Guest guest Posted January 25, 2008 Report Share Posted January 25, 2008 Hi all- Does anyone out there use barley flour as a substitute for wheat flour? What have been your results/success? Do you have a favorite recipe you could share? Many thanks! - Margaret Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2008 Report Share Posted January 27, 2008 > Hi all- Does anyone out there use barley flour as a substitute for wheat flour? What have > been your results/success? Do you have a favorite recipe you could share? I use it in place of wheat flour in fat-free banana cornbread recipe. I think I found it here originally, using wheat flour Love and hugs, River Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2008 Report Share Posted January 28, 2008 If you are on a diet then wheat flour is better. When I bake anything I use wheat flour, and I don't suffer weight gain. I love wheat flour, and I don't see any difference in the taste. I'm going to be on a diet for the rest of my life, and wheat flour is going to be my new flour.river7run <river7run Sent: Sunday, January 27, 2008 8:59:44 AM Re: Barley flour? > Hi all- Does anyone out there use barley flour as a substitute for wheat flour? What have > been your results/success? Do you have a favorite recipe you could share? I use it in place of wheat flour in fat-free banana cornbread recipe. I think I found it here originally, using wheat flour Love and hugs, River Looking for last minute shopping deals? Find them fast with Search. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2008 Report Share Posted January 28, 2008 I don't understand why wheat flour is better when you are on a diet. America is a land of wheat-flour-eaters and has a huge obesity problem...??? Janet - candyazz28 Sunday, January 27, 2008 6:24 PM Re: Re: Barley flour? If you are on a diet then wheat flour is better. When I bake anything I use wheat flour, and I don't suffer weight gain. I love wheat flour, and I don't see any difference in the taste. I'm going to be on a diet for the rest of my life, and wheat flour is going to be my new flour. river7run <river7run > Sent: Sunday, January 27, 2008 8:59:44 AM Re: Barley flour? > Hi all- Does anyone out there use barley flour as a substitute for wheat flour? What have > been your results/success? Do you have a favorite recipe you could share?I use it in place of wheat flour in fat-free banana cornbread recipe. I think I found it here originally, using wheat flour :)Love and hugs, River Looking for last minute shopping deals? Find them fast with Search. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2008 Report Share Posted January 28, 2008 For items that don't need protein for structure (such as cakes, muffins, quick breads, & cookies), I freely switch up flours. Yeast bread needs gluten (wheat protein) for structure and its really tricky to substitute other flours. Janet - candyazz28 Sunday, January 27, 2008 6:24 PM Re: Re: Barley flour? If you are on a diet then wheat flour is better. When I bake anything I use wheat flour, and I don't suffer weight gain. I love wheat flour, and I don't see any difference in the taste. I'm going to be on a diet for the rest of my life, and wheat flour is going to be my new flour. river7run <river7run > Sent: Sunday, January 27, 2008 8:59:44 AM Re: Barley flour? > Hi all- Does anyone out there use barley flour as a substitute for wheat flour? What have > been your results/success? Do you have a favorite recipe you could share?I use it in place of wheat flour in fat-free banana cornbread recipe. I think I found it here originally, using wheat flour :)Love and hugs, River Looking for last minute shopping deals? Find them fast with Search. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2008 Report Share Posted January 28, 2008 It's white flour that is bad for you because it is stripped of it's nutrients and replaced (enriched) I lost 10 pounds in a month by cutting out white flour and granulated sugar. I use Agave nectar or raw sugar instead.Janet Coe Hammond <janetcoe wrote: I don't understand why wheat flour is better when you are on a diet. America is a land of wheat-flour-eaters and has a huge obesity problem...??? Janet - candyazz28 Sunday, January 27, 2008 6:24 PM Re: Re: Barley flour? If you are on a diet then wheat flour is better. When I bake anything I use wheat flour, and I don't suffer weight gain. I love wheat flour, and I don't see any difference in the taste. I'm going to be on a diet for the rest of my life, and wheat flour is going to be my new flour. river7run <river7run > Sent: Sunday, January 27, 2008 8:59:44 AM Re: Barley flour? > Hi all- Does anyone out there use barley flour as a substitute for wheat flour? What have > been your results/success? Do you have a favorite recipe you could share?I use it in place of wheat flour in fat-free banana cornbread recipe. I think I found it here originally, using wheat flour :)Love and hugs, River Looking for last minute shopping deals? Find them fast with Search. Never miss a thing. Make your homepage. