I don’t need to tell you that barley is a great source of protein, fiber, vitamins, minerals, and more.
Here’s how you can get your hands on some to supplement your diet.
A few tips to help you get started: Use your favorite commercial grain-based or grain-free cereal.
If you don’t have access to the kind of premium cereals available at your local grocery store, consider buying some of the more affordable varieties.
If using regular cereal, buy a packet or two and use a small amount to supplement the bulk of your meal.
This way, you can use up any leftovers without risking a full meal.
Also, you’ll want to keep in mind that commercial grains will lose their flavor when exposed to air.
So, if you’re going to eat a bowl of cereal, use it with some air-bagged cereal.
Make sure to choose a variety that doesn’t contain a lot of sugar or added fat.
You don’t want to be eating a bowl full of flour that’s just going to be stuck in your mouth.
And you don.t want to have a big mess in your bowl of grain, either.
For this, I like to use a regular grain like wheat, barley, or oats.
These are the ones that you can usually find in grocery stores or other supermarkets.
A quick Google search will show you what other brands of barley you can find, too.
If your store is already stocked with barley, buy it before you buy any more.
This will help you keep the quality of your barley in check.
For the first batch of barley, add about 10 percent to the recipe.
You want the finished product to be about the size of a small bag of flour, not the size you might find in the supermarket.
That’s how much you need to make.
If the finished batch is too thick, add more.
If it’s too thin, use less.
The key is to add enough grain so that the barley’s not too thick and not too thin.
And keep in Mind: Don’t overdo it.
Adding too much is just going too far.
If all else fails, just use the leftover grain to make a batch of your own.
That way, all you have to do is put it in a blender and it’ll be ready in no time.
Make your own barley flour recipe The following instructions for making homemade barley flour will help make sure that your finished batch will be a quality product.
For a quick start, make the dough into a ball and shape it into a tube.
Wrap it in plastic wrap and freeze it for at least an hour.
When you’re ready to make the next batch of dough, remove the plastic wrap.
You can do this in the refrigerator or even in the microwave for several minutes.
For more information on how to make your own flour, see How to Make a Barley Flour Dough.