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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
It is flour made from barley that has been germinated (malted), dried, and then ground into a fine powder.
No, barley contains gluten and is not suitable for those with celiac disease or gluten sensitivity.
Malt flour is made from sprouted grains, which activates enzymes that break down starches; regular barley flour is made from unsprouted grain.
It typically lasts 6 months in a cool pantry or up to 12 months if stored in the freezer.
No, it is an additive. Using too much can make dough gummy due to high enzyme activity. Use it sparingly.
Yes, barley malt flour is a plant-based product and is 100% vegan.
It provides food for yeast, improves the volume of the loaf, and enhances the color and flavor of the crust.
Check for a rancid or musty smell, or the presence of small clumps or insects.
It contains very little natural sugar, but its enzymes create sugar from starch when mixed into dough.
Yes, freezing is an excellent way to preserve the enzymatic activity and prevent the natural oils from going rancid.
barley malt flour is a versatile ingredient found in cuisines around the world. With 361 calories per 100g and 10.3 grams of protein, it's a nutritious addition to many dishes.
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