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2008 Report Share Posted January 28, 2008 Whole-Wheat flour also has more fiber and lower glycemic index, both of which would contribute to weight loss. Janet - karissa blades Sunday, January 27, 2008 7:24 PM Re: Re: Barley flour? It's white flour that is bad for you because it is stripped of it's nutrients and replaced (enriched) I lost 10 pounds in a month by cutting out white flour and granulated sugar. I use Agave nectar or raw sugar instead.Janet Coe Hammond <janetcoe (AT) cox (DOT) net> wrote: I don't understand why wheat flour is better when you are on a diet. America is a land of wheat-flour-eaters and has a huge obesity problem...??? Janet - candyazz28 Sunday, January 27, 2008 6:24 PM Re: Re: Barley flour? If you are on a diet then wheat flour is better. When I bake anything I use wheat flour, and I don't suffer weight gain. I love wheat flour, and I don't see any difference in the taste. I'm going to be on a diet for the rest of my life, and wheat flour is going to be my new flour. river7run <river7run > Sent: Sunday, January 27, 2008 8:59:44 AM Re: Barley flour? > Hi all- Does anyone out there use barley flour as a substitute for wheat flour? What have > been your results/success? Do you have a favorite recipe you could share?I use it in place of wheat flour in fat-free banana cornbread recipe. I think I found it here originally, using wheat flour :)Love and hugs, River Looking for last minute shopping deals? Find them fast with Search. Never miss a thing. Make your homepage. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2008 Report Share Posted January 30, 2008 Hi Janet and others > I don't understand why wheat flour is better when you are on a diet. America is a land of wheat-flour-eaters and has a huge obesity problem...??? I agree that wheat flour is not the best - I use spelt. Also an alternative is quinoa flour - stirred up as a good alternative especially after the quinoa emails. I have only looked at it in the health food shop and pondered it..waiting for my spelt to run out! I've got a great recipe link for spelt sourdough... http://www.rejoiceinlife.com/recipes/essene.php Blessed eating! duirbeannachd Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2008 Report Share Posted January 30, 2008 duirbeannachd,Do you sprout the grain yourself? I don't think I've seen sprouted grain for sale.... Janet - duirbeannachd Tuesday, January 29, 2008 9:39 PM Re: Barley flour? Hi Janet and others> I don't understand why wheat flour is better when you are on a diet. America is a land of wheat-flour-eaters and has a huge obesity problem...???I agree that wheat flour is not the best - I use spelt. Also an alternative is quinoa flour - stirred up as a good alternative especially after the quinoa emails. I have only looked at it in the health food shop and pondered it..waiting for my spelt to run out!I've got a great recipe link for spelt sourdough...http://www.rejoiceinlife.com/recipes/essene.phpBlessed eating!duirbeannachd Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2008 Report Share Posted January 31, 2008 Hi Janet > duirbeannachd, > Do you sprout the grain yourself? I don't think I've seen sprouted grain for sale.... I sprout it myself. i use a specially made sprouting jar from Biosnacky. I haven't yet tried sprouted quinoa. Or the bread for that matter as i just began searching for the recipe the other day. I'll try it on the weekend. Happy sprouting! duirbeannachd Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 1, 2008 Report Share Posted February 1, 2008 > I don't understand why wheat flour is better when you are on a diet. America is a land of wheat-flour- eaters and has a huge obesity problem...?? ? This is really interesting. I agree, it might not be better, as someone has commented. The problem is that in the land of wheat-flour eaters (which includes Canada, just north of you guys) where obesity is rampant, the usual wheat-flour