Barley Recipes

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Barley Cornbread

Ingredients

• 1 cup barley flour
• 1 cup cornmeal
• ¼ cup sugar
• ½ teaspoon baking soda
• ¼ teaspoon salt (optional)
• ¼ cup canola or vegetable oil or melted butter
• 2 large eggs
• 1 cup buttermilk

Equipment

• 2- to 3-quart mixing bowl
• 2-quart mixing bowl
• 8×8-inch baking dish (or 12-cup muffin tin)
• measuring spoons
• measuring cups
• wooden spoon
• non-stick cooking spray, butter or oil for greasing pan

Method

1. Preheat oven to 375°F.
2. Grease 8×8-inch baking dish or muffin tin with non- stick cooking spray, butter or vegetable oil.
3. Mix barley flour, cornmeal, sugar, baking soda and salt together in a 2- to 3-quart mixing bowl. Set aside.
4. Beat together buttermilk, eggs and melted butter in 2-quart mixing bowl.
5. Pour wet ingredients into dry ingredients and stir until just combined.
6. Pour batter into baking dish and spread evenly.
7. Place in oven and bake 30 minutes or until done (until toothpick inserted into the center comes out clean and bread has pulled away from sides of the pan).
8. Remove from oven and serve hot.

Makes about 12 2x2½-inch pieces.

Calories 150; total fat 6g; cholesterol 35mg;sodium 130mg; total carbohydrates 21g; protein 4g.

Barley Brownies

Ingredients

• ½ cup (1 stick) melted butter
• 1¼ cups sugar
• ¾ cup unsweetened cocoa powder
• ¼ teaspoon salt (optional)
• ½ teaspoon pure vanilla extract
• 2 large eggs, cold
• ½ cup barley flour
• ²⁄3 cup walnut or pecan pieces (optional)

Equipment

• 8×8-inch baking dish
• non-stick cooking spray, butter or vegetable oil for greasing baking dish
• rubber spatula
• wooden spoon
• measuring cups
• measuring spoons
• 1 medium bowl

Method

1. Position a rack in center of the oven and preheat the oven to 325°F.
2. Grease 8×8-inch pan with non-stick cooking spray, butter or vegetable oil (or if using parchment paper or aluminum foil, line the bottom and sides of the baking pan with it leaving an overhang on all sides)
3. Measure butter, sugar, cocoa powder and salt into bowl and cream with wooden spoon until smooth.
4. Stir vanilla into chocolate mixture.
5. Add the eggs one at a time, beating vigorously with wooden spoon after each egg is added.
6. When the batter looks thick, shiny and well blended, add the flour. Mix until flour is blended into mixture, then beat batter vigorously for 1 minute with a wooden spoon or a rubber spatula.
7. Stir in the nuts (optional). 
8. Spread batter evenly in pan.
9. Bake about 40-50 minutes (until a toothpick inserted into the center comes out clean).
10. Let cool completely on a rack before serving.

Makes about 16 2x2-inch bars.

Calories 140; total fat 7g; cholesterol 40mg; sodium 45mg; total carbohydrate 20g; protein 2g.

Barley Banana Bread

(honey and oil)

Ingredients

• 1¾ cups barley flour
• ½ teaspoon salt
• 1 teaspoon baking soda
• ¹⁄3 cup canola or vegetable oil
• ½ cup honey
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas
• ¼ cup hot water non-stick cooking spray, butter or oil for greasing pan

Equipment

• 1- to 2-quart mixing bowl
• 3 quart mixing bowl
• whisk or electric mixer
• measuring cups
• measuring spoons
• small bowl or cup
• 9×5-inch loaf pan
• cooling rack
• butter knife

Method

1. Preheat oven to 325°F.
2. In 1- to 2-quart mixing bowl, mix flour, salt and baking soda. Set aside.
3. In 3-quart mixing bowl, beat oil and honey together by hand or with an electric mixer until thoroughly blended. 
4. Add eggs to honey and oil and beat about 1 minute.
5. Add bananas, vanilla, water and dry ingredients to mixture and beat about 1 minute until all ingredients are blended.
6. Pour batter into a greased, 9×5-inch loaf pan. 
7. Bake for 60-70 minutes.
8. Cool in pan for 10 minutes. Loosen sides of loaves from pan with a butter knife. Turn pan upside down onto cooling rack. Tap bottom of pan with backside of butter knife until loaf releases from pan. Remove pan, turn bread over and let cool for at least 30 minutes before slicing.
9. Wrap completely cooled bread tightly in plastic wrap or plastic storage bag. Store for up to 4 days at room temperature or 7 days in refrigerator.

