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 Post subject: Best sub for barley in recipes?
PostPosted: Thu Apr 02, 2015 8:46 am 
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So Totally Yiffy
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I keep passing recipes with barley in the ingredient list because I'm just not sure what would be the best substitute. Quinoa? Millet? Rolled oats?

Has anyone tried one of these in recipes for loaves or soups/stews with success? I know I could just cook one separately and mix it in later, but would any of these work actually IN the recipe as written? The cooking time/method would need to be comparable to barley...

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 Post subject: Re: Best sub for barley in recipes?
PostPosted: Thu Apr 02, 2015 8:55 am 
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Seagull of the PPK
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barley takes a lot longer than anything (except maybe brown rice?) in bread, though, it is usually added already cooked, so you could sub it with anything. of course, different taste. do you dislike the taste?

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 Post subject: Re: Best sub for barley in recipes?
PostPosted: Thu Apr 02, 2015 10:32 am 
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I think sorghum would be a good sub because it's kind of chewy but I don't know how cooking times compare offhand.

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 Post subject: Re: Best sub for barley in recipes?
PostPosted: Thu Apr 02, 2015 12:57 pm 
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Saggy Butt
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Cooking time may be long in your recipes just to cook the barley? So a shorter cooking time, unless dried beans are involved, shouldn't be an issue for soups/stews. And most grains won't suffer too much from overcooking anyway. But rolled oats would probably be weird - do you have access to oat groats instead? Rice and quinoa are good options too, plus millet seems to always stay a bit chewy. And Strawberryrock's mention of sorghum made me think of Hominy (corn) too! That adds a really nice texture to stews, and you can add it in close to the end of cooking.

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 Post subject: Re: Best sub for barley in recipes?
PostPosted: Thu Apr 09, 2015 12:45 pm 
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So Totally Yiffy
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Whoops! Didn't mean to ask a question and then disappear forever.

Thanks, all. I found a chart comparing cooking times for different grains, which is what I really needed, I guess. I've got a bag of millet to try and I'm going to pick up a couple others (like sorghum). It's funny, because I bake with those flours all the time but I never tried to use the whole grain.

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