Barley is high in complex carbohydrates and fibre, yet has little fat.   Like other grains, it provides a significant quantity of complex carbohydrates, B vitamins, vitamin E, essential minerals and trace elements. It is also low in sodium.  Hamilton's Barley Flour is a natural, nutritious alternative to white, wholewheat and other flours in you favorite recipes.  Milled from hulless, whole grain barley grown on the Hamilton family farm in central Alberta, this flour provides today's health conscious bakers with a new and exciting baking product. Enjoy it in cookies, cakes, muffins, pancakes, squares and quickbreads.

Nutritional Information
per 100g serving (3/4 cup)

Energy......................................366 Calories                                                   1536 KJ Protein.....................................................11g Fat..........................................................2.9g Carbohydrates........................................74g Total dietary fibre..................................12g Total soluble fibre...................................3.6g Percentage of Recommended Daily Intake Thiamine B1..........................................22% Riboflavin B2.........................................1% Calcium.................................................14% Phosphorus............................................26%

All naturally occurring vitamins and minerals

The advantages of including Barley in a balanced diet:

Vitamins and Minerals
Barley is a good source of B-vitamins and certain minerals.  Chromium, for example, is a trace mineral that regulated blood glucose concentrations.  In 1991, researchers in England reported that barley had much higher levels than Brewer's yeast, which had been considered the best source of chromium until then.  Research continues in an effort to learn more about the healthful components in barley.

Glycemic Index
Barley has a low glycemic index. This means that its carbohydrate is absorbed very slowly, which has advantages for diabetics in avoiding huge fluctuations in blood glucose.  Barley's glycaemic index is better than other grains such as white rice and wheat flour.  It is equivalent to lentils and chickpeas in its ability to supply sustained energy.

Dietary Fibre
Over the past 20 years, dietary fibre has received a great deal of interest from researchers as they have worked to find ways of improving health.  It is recommended that North Americans increase the level of fibre in their diets.  With approximately 3% fat and 19% dietary fibre, barley fits well with worldwide nutrition guidelines to reduce fat and increase fibre intake.  Barley is a good source of both soluble and insoluble fibre. Clinical studies have shown that soluble fibre (the kind that absorbs water and becomes 'gummy') in the diet can lower blood cholesterol levels in people with high cholesterol.

Soluble fibre is..... found in barley, dried peas, beans, lentils, oats part of a healthy diet and beneficial in controlling          blood glucose in people with type 2 diabetes  useful in lowering blood cholesterol in some individuals

Insoluble fibre is.....  found in barley, whole wheat breads and cereals,          brown rice, whole rye important for healthy intestinal function

Beta glucans
Independent studies worldwide are linking beta glucans to the reduction of cholesterol in humans.  This component is found at higher levels in barley than in oats.  

Tocotrienols and Tocopherols (Tocols)
Barley contains a high concentration of total tocols. These compounds reduce the production of LDL cholesterol (bad cholesterol) and are natural antioxidants.  Antioxidants help to neutralize free radicals (problematic oxygen cells), which may reduce our risk of cancer and heart disease.  

Barley helps type 2 Diabetes Managing blood glucose levels is key for people with diabetes, since high blood glucose levels can cause health complications.  By eating foods that slow the release of glucose into the blood stream, people with diabetes can avoid the peaks in blood glucose after meals. Eleven men with type 2 diabetes participated in a recent clinical study funded by the Alberta Barley Commission and conducted by Hawrysh et al at the University of Alberta.  The individuals blood glucose levels were improved (less severe peaks) on a high fibre diet which substituted barley products, made from waxy barley flour, for the usual grain foods.  Some participants were able to eliminate mediation for high blood glucose.

   You asked us    

What is the difference between pot and pearl barley?
Barley kernels are polished or pearled to remove the inedible hull of the grain.  Pearl barley is polished more than pot barley hence its smaller size.  Which kind you prefer is a matter of taste.  Pearl barley cooks a bit faster than pot barley (which takes about 40 minutes) and is more often used in foods where a smaller cooked kernel size is preferred such as in salads and puddings.

How is barley flour different from wheat flour?
Most people have experience baking with wheat flour, in either the whole grain form or the further processed, all purpose form.  The barley flour on the market in Alberta is a whole grain flour which makes it more similar to whole wheat flour than to all purpose flour.  Barley flour,  however, does not have the same heavy texture that you usually associate with a whole grain flour.  It is easily substituted for all purpose flour in most recipes.  The advantage of using barley flour is that it is a good source of both the soluble and insoluble kinds of fibre.  Wheat is very low in soluble fibre so baking with barley flour is one way to increase soluble fibre in your foods.

If I have an allergy to wheat, can I use barley flour instead?
It really depends on the individual.  Barley is low in  gluten, but is not gluten-free, so people with celiac disease cannot use it in place of wheat.  Other people who have some sensitivity to wheat have told us that they can use barley in place of wheat. However, barley like wheat, rye and oats contains gluten and therefore, is not suitable for anyone requiring a gluten free diet. 
              

Can I make bread with barley?
Yes, however, because barley has different gluten, it would make a very heavy bread if you did not also add wheat flour to the recipe.  Yeast-raised products like bread need strong gluten in order to rise and create the nice texture we like.  Up to 25% of the flour can be barley flour with good results.  You may wish to add 'vital wheat gluten' for a higher volume bread.  This product is sold by the bag in the baking ingredient section at your supermarket and health food store.