Barley is the earliest known cereal to be harvested. It is low in gluten, so it is not good for bread but is used in soups and gruels. Barley is a basic ingredient in brewing and distilling where it is converted into malt. Pearl barley is grain which has been hulled and milled until it is pearly in appearance and is used in soups and stews. It is now really only a staple in the Middle East.
Barley which is partially cooked and then flattened. It is used for scattering across puddings and baked goods and in muesli.
Barley flour or barleymeal is made from ground pearl barley. It is generally used for making unleavened bread or as a thickening agent. If used for making breads with yeast this will need to be combined with a flour containing gluten. It is a wholemeal flour which is lighter than wheatmeal but darker in colour.
When barley germinates in warm, humid conditions maltose is created. This is processed to provide malt for use in brewing or made into a thick, brown barley syrup.