Makes about 14 ½-inch slices.

Calories 150; total fat 6g; cholesterol 25mg; sodium 180mg; total carbohydrate 20g; protein 2g.

Barley Banana Bread

(butter and sugar)

Ingredients

• 1¹⁄3 cup barley flour
• ¾ teaspoon salt (optional)
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ¹⁄3 cup room temperature butter
• ²⁄3 cup sugar
• 2 large eggs
• 1 cup mashed ripe bananas non-stick cooking spray, butter or oil for greasing loaf pan

Equipment

• 2-quart mixing bowl
• 4-quart mixing bowl
• measuring cups
• measuring spoons
• electric mixer
• wooden spoon
• 9×5-inch loaf pan, greased

Method

1. Preheat oven to 325°F.
2. In 2-quart mixing bowl, mix: flour, salt, baking soda and baking powder. Set aside. 
3. In 4 quart mixing bowl, blend butter and sugar with electric mixer until creamy. 
4. Add eggs and blend until fully combined.
5. Add bananas and blend until fully combined. 
6. Gradually add dry ingredients to butter and sugar mixture. Blend until fully combined. 
7. Pour batter into greased, 9×5-inch loaf pan. 
8. Bake for 60-75 minutes, until a toothpick inserted into the center comes out clean. 
9. Cool bread in pan for 10 minutes. Loosen sides of loaves from pan with a butter knife. Turn pan upside down onto cooling rack. Tap bottom of pan with backside of butter knife until loaf releases from pan. Remove pan, turn bread over and let cool for at least 30 minutes before slicing. 
10. Wrap completely cooled bread tightly in plastic wrap or plastic storage bag. Store for up to 4 days at room temperature or 7 days in refrigerator.

Makes about 12 ¾-inch slices.

Calories 160; total fat 6g; cholesterol 45mg; sodium 220mg; total carbohydrate 23g; protein 2g.

Barley Buttermilk Pancakes

Ingredients

• 1½ cups barley flour
• 3 tablespoons white sugar
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt (optional)
• 1½ cups buttermilk
• 3 tablespoon canola or vegetable oil or melted butter
• 2 large, slightly beaten eggs
• non-stick cooking spray or vegetable oil for greasing griddle or skillet

Equipment

• 1-quart mixing bowl
• 2½-quart or larger mixing bowl
• wooden spoon or whisk
• measuring cups
• measuring spoons
• electric or stovetop griddle (or 12-inch skillet)
• metal spatula

Method

1. Mix flour, sugar, baking powder, baking soda and salt together in bowl. Set aside.
2. Mix buttermilk, melted butter and slightly beaten eggs in 1 quart mixing bowl. Add to dry ingredients. Mix together until ingredients are just combined.
3. Let batter rest about 5-10 minutes. 
4. Lightly butter, oil or spray electric griddle, stovetop griddle or frying pan. Preheat electric griddle or skillet to 350° F. Preheat stovetop griddle or frying pan over medium heat. 
5. Pour ¹⁄3 cup batter onto hot, lightly greased griddle or skillet for each pancake. Cook until top of each pancake is speckled with bubbles, some of the bubbles have popped and the underside of the pancake is golden brown. Flip the pancake and cook the second side until lightly browned.
6. Serve immediately or place on a plate in a 200°F oven to keep warm until ready to serve. Serve with butter and syrup.

Makes about 12 5-inch pancakes.

Calories 220; total fat 11g; cholesterol 65mg; sodium 310mg; total carbohydrate 25g; protein 7g.

