Barley Flour can be used to fully replace wheat flour in pancakes, cookies, or cakes, making them fluffy and moist. As it has little gluten, in the case of bread and cakes like 'sponge', Barley Flour should be used in the proportion of 25% to 50% of Wheat Flour. In cooking, it can be added to soups and juices to increase its nutritional value. Ingredients: 100% Barley Flour