Milled from whole organic barley grain lightly sifted to remove the husk. This light brown flour brings a mild, nutty/malty flavour and soft texture to breads, muffins, pancakes, and porridge-style breakfast blends. With its naturally lower gluten content, barley flour is best used blended with stronger flours or in recipes where tenderness is desired—think rustic biscuits or chewy flatbreads.
About the Producer
Four Leaf Milling is a family-owned and operated mill located in Tarlee, on the rich, fertile soils of South Australia’s Gilbert Valley. Founded by Gavin Dunn, Four Leaf Milling has led the charge for certified organic grain production and stone milling in Australia. They’re one of the country’s original organic processors and remain fiercely committed to clean, sustainable growing practices, heritage grain preservation, and on-site processing that maintains nutrient density and integrity.
More about Four Leaf Milling → Meet the Grower
Why We Love It
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Grown and milled in South Australia
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Certified organic and processed without additives or preservatives
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Made from 100% whole barley, ground to a fine, uniform flour
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Naturally high in dietary fibre (11.4g per 100g) and low in fat
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GMO-free, no artificial colours, flavours, or sweeteners
- A beautiful malty flavour
Culinary Notes
Barley flour adds subtle sweetness and softness to baked goods. Try it
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Blended with strong wheat flour for softer sandwich loaves
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In traditional Irish soda bread or pikelets
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As a thickener in stews, casseroles, or vegan gravies
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Combined with rye or oat flour for hearty biscuits
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Lightly toasted before baking for a richer flavour
FAQs
Does barley flour contain gluten?
Yes. While barley has lower gluten than wheat, it still contains gluten and is not suitable for people with coeliac disease. For more information on the complex issue of gluten, have a look at our blog post here
Is this barley flour stoneground?
Yes, Four Leaf Milling uses traditional stone milling techniques to gently grind their grains without overheating, preserving the integrity of the flour.
Is this suitable for sourdough baking?
Barley flour can be incorporated into sourdough in small percentages to add flavour and softness, but it lacks the gluten strength needed for a full rise. Blend with wheat flour for best results.
How do I store this Barley Flour?
Keep sealed in a cool, dry place. For longer freshness, transfer to an airtight container and store below 16°C. If you want more information on storage, have a look at our blog post about managing pantry pests
Product repacked by Sovereign Foods in compostable bags.
Our Bags are made from brown recycled paper and have a 100% natural corn-based compostable biofilm. All you need to do is pop off the label before you put it in your compost (We are looking for a cost-effective compostable solution to our labels). These bags are a good short term but are not completely airtight. When you get your goodies home, be sure to pop your products into a jar and store them in a cool, dry place out of sunlight. You can reuse these bags around the house as a short-term solution to keep things dry and reduce air contact.
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Product contains Gluten and packed in a facility that stores and packs products that contain Nuts and Soy
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