"Pleasant Hill Grain is a top notch company. You process orders quickly without error and also resolve returns to the customer's satisfaction. Other companies I've ordered from online don't measure up to Pleasant Hill Grain!"
— Pat Perusse, MD
Organic Pearl Barley, 44 lbs.
This pearl barley is certified organic, triple-cleaned and perfect for baking & cooking purposes.
Convenient & safe storage: Our pearl barley is certified organic and non-GMO, and comes in six-gallon buckets (or pails... another word for the same container), containing 44 lbs. net weight. When you store pearl barley at home, it needs to be protected in a couple of ways. First, it needs to be protected from a variety of little critters who'd like to get to it before you do. Weevils and rodents, for example. You also need to protect your pearl barley from picking up excessive additional moisture, which can be drawn from the atmosphere. The buckets our pearl barley comes in provide full protection against these storage risks. They have airtight gasket-sealed lids, Mylar liners, and oxygen absorber packets that remove the oxygen from the air in the bucket after we put the lid on. The O2 absorbers leave an atmosphere of nitrogen in the bucket (because air is mainly oxygen and nitrogen). Our buckets safely lock out pests, and biological processes are put "on hold" in the Mylar protected, oxygen-free nitrogen atmosphere, so your pearl barley enjoys complete peace and quiet until you want to use it.
Beat oxidation! The cellular walls of plants protect nutrients from oxidation. The process of oxidation begins to occur as soon as grain is ground, exposing the cell's contents to oxygen in the air. Flour that is several days (or more) old, has been exposed to oxygen that inevitably diminishes its nutritional value. The way to get full nutrition from whole grain foods is to mill them when you need them, right in your kitchen. Modern high-speed grain mills make it fast and easy to enjoy the freshest, best tasting and most nutritious food imaginable!
Super-cleaned: All of our organic pearl barley is triple-cleaned to ensure purity and protect your grain mill from any foreign objects. (Pearl barley that isn't sufficiently cleaned may contain small stones that will damage or destroy a grain mill... not to mention that you don't want such things in your food!)
Non-GMO: All of Pleasant Hill Grain's grain products are natural (non-GMO).
“Our church makes 600+ gallons of soup every October and has used Pleasant Hill Grain barley for several years. It's always been high quality. It's the best we've found in our 50+ year history of soup making.”
– Randy L., IN
Barley Uses & History
Barley (hordeum vulgare L.), with its mildly sweet, nutty flavor and low gluten content, can be used in a variety of ways from cooking for a salad or risotto-style dish, to thickening soups, grinding into flour for bread, muffins, pancakes or other baked goods, and flaking for porridge or granola.
In ancient times barley was cultivated in Ethiopia, Egypt and Southern China and has since spread to many other countries, including the United States. Today barley is mainly grown in Russia, Germany and France. Barley grows well in a variety of climates, and is drought tolerant. It’s been the primary grain for bread in some cultures, as well as a prized source of energy for athletes.
Roasted barley is used to make a variety of beverages, including a caffeine-free espresso-style drink in Italy, and a tea in Asia that’s served either hot or iced. In England barley is cooked over low heat with a high ratio of water for several hours and strained; wine, honey and lemon juice are added to the water for a barley water beverage that’s thought to reduce the severity of ailments from indigestion to pneumonia. Barley is the most commonly used grain for malting, which is a major use of the grain worldwide both for beer and other malted-foods and beverages.
Barley, like rye, contains a high level of phytase, the enzyme needed to neutralize the anti-nutrient phytic acid (or phytate) found in grains, legumes, seeds and nuts. It’s an excellent source of protein, soluble fiber, B vitamins and niacin and is also a good source of manganese, selenium and thiamine. Barley also has a low starch content, which gives it a lower glycemic-index rating than most grains.
Barley contains less gluten than wheat, so while barley flour can be used in yeast breads, its gluten development is weak. We recommend combining barley flour with wheat flour to achieve strong gluten development in yeast breads. Barley flour can be successfully used for 20-25% of the flour in yeast breads and up to 50% in quick breads and pastries. It can also help tenderize and add nutrition to recipes that tend to become tough from too much gluten development, such as muffins and pancakes made with all-purpose flour.
Unhulled barley is barley in its whole-grain state, with its hull still intact; as a whole grain it can be used for sprouting and malting. Hulls are inedible.
Hulled barley (also called dehulled barley or barley groats) has been minimally processed to remove the tough, inedible outer layer, which is sometimes called the husk. Hulled barley is considered a whole grain, since it contains the germ, the bran and the endosperm of the grain.
