Whole-grain barley flour can be used in a wide range of recipes, from traditional talbina to breads and baked goods. It can be used to make cookies, pancakes, and scones, adding a distinctive flavor and a naturally sweet taste. It can also be used to make delicious barley bread, which is characterized by its soft texture and distinctive flavor.
Barley contains a number of natural antioxidants, such as selenium, beta-glucan fiber, and choline, which work together to fight inflammation and the growth of free radicals and pathogens. This boosts the body's immunity and reduces the risk of diseases such as stomach and colon cancer, acute infections, and influenza.
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