Substituting wheat flour with barley flour, either in its natural form or after being processed, can change the volume and texture of bread. Different types of barley flour can affect the color and firmness of the bread loaves. Barley breads made with extruded flours had higher volume and softer texture compared to those made with native flours. The lower volume and firmer texture of barley breads may be due to dilution of gluten and the properties of barley flour components, like β-glucan. Adding β-glucan to wheat flour during bread making can reduce loaf volume and increase firmness by binding water and limiting steam production. Breads made with CDC-Candle flour at 15% substitution level had good qualities, suggesting that using extruded barley flours can boost the fiber content of barley breads.