Is barley considered a wheat? Understanding the key differences

January 12, 2026 •

4 min read

According to Britannica, barley is the world's fourth largest grain crop after wheat, rice, and corn, with a history of cultivation spanning thousands of years. While often confused due to their similar appearance and shared history, the critical question—is barley considered a wheat?—has a clear answer rooted in botanical and nutritional science.

Quick Summary

Barley and wheat are distinct cereal grains from the same plant family, not the same species. They differ significantly in botanical classification, typical uses, and gluten protein composition. People with celiac disease should avoid both, as they both contain gluten.

Key Points

Distinct Species: Barley (Hordeum vulgare) and wheat (Triticum aestivum) are separate species within the same grass family, Poaceae.
Different Gluten: Both contain gluten proteins, but they are different types (hordeins in barley, gliadins and glutenins in wheat).
Culinary Use: Wheat is primarily milled into flour for baking, while barley is often consumed as a whole or pearled grain.
Celiac Warning: Individuals with celiac disease or gluten sensitivity must avoid both barley and wheat, as both grains contain gluten.
Nutritional Profiles: While both are nutritious, barley typically contains higher levels of dietary fiber, especially the cholesterol-lowering beta-glucans.
Physical Traits: Barley can be distinguished from wheat by its seed head, which features long, prominent awns or 'whiskers'.
Primary Uses: Wheat is predominantly used for human food products, whereas barley is also extensively used for brewing and animal feed.

Botanical and Historical Background

Despite their frequent culinary association and common classification as cereal grains, barley (Hordeum vulgare) and wheat (Triticum aestivum, among other species) are distinct plants. Both belong to the broad grass family known as Poaceae, which also includes grains like rice and corn. This shared lineage is why they may seem similar, but it is important to remember they are different genera altogether. The domestication of both crops occurred approximately 10,000 years ago in the Middle East, a testament to their long history as vital food sources for humans. However, their evolutionary paths diverged, resulting in unique genetic makeup and physical characteristics.

Key Differences Between Barley and Wheat

From their appearance to their processing methods, several features distinguish barley from wheat. Observing the differences helps clarify why they are not interchangeable grains.

Appearance

One of the easiest ways to tell the plants apart is by their heads. Wheat typically has a smooth seed head, while barley is known for its long, bristle-like awns that give the head a spiky or 'whiskered' appearance.

Processing and Culinary Use

Wheat is primarily cultivated for milling, where it is ground into flour for making bread, pasta, and other baked goods. Most refined wheat flour has the bran and germ removed, leaving only the starchy endosperm. In contrast, barley is more commonly consumed as a whole grain in soups, stews, and porridges. While it can be milled into flour, it is also widely used in brewing beer and as livestock feed.

Gluten Composition

Both barley and wheat contain gluten, but the protein structure is different. Wheat contains glutenins and gliadins, which give bread its characteristic elastic texture. Barley contains hordeins, a type of gluten protein that does not create the same strong, elastic network. This means that while neither is suitable for someone with celiac disease, their gluten composition is not identical.

Nutritional Profile

While both grains are nutritious, studies show some notable nutritional distinctions. Barley is particularly rich in dietary fiber, especially the soluble fiber known as beta-glucan. This fiber is particularly effective at lowering cholesterol and improving blood sugar control. Because the beta-glucan is distributed throughout the endosperm, even pearled barley retains a significant amount of it. In contrast, processed refined wheat flour loses most of its fiber.

Barley vs. Wheat: A Quick Comparison


Feature	Barley (Hordeum vulgare)	Wheat (Triticum)
Botanical Family	Grass (Poaceae)	Grass (Poaceae)
Genus	Hordeum	Triticum
Appearance	Distinctive long awns ('whiskers')	Smooth seed head
Primary Use	Whole grain, animal feed, brewing	Milled into flour for bread, pasta
Gluten Type	Hordeins	Gliadins & glutenins
Fiber Content	Richer in fiber, especially beta-glucan	Lower fiber, especially when refined
Common Forms	Hulled, pearled, flakes, flour	Whole wheat, white flour, durum, spelt

Health Implications and Considerations

For those with gluten-related disorders, it is crucial to recognize that barley and wheat are both off-limits. People with celiac disease and gluten sensitivity must completely avoid both grains to prevent adverse health effects. The fact that they contain different types of gluten does not alter this requirement. It is important for individuals on a gluten-free diet to be vigilant, as many products contain barley-based ingredients like malt.

For the general population, both whole-grain barley and whole-grain wheat offer nutritional benefits. As mentioned, barley's higher soluble fiber content, particularly beta-glucan, is beneficial for heart health and blood sugar regulation. However, whole-grain wheat is a fantastic source of protein and various minerals like manganese and phosphorus. The key takeaway is to choose whole-grain options whenever possible to maximize nutritional intake and fiber content.

Versatility in the Kitchen

Understanding the differences also helps in the kitchen. Barley's firm, chewy texture makes it an excellent addition to hearty soups, robust salads, and pilafs. Hulled barley, the less-processed form, requires longer cooking times but retains more nutrients than pearled barley. Wheat, particularly in its milled flour form, is essential for a vast array of baking applications. Whole wheat flour adds a nutty flavor and denser texture to baked goods compared to refined white flour. Exploring the culinary uses of each grain separately can expand a home cook's repertoire and nutritional horizons.

Conclusion

In summary, the answer to "Is barley considered a wheat?" is a definitive no. While both are members of the grass family and important cereal crops, they are distinct species with different botanical classifications, gluten structures, and optimal uses. Recognizing these differences is vital for people with celiac disease, as both contain forms of gluten. For everyone else, appreciating the individual nutritional profiles and culinary versatility of both barley and wheat can lead to a more varied and healthy diet. The next time you find yourself at the grocery store, you can confidently distinguish between these two ancient and valuable grains, knowing exactly what each offers. For more detailed information on gluten-related disorders, consider consulting an authoritative source like Beyond Celiac on their page for Is Barley Gluten-Free?.

Frequently Asked Questions

No, barley is not gluten-free. It contains a type of gluten protein called hordein, which is not suitable for people with celiac disease or gluten sensitivity.

Many people with a wheat allergy are not allergic to barley, and in fact, barley allergy is relatively rare. However, as both contain some similar proteins, it is best to consult a healthcare provider if you have concerns.

The main difference is that they are two distinct species of the grass family. Wheat is more commonly milled into flour for baking, while barley is often used as a whole grain, for brewing, and for animal feed.

Both barley and wheat belong to the broad grass family known as Poaceae, which also includes other crops like rice and corn.

Yes, hulled barley is the minimally processed form that is considered a whole grain. It has only the inedible outer hull removed, while pearled barley is polished to remove the bran and germ, and is therefore not a whole grain.

While both offer nutritional benefits, barley is often considered nutritionally superior due to its higher dietary fiber content, particularly beta-glucan. However, whole-grain wheat is a rich source of protein and certain minerals.

Barley is ideal for brewing because it can be malted, a process where the grain is germinated and then dried. This process releases enzymes that convert the grain's starch into fermentable sugars, a key step in beer production.

Barley flour is milled from barley grain and contains hordein gluten, which does not provide the same elastic properties as wheat flour's gluten. It also often contains more fiber than refined wheat flour.