Bruce Warner (6 Sep 2010)

Dear Doves,

The differences between Barley and Wheat are interesting in the way that they are used in Scripture to metaphorically describe differences. Barley is a grain that does NOT contain 'gluten' which is a 'glue-like' plant protein found in Wheat.

 Barley is easily separated from its husk because it lacks the gluten that makes Wheat 'hard' to separate from its husk on the threshing floor. Wheat needs to be 'tribulated'  on the threshing floor to separate the grain from its husk. Barley does not. The 'Bride of Christ' does not need to be 'tribulated'.

Gluten-free flour is usually barley flour or a mixture of mostly barley and flax flour. When mixed into a dough it is not 'sticky' like wheat flour dough. It would be extremely difficult to make a pizza dough that could be tossed in the air to stretch it. It would 'fly-apart' in pieces.

Barley is the 'first grain' (ie. the firstfruits of grain) (Leviticus 23:15) to be harvested in the late Spring of the year around Pentecost, followed by wheat which is harvested later in the Summer or early Fall around Rosh Hashanah/Feast of Trumpets.  

Barley fields appear "white" (John 4:34-36)when they are ready for harvest around Pentecost,whereas wheat fields appear 'golden' when they are ready for harvest around Feast of Trumpets.

People who pursue a gluten-free diet can obtain Barley bread or Barley flour from health-food stores. A 'reduced gluten' bread (not glueten free) is available at most large-chain supermarkets in the freezer section, and is known a 'Ezekiel Bread' (ie.Ezekiel 4:9).

Come Lord Jesus!

Bruce Warner