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Barley flour is quite a new addition in my kitchen pantry. This cookie recipe is my first experiment with barley flour and I’m happy to tell that it’s a huge success. Unlike whole wheat, barley flour did not impart a raw smell and taste in the cookies. It’s finely ground so there is no grittiness too. I found Bob’s Red Mill Whole Barley flour in the organic aisle of the grocery store. Like any other whole grain flour, barley flour too should be stored in the freezer. Be sure to bring it to room temperature before baking. Barley flour is less glutenous, so if you want to experiment with it start with cookie recipes first. Since cookies need very less or no rising at all, substituting upto half the quantity of all purpose flour in a cookie recipe should be fine.
