Is barley considered grain free?

December 3, 2025 •

3 min read

According to the National Institute of Diabetes and Digestive and Kidney Diseases, barley is a cereal grain that contains gluten. Therefore, the simple and definitive answer to the question, "is barley considered grain free?" is no, it is not.

Quick Summary

Barley is definitively not a grain-free food and contains the gluten protein hordein. Its inclusion in diets that restrict grains, such as Paleo or gluten-free protocols, is strictly prohibited. There are several safe, grain-free alternatives available.

Key Points

Barley is a grain: It is a true cereal grain from the grass family, containing the bran, germ, and endosperm.
Barley is not grain-free: Its botanical classification and composition exclude it from grain-free dietary categories.
Barley contains gluten: The grain contains the protein hordein, which is a type of gluten harmful to individuals with celiac disease or gluten sensitivity.
All barley forms contain gluten: Whether hulled, pearled, or malted, all forms of barley should be avoided on a grain-free or gluten-free diet.
Grain-free and gluten-free are distinct: A grain-free diet is broader, but since barley contains gluten, it is restricted in both types of eating plans.
Safe alternatives are available: Seeds and grains like quinoa, rice, and amaranth are suitable and safe substitutes for barley in grain-free recipes.

What is a grain?

To understand why barley is not grain-free, it's crucial to define what a grain is. Grains, also known as cereals, are the seeds of grasses cultivated for food. Each kernel consists of three main parts:

The bran: The hard outer layer rich in fiber, B vitamins, and minerals.
The germ: The part that can sprout into a new plant, containing vitamins, healthy fats, and nutrients.
The endosperm: The seed's primary food supply, composed mostly of starchy carbohydrates and some protein. Barley belongs to the grass family and possesses all three of these components, confirming its classification as a true cereal grain.

Barley's gluten content: The key reason it is not grain-free

Another crucial factor is barley's gluten content. While the term "grain-free" is a broader category, foods containing gluten are, by definition, also not grain-free. The gluten protein in barley is specifically called hordein, which is a key reason it is excluded from both grain-free and gluten-free diets. For individuals with celiac disease or a gluten sensitivity, consuming hordein triggers an immune response that can damage the small intestine. This reaction makes barley, and products derived from it, a high-risk food for those with gluten-related disorders.

The difference between 'grain-free' and 'gluten-free'

Many people confuse the terms "grain-free" and "gluten-free." While there is overlap, the two are distinct dietary plans.

Grain-free diet: Excludes all cereal grains, including corn, rice, and oats, in addition to gluten-containing ones like wheat, rye, and barley. The Paleo diet is a popular example of a grain-free eating plan.
Gluten-free diet: Excludes only foods containing gluten, which is a specific protein found in wheat, rye, and barley. Many grain-free foods are also gluten-free, but not all gluten-free foods are grain-free (for example, rice is gluten-free but is a grain).

Since barley is both a grain and contains gluten, it is unsuitable for both dietary approaches.

Common forms of barley that contain gluten

Barley comes in several forms, and it's a common misconception that processing removes its gluten content. This is not the case.

Hulled barley: A whole-grain version where only the indigestible outer hull is removed. It retains the bran and endosperm, and thus its hordein content.
Pearl barley: A more processed form where the hull and some of the bran are removed. Despite the extra processing, it is still not gluten-free.
Barley flour: Simply ground barley grain, which contains gluten and is not safe for gluten-free diets.
Malted barley: Barley that has been germinated and dried. The malting process does not remove gluten and products made with it, such as beer and malt extract, are not gluten-free.

Alternatives to barley for grain-free diets

For those seeking alternatives, there are many naturally grain-free foods that can substitute for barley in recipes. These options are safe for both grain-free and gluten-free diets.

Quinoa: A seed that is often used as a grain substitute and is naturally gluten-free.
Rice: Both brown rice (whole grain) and white rice (refined) are gluten-free, though only brown rice would fit a diet that includes whole grains.
Amaranth: Another gluten-free seed that functions as a pseudo-cereal in cooking.
Sorghum: A cereal grain that is naturally gluten-free and can be used to make flour or whole grain products.
Buckwheat: A gluten-free fruit seed used as a pseudo-cereal.

Comparison of Barley and Grain-Free Alternatives


Feature	Barley	Quinoa	Rice	Amaranth
Is it a grain?	Yes	No (Pseudo-cereal seed)	Yes	No (Pseudo-cereal seed)
Contains gluten?	Yes	No	No	No
Suitable for gluten-free diet?	No	Yes	Yes	Yes
Suitable for grain-free diet?	No	Yes	No	Yes
Contains hordein?	Yes	No	No	No
Main Carbohydrate Type	Starch, β-glucans	Starch	Starch	Starch

Conclusion

In conclusion, barley is a true cereal grain and contains the gluten protein hordein, making it categorically unsuitable for any diet considered "grain-free" or "gluten-free". This includes various forms of barley, such as hulled, pearl, and malted, all of which contain the protein. For those following a restricted diet for health reasons, such as celiac disease, or by choice, like the Paleo diet, it is essential to be aware of barley's presence in foods and opt for safe alternatives like quinoa, rice, and amaranth. This clarification helps ensure dietary compliance and safety for those sensitive to gluten and grains. For further guidance on identifying safe products, the Celiac Disease Foundation offers excellent resources on gluten-free living and labeling standards.

Frequently Asked Questions

No, pearl barley is not gluten-free. While it is more processed than hulled barley and has the bran removed, it still contains the protein hordein and is unsafe for gluten-free or grain-free diets.

No, you cannot eat barley on a gluten-free diet. Barley contains gluten, a protein that triggers an autoimmune response in individuals with celiac disease and causes issues for those with gluten sensitivity.

Yes, malted barley contains gluten. The malting process, used to make products like beer and malt extract, does not remove the gluten content, making it unsafe for those avoiding gluten.

Barley grass is considered a high-risk ingredient, though it can sometimes be gluten-free if harvested before sprouting. Due to the risk of cross-contamination or early sprouting, most experts recommend that people with celiac disease avoid it.

The Paleo diet strictly excludes all grains, including barley, because it is a cereal grain. Adherents believe modern grains, unlike those consumed by Paleolithic ancestors, cause inflammation and blood sugar spikes.

The specific gluten protein found in barley is called hordein. This protein is what makes barley unsuitable for individuals with celiac disease.

Suitable grain-free alternatives to barley include pseudo-cereals like quinoa, amaranth, and buckwheat, as well as legumes and vegetables.