Barley flakes are the convenient version of traditional barley — pressed, hulled, ready in just a few minutes — that work both as a side dish and a breakfast base. The flake format means the grain is already partially opened, so it softens faster than whole barley.
Good to know before buying: barley flakes contain gluten, so they are not suitable for those with gluten intolerance. In return, they are a rich source of fibre, and the beta-glucan content of barley makes them particularly popular among health-conscious eaters. They are a quality ingredient processed in Germany and Slovakia.
Usage tips
As a side dish, you can cook them al dente in salted water in 1–2 minutes — an excellent companion to meats, steamed vegetables or stews. As muesli, mixed with honey, raisins, seeds and fruit, they can become a breakfast on their own.
Cooked in milk or a plant-based drink for breakfast porridge, flavoured with cinnamon and fruit, they offer a warming and filling start to the day. The flakes can also be soaked for a few hours if you prefer to enjoy them cold.