Inventing New Oat and Barley Breads

Experiments focus on a plant-derived carbohydrate as a substitute for gluten.

ARS scientists are conducting research on oat and barley grains.
ARS scientists are helping farmers, food producers and consumers reap production and nutritional benefits through oat and barley research. Some of the many foods we derive from oats and barley are breads, health bars, pearled barley, barley and oat flakes, hot and cold cereals, and oat and barley flour.
courtesy ARS/Peggy Greb