Flour occasionally used in baking. It is very high in soluble fiber if ground from whole barley, as opposed to pearled barley. Barley flour is faintly sweet with a nutty flavor and has a delicate texture due to its low protein content (compared to bread flour).
Try substituting up to ¼ of the wheat flour called for in a recipe with barley flour to try it out. It is not gluten-free but it is popular in wheat-free baking. It can be found in many Whole Foods Stores and through Bob’s Red Mill.