The benefits of barley flour

Nobody seems to know about this flour, it's one of my favourite kitchen ingredients, so here's a plug;

rich in minerals and B vitamins, source of fibre, nourishing, soothing and easy to digest, a thickener, adds 'elastic' texture, it does contain gluten but is a change and a rest from wheat, lots of 'medical' properties, here are some examples of how I use it;

• 30 percent in bread for a more bouncy texture (also pancakes, pastry, cakes)
• Home made gnocchi, mashed potato and egg yolk, plus enough barley flour to make it possible to roll into a sausage and cut up, holds together in water much better than with flour-based ones
• Barley porridge, one cup water, one spoon barley, heat and whisk until thickened,  add honey etc if required, helps soothe the digestion
• As a wholemeal and organic replacement for American OGM cornflour, eg thickens gravy, sauces, fruit tarts, 
• Add to soups for creamy texture thickening properties and nourishment...