Bountiful Barley

By GabbyPA Latest Reply 2011-11-23 13:30:48 -0600
Started 2011-11-22 11:28:19 -0600

I have been using barley more in my meals and this was interesting to read/see. I see that I need to up the nutrition of the one I use, but I love it in my pilaf and soups. This came from…enjoy the show!



By Elizabeth Keyser

Nutty in flavor, springy and slightly chewy in texture, barley is an ancient grain that's new again. Get a load of its nutritional content and glycemic index ranking (the lowest!), and you'll want to have some on hand at all times. Different barley preparations can have a delicious place at breakfast, lunch, dinner, and, surprise, even dessert (just swap out half of a recipe's regular flour for the same amount of barley flour).

6 replies

jayabee52 2011-11-22 15:27:26 -0600 Report

aren't there gluten issues with barley?

I am considering sprouting barley and eating it that way or juicing it.
I understand that the gluten is diminished through the sprouting process. But I must do more researh and learn more about it.

GabbyPA 2011-11-23 13:30:48 -0600 Report

Yes, sprouting does lessen the gluten issues because now you are eating a plant, not a grain so much. You can also do that with brown rice to help cut the carbs. I don't care for sprouted rice, but some really like it.

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