Barley flour, made by grinding high-quality barley grains, is rich in folic acid, beta carotene, and B vitamins. It contains gluten and is commonly used in breads, Indian flatbreads, cakes, pancakes, and crepes. A nutritious alternative to wheat flour, it adds a nutty flavor and can replace up to 50% of wheat flour in baking. It also works well for thickening soups and sauces.