Understanding the Key Difference Between the Two Different Types of Barley: Hulled vs. Hulless

December 6, 2025 •

4 min read

Archaeological evidence suggests that barley was cultivated over 10,000 years ago in Egypt, making it one of the earliest domesticated grains. However, a key difference between the two different types of barley found today—hulled and hulless—comes down to their structure and processing, which significantly impacts their nutritional profile and preparation.

Quick Summary

This guide explains the fundamental contrast between hulled and hulless barley, detailing how they are processed, their nutritional content, and ideal culinary applications for each whole-grain variety.

Key Points

Processing Distinction: Hulled barley is mechanically stripped of its inedible outer husk, while hulless barley is a variety where the husk naturally falls off during harvesting.
Whole Grain Status: Both hulled and hulless varieties are considered true whole grains, retaining their nutritious bran and germ layers.
Cooking Time Differences: Hulled barley generally requires longer cooking times, and often pre-soaking, due to its intact bran layer, whereas hulless cooks faster.
Nutrient Levels: Research suggests that hulless barley may contain higher levels of protein and soluble fiber (beta-glucan) than hulled varieties.
Culinary Application: Hulled barley's chewy texture is ideal for robust soups and salads, while hulless is well-suited for quicker side dishes and porridge.
Avoiding Confusion: It is crucial to differentiate between whole-grain hulled/hulless barley and refined pearled barley, which has had its bran layer removed.

What is the key difference between the two different types of barley?

While barley can be categorized in various ways, such as by growing season (winter or spring) or number of rows (two-row or six-row), the most important distinction for consumers is between hulled and hulless varieties. This core difference dictates everything from how it is processed and cooked to its specific nutritional advantages.

Hulled Barley: The True Whole Grain

Hulled barley, also known as barley groats, is the most minimally processed form of the grain available to consumers. As a 'covered' barley variety, it naturally grows with a tough, inedible outer husk (hull) that is tightly attached to the kernel. During processing, a mechanical de-hulling machine is used to carefully strip away this indigestible outer layer. The key is that this process leaves the kernel's nutrient-rich bran, endosperm, and germ intact, certifying it as a whole grain. This minimal processing is what gives hulled barley its darker, slightly tan color and a chewy, hearty texture when cooked. Because it retains its full bran layer, it contains more fiber, vitamins, and minerals than its more-processed pearled counterpart.

Culinary uses for hulled barley:

Soups and stews: Its firm texture holds up well to long cooking times, thickening soups like a classic beef and barley stew.
Grain bowls: The substantial chewiness makes it an excellent, filling base for hearty grain bowls with roasted vegetables and protein.
Salads: Cooked and cooled hulled barley adds a nutty flavor and dense texture to salads, providing sustained energy.
Baked goods: Whole hulled barley can be used in some baked goods for added texture and nutrition, similar to wheat berries.

Hulless Barley: The 'Naked' Alternative

Hulless barley is actually a different variety of barley altogether, rather than just a different processing method. Often called 'naked' barley, this variety is naturally bred to have a much looser outer hull that typically falls off on its own during harvesting and threshing. This eliminates the need for extensive processing, and like hulled barley, it retains its full bran and germ layers, also qualifying it as a whole grain. Since it's not put through the same mechanical de-hulling, hulless barley is often slightly softer and quicker to cook than hulled barley. It also tends to have a higher protein and beta-glucan content compared to hulled varieties, making it a highly nutritious choice.

Culinary uses for hulless barley:

Porridge: Its slightly softer texture and shorter cooking time make it a great option for a hearty breakfast porridge, similar to oats.
Side dishes: Hulless barley can be prepared as a nutritious, nutty side dish, much like quinoa or brown rice.
Baking: When milled into flour, hulless barley is excellent for baking, especially in blended flours for bread and muffins, adding nutrients and a distinct flavor.
Fermented products: The specific nutrient profile of hulless varieties can make them more suitable for certain fermented food and beverage applications.

The crucial distinction: Hulless vs. Pearled

It is important not to confuse the whole-grain hulless barley with pearled barley. Pearled barley is refined, meaning it has been polished to remove both the inedible hull and the nutritious bran layer. This process reduces cooking time and creates a softer texture but also strips away much of the fiber and other beneficial nutrients. While pearled barley is still a good source of some nutrients, hulled and hulless varieties are far more nutritious choices.

Comparison Table: Hulled vs. Hulless Barley


Feature	Hulled Barley	Hulless Barley
Processing	Mechanically stripped of inedible outer husk; retains bran.	Naturally sheds its loose outer hull during harvest; minimal processing required.
Whole Grain Status	Yes, it is a true whole grain.	Yes, it is also a true whole grain.
Appearance	Slightly darker, tan color with a noticeable seam.	Paler, almost white color, and smoother in appearance.
Texture	Chewy and firm, holding its shape well after cooking.	Softer and less chewy than hulled; may be slightly fluffier when cooked.
Cooking Time	Longer, often requiring soaking and taking 50-60 minutes or more.	Shorter, usually taking around 40-45 minutes without pre-soaking.
Nutritional Profile	High in fiber, especially beta-glucan.	Generally higher in protein and some soluble fibers than hulled varieties.
Best For	Hearty soups, stews, and grain salads where a firm bite is desired.	Porridge, pilafs, side dishes, and milled flour for baking.

Conclusion

The key difference between the two different types of barley, hulled and hulless, fundamentally lies in their natural growth and the resulting level of processing. Both are whole grains and excellent sources of nutrition, including high levels of soluble fiber like beta-glucan. Hulled barley offers a heartier, chewier texture suitable for long-cooking dishes, while hulless barley is quicker to prepare and has a slightly softer consistency. Choosing between the two often comes down to the desired texture and cooking time for your recipe. For maximum nutritional benefits, always opt for either hulled or hulless varieties over refined pearled barley.

Frequently Asked Questions

The primary difference lies in their husk and processing. Hulled barley has a tightly attached husk that must be mechanically removed, while hulless barley is a variety where the husk naturally falls off during harvesting.

Both hulled and hulless are very nutritious whole grains. However, some studies indicate that hulless barley might have slightly higher protein and soluble fiber (beta-glucan) content than hulled varieties.

It is generally recommended to soak hulled barley overnight before cooking to help soften the grain and reduce the cooking time. This step is not necessary for hulless barley.

Yes, you can substitute one for the other, but you may need to adjust the cooking time. Hulled barley will take longer to cook than hulless barley, so be prepared to extend the cooking time and potentially add more liquid.

Pearled barley is a refined grain that has been polished to remove both the hull and the bran layer, resulting in a lighter color and quicker cooking time. Hulless barley is a whole grain that retains its bran layer, offering more nutrients and fiber.

Hulless barley is often considered better for making flour because the lack of a tightly attached hull means less processing is needed, ensuring all the whole-grain benefits are preserved.

To ensure you are getting a whole grain, look for products labeled as 'hulled barley' or 'hulless barley'. Products labeled 'pearl barley' or 'pearled barley' are refined and not whole grain.