Pearl barley (also called pearled) is hulled barley with the ends of the grain polished off, to create a rounder shape. Polishing barley removes its germ and much, or all of the bran. Hulled barley goes rancid easily, while pearled barley can be stored much longer without spoiling.
Naked barley (also called hulless barley) is barley that grows with a free-threshing hull, which means the hull sheds easily during normal threshing that occurs in the field when the grain is harvested. Due to lower yields and the fragility of the grain, it's an uncommon variety.
Pearl barley is available in a range of sizes from regular down to baby pearls. The smaller the pearl, the more bran and endosperm have been removed, leaving a product that’s nearly white, less chewy and cooks quickly. Pearl barley cooks about three times faster than hulled barley. Both hulled barley and pearl barley can be ground into flour. Pearl barley is the most common choice for cooking and baking; if a recipe doesn’t specify what kind of barley to use, you can safely assume it’s pearl barley.
Fiber in barley is present throughout the grain, not just in the bran layer (which is where fiber is restricted to in most grains). This means that pearl barley, while refined, is still quite nutritious, much more so than choices like commercial white wheat flour or white rice flour.
Barley absorbs liquid as it cooks, which makes it triple in size, similar to how tapioca pearls plump up when cooked in liquid. Pearl barley releases starch as it cooks, which is what thickens soups, and makes barley an ideal choice for cooking into risotto. If you don’t want to thicken your recipe by adding barley, cook your barley first and rinse it, before adding it to soups and casseroles.
Cooked barley is pleasantly chewy without being tough, making it similar to rice and pasta. To cook barley, bring 1 cup barley and 3 cups liquid (water or stock) to a boil, then simmer for 20-60 minutes, or until desired tenderness is reached. If the water is absorbed before the barley finishes cooking, add more water. Check the doneness of pearl barley after simmering for 20 minutes, and hulled barley after simmering for 40 minutes. Drain if necessary. The cooking time will depend on the level of polishing the grain has undergone (shorter time for highly polished barley). Soaking barley in water for a few hours prior to cooking will decrease the cooking time.
Pleasant Hill Grain offers over thirty kinds of. Wondering which grains are gluten free? Check out our .
Ouroffers many selections of baking ingredients, delicious dried fruits and vegetables, long-term storable foods, canned meat, fish and poultry, sweeteners and more.
Gamma Seal lids are remarkably practical two-part gadgets that transform standard plastic buckets into rugged, gasketed, resealable storage containers that are both air-tight and water-tight.
Please note: The shipping zones below are for the 48 contiguous states. For shipment to AK/HI, please call (866) 467-6123 or email us for a cost quote.
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|Serving Size: 1 oz. (28g)
Servings Per Container: 704
|Amount per serving|
|Calories from Fat||3|
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|Product Weight||47 lb.|
|Net Weight||44 lb.|
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By Brenda L. in OK on 5/5/2017 - Verified BuyerBarley is a very versatile grain. I wasn't sure about pearled vs. hulled but read that the fiber is throughout the grain unlike other grains. Has more fiber than brown rice. Makes for healthy and hearty soup.4 out of 4 people found this review helpful. Did you?
By Rodney C. in FL on 11/20/2018 - Verified BuyerI love pearl barley and eat about a 5 gallon bucket a year. Its almost impossible to find in stores and when you do find it, it's not as good.2 out of 2 people found this review helpful. Did you?
By Randy L. in IN on 9/21/2018 - Verified BuyerOur church makes 600+ gallons of soup every October and has used Pleasant Hill Grain barley for several years. It's always been high quality. It's the best we've found in our 50+ year history of soup making.2 out of 2 people found this review helpful. Did you?
By Mary in MN on 3/16/2018 - Verified BuyerQuick delivery, tastes good. It is one of my favorite grains. I especially like it added to chili. I also like dealing with your company. Never had a problem with product or delivery.1 person found this review helpful. Did you?
By Robert E. in MO on 3/10/2018 - Verified BuyerI grind barley into flour and we use it instead of purchasing white flour. This barley is of excellent quality.1 person found this review helpful. Did you?
By David H. in WY on 9/24/2016 - Verified BuyerGrains from Pleasant Hill are always clean, always fresh. I have never had any problems.1 person found this review helpful. Did you?
By Marcel M, CA on 12/12/2018 - Verified BuyerEasy cooking. Tastes great, though I just realized that hulled barley is better for you. PHG, want to consider selling hulled barley as well?Was this review helpful to you?
By E. in OK on 12/8/2017 - Verified BuyerI generally wet the barley, let them dry and then roll them and make granola. It's very tasty. This will be our third bucket.Was this review helpful to you?