Barley Bread Recipe Wheat Free 102122656

Wheat-Free Barley Bread Recipe

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Updated on February 26, 2024

Consuming barley bread is a trial and tribulation in a wheat-free diet. It can be quite the pickle, mainly when your belly hanks for a warming slice of bread. Like many of you, we’ve wrestled with this quandary and stumbled upon an alternative: barley flour.

It’s lower in carbs yet bursting with fibre – a perfect compromise! Let’s venture together into baking with barley, creating deliciously hearty homemade bread that sidesteps wheat completely! Intrigued? Stick around to conquer your very first wheat-free barley bread recipe!

Key Takeaways

  • Barley flour is a great wheat alternative for making wheat-free bread.
  • The wheat-free barley bread recipe includes simple ingredients like barley flour, baking powder, salt, water, and olive oil.
  • The barley bread instructions are easy to follow, including mixing the dry ingredients, adding water gradually, kneading the dough with oil, shaping it into rounds or a loaf, and baking it in the oven.
  • Barley bread is healthy because it’s high in fibre and lower in fat and cholesterol than other bread types. However, people with severe gluten intolerance or celiac disease should be cautious, as barley does contain some gluten.

Barley Bread Recipe – Wheat-Free

Barley Bread

Here’s a simple and delicious barley bread recipe that is entirely wheat-free:


Let’s dive into making our barley bread. The ingredients of this wheat-free recipe are easy to find. Here’s the list:

  • Two cups of barley flour. It’s a great wheat alternative!
  • A tablespoon of baking powder.
  • A half teaspoon of salt.
  • One and a half cups of water.
  • Two tablespoons of olive oil.


Let’s bake some tasty barley bread that is wheat-free.

  1. Get your items set. You will need a cup of barley flour, half a cup of water, a pinch of salt, and one spoon of oil.
  2. The next step is to mix all the dry items in a big bowl.
  3. Then add water bit by bit as you stir the mixture.
  4. Your dough should be soft and sticky when it’s ready.
  5. After that, add oil to your dough and knead it.
  6. Leave the dough for about fifteen minutes to rest.
  7. Turn on your oven to 200 degrees Celsius to heat up.
  8. Pat your dough into small round shapes or one big loaf.
  9. Now, place your dough onto a baking tray lined with baking paper.
  10. Let it bake in the oven for around twenty – five minutes or till it turns light brown.

Is Barley Bread Healthy?

Barley Bread

Yes, barley bread is good for your health. It is full of fibre, which keeps you feeling full and aids in digestion. This makes it an excellent choice for people trying to lose or maintain a healthy weight. Barley bread also has less fat and no cholesterol than other bread types.

Another big plus of barley bread is its gluten content. It has less gluten than wheat bread, making it a better option for those with mild gluten sensitivity. But, it’s important to note that barley does contain some gluten, so people with severe gluten problems like celiac disease shouldn’t eat it.

Barley isn’t just heart-friendly and good for your waistline; it packs more nutrition punch, too! Its higher nutrient value than white wheat gives you more vitamins and minerals each time you eat it.


Storage and Freezing Options

Storing and freezing your barley bread is simple. Here are some steps to make it stay fresh longer:

  1. Keep the baked barley bread at room temperature for 2-3 days.
  2. If you want your bread to last longer, freeze it.
  3. Be extra careful with wheat dough, as it can change if you freeze it or keep it for a few days.
  4. Gluten-free dough, like our barley bread, can get hard if we store it too long.
  5. Put all flours, especially gluten-free ones, in airtight containers and store them in a cool spot.
  6. Don’t put your bread in the fridge, as this can make it go stale quickly.

6 Old-Fashioned Wheat-Free Bread Recipes from Back When They Had to Ration Flour

During times of flour rationing, people had to get creative with their bread recipes. Here are some wheat-free options that you can try at home!

Wheatless Yeast Bread

Let’s dive into making a wheatless yeast bread. The recipe is simple and an old-fashioned classic. Below are the steps to follow:

  1. Gather your ingredients: You will need barley flour, oat flour, milk, salt, and yeast.
  2. The next step is to mix all ingredients: Combine the barley flour and oat flour in a large bowl. Add in salt.
  3. Prepare your yeast mixture: Warm up the milk, but be sure not to make it too hot! Pour the warm milk over the yeast and let it sit for a few minutes until it becomes frothy.
  4. Then combine everything: Pour your yeast mixture into your dry ingredient mixture and stir well.
  5. Time to bake: Pour your dough into a loaf tin and leave it in a warm place to rise. Once risen, you can then bake the dough in an oven until it turns golden brown with a thick but tender crust thanks to the barley flour used.

Wheat-Free Yeast Bread Recipe

Let’s share a special wheat-free yeast bread recipe! This is a retro dish and stands among six old-fashioned bread recipes from back in the day when flour was not easy to find. What’s special about this one, you ask? It’s made with barley and oat flour!

