Publication Number: FNH-00413
Author/Sponsor: Kate Idzorek and Kristy Long
If you’re looking for new ways to use whole barley and barley flour, this publication is for you. It compiles our 12 research-based recipes for everything from barley brownies and pancakes to barley carrot cake to beef barley soup for the slow cooker. Recipes are easy to follow and offer variations. Although you can use any kind of barley for these recipes, you might want to try Alaska-grown barley, which is now available in select stores.