The Hidden Gluten: Why Barley Poses a Risk in U.S. Food Labeling (+Video)

Celiac.com 09/11/2025 - For individuals with celiac disease or gluten sensitivity, avoiding gluten-containing grains is essential for maintaining health. Most people are familiar with the need to avoid wheat, but barley often flies under the radar. While it is a known source of gluten, barley's presence in food is not always obvious—and under current United States food labeling laws, this can pose a real risk. This article explores how barley appears in food products, how labeling rules address it (or fail to), and what consumers should know to stay safe.

Understanding Barley: A Gluten-Containing Grain

Barley is one of the three primary gluten-containing grains, along with wheat and rye. It has been cultivated for thousands of years and is valued for its flavor, texture, and use in brewing and baking. In food manufacturing, barley is often used in ways that do not resemble whole grain form, such as malt flavoring, syrups, or extracts. These forms can still contain gluten and are problematic for people with celiac disease or non-celiac gluten sensitivity.

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Gluten is a protein that can cause intestinal damage in individuals with celiac disease, even in trace amounts. Barley gluten is chemically similar to wheat gluten and can trigger the same autoimmune response in sensitive individuals.

How Barley Appears in Food Products

Barley can be present in many foods under various names, some of which are not immediately recognizable. This is particularly dangerous for those who rely on clear labeling to avoid gluten. Common food categories where barley-derived ingredients may appear include breakfast cereals, granola bars, soups, sauces, snack foods, baked goods, and beverages—especially beer and malt-based drinks.

Common Ingredients That May Contain Barley

• Malt extract
• Malt syrup
• Malted milk
• Malt flavoring
• Barley flour
• Barley malt
• Barley enzymes
• Natural flavorings (sometimes derived from barley)
• Yeast extract (occasionally derived from barley)

Products that contain these ingredients may not always be labeled as containing gluten, particularly if the manufacturer does not market them as "gluten-free."

FDA Gluten-Free Labeling Rules

In the United States, the Food and Drug Administration (FDA) governs the use of the "gluten-free" label on packaged foods. According to the FDA, a product can be labeled "gluten-free" if it contains less than 20 parts per million (ppm) of gluten, which is considered safe for most individuals with celiac disease. The rule also prohibits the use of any gluten-containing grains (wheat, rye, or barley) in products labeled as gluten-free, unless the gluten has been removed to below the 20 ppm threshold.

However, this labeling is voluntary. A product that is not labeled "gluten-free" is not required to declare the presence of gluten or even to indicate the use of barley-derived ingredients unless the ingredient is a major food allergen—which barley is not considered under U.S. law.

Barley and Allergen Disclosure Requirements

In contrast to wheat, which is one of the eight major allergens that must be disclosed under the Food Allergen Labeling and Consumer Protection Act (FALCPA), barley is not classified as a major allergen. This means that if a product contains barley or a barley-derived ingredient and is not labeled as "gluten-free," the manufacturer is not obligated to clearly disclose its presence.

For example, a product might list "malt flavoring" in the ingredients, which is typically derived from barley. However, without an accompanying gluten-free label, there is no requirement to indicate that the malt is barley-based or that it may contain gluten. This leaves the burden on the consumer to recognize and interpret ingredient names that could be unsafe.

Why Current Labeling Laws May Not Be Enough

For people with celiac disease or gluten sensitivity, the current U.S. labeling system presents several challenges:

1. Barley is not required to be disclosed: Unless a product is voluntarily labeled gluten-free, manufacturers are not required to mention barley specifically or its derivatives.
2. Non-specific ingredient terms: Ingredients like "malt flavoring" or "natural flavors" may conceal the presence of gluten if they are barley-derived.
3. Voluntary gluten-free labeling: Products that are safe for people with celiac disease may not be labeled gluten-free due to cost or regulatory concerns, while some unsafe products may not carry any warning at all.

These gaps in regulation leave individuals with gluten-related disorders vulnerable to accidental gluten exposure, particularly from barley-based ingredients that are not clearly identified.

What Consumers Can Do to Stay Safe

Until labeling laws catch up with the needs of the gluten-free community, especially concerning barley, consumers must be proactive. Here are a few tips for avoiding hidden sources of barley:

• Learn the alternative names for barley-based ingredients.
• Prioritize certified gluten-free products, especially in high-risk categories like snacks and condiments.
• Contact manufacturers directly if an ingredient is unclear or ambiguous.
• Avoid malt-based products unless explicitly labeled gluten-free.
• Be especially cautious with foods like cereals, flavorings, energy bars, and beer.

Calls for Stronger Regulation

Advocacy groups and healthcare professionals have called for more robust labeling requirements that would mandate clear identification of all gluten-containing grains, including barley, regardless of whether the product is labeled gluten-free. Adding barley to the list of major allergens or requiring mandatory gluten disclosure would improve safety for millions of Americans living with celiac disease or gluten sensitivity.

Until then, the responsibility falls largely on individuals and families to recognize risky ingredients and make informed decisions—a challenging task made harder by ambiguous labeling practices.

Conclusion: The Hidden Risk of Barley

Barley may not be as prominent as wheat, but it carries the same risks for individuals who cannot tolerate gluten. Current U.S. labeling laws offer some protection, but not enough—especially when it comes to barley-derived ingredients in products that are not explicitly labeled gluten-free. Increased awareness, careful reading of ingredient lists, and consumer pressure for better labeling practices can help close this gap. For those with celiac disease or gluten sensitivity, knowing how barley hides in food is essential for long-term health and peace of mind.

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