Barley Carrot Cake

Ingredients

• 2½ cups barley flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 2 cups sugar
• 1 cup unsweetened applesauce
• ¼ cup canola oil
• 4 large eggs
• 3 cups grated carrots

Equipment

• 9×13-inch baking dish
• large bowl
• measuring cups
• measuring spoons
• whisk or wooden spoon
• cooling rack
• parchment paper (optional)

Method

1. Preheat oven to 350°F.
2. Line baking dish with parchment paper (or oil and flour each dish).
3. In medium bowl, mix flour, baking soda, salt, cinnamon, nutmeg and ginger. Set aside.
4. In large bowl, beat sugar, applesauce and oil until blended. Add one egg at a time and beat or whisk until blended.
5. Add flour mixture and stir until blended. Add carrots stirring until fully combined. 
6. Pour batter into baking dish. Bake about 40 minutes until toothpick comes out clean and middle of cake springs back when gently pressed with a finger.
7. Cool. 
8. Frost once cake has fully cooled.

Makes about 12 pieces

Calories 290; total fat 7g; cholesterol 75mg; sodium 460mg; total carbohydrate 53g; protein 4g.

Barley Chocolate Chip Cookies

Ingredients

• 2¾ cup barley flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup softened butter
• ¾ cup white sugar
• ¾ cup packed brown sugar
• 2 teaspoons vanilla
• 2 large eggs
• 1½ cups chocolate chips
• 1 cup chopped nuts such as walnuts (optional)

Equipment

• 1 large mixing bowl (3½-4 quarts)
• 1 medium mixing bowl (about 2½ quarts)
• measuring spoons
• measuring cups
• wooden spoon
• cookie sheets or jellyroll pans
• 2 spoons
• cooling rack or paper towels

Method

1. Preheat oven to 375°F. 
2. Mix barley flour, baking soda and salt together in medium mixing bowl. Set aside. 
3. With wooden spoon, cream together butter, sugar, brown sugar and vanilla. 
4. Add eggs to butter mixture, beating after each one. 
5. Gradually add flour mixture to butter mixture and beat together. 
6. Stir in chocolate chips and nuts (if using). 
7. Using two spoons, drop by rounded tablespoon onto ungreased cookie sheets. Place about two inches apart. 
8. Bake for 8-10 minutes. Turn cookie sheets halfway through baking time. 
9. Remove from oven; cool on cookie sheet about 1 minute.
10. Remove from cookie sheet and place on cooling rack or paper towels until cooled.

Makes about 40 cookies.

Calories 140; total fat 7g; cholesterol 20mg; sodium 65mg; total carbohydrate 17g; protein 2g

Barley Honey Crackers

Ingredients

• 2½ cups barley flour
• ¹⁄3 cup packed brown sugar
• ½ teaspoon salt
• 1 teaspoon baking soda
• ½ cup softened butter
• ¼ cup honey
• 2-4 tablespoons water
• Whole wheat or all-purpose flour for rolling

Equipment

• measuring cups
• measuring spoons
• medium bowl
• wooden spoon
• rolling pin
• sharp knife
• fork
• cookie sheet
• parchment paper or silicone baking mat (optional)
• food processor (optional)

Method

1. Mix barley flour, brown sugar, salt, baking soda, softened butter, honey and 2-4 tablespoons of water until well blended (by hand or with food processor). The dough will be very crumbly at first. Be patient and it will come together. 
2. Knead 2-3 times by hand and form dough into a ball. Wrap in plastic wrap and place in refrigerator for about 1 hour (until dough is firm, but not completely hard). 
3. About 15 minutes before dough is removed from refrigerator, preheat oven to 375°F. 
4. Remove dough from refrigerator and break in half. Rewrap remaining dough and return to the refrigerator.
5. On a floured surface (using whole wheat or all-purpose flour), roll dough to ¹⁄8-inch thickness, dusting lightly with flour to keep rolling pin from sticking. 6. Cut into 1½- to 2-inch squares with sharp knife and poke holes in each cracker with a fork.
6. Carefully place individual crackers on an ungreased cookie sheet. 
7. Bake 8-10 minutes or until golden brown but still soft. Watch crackers closely; they are easy to overbake. 
8. Remove from oven and place on cooling rack or paper towels. Crackers will crisp as they cool.
9. Repeat with remaining dough.

Makes about 64 2-inch crackers.

Calories 130; total fat 6g; cholesterol 15mg; sodium 150mg; total carbohydrate 18g; protein 1g.

