Is Barley Gluten-Free?

From The New Day Notebook · Facts last checked October 21, 2026 · General information, not medical advice

Barley is not a gluten-free food. It is one of the primary grains, along with wheat and rye, that contains the gluten proteins that must be avoided on a gluten-free diet. For people with celiac disease, eating barley can cause serious health problems.

Because barley is not one of the top allergens in the United States, food manufacturers are not required to list it in a special Contains statement the way they must for wheat. This means people on a gluten-free diet need to be extra careful when reading ingredient lists to spot barley and its derivatives.

Barley and gluten at a glance

Why barley is not gluten-free

Barley is a type of cereal grain that naturally contains a form of gluten protein. Consuming any food or drink made with barley is not safe for individuals who follow a medically necessary gluten-free diet. The only way to be sure a product is safe is to purchase one that is labeled gluten-free. According to the U.S. Food and Drug Administration, a product with a gluten-free claim must contain less than 20 parts per million of gluten.

Where you might find barley

Barley is a common ingredient in a surprising number of foods. Its chewy texture makes it a popular addition to hearty soups, stews, and pilafs. It is a very versatile grain that can be found in hot cereals, grain bowls, and some breads.

The grain is also used to create malt, which appears in many processed foods and beverages. When you see terms like malt extract, malt syrup, malt flavoring, or malted milk on an ingredient list, it almost always means the product contains gluten from barley. Malt vinegar is also made from barley and contains gluten. Even some teas are made with roasted barley. Diligent label reading is the best way to avoid accidentally consuming it.

Gluten-free alternatives that work

Finding a substitute for barley’s distinctive chewy bite and nutty flavor is straightforward. Many gluten-free grains offer similar textures and work well in the same types of dishes.

For soups and stews, consider these gluten-free options:

• Rice: Both brown and white rice can add body and texture.
• Quinoa: This seed cooks up fluffy and adds protein.
• Millet: A small, round grain that becomes creamy when cooked.
• Sorghum: Has a wonderfully chewy texture very similar to barley.
• Buckwheat groats: Despite the name, buckwheat is not related to wheat and is naturally gluten-free. It has a robust, earthy flavor.

Always buy grains that are specifically labeled gluten-free to avoid cross-contamination that can happen during processing.

When to loop in your doctor or dietitian

If you think you are reacting to gluten in barley or other foods, talk to your doctor or a registered dietitian. Medical testing for celiac disease requires gluten to be present in your diet, so you should not start a gluten-free diet before testing is complete. A dietitian can also help you identify all sources of gluten and find safe, nutritious alternatives.

• If you think gluten is making you unwell, ask about celiac disease testing before cutting gluten out: testing needs gluten in the diet
• If you have celiac disease and still have symptoms on a gluten-free diet
• If you are unsure whether oats, wheat starch or a specific ingredient suits you
• For help planning a gluten-free diet that still meets your nutrition needs

Sources

• Celiac Disease Foundation: Sources of Gluten
• U.S. Food and Drug Administration: Gluten-Free Labeling of Foods

Last checked October 21, 2026. Recipes and ingredients change: always read the current label.