Choose alternatives that hold batter consistency and help keep a light interior. These batters are sensitive to liquid ratios and acidity, both of which affect fluffiness and browning.
Yes. Start with Whole Wheat Flour at 1:1, then adjust liquid or bake time in small steps after a test batch.
Use 1:1
Closer in performance. Loses the malt sweetness.
View full adjustment notes →On CupOrGram, 1 cup of barley flour is treated as 110 grams. Use the conversion page if you want the original ingredient weight before choosing a substitute.
Barley Flour cups to grams →Use Whole Wheat Flour at 1:1 — Closer in performance. Loses the malt sweetness. Mix as the original recipe directs, then taste and adjust liquid or bake time in small steps after a test batch.