Recently, I was very interested in barley flour because of its extremely useful properties. It helps in reducing " bad " cholesterol due to the high content of beta-glucan. In addition, it is a source of vitamins A, B, PP, as well as iron, potassium, sodium and other trace elements. The useful properties of the product depend on the presence of bran (and hence a large amount of fiber), which perfectly affect the gastrointestinal tract. But baking it has its own characteristics, because it forms too little gluten. Today I want to introduce you to a cake made of barley flour. Cupcake porous, airy, slightly moist.