how many grams in a cup of barley flour?

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things people ask

• Why does my barley flour weigh less per cup than wheat flour?
  Barley flour is milled from a softer, lower-protein grain and tends to be sifted finer than standard all-purpose, so it settles loosely. King Arthur lists 85 g per cup against 120 g for AP. The bran particles also resist packing, leaving more air between flakes. That gap is exactly why a 1-for-1 cup swap into a wheat recipe leaves things gummy unless you reduce liquid.
• Can I substitute barley flour cup-for-cup in cookies and quick breads?
  Up to about 25 percent of the wheat flour by volume works well and adds a malty, slightly nutty flavor. Past that, weigh both flours: replacing 1 cup AP (120 g) with 1 cup barley (85 g) removes 35 g of structure-building flour. For all-barley bakes, you usually want a binder like egg or psyllium because barley has very little gluten.
• Should I sift barley flour before measuring by cup?
  Sifting drops the cup weight further, often to 75 g or less, which compounds any error if the recipe assumes 85 g. The cleaner habit is to whisk the flour in its container to break up clumps, then spoon it lightly into the cup and sweep level. If a recipe explicitly calls for sifted barley flour, sift first and then measure into the cup.

related conversions

• Barley Flour: tablespoons to grams
• Barley Flour: teaspoons to grams
• Barley Flour guide