Recipes with barley flour

Made with whole wheat flour, barley flour, and soy milk. These pancakes are packed with goodness and great flavor. Stack the crepes, and spoon the warm blueberry sauce over the pancakes to serve.

A super juicy and tasty pear galette and it's also very easy to make. This delicious and rustic galette is not too rich, not too sweet and just the right balance. An ideal dessert for fall, especially it's best served while it's warm.

Five-ingredient peanut butter cookies sweetened with honey and built on whole grain brown rice and barley flours. No eggs, no dairy, ready in 20 minutes.

Warm applesauce is cooked with a bit cinnamon and maple syrup, then filled into the folded whole wheat crepes. These delicious yet healthy crepes are ideal for breakfast. Make a bunch of crepes, store in an air-tight bag or container, then freeze them. Now you have the ready-to-go breakfast, a bit applesauce makes it to a whole new level.

No sophisticated baking skills are required to make this super fruity and delicious galette. Slice up the plums and strawberries, roughly roll the dough into a round, placed the fruits over the dough, rustically fold the edges around the fruits. How simple is that, and it tastes absolutely delicious!

A delicious and tasty pot pie is made with lots of vegetables and tofu that are simmered in the broth. The cracker-like crust adds some great texture and extra deliciousness.

Fresh and local peaches finally hit the market, we got some last week, and this is the first cake that I made with those yummy peaches. I used most whole wheat flour, 1/3 butter, 1/3 olive oil and 1/3 applesauce, which made this coffee cake super moist and delicious.

The perfect whole wheat American style sandwich bread. Just the right wheatiness for a hearty but fluffy sandwich.

These bagels are made with most whole wheat flour, a bit barley flour and all-purpose flour. Chewy on the texture and delicious on the taste.

Barley-amaranth waffles built on whole-grain alternative flours with no wheat. Nutty, slightly sweet, vegetarian-friendly waffle batter doubles as pancakes for a high-fiber breakfast.

Following this recipe makes a perfect focaccia, fluffy inside, crusty outside, and very flavorful. Several rising processes make the great texture and flavor.

Spot this recipe on New York Time, and it sounds great. So I did a few changes, here my version of this light spinach quiche is.

The perfect whole wheat American style hamburger bread similar to a kaiser roll. Just the right about of wheatiness for a hearty but fluffy burger bun. Perfect when toasted on the grill.

A rustic whole-grain free-form loaf barley bread recipe. Wonderfully rich and complex flavors with a hearty texture that's great when toasted and spread with your favorite toast topper.

Dad's Saxon yeast is a heritage homemade yeast cake recipe from Transylvanian Saxon tradition, made by boiling hops, fermenting with rye flour, then drying into preserved cakes for bread baking. Old-world sourdough-adjacent craft.

Sourdough rye bread made in a bread machine with sourdough starter, rye flour, barley flour, caraway seeds, and dried onion. A tangy, dense loaf with old-world rye flavor.

Unyeasted fruit and nut bread made with whole wheat, rye, and roasted barley flour, studded with raisins, sunflower seeds, dried apricots, and chopped nuts. Dense, hearty wild-fermented hippie loaf.

Wheat-free shortbread cookies made with rice flour, barley flour, and rice syrup. Just 4 ingredients for a crisp, buttery-style cookie that's dairy-free and vegan-friendly too.

Simple blue cornbread made with blue cornmeal, barley flour, and honey. Bakes into golden-topped muffins or a pan of cornbread in under 30 minutes. Earthy, slightly sweet, and versatile.

Carob-orange cookies made with rice flour, barley flour, carob powder, ground nuts, and honey. Egg-free and dairy-free with a natural sweetness and subtle citrus flavor.

Tri-grain bread machine loaf made with bread flour, barley flour, and oat flour plus wheat germ. Applesauce adds moisture and a subtle sweetness without added fat.

Egg-free carob drop brownies made with barley flour, maple syrup, and chopped nuts. Scooped and baked in just 20 minutes for a quick, naturally sweetened treat.

Old Greek bread blends barley, rye, and white flour with honey and olive oil into hearty rustic loaves baked hot to a deep brown crust. Traditional Mediterranean peasant bread.

Three-ingredient barley flour pie crust for gluten-sensitive bakers. Press it in with your fingers for a tender, nutty base that bakes up crisp without rolling or chilling.

Tender barley flour muffins sweetened with honey and enriched with buttermilk and cream. A wholesome, nutty twist on the classic muffin with just 8 ingredients.

Wholesome millet molasses cookies made with barley flour, oats and no eggs. Chewy, earthy and lightly sweet, these wheat-free cookies bake in just 10 minutes.

Whole grain barley and wheat muffins studded with pecans and sweetened with raw honey. Quick, hearty, and on the table in 30 minutes flat.

Barley and oat bread for the bread machine, a multi-grain loaf with barley flour, rolled oats, wheat germ, sesame seeds, and a hint of orange zest for warm complexity.

Wheat-free yeast bread combines barley flour and oat flour with honey and a simple rise for a one-loaf workhorse. Naturally wheat-free with hearty grain flavor and a tender crumb.