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Barley Flour, Streaker

FL133

SIZE

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Our Organic Streaker Barley is grown by De Armond Road Farm, Monmouth, Oregon. The barley is taken to be milled at Camas Country in Eugene, Oregon.

This special barley variety is the first to be released by the Oregon State University Barley Project. It is resistant to stripe rust endemic to the Pacific Northwest. The name “Streaker” was chosen because it describes the naked (hull-less) characteristics of the variety. Being naturally hulless, the variety does not require dehulling after harvest as the hull comes off during harvest in the combine.

Our Organic Streaker Barley Flour is stone milled at low temperatures to preserve the inherent nutrition of the grain.

Low in gluten and high in fiber, barley flour is wonderful in recipes that use baking soda or baking powder as leavening agents, such as cookies, quick breads, muffins and scones. It can also be combined with whole grain wheat flour for breads, pretzels, pizza doughs, and desserts, where it adds a wonderful moist crumb and slightly sweet flavor.

Though not gluten-free, barley flour is lower in gluten than wheat, and offers a higher level of fiber.

Origin

Oregon

Storage Info

Store in a cool, dry place in an airtight container

Shelf Life

Best if used within 3 months of Julian date

Ingredients

Organic Streaker Barley

Allergens

Processed in a facility that handles wheat

 


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