How Much Do You Know About Barley?

False. While 80% of Canadian barley is used for general purposes and 19% is used for malting, 1% is used for human consumption — and there’s no reason why it can’t become more popular on menus.

True. After years of research and documentation, Health Canada approved a claim linking a type of soluble fibre (barley beta-glucan) to reduced blood cholesterol.

False. Barley can be served on any menu and at any time of day. Think barley flour for waffles, barley flakes for a breakfast cookie, or blend cooked pot barley for a healthy smoothie.

False. Chefs need to be aware that when they cook with barley, celiac diners can’t consume the dish. Wheat, barley and rye all contain the protein gluten.

True. You likely won’t have trouble finding pot and pearl barley as most major grocery stores in Canada carry both varieties. However, barley flour isn't in stores as consistently.

False. Barley appears on menus all over the world. In fact, the USA consumes more barley than Canadians. According to the National Barley Growers Association, 2% of American barley is used for food.

False. Cooking with barley is easy and chefs can get creative. While barley is known to be a great addition to soups, chefs have also created other tasty dishes like homemade barley cheese and cakes.