Farmer Bob's Dehulled Barley has the tough outer hull removed while the bran and germ stay on, making it faster to cook than whole barley and more nutritious than pearl barley. USDA Certified Organic, non-GMO, US grown without glyphosate, shipped farmer direct in reclosable 1 lb, 2 lb and 5 lb bags.
Where dehulled barley sits
There are three grades you will see. Whole barley keeps everything and takes the longest to cook. Pearl barley is polished until the bran is stripped away, cooks fast and gives up most of its fiber. Dehulled barley is the middle path: only the inedible hull comes off, so you keep the bran and germ but shave meaningful time off the pot.
-
Weeknight soups and stews - the texture of whole barley without the long simmer.
-
Grain bowls and salads - chewy, nutty, holds dressing well.
-
Pilaf and risotto-style dishes - a substitute for rice with more bite.
-
Barley flour - mill it for a mild, low-gluten flour to blend into breads.
-
Porridge - cooked soft with milk and honey.
About the grain
Barley carries more soluble fiber than most cereal grains, largely as beta-glucan, and that fiber lives in the bran layer that dehulling leaves in place. Flavor is gently nutty, so it reads as a background grain rather than a dominant one. Barley is not gluten free.
Cooking and storage
Rinse, then simmer 1 cup in about 3 cups of water or stock for 45 to 60 minutes until tender with a little chew, and drain any excess. It expands to roughly three times its dry volume. Keep the sealed bag cool, dry and out of direct light, and reclose it tightly after opening or decant into an airtight container.
One farmer, one field. Grown, bagged and shipped by Farmer Bob in Princeton, Kansas.
