Barley is NOT GF if you are celiac or gluten intolerant use the Sorghum...please
Barley and Sorghum are whole grains that plays well with other flavors and have a moist crumbly texture. As a whole grain you should either use the flour relatively quickly or leave it in your freezer to prevent spoilage. Recipes doubles lovely. Don't freeze this unless you WANT bread crumbs as that's what freezing this does. You can mix the wet and dry willy nilly or if you want packets of quick bread mix for busy evenings you can mix the dry ingredients to store in a jar or tin and add the wet when you want to make it up. This will be ready in less than an hour start to finish with about 45 minutes of downtime.
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Dry mix
3 cups sorghum or barley flour
1/2 tsp baking soda
2 tb baking powder
3 tb olive oil or your preferred oil (yes this goes in the dry mix)
Mix until resembles sandy stuff and store in air tight container
If using this as pancake mix add 1 egg and 1 cup milk per cup of mix. If using as biscuit mix just add the 1 cup milk, buttermilk or milk analogue. They will be crumblier than wheat flour biscuits and pancakes but also more tender.
wet stuff
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oil to oil your pan
2 eggs or 2 tb ground flax in one oz boiling water allowed to soak until gelatinized
1 cup milk, buttermilk or milk analogue (almond worked well)
1 tb lemon juice or cider vinegar(optional-do not use with buttermilk)
heat oven to 350F
oil your pan -a dutch oven (leave the lid off), loaf pan, muffin,or bundt pan works
Whisk wet into dry and pour into pan (take care to fill it nor more than 2/3 full as this stuff rises
and allow to bake 25-30 minutes