Barley Muffins with Berries

Ingredients

• 1 cup barley flour
• ½ cup whole wheat or all-purpose flour
• ¹⁄3 cup sugar
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt (optional)
• 1 cup berries of your choice (raspberries, blueberries, etc.)
• ½ cup melted butter
• 1 cup sour cream
• 1 large egg
• 1 teaspoon vanilla

Equipment

• 2- to 3-quart mixing bowl
• 1 quart mixing bowl
• wooden spoon or whisk
• measuring cups
• measuring spoons
• 12 cup muffin tin
• 12 muffin tin liners (or non-stick cooking spray, vegetable oil or butter for greasing the muffin tin)

Method

1. Preheat oven to 375°F. 
2. Line muffin tins with paper liners or lightly grease with nonstick cooking spray, vegetable oil or butter. 
3. In 2-quart or larger mixing bowl, combine barley flour, whole wheat or all purpose flour, sugar, baking powder, baking soda and salt. Stir and set aside.
4. Combine melted butter, sour cream, egg and vanilla in a 1-quart mixing bowl. Whisk or beat with a spoon until ingredients are thoroughly mixed.
5. Add berries to dry ingredients and stir in.
6. Gradually add wet ingredients to dry ingredients and combine with a few strokes, until dry ingredients are just moist.
7. Divide batter evenly between the muffin cups (each cup should be about ¹⁄3-½ full). 8. Bake for 30 minutes or until toothpick inserted into the center of a muffin comes out clean.

Makes about 12 muffins.

Calories 180; total fat 12g; cholesterol 55mg; sodium 140mg; total carbohydrate 17g; protein 3g.

Barley Noodles

Ingredients

• 1½ cups barley flour
• ½ cup whole wheat or all-purpose flour
• 3 large eggs
• 2-3 teaspoons cold water (less if dough is wet, more if dry)
• 1 teaspoon salt for cooking water

Equipment

• medium bowl
• wooden spoon
• measuring cups and spoons
• rolling pin and sharp knife
• 4-quart cooking pot

Method (rolling pin) 

1. Mix barley flour and all-purpose or whole wheat flour thoroughly. Make well in center.
2. Add eggs to well and mix with wooden spoon or by hand. 
3. Add water slowly, and as needed, and mix until the dough is well blended. The dough should form into a pliable ball and not stick to your hands. 
4. Knead by hand on lightly floured surface (using whole wheat or all-purpose flour) about 1 minute
5. Break dough into 8 pieces and roll each piece into a ball. 
6. Flatten one dough ball at a time. Cover remaining dough balls with a bowl to prevent them from drying out.
7. Using rolling pin, roll dough to about ¼ inch thick on unfloured surface. Fold dough in half and repeat about 8-10 times.
8. Roll dough to desired thickness with rolling pin (about ¹⁄8 inch thick). If dough is sticking, sprinkle very lightly with flour. 
9. Cut into long, thin strips using the sharp knife. 
10. Lay finished noodles on a tray to dry for about an hour.

Method (pasta machine)

1. Mix barley flour and all- purpose or whole wheat flour thoroughly. Make well in center. 
2. Add eggs to well and mix with wooden spoon or by hand.
3. Add water slowly, as needed, and mix until the dough is well blended. The dough should form into a pliable ball and not stick to your hands. 
4. Knead by hand on lightly floured surface (using whole wheat or all-purpose flour) for about 1 minute. 
5. Break dough into 8 pieces. Roll each piece into a ball.
6. Flatten, by hand, one dough ball at a time to approximately ½ inch thick. Cover remaining dough balls with a bowl to prevent them from drying out.
7. Run flattened ball through the pasta machine on setting #1 (the widest setting) 6-8 times, folding the dough in half each time.
8. Run flat dough through pasta machine on setting #2 one time. Do not fold dough in half. Continue decreasing thickness on machine up to setting #7 (or your desired thickness). The dough should be a long thin piece. 
9. Run through the desired width of pasta cutter.
10. Lay finished noodles on a tray to dry for about an hour.

Cooking Method

1. 1. Bring 3 quarts of water to a rolling boil in a large pot.
2. Add 1 teaspoon salt to boiling water. 
3. Add noodles and boil about 3 minutes. 
4. Remove from pot and drain excess water.

