Barley Flour

Recipes

Strawberry Barley Scones Recipe

By Lindsay Hunt | March 9, 2011

Photo: Lindsay Hunt

Photo: Lindsay Hunt

If you’re like me, and you love to bake, you’re not going to stop doing it just because you’re trying to be healthier.  There is a great solution for this: bake with whole-grain flours.

I take two approaches to incorporating whole grain flours into my recipes.  Either I use a tested recipe from a cookbook, or I add a little buckwheat flour here, a little barley flour there.  I only recommend the second approach if you know the gluten content of the flour you’re using.  This can wreak havoc with the structure and chemistry of a cake, and since baking is just a delicious, heavenly-scented form of chemistry, one needs to be careful with gluten-modification.

Good to the Grain is a great cookbook for those who want direction when starting to bake with whole-grain flours.  Try this Strawberry Barley Scones recipe for an introduction to barley, a flour with a nutty, creamy flavor.  Try your favorite jam, I have enjoyed many different flavors with this slightly sweet, delicious scone.

From Good to the Grain: Baking with Whole-Grain Flours

Featured Recipe

More Recipes

Meet the Team

About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

Restaurants

Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Norda
Marc Burger