Is Barley Made Out of Wheat? Separating Fact from Grain-Based Fiction

January 11, 2026 •

4 min read

Despite a common misconception, barley and wheat are not the same grain, though they belong to the same grass family and were domesticated around the same time. This article clarifies the truth behind the question, 'is barley made out of wheat?', by exploring their distinct origins, botany, and nutritional profiles.

Quick Summary

Barley and wheat are entirely separate cereal grains, each with distinct plant origins, properties, and uses. This guide clarifies their botanical differences, compares their nutritional content, and discusses how they are used in food and drink production.

Key Points

Separate Grains: Barley and wheat are different plant species within the same grass family, Poaceae, not variations of the same grain.
Distinct Species: Wheat belongs to the Triticum genus, while barley is from the Hordeum genus.
Nutritional Differences: Barley is notably higher in fiber (especially beta-glucan) and certain minerals like selenium, while whole wheat is also nutritious but often refined, losing fiber.
Culinary Uses: Wheat is primarily used for flour in baking due to its gluten elasticity, whereas barley is commonly used in soups, stews, and brewing for its chewy texture.
Gluten Content: Both wheat and barley contain gluten and must be avoided by those with celiac disease or gluten intolerance.
Processing Matters: The nutritional value of barley is affected by whether it's hulled (whole grain) or pearled (refined), while wheat loses key nutrients when milled into white flour.

While both barley and wheat are foundational cereal grains that belong to the large grass family Poaceae, the idea that is barley made out of wheat is a widespread myth. In reality, they are distinct plants, cultivated separately for millennia, each with its own unique characteristics. Understanding these differences is key to appreciating their roles in our diets and in food production.

The Botanical Difference: Wheat vs. Barley

Wheat and barley are not variations of the same plant but come from different genera within the same family. Their distinct botanical classifications underscore their differences in growth, appearance, and genetic makeup.

Different Plant Species

Wheat (Genus Triticum): The most common cultivated wheat is bread wheat (Triticum aestivum). The wheat plant typically has a less robust, more flexible head with no whiskers. It is widely used for creating flour for bread and other baked goods due to its specific gluten structure.
Barley (Genus Hordeum): The most common barley variety is Hordeum vulgare L. Barley heads are typically more upright and are known for their distinctive long, fibrous bristles or 'whiskers'. It is highly versatile and can grow in conditions that are unsuitable for wheat.

Origins and Domestication

Both grains were first domesticated in the Fertile Crescent of the Middle East approximately 10,000 years ago. The development and cultivation of each grain, however, evolved along separate paths. This long history of independent cultivation has resulted in the diverse varieties and distinct culinary uses we see today.

Nutritional Comparison of Barley and Wheat

While both grains are nutritious, they offer different benefits depending on the type and processing. This table highlights some key contrasts.


Feature	Barley	Wheat
Primary Uses	Brewing (beer), animal feed, soups, and stews	Milling into flour for bread, pasta, and baked goods
Processing Forms	Hulled (whole grain) and pearled (refined)	Whole grain and refined (all-purpose flour)
Fiber Content	Richer in overall dietary fiber, particularly cholesterol-lowering beta-glucan	Contains good fiber, but most is lost during refinement to white flour
Key Minerals	Significantly higher in selenium, phosphorus, copper, and zinc	High in manganese, but generally requires enrichment after milling
Gluten	Contains gluten proteins called hordeins, making it unsuitable for celiacs	Contains gluten proteins called gliadins and glutenins, which provide dough elasticity

Forms of the Grains

Wheat: The difference between whole wheat flour and white flour is significant. Whole wheat flour contains all three parts of the grain—the bran, endosperm, and germ. In contrast, white flour is refined, removing the bran and germ, which strips away much of the fiber and nutrients.
Barley: The distinction between hulled and pearled barley is also important. Hulled barley is a whole grain, with only the inedible outer husk removed, retaining its bran and high fiber content. Pearled barley is polished, removing the bran layer and reducing its fiber and nutrient levels. Pearled barley cooks faster and is less chewy than hulled barley.

Culinary and Health Implications

The distinct properties of barley and wheat dictate their best uses. For instance, wheat flour's gluten structure is what allows bread to rise and hold its shape. Barley, lacking the same elastic gluten, is better suited for other applications.

Culinary Applications:

Barley: Often used in soups and stews for its chewy texture and nutty flavor. It can be used as a rice substitute or added to salads. Barley is also a primary ingredient in brewing beer and making certain alcoholic beverages.
Wheat: As a cornerstone of human diet, wheat is used to produce a vast array of products, including bread, pasta, noodles, and crackers. It is also used in many breakfast cereals.

Health Considerations:

Fiber: Barley's higher soluble fiber content, particularly beta-glucan, is noted for its ability to help lower cholesterol and regulate blood sugar. Whole wheat also offers health benefits, but refined white flour is less nutritious.
Gluten: Critically, both grains contain gluten and are therefore unsuitable for individuals with celiac disease or severe gluten sensitivities. While the specific gluten proteins differ (hordeins in barley vs. gliadins in wheat), the overall effect for those with gluten-related disorders is the same.

Conclusion

To conclude, the notion that is barley made out of wheat is incorrect. They are two different cereal grains, each from its own species, that have developed independently for thousands of years. While they share some similarities as members of the grass family, their botanical structure, nutrient composition, and primary uses are distinct. Whether you're choosing a hearty grain for a stew or selecting flour for baking, knowing the specific properties of barley and wheat allows for a more informed culinary decision.

For a deeper look into the health benefits of barley, you can explore resources like Healthline's detailed analysis on the topic.

Frequently Asked Questions

Yes, barley contains gluten, specifically a form called hordein. This means it is not a safe grain for individuals with celiac disease or gluten sensitivity and should be avoided.

Barley is primarily used for animal feed, brewing beer and other alcoholic beverages, and in soups and stews. Wheat is most commonly milled into flour for making bread, pasta, and baked goods.

Hulled barley is considered a whole grain because only the inedible outer husk is removed. Pearled barley is not a whole grain because it has been polished to remove both the hull and bran layer.

When comparing hulled barley to refined white wheat flour, barley is often considered healthier due to its higher fiber content and less processing. However, whole wheat is also a very nutritious option.

No, they have distinct physical appearances. Barley plants have a head with distinctive, long whiskers, while wheat plants have a denser head without these prominent bristles.

Whole grain wheat flour has a higher protein content than hulled barley. Wheat is also richer in insoluble fiber, while barley has more soluble fiber.

A person with a wheat allergy may or may not be allergic to barley, though some proteins are shared. However, since it is a gluten-containing grain, individuals with celiac disease or gluten intolerance cannot consume it.