Makes about 3 servings.

Calories 290; total fat 6g; cholesterol 185mg; sodium 70mg; total carbohydrate 45g; protein 13g.

 Barley Tart Crust

Ingredients

• 1½ cups barley flour
• ½ cup powdered sugar
• ¼ teaspoon salt (optional)
• pinch of nutmeg (optional)
• ¼ teaspoon cinnamon
• ½ cup cold butter
• 1 large egg, slightly beaten
• 1 tablespoon cold water

Equipment

• Medium mixing bowl (about 2½ quarts)
• Measuring cups
• Measuring spoons
• Pastry blender or two butter knives
• Small bowl
• 8- or 9-inch pie/pastry pan

Method

1. In medium mixing bowl, combine flour, powdered sugar, salt, nutmeg and cinnamon. 
2. Cut cold butter into ¼-inch pieces and add to dry ingredients. Using pastry blender or two knives, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces.
3. Mix egg and water together in small bowl. Pour into dry ingredients and stir dough just until it forms into a ball around the spoon.
4. Place in freezer for about 15-20 minutes and start preheating the oven to 325°F. 
5. Press into pie pan or tart/muffin pan. Poke bottom and sides of crust with a fork. 
6. Place crust in oven and bake about 20 minutes or until lightly browned. Fill with desired filling.

Makes 1 tart.

Calories 190; total fat 13g; cholesterol 55mg; sodium 85mg; total carbohydrate 18g; protein 3g.

Beef Barley Soup for the Slow Cooker

Ingredients

• 1 cup hulless barley
• 4 cups beef broth
• 2 cups water
• 1 pound of beef stew meat chopped into 1-inch squares
• 1 cup coarsely chopped carrots (about 1½ carrots)
• 1 cup coarsely chopped celery (about 3 medium stalks)
• 1 cup coarsely chopped onion (about 1 medium onion)
• 4 cloves of chopped garlic (2 tablespoons)

Spices

• ¼ teaspoon black pepper
• 1½ teaspoons dried oregano
• 1 teaspoon dried thyme
• ½ teaspoon dried basil

Method 

1. Measure and pour barley into the 1-quart bowl. Fill with cool water to about 2 inches over the top of the grain. Remove the floating pieces with a slotted spoon. Drain water and place barley in the slow cooker.
2. If using dried beans, measure and pour beans into a 1-quart saucepan, cover with water and bring to boil. Boil for 5 minutes. Drain water and place beans in slow cooker. 
3. Add remaining ingredients and spices and remaining optional ingredients and spices to the crock pot. 
4. Cook about 5 hours on high, or 8 hours on low. 
5. Add an extra 1-2 cups water if soup is too thick or dry.
6. Remove bay leaves (if using) and serve.

Makes about 11 cups.

Calories 130; total fat 2.5g; cholesterol 25mg; sodium 380mg; total carbohydrate 16g; protein 12g. • Add 20 minutes to total cooking time each time slow cooker lid is opened.

Optional Ingredients

• 6 large button mushrooms chopped
• 1 cup uncooked sweet potato, peeled and coarsely chopped (about half a sweet potato)
• 1 cup assorted dried beans (white, red, kidney, black, etc.)

Optional Spices

• 3 small bay leaves
• 1 teaspoon dried sage
• ¼ teaspoon dried dill
• ½ teaspoon dried tarragon
• 1 tablespoon dried parsley
• ¼ teaspoon red pepper flakes
• 2 dashes Worcestershire sauce

Equipment

• crock pot,
• 5-quart or larger
• cutting board
• knife
• vegetable peeler
• measuring cups
• measuring spoons
• saucepan, 1 quart or larger
• bowl, 1 quart or larger
• wooden spoon

This material is based upon work supported by the Cooperative State Research, Education, and Extension Service, U.S. Department of Agriculture, under Agreement No. 2003-45057-01644. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture.

Sarah R-P. Lewis, Extension Faculty, Health, Home and Family Development. Originally prepared by Kate Idzorek, former Food Research Technician, and Kristy Long, former Extension Foods Specialist.

Reviewed October 2019