1 cup all-purpose flour, 1/4 cup sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. Cut in 1/2 cup cold butter with a pastry cutter or fingers until the mixture resembles coarse crumbs.
4. In a small bowl, whisk 1/2 cup milk, 1 egg, and 1 tsp vanilla. Pour into the dry ingredients and stir just until a shaggy dough forms.
5. Turn dough onto a floured surface, pat into a 1-inch-thick circle, and cut into 8 wedges. Arrange on the baking sheet.
6. Bake for 18–20 minutes until lightly golden at the edges. Cool slightly before serving.

The barley flour adds a subtle earthy sweetness, while the buttery layers keep these scones irresistibly flaky. Tip: For extra richness, brush the tops with cream before baking.

Barley Flour Crepes

These nutty, tender crepes are a wholesome twist on the classic—perfect for a lazy weekend brunch or a light dessert.

Ingredients:

• 1 cup barley flour
• 1 cup whole milk
• 2 large eggs
• 2 tbsp melted butter, plus extra for greasing
• 1 tbsp granulated sugar
• 1/4 tsp salt

Instructions:

1. In a blender, combine barley flour, whole milk, eggs, 2 tbsp melted butter, 1 tbsp sugar, and 1/4 tsp salt. Blend until smooth, about 30 seconds. Let the batter rest for 10 minutes.
2. Heat a 10-inch nonstick skillet over medium-low heat. Lightly grease with butter, then pour 1/4 cup batter into the pan, swirling to coat evenly. Cook for 2 minutes until edges lift easily.
3. Flip and cook for 1 more minute until lightly golden. Repeat with remaining batter, greasing the pan as needed.

What makes these crepes special? The barley flour adds a subtly earthy flavor and delicate texture—ideal for pairing with honey and fresh berries or savory fillings like herbed goat cheese.

Tip: For extra-thin crepes, tilt the pan quickly after pouring the batter to spread it paper-thin.

Barley Flour Carrot Cake

This wholesome twist on classic carrot cake swaps all-purpose flour for nutty barley flour, adding a hearty depth of flavor and tender crumb.

Ingredients

• 1 ½ cups barley flour
• 1 tsp baking soda
• 1 ½ tsp ground cinnamon
• ½ tsp salt
• ¾ cup coconut sugar (or brown sugar)
• ¾ cup melted coconut oil
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 2 cups finely grated carrots (about 3 medium)
• ½ cup chopped walnuts or pecans (optional)

Instructions

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. Whisk together 1 ½ cups barley flour, 1 tsp baking soda, 1 ½ tsp cinnamon, and ½ tsp salt in a bowl.
3. In another bowl, beat ¾ cup coconut sugar, ¾ cup melted coconut oil, 2 eggs, and 1 tsp vanilla extract until smooth.
4. Fold dry ingredients into the wet mixture, then stir in grated carrots and ½ cup walnuts (if using). Spread batter evenly into the pan.
5. Bake for 30–35 minutes until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before transferring to a rack.

The barley flour gives this cake a subtly earthy sweetness that pairs perfectly with the warm cinnamon and juicy carrots—no frosting needed!

Tip: For extra moisture, soak grated carrots in a towel for 10 minutes, then squeeze out excess liquid before mixing.

Barley Flour Bagels

These hearty barley flour bagels bring a nutty depth to your breakfast table—chewy, wholesome, and just begging for a schmear of cream cheese.

• 1 ½ cups warm water (110°F)
• 2 tbsp honey
• 2 tsp active dry yeast
• 2 cups barley flour
• 2 cups bread flour
• 1 ½ tsp salt
• 1 tbsp olive oil
• 1 tbsp sesame seeds (optional, for topping)

1. In a large bowl, whisk together warm water, honey, and yeast. Let sit for 5 minutes until foamy.
2. Stir in barley flour, bread flour, and salt until a shaggy dough forms. Knead on a floured surface for 8–10 minutes until smooth and elastic.
3. Drizzle with olive oil, cover with a towel, and let rise in a warm spot for 1 hour or until doubled.
4. Punch down dough and divide into 8 equal balls. Poke a hole in each center and stretch to form a 2-inch ring. Place on a parchment-lined baking sheet.
5. Cover and let rise 30 minutes. Meanwhile, preheat oven to 425°F and bring a large pot of water to a boil.
6. Boil bagels for 1 minute per side, then transfer back to the baking sheet. Sprinkle with sesame seeds if using.
7. Bake for 20–22 minutes until deeply golden and firm. Cool on a wire rack.

