Barley Flour / Jau ka Atta / Activated Flour

Benefits & More

• Nutritional Value – Good source of fibre, protein, iron & B vitamins 
• Lower Glycemic Index – Helps to regulate blood sugar levels
• Rich In Beta-Glucans – Supports heart health
• Good Source of Selenium – Boosts immune system
• Good Source of Fibre – Promotes healthy digestive system
• High Protein – Help in building muscles
• Gluten-Free – Best for individuals who are gluten intolerant
• Supports Healthy Weight Management

Barley flour also called jau ka atta, is a type of flour made from ground barley grains. It is a versatile ingredient that can be used in a variety of recipes, including crackers, pancakes, and pasta. Unlike wheat flour, barley flour has a denser texture and nuttier flavour. It is also gluten-free, making it a good option for those who are gluten-sensitive.

In terms of nutritional value, barley flour is an excellent source of fibre, high protein, and essential vitamins and minerals, such as B vitamins, iron, and magnesium. It is also considered a whole grain, which means it contains all parts of the grain, including the bran, germ, and endosperm. This makes it a healthier alternative to refined flours, which are stripped of some of their nutrients during processing.

Organic Gyaan offers premium quality barley flour or jau ka atta which is nothing but a healthier alternative to other refined flours. It is nutritious, and tasty and can be a delicious addition to any kitchen!

Health Benefits of Barley Flour

• Barley flour is a good source of fibre, which helps to promote digestive health and regulate blood sugar levels.
• It is also gluten-free, making it a suitable alternative for people with celiac disease or gluten intolerance.
• Being high in soluble fibre, eating barley flour may help lower cholesterol levels and reduce the risk of heart disease.
• Barley flour contains antioxidants, which can help protect the body from free radicals and reduce the risk of certain chronic diseases.
• Barley flour contains complex carbohydrates that provide a slow and steady release of energy, helping to maintain stable blood sugar levels and avoid spikes in energy.
• Barley flour is a good source of selenium, which is important for immune system function and may help protect against certain diseases.

How we make Activated Flour 

Certainly, the process you're describing involves soaking the millets, sun-drying them, and then stone-grinding them to create activated flour. This method is commonly used in traditional food preparation and has its own set of benefits.

Here's a more detailed step-by-step guide based on the process you've mentioned:

Ingredients and Equipment:

1. Millets (any variety you prefer)
2.  Water for soaking
3. Stone grinder or any suitable grinding equipment

Instructions:

1. Soaking:

• Measure the desired amount of millets and rinse them thoroughly under running water.
• Place the millets in a bowl and cover them with enough water. Allow them to soak for 6 to 8 hours. This soaking process helps soften the millets and makes them easier to grind.

2. Sun Drying:

• After soaking, drain the water from the millet.
• Spread the soaked millets evenly on a clean cloth or tray to allow them to sun-dry. Ensure they are exposed to sunlight for several hours until they are completely dried. The drying process may take a day or more, depending on the sunlight available.

3. Stone Grinding:

Once the millets are thoroughly dried, use a stone grinder or any suitable grinding equipment to grind them into flour. The stone grinding method is often preferred for its ability to retain the nutritional integrity of the grains.

4. Sieve if Necessary:

After grinding, you may choose to sieve the flour to achieve a finer texture, removing any larger particles.

Activated millet flour obtained through this process is likely to have a distinct flavor and nutritional profile due to the traditional methods used. It can be used in a variety of recipes, such as bread, pancakes, or other baked goods. Always follow food safety guidelines and use the activated millet flour as specified in your recipes.

FAQ

1. What is barley flour?
Barley flour is made from finely ground whole barley grains. It’s packed with fiber, protein, and essential nutrients.

2. Does barley flour contain gluten?
No, barley flour is not gluten-free and is unsuitable for those with gluten intolerance or celiac disease.

3. How can I use barley flour in cooking?
You can use it for baking bread, pancakes, cookies, or as a thickener in soups and sauces. For better results, mix it with other flours.

4. What are the health benefits of barley flour?
It is rich in fiber for better digestion, helps manage blood sugar levels, and supports heart health with beta-glucans.

5. How should I store barley flour?
Keep it in an airtight container in a cool, dry place. Refrigeration or freezing extends its shelf life.

6. Can barley flour be substituted for wheat flour?
Yes, you can replace 25-50% of wheat flour in recipes, but the texture may vary due to its lower gluten content.

7. Is barley flour suitable for diabetics?
Barley flour has a low glycemic index, making it a good option for managing blood sugar, but consult a doctor before use.