✦ Beta-glucan in baked goods
✦ Lower GI baking substitute
✦ Selenium and manganese
✦ Contains gluten
Barley flour carries beta-glucan soluble fibre into baked goods, giving them a lower glycaemic impact than wheat-only equivalents. It also provides selenium, manganese, and B vitamins. It contains gluten (though less than wheat) and can partially replace wheat flour in bread and muffin recipes.
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Preparation note
Substitute up to 25-50% of wheat flour with barley flour; above 50% produces dense baked goods. The beta-glucan absorbs extra liquid so add a little more water to the recipe.
Sources:
CoFID 2021
Where Flour, barley Stands Out
Macronutrients per 100g
1,534
kJ
Energy
8.72
g
Protein
64.6
g
Carbs
8.95
g
Fibre
2.45
g
Fat
0.05
g
Salt
Vitamins & Minerals
| Nutrient | Per 100g | % Daily Value* | Level |
|---|---|---|---|
| Potassium | 367 mg | 18% | |
| Phosphorus | 234 mg | 33% | |
| Magnesium | 88.0 mg | 23% | |
| Molybdenum | 57.4 µg | 115% | |
| Calcium | 35.6 mg | 4% | |
| Selenium | 13.1 µg | 24% | |
| Niacin (B3) | 5.94 mg | 37% | |
| Iron | 3.30 mg | 24% | |
| Zinc | 2.14 mg | 21% | |
| Manganese | 1.18 mg | 59% | |
| Copper | 0.394 mg | 39% | |
| Thiamin (B1) | 0.225 mg | 20% | |
| Vitamin B6 | 0.200 mg | 14% | |
| Riboflavin (B2) | 0.146 mg | 10% | |
| Biotin (Vitamin B7) | 8.61 µg | 17% |
* % Daily Value based on EU Nutrient Reference Values (NRVs). — indicates no EU NRV established.
Primary data source for this entry:
USDA FoodData Central (FDC 2025). Values adjusted to UK measurement conventions before import: fibre converted from AOAC to NSP (×0.7); carbohydrate reported as available carbs (fibre excluded). Source record tag: USDA FDC 2025.
All values are per 100g fresh weight unless stated.
% Daily Values based on EU Nutrient Reference Values (NRVs) per Regulation (EU) No 1169/2011.
Nutriofia is a research and information resource — nothing on this page constitutes medical advice.
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