Is barley gluten free?

What the sources tell us

The federal gluten-free labeling rule names barley as one of three gluten-containing grains, with wheat and rye, and it covers any species in the genus Hordeum. The same rule defines gluten as the proteins that occur naturally in those grains and that may cause adverse health effects in people with celiac disease.[4]

Barley often hides behind other names. NIDDK says it may be found in malt, malt extract, malt vinegar and brewer's yeast. The Celiac Disease Foundation lists malt in forms such as malted barley flour, malted milk, malt syrup and malt flavoring, and notes that many soups also contain barley.[5][7]

The Gluten Intolerance Group describes malt as germinated dried barley. It also explains why barley is easy to miss on a package: labels must call out wheat, but there are no required warnings for barley, because the FDA does not consider it a major allergen.[9]

The Celiac Disease Foundation gives an example from the snack aisle. Traditional crispy rice treats contain malt flavoring, which is typically derived from barley, and because barley is not considered a common allergen, the word barley does not have to appear on the label.[6]

For products that are neither certified nor labeled gluten-free, the Gluten Intolerance Group says the product is not gluten-free if barley or malt appears in its ingredient list. Its guide for people starting a gluten-free diet also tells them to avoid barley along with its varieties and derivatives, such as malt extract and malt vinegar.[8]

Sorghum is one of the grains that guide lists as naturally gluten-free. The GFCO list includes Pearled Sorghum Grain from Nu Life Market, Organic Whole Grain Sorghum from Organic Grains and Whole White Sorghum from ADM, and GFCO treats a product as certified only when it is on the list and its package shows the certification mark.[8][3][2][1]