How Much Gluten is in Barley Malt Extract? 3 Gluten-free Alternatives of Barley Flour

Changing one’s diet can be intimidating and perplexing. Thus, this post has reliable information when it comes to a gluten-free diet, helping to direct your path. Many people immediately think of wheat and bread-based goods when thinking about meals that contain gluten. However, there are also different grains available that appear to be gluten-free. What about barley, then? Is barley devoid of gluten? How much gluten is in barley malt extract?

We will discuss whether barley is gluten-free and how much gluten is in barley malt extract in this post, along with some things to watch out for when consuming meals that include barley in various forms.

How Much Gluten Is in Barley Malt Extract?

Chocolate and cereals are two examples of goods that use barley malt extract to improve flavor. The final product often includes 20 parts per million (ppm) or less of gluten because it’s utilized in such small amounts, allowing it to be legally branded as gluten-free.

Now that you know how much gluten is in barley malt extract let us first know what is barley and what is the use of barley.

What Is Barley?

Belonging to the grass family Gramineae, barley is a cereal grain. This resilient grain is cultivated in numerous temperate regions across the world. Of the nine necessary amino acids, eight are present in barley.

What Uses Does Barley Have?

Malt is a typical product manufactured from barley grains for alcoholic beverages like beer. Pearled barley is a refined and more processed variety of barley that retains some bran despite having undergone steam treatment to eliminate it. Throughout the world, barley is frequently used in gruels, porridge, soups, and stews. Occasionally, barley bread and other baked items are made with its flour. Malt, derived from barley, is another product that is packaged and processed and is used as a sweetener in a variety of foods, including baked products and powdered milk.

Beverages like beer also contain barley malt, and studies have revealed that even gluten-free beers contain gluten in the form of barley proteins. Barley includes gluten, just like wheat and rye, thus people with celiac disease or gluten sensitivity shouldn’t eat it.

How Do You Make Malted Barley Extract?

Similar to brewing, the sprouted grains are ground and steeped to create malted barley extract. The distinction is that, unlike wort, which typically takes 45 minutes or so, the steeping process continues. Rather, you would keep heating the grain water in the water until you achieve a consistency known as “mort.”

This liquid is somewhat thicker, and 80% of the water is removed by further boiling it down or evaporating it. Syrup, or the previously described LME, is the end outcome.
The LME is dried and ground into a powder to create DME.

Now, the liquid or powder can be sent for use as a thickening, sweetener, or both and kept in storage for extended periods.

What Is the Use of Barley?

Belonging to the grass family, barley grain is a cereal grain. Barley grows around the world and in many sections of the United States because it can withstand both dry and wet conditions.

The percentage of barley grown in the US that is consumed by humans is quite low. Ninety-five percent of barley is used for malting to make beer and as animal feed.
There are various methods used to process barley, such as:

• The least processed kind of barley is called hulled or whole-grain barley, which has had its inedible outer shell carefully removed to prevent nutrient loss.
• The stiff, inedible outer shell of pearled barley is removed, and it is subsequently polished; pearled barley loses nutrients more frequently than hulled or whole-grain barley.
• Pearled or whole-grain barley is processed to make barley flour. Small pieces of pearled or whole-grain barley are used to make barley grits. Barley flakes are similar to oatmeal.
• Barley kernels are soaked, dried, and allowed to germinate in order to make barley malt.

How to Identify Barley on Food Labels

Similar to wheat and other gluten-containing grains, barley can be difficult to recognize. It goes by many aliases and frequently hides in plain sight. Many processed goods include barley as a thickening and flavor enhancer.

Barley is available in:

• Food coloring
• Soups
• Stews
• Beer
• Brewer’s yeast
• Cereals
• Snack foods
• Protein bars
• Brown rice syrup
• Malted milkshakes
• Malted milk
• Malt vinegar
• Medications

Check this recipe of a delicious easy-to-make malted milkshake.

On food labels, barley is referred to as:

• Malted barley flour
• Barley flour
• Barley flavoring
• Barley enzymes
• Malt extract
• Malt flavoring
• Maltose (malt sugar)
• Malt syrup
• Dextrin maltose
• Caramel coloring (when made from barley malt)

What Are Some Alternatives to Barley That Are Gluten-Free? 

There are a number of gluten-free barley substitutes.

Almond Flour: Almond flour has a deep, nutty flavor that complements baked items. It is made from ground almonds.

Tapioca Flour: Derived from the cassava plant, tapioca flour resembles regular flour or cornflour in consistency. It can be used to coat meats and vegetables for baking into a crisp crust, as well as to thicken sauces.

Coconut Flour: A high-protein option for baking, coconut flour is made from nutrient-dense coconut flesh. Note that it takes up a significant amount of water.
Blended Wheat Flour: Many healthful meals are made easier with this nutrient-dense blend of sweet potato, psyllium flour, almond flour, and coconut flour.

Is Malt Barley Extract Gluten-Free?

Ultimately, because barley is not gluten-free, malt barley extract cannot be gluten-free either. As a result, barley is used to make products that contain gluten.
This fact does not imply that you have no other possibilities. You’ve got lots. When it comes to eliminating the problems brought on by chemical-laden gluten goods, look for organic and gluten-free malts.
There’s a reason why so many people claim that they had no issues eating gluten goods in France, where a small amount of chemicals are sprayed on crops. The United States would be well advised to take the lead from our cousins who speak French.

Do Malts Have Gluten?

Gluten is one of the things that makes LME, DME, or barley malt in general such excellent thickeners. This protein, called gluten, is found in barley, wheat, rye, and a grain known as triticale. It helps the goods we manufacture with these grains keep their shape. This explains why baked foods such as pizzas and pastries that are manufactured without gluten tend to be flatter and lose their structure more easily.
For the same reason, shaping cookies and bread will be challenging if you have ever tried to bake with gluten-free flour.

In fact, rice does not naturally contain gluten, despite the fact that some people believe this because of how well sushi holds up. Sushi rice is made with gluten to help it maintain its form.
In summary, the answer to the question of whether malts contain gluten is yes. Since most malts are manufactured from gluten-containing grains, most malts include gluten.

That being said, gluten-free malts and flours are available. All you need to do is be sure to read the ingredients. There are numerous grains that are naturally gluten-free, including buckwheat, millet, flax, quinoa, soy, and corn. But it’s crucial to consider your motivations before searching for gluten-free grains, flour, and malts.

Gluten-Free Barley Alternative Recipes 

Try these delicious Warrior Blueberry Muffins as a wonderