Is it true that barley flour is hard to work with because its weak, and it might work only in flat breads?
please share with us your thoughts and experiments with this flour.
Barley flour does have gluten in it, so people with allergies should be cautious. The gluten count in barley flour is pretty low, often more like cake/pastry flour, so you’re correct in calling it weak.
My favorite use for it is to toast it and use it in a more rustic type of loaf. I add 4 to 5% of toasted barley flour to the formula along with about 30% whole wheat flour. Toasted it adds a really nice flavor and color.
Dave
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You can include barley flour in bread. As with cornmeal or corn flour (maize) it will not help with gluten development and will tend to make the loaf more dense. I recently included about 8% barley in some country French bread. There was about 12% rye in the dough as well. All worked out fine.
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