  1. Prepare these items: two cups of barley flour, two cups of oat flour, one cup of warm milk, a pinch of salt and some yeast.
  2. Warm up your oven to 180C.
  3. Mix the flour in a bowl.
  4. In another bowl, add the warm milk. Stir in the yeast and let it rest for five minutes.
  5. Pour this milk mix into the flour bowl.
  6. Add salt and knead all together until firm.
  7. Place dough in a greased loaf tin.
  8. Slide tin into preheated oven for 25-30 minutes or until golden brown.

Wheatless Bread Recipe

Let’s share with you a wheatless bread recipe. This one is part of a set of 6 old-fashioned wheat-free bread recipes. They remind us of times when flour was rationed. There are many ingredients you can use instead of wheat. Barley flour and oat flour are good examples.

Wheatless War Bread (1918)

During World War 1, wheat was rationed to save it for the troops. The flour extraction rate from wheat was regulated, and bakeries had limited ingredients for cakes and confectionery. Cereals were also rationed for animal feed. The loaf of bread known as “war bread” contained 40 per cent wheat substitutes.

Wheat-Free Nut Bread

Let’s make this bread with this recipe that doesn’t contain wheat. One of the favourite wheat-free bread recipes is the one of Wheat-Free Nut Bread. It’s a delicious and healthy alternative to traditional wheat bread. Here’s what you’ll need:


  • Two cups of barley flour
  • One and a half cups of oat flour
  • One cup of milk (you can use a non-dairy milk substitute if you prefer)
  • Two teaspoons of salt (you can use a salt replacement if desired)
  • One tablespoon of corn syrup (or another natural sweetener)
  • One cake of yeast


  1. In a large mixing bowl, combine the barley flour, oat flour, and salt.
  2. In a separate small bowl, dissolve the yeast in warm water according to the package instructions.
  3. Add the dissolved yeast mixture, milk, and corn syrup to the dry ingredients.
  4. Mix everything together until it forms a sticky dough.
  5. Cover the bowl with a clean kitchen towel and let it rise in a warm place for about an hour or until it doubles in size.
  6. Preheat your oven to 375°F (190°C).
  7. Give the dough one last gentle stir before transferring it into a greased bread pan.
  8. Bake for 30-35 minutes or until golden brown on top and cook through.
  9. Remove from the oven and let it cool completely before slicing.

Liberty Bread (Brown Bread)

Liberty Bread, also known as Brown Bread, is a delicious wheat-free bread recipe. It is one of the six old-fashioned bread recipes mentioned in this article. This recipe uses two cups of barley flour and one and one-half cups of oat flour. Along with that, you will need one cup of milk, two teaspoons of salt, and one unit of yeast. The Liberty Bread recipe comes from a time when flour was rationed. It aims to create a hearty whole-grain bread that satisfies the craving for wheat bread. The gluten-free brown bread has a thick but tender, bakery-style crust.

Bonus: Near-wheatless Bread Recipe

During times when flour was rationed, people had to get creative with their bread recipes. Below are some old-fashioned wheat-free bread recipes that you can try at home:

  • Gluten-free bread recipes: If you’re avoiding wheat due to gluten sensitivities or celiac disease, there are many fantastic gluten-free bread options available. Popular alternatives include bread made with flours like almond, coconut, chickpea, oat, brown rice, or a combination.
  • Low-wheat bread: Perhaps you want to reduce your wheat intake but not eliminate it. Many “wheat-reduced” or “whole-wheat blend” breads are available, featuring other grains like barley, rye, or spelt alongside wheat.
  • Historical context: During times of wheat scarcity, like wartime or periods of economic hardship, people often turned to alternatives like bread made with barley, corn, potatoes, or even beans.

Troubleshooting Your Barley Bread Recipe (Wheat-Free)

Making delicious and fluffy barley bread without wheat can be a rewarding experience, but even the best bakers encounter challenges sometimes. This troubleshooting section is here to help you diagnose and fix any issues you might face while crafting your barley masterpiece.

Problem: My bread is dense and heavy.

Possible causes:

  • Too much liquid: Double-check the measurements and ensure you haven’t accidentally added an extra splash of water or milk. Excess liquid can make the dough sticky and lead to a dense loaf.
  • Not enough rising time: Barley flour takes longer to rise than wheat flour. Make sure you let the dough rise for the full recommended time or even a bit longer if needed. A gentle finger poke test can help – if the dough bounces back immediately, it needs more time.
  • Overmixing: Overmixing the dough can develop the gluten in other flours used in the recipe, leading to a denser texture. Mix until just combined, then let the dough rest and rise.
  • Incorrect baking temperature: An oven that’s too hot or too cold can affect the rise and texture of the bread. Ensure your oven is preheated to the correct temperature before baking.


  • Adjust the liquid content based on the consistency of your dough. It should be soft and slightly sticky but not wet or sloppy.
  • Allow the dough to rise for an additional 30-60 minutes before baking.
  • Mix the dough gently and stop as soon as the ingredients are combined. Avoid overworking it.
  • Double-check your oven temperature to ensure it’s accurate. Adjust the baking time slightly if needed.

