An ancient crop almost forgotten in the western world, Black Nile barley (aka black barley, purple barley, purple hull-less barley) has continued to be cultivated in North Africa and the Middle East. A nuttier, and far healthier alternative to conventional pearled barley, Black Nile has a striking purple-black color (due to the presence of anthocyanin, a potent antioxidant) not unlike that of Chinese black rice and a chewy texture similar to wild rice.
This USDA organic black/purple barley flour is ground from whole grain black barley. It’s excellent in flat breads, pocket breads, barley pancakes, and Scottish bannocks.
This black barley is grown on a family farm on the Columbia Plateau of Eastern Washington, known for superior quality cereal grains because of its arid climate and fertile, mineral-rich soils.
Barley flour does contain gluten, but in smaller amounts than wheat.