Is Malt Considered Wheat? Separating Grains, Processing, and Nutrition Facts

November 11, 2025 •

3 min read

Despite common confusion, malt is a processing method applied to a grain, not a grain itself. This means the answer to the question, "Is malt considered wheat?" is nuanced and depends entirely on the source grain used in the malting process. For many products, the most common source is barley, though wheat is also used.

Quick Summary

Malt is a germinated grain that has been dried and roasted, a process most commonly applied to barley, though it can also be made from wheat. The distinction is vital for those with gluten sensitivities or following specific dietary plans.

Key Points

Malt is a Process, Not a Grain: Malt refers to a grain, most often barley, that has been germinated and then dried, while wheat is a specific type of grain.
Malt from Barley Contains Gluten: The most common form of malt is made from barley, which contains gluten and is not safe for those with celiac disease or gluten sensitivity.
Malt Can Be a Hidden Source of Gluten: You must read labels carefully, as malt (as an extract or flavoring) can be in many products, from cereals to chocolates, even if the primary grain is gluten-free.
Malting Can Enhance Nutrition: The malting process increases the bioavailability of certain vitamins and minerals, potentially offering nutritional benefits over regular sugar.
Not All Malt Is Created Equal: Though less common, malt can be made from gluten-free grains like rice or sorghum, so always verify the source if you require a gluten-free option.
Labeling Laws Differ: Be cautious with food labels, as the U.S. FDA does not require barley to be listed as an allergen like wheat, creating potential confusion.

What is Malt? The Difference Between a Grain and a Process

The fundamental difference between malt and wheat is that one is a process and the other is a grain. Wheat is a type of cereal grain, while malting is the controlled germination process that can be applied to any cereal grain, including wheat, barley, or rice.

The Malting Process

The malting process involves three primary stages:

Steeping: The grain is soaked in water to increase its moisture content, triggering germination.
Germination: The grain is left in a controlled environment where it begins to sprout. During this phase, enzymes are activated and released that break down the grain's starches into simple sugars.
Kilning: The germination process is halted by drying the grain with hot air in an oven (a kiln). The temperature and duration of this drying process determine the malt's color and flavor profile.

Malt and Wheat: Understanding the Cereal Connection

While barley is the most commonly malted grain, wheat is also frequently used, especially in certain types of beer and baked goods. When malted, wheat lends a unique flavor and contributes to the body and texture of the final product. Other grains can also be malted, such as rye, oats, corn, and even gluten-free options like rice and sorghum.

Malt vs. Wheat: At a Glance


Feature	Malt	Wheat
Classification	A process applied to a grain.	A type of cereal grain.
Form	Germinated, dried, and sometimes roasted grain.	Raw, unprocessed grain kernels or flour.
Flavor	Nutty, sweet, and caramel-like, intensified by kilning.	Mild and neutral, varying slightly by variety.
Common Use	Brewing beer, distilling spirits, cereals, and baked goods.	Making bread, pasta, pastries, and other baked goods.
Gluten Content	Contains gluten if derived from barley, wheat, or rye.	Contains gluten.

The Gluten Question: Is Malt Gluten-Free?

Because most commercially available malt is made from barley, which contains gluten, it is generally not gluten-free. Food products containing "malt extract," "malt flavor," or "malt" should be avoided by those on a strict gluten-free diet unless certified otherwise. Malted barley and malted wheat both contain gluten. Malt can also be a hidden ingredient in various products, including cereals, malt vinegar, and chocolates.

Nutritional Breakdown of Malt

Malt, whether from barley or wheat, offers nutritional benefits, especially compared to processed sugar. It is a source of B vitamins and minerals like manganese, selenium, magnesium, iron, and zinc. The malting process can enhance mineral absorption. Malt extract may support digestive health due to soluble fibers and prebiotics. Malted grains also contain antioxidants. However, malt is a source of sugar (maltose) and should be consumed in moderation.

Navigating a Malt-Aware Nutrition Diet

Being aware of malt's presence in food is crucial for managing dietary intake, particularly regarding gluten. When reading labels, assume that "malt," "malt extract," or "malt flavoring" contains gluten unless the product is certified gluten-free. Note that in the U.S., barley is not a declared allergen like wheat, so products with barley malt may not list wheat. Look for specifications if alternative malts from gluten-free grains like rice or sorghum are used.

Conclusion

In summary, malt is not the same as wheat; wheat is a grain, and malting is a process applied to grains. As malt is typically made from barley, a gluten-containing grain, it is generally not suitable for a gluten-free diet unless derived from a naturally gluten-free source. Understanding this distinction is vital for anyone following a specific nutrition diet to make informed food choices.

For more information on navigating a gluten-free diet, resources like Beyond Celiac offer helpful guides and tools.

Frequently Asked Questions

No, malt is not the same as barley. Barley is the grain, while malt is the product of a process called malting, which is most often applied to barley.

Yes, malt extract almost always contains gluten because it is typically derived from malted barley. It is not suitable for a gluten-free diet unless specifically labeled and sourced from a gluten-free grain.

No, malt vinegar is not gluten-free. It is produced by fermenting malted barley, and while the gluten content may be very low due to the fermentation process, it is not considered safe for a gluten-free diet.

Yes, malting is a process that can be applied to many different cereal grains, including wheat, rye, oats, corn, and rice. However, barley is the most commonly used grain for malting.

Malt is used for several reasons, including its natural sweetness, toasted flavor, and ability to aid fermentation and promote browning in baked goods. It is also used in beverages like beer and whiskey.

Malted milk powder is typically made from a combination of malted barley, wheat flour, and powdered milk. It is not gluten-free because it contains both malted barley and wheat flour.

Wheat is one of the top food allergens and must be declared on food labels in the U.S. and other regions. While barley malt contains gluten and is unsafe for celiac disease, it is not typically declared as a major allergen, so you must always check the ingredient list.