Greetings, cereal lovers! Are you ready to learn about a new member of the breakfast gang? Meet Barley Flakes, the cool kid in the grass family who's related to the likes of wheat, rye, and oats. This grain packs a punch with its protein, hordein, which just so happens to be a type of gluten. So, for those of you who are gluten intolerant, I'm afraid Barley Flakes might not be your cup of tea. But, for those of you who can enjoy this cereal grain, there is only good news. Barley Flakes are a powerhouse of fibre, protein, and minerals such as selenium, copper, and phosphorus. And the best part? They're versatile, oh so versatile! You can have them for breakfast in the form of porridge, granola, muesli, or even bread and crackers. And that's not all, they can also be used to thicken soups and stews or as a substitute for breadcrumbs in your favourite recipes. Whole barley grain is steamed, rolled and dried to create these little flakes of goodness. They can be eaten cooked or uncooked, depending on the recipe so, whether you like your cereals crunchy or soft, Barley Flakes have got you covered.