Barley crackers, early verdict

After they cooled I tried one. Very nice. Rather a buttery flavor. The texture was nice; nicely crunchy and not hard. But they did have cracks in the middle, as if there hadn’t been enough water even though the dough was on the edge of being too wet when I was putting it through the pasta machine rollers. I found a list of things to do to improve stuff made with sorghum flour;1 these would probably work for barley flour as well:

  • Add 1/2 to 1 Tablespoon of corn starch to every cup of sorghum flour to improve smoothness and moisture retention.
  • Use xanthan gum as a binder and for moisture retention. Add 1/2 teaspoon of xanthan gum per cup of sorghum flour for cookies and cakes; or 1 teaspoon per cup of flour for breads.
  • Add a little extra oil or shortening if you feel your recipes are too dry.
  • Add an extra egg or egg white for improved smoothness and crumb structure.
  • Add a little extra baking powder and/or soda to boost rising properties.
  • Mix recipes longer.

Another site says, “Corn starch seems to help bring the best out in sorghum. According to you should add 1/2 tablespoon of corn starch with each cup of sorghum flour — unless you’re baking bread, then you increase the corn starch to 1 tablespoon.”

You can also get sorghum flour in Indian markets under the names jowar or juwar.


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