of choice is white flour or all- purpose flour. When I use wheat flour I use WHOLE-wheat flour and do not mix it with white or all-purpose wheat flour at all. Even the breads one can purchase which proclaim they are 'whole wheat' are frequently not that - but mixed with all-purpose flour (white). That's why I make my own always - nothing in there but the good stuff And I also keep in rye and spelt. Barley flour is good imho because when one is trying to curb one's appetitie, it's good to have a food that releases its sugars gradually rather than immediately (gradually means no 'hunger' or craving for more). Barley flour does that - it is low on the glycemic index. I think my cornbread recipe (I calll it 'mine' althoough others use a similar one) works brilliantly in that regard - mixing half cornmeal and half barley flour. This was I believe one of Dr Neal Barnard's recommendations - probably on the PCRM site. (It's also fat-free, Susan ) Love and hugs, River Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 2, 2008 Report Share Posted February 2, 2008 Wheat flower is fairly allergenic and is higher on the glycemic index that many other choices, but it is the refined (white) wheat that really impacts health. Janet - river7run Friday, February 01, 2008 8:55 AM Re: Barley flour? > I don't understand why wheat flour is better when you are on a diet. America is a land of wheat-flour- eaters and has a huge obesity problem...?? ?This is really interesting. I agree, it might not be better, as someone has commented. The problem is that in the land of wheat-flour eaters (which includes Canada, just north of you guys) where obesity is rampant, the usual wheat-flour of choice is white flour or all-purpose flour. When I use wheat flour I use WHOLE-wheat flour and do not mix it with white or all-purpose wheat flour at all. Even the breads one can purchase which proclaim they are 'whole wheat' are frequently not that - but mixed with all-purpose flour (white). That's why I make my own always - nothing in there but the good stuff And I also keep in rye and spelt.Barley flour is good imho because when one is trying to curb one's appetitie, it's good to have a food that releases its sugars gradually rather than immediately (gradually means no 'hunger' or craving for more). Barley flour does that - it is low on the glycemic index. I think my cornbread recipe (I calll it 'mine' althoough others use a similar one) works brilliantly in that regard - mixing half cornmeal and half barley flour. This was I believe one of Dr Neal Barnard's recommendations - probably on the PCRM site. (It's also fat-free, Susan )Love and hugs, River Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 21, 2008 Report Share Posted February 21, 2008 could you send out you cornbread recipe, I have never baked with barley flour and would love to try it with some guidelines. I do love corn bread especially with corn baked into it. t thanks Dianariver7run <river7run wrote: > I don't understand why wheat flour is better when you are on a diet. America is a land of wheat-flour- eaters and has a huge obesity problem...?? ?This is really interesting. I agree, it might not be better, as someone has commented. The problem is that in the land of wheat-flour eaters (which includes Canada, just north of you guys) where obesity is rampant, the usual wheat-flour of choice is white flour or all-purpose flour. When I use wheat flour I use WHOLE-wheat flour and do not mix it with white or all-purpose wheat flour at all. Even the breads one can purchase which proclaim they are 'whole wheat' are frequently not that - but mixed with all-purpose flour (white). That's why I make my own always - nothing in there but the good stuff And I also keep in rye and spelt.Barley flour is good imho because when one is trying to curb one's appetitie, it's good to have a food that releases its sugars gradually rather than immediately (gradually means no 'hunger' or craving for more). Barley flour does that - it is low on the glycemic index. I think my cornbread recipe (I calll it 'mine' althoough others use a similar one) works brilliantly in that regard - mixing half cornmeal and half barley flour. This was I believe one of Dr Neal Barnard's recommendations - probably on the PCRM site. (It's also fat-free, Susan )Love and hugs, River Looking for last minute shopping deals? Find them fast with Search. Quote Link to comment Share on other sites More sharing options...
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