The barley flour adds a rustic, slightly sweet earthiness that pairs perfectly with savory toppings—these won’t last long!

Tip: For extra shine, brush boiled bagels with an egg wash before baking.

Barley Flour Pasta

This hearty, nutty-flavored pasta is a wholesome twist on the classic, with a pleasantly chewy texture that holds sauces beautifully.

Ingredients:

• 1 1/2 cups barley flour
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 tbsp olive oil
• 1/2 tsp salt
• 2-3 tbsp water (as needed)

Instructions:

1. In a large bowl, whisk together 1 1/2 cups barley flour, 1/2 cup all-purpose flour, and 1/2 tsp salt. Make a well in the center.
2. Crack 2 large eggs into the well, add 1 tbsp olive oil, and gently beat with a fork, gradually incorporating the flour until a shaggy dough forms.
3. Knead by hand for 8-10 minutes until smooth, adding water (1 tbsp at a time) if too dry. The dough should be firm but pliable.
4. Rest the dough, wrapped in plastic, for 30 minutes at room temperature.
5. Roll out thinly on a floured surface, then cut into desired shapes (fettuccine, tagliatelle, etc.).
6. Cook in boiling salted water for 2-3 minutes until al dente. Drain and toss with your favorite sauce.

The barley flour gives this pasta a rustic, earthy depth that pairs perfectly with rich mushroom or brown butter sauces.

Tip: For extra flavor, toast the barley flour in a dry skillet for 2-3 minutes before mixing—just let it cool first!

Barley Flour Lemon Bars

These wholesome lemon bars swap all-purpose flour for nutty barley flour, adding a subtle depth to the classic tangy-sweet treat.

Ingredients

• For the crust:
• 1 cup barley flour
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• For the filling:
• 3 large eggs
• 1 cup granulated sugar
• 1 tbsp barley flour
• 1/2 tsp salt
• 1/2 cup freshly squeezed lemon juice (about 3 lemons)
• 1 tbsp lemon zest
• Powdered sugar, for dusting

Instructions

1. Prep: Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. Make crust: In a bowl, whisk 1 cup barley flour, 1/4 cup sugar, and 1/2 tsp salt. Cut in butter with a pastry blender until crumbly. Press evenly into the pan. Bake for 18 minutes until lightly golden.
3. Make filling: Whisk eggs, 1 cup sugar, 1 tbsp barley flour, and 1/2 tsp salt until smooth. Stir in lemon juice and zest. Pour over hot crust.
4. Bake: Return to oven for 20–22 minutes until filling is set (edges should be slightly puffed). Cool completely in pan, then chill for 2 hours.
5. Dust with powdered sugar and slice into bars.

The barley flour crust adds a toasty, almost shortbread-like richness that balances the bright lemon filling beautifully.

Tip: For cleaner slices, wipe your knife between cuts and chill the bars overnight before serving.

Barley Flour Granola Bars

These wholesome granola bars are packed with nutty barley flour and just the right amount of sweetness—perfect for an on-the-go snack or a quick breakfast boost.

Ingredients:

• 1 cup barley flour
• 1 1/2 cups old-fashioned rolled oats
• 1/2 cup almond butter
• 1/3 cup honey
• 1/4 cup coconut oil, melted
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup chopped almonds
• 1/4 cup dried cranberries

Instructions:

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, mix barley flour, rolled oats, chopped almonds, and dried cranberries.
3. In a small saucepan, warm almond butter, honey, coconut oil, vanilla extract, and salt over low heat, stirring until smooth.
4. Pour the wet mixture over the dry ingredients and stir until fully combined.
5. Press the mixture firmly into the prepared pan, smoothing the top with a spatula.
6. Bake for 20 minutes, or until the edges are lightly golden. Let cool completely before slicing into bars.

The barley flour adds a subtly earthy depth, while the chewy cranberries and crunchy almonds make every bite satisfying.

Tip: For extra-sturdy bars, chill in the fridge for 30 minutes before cutting.

Conclusion

From hearty breads to wholesome pancakes, these 20 barley flour recipes prove that healthy eating can be delicious and satisfying! We hope you found inspiration to bake something nourishing for your family. Don’t forget to try your favorites, leave a comment below, and share this roundup on Pinterest to spread the goodness. Happy baking!