Problem: My bread is dry and crumbly.

Possible causes:

  • Not enough liquid: If the dough is too dry initially, it can bake up crumbly.
  • Overbaking: Baking the bread for too long can dry it out.
  • Incorrect ingredients: Using the wrong type of flour or other ingredients can affect the moisture content of the bread.


  • Add a tablespoon or two of additional liquid to the dough in the future. You can also brush the top of the loaf with milk or melted butter before baking for extra moisture.
  • Reduce the baking time by 5-10 minutes.
  • Double-check the recipe and ensure you’re using the correct types of flour and other ingredients.

Problem: My bread has a bitter taste.

Possible causes:

  • Overripe bananas: If you’re using bananas in your recipe, make sure they are not overly ripe or brown, as this can affect the taste.
  • Too much baking soda: Baking soda can add a slightly bitter taste if used in excess.
  • Burnt loaf: If the bottom or edges of your bread are burnt, this can impart a bitter flavour.


  • Use ripe but not overripe bananas.
  • Measure the baking soda carefully and avoid exceeding the recommended amount.
  • Adjust the baking time or oven temperature to prevent burning.

Bonus Tip

Add a tablespoon of honey or molasses to your dough for extra flavour and moisture. By following these troubleshooting tips and practising patience, you’ll be well on your way to mastering the art of baking fluffy, flavorful, and satisfying barley bread. Remember, experimentation is key! Don’t be afraid to adjust the recipe based on your preferences, and keep trying new flavour combinations.

Soon, you’ll be sharing your delectable homemade barley bread with friends and family, proving that delicious and fulfilling wheat-free baking is possible and downright delectable! So, preheat your oven, gather your ingredients, and get ready to bake a batch of healthy and hearty barley bread that will tantalise your taste buds and warm your soul.

Baking is an art, and success may not come on the first try. Don’t be discouraged if your bread doesn’t turn out perfectly every time. Experiment, adjust, and keep practising, and you’ll soon be a master of baking delicious and healthy barley bread!

Conquering the Craft

Congratulations! You’ve reached the end of your barley bread adventure, emerging with a fragrant, golden loaf (hopefully!) and a wealth of newfound baking knowledge. Whether your creation boasts a perfectly puffed dome or a charming rustic charm, remember, you’ve crafted something special: a delicious and nutritious bread free from wheat’s gluten clutches.

As you savour the first bite of your homemade masterpiece, take a moment to appreciate the journey. You’ve explored the unique personality of barley flour, navigated the rise and fall of your dough, and coaxed golden magic from your oven. This wheat-free bread is a testament to your culinary courage and commitment to well-being.

But your barley bread journey doesn’t end here. This is just the beginning! Experiment with different flavours and textures. Swap in nuts and seeds for a delightful crunch, or add a swirl of pesto for a vibrant twist. Embrace the seasonality of fresh herbs and spices, and watch your barley bread repertoire blossom.

Remember, even the most seasoned bakers encounter hiccups along the way. Don’t be discouraged by a slightly dense loaf or a stubborn crust. Embrace the troubleshooting tips as opportunities to learn and refine your craft. With each batch, you’ll build confidence and unlock new possibilities within the world of wheat-free baking.

So, store your cooled masterpiece, slice it generously, and share it with loved ones. Let them experience the magic of barley bread, a testament to your culinary prowess and a celebration of living well. And as you gather around the table, remember, the greatest reward is not just the warm, satisfying bread but the joy of creating something special with your own two hands.

Now, go forth and conquer the world of wheat-free baking! Your barley bread journey awaits, brimming with endless possibilities and the promise of delicious, healthy goodness.


Barley bread can be a healthy and delicious wheat-free option for bread lovers. While barley flour contains some gluten, it can still provide structure and rise to your homemade bread. Just remember to combine it with other flours or leavening agents to ensure the best results. So go ahead and try out this ancient grain in your next baking adventure!


1. Can I make barley bread without using wheat?

Yes, you can make barley bread without using wheat by substituting wheat flour with barley flour in the recipe.

2. What ingredients do I need to make wheat-free barley bread?

To make a wheat-free barley bread, you will need barley flour, yeast, water, salt, and any additional optional ingredients like honey or seeds.

3. Is it challenging to bake barley bread without wheat?

Baking a barley bread without wheat is not tricky. It follows a process similar to baking regular bread but substituting wheat flour for barley flour.

4. How does the taste of barley bread compare to traditional wheat bread?

Barley bread has a slightly different flavour compared to traditional wheaten (wheat)bread. It has nuttier and denser characteristics due to the use of barley flour.

5. Can I use this recipe if I have celiac disease or gluten intolerance?

No, this recipe uses barley flour, which contains gluten. If you have celiac disease or gluten intolerance, it is best to avoid using this recipe as it may cause adverse reactions. Instead, look for certified gluten-free recipes and flours suitable for your dietary needs.

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