Produced by milling pearled barley to make a more nutritious, flavoursome barley flour.
Produced by milling pearled barley to make a more nutritious, flavoursome barley flour. USES: Because of the low gluten content, must be mixed with other flours to make a yeastraised bread, can be substituted for wheat flour in quick breads, scones, etc. And as a thickening agent in soups, gravies, etc.
Store in cool & dry place, after opening, see product label for storage instruction details.
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