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Pearled barley has the hull and bran removed for quicker cooking. It's exceptionally high in beta-glucan fiber (even more than oats) and has a chewy texture ideal for soups, stews, and grain salads.
Hulled barley has only the inedible hull removed, retaining the bran (whole grain, more fiber, longer cook time). Pearled barley also has the bran polished off, cooks faster but has less fiber.
No, barley contains gluten and is not safe for celiac disease or gluten sensitivity. Even a small amount can trigger a reaction. Choose gluten-free grains like quinoa or rice instead.
Store dry barley in an airtight container in a cool, dry place for up to 1 year. Hulled barley lasts longer than pearled. Cooked barley keeps 3-5 days refrigerated or 3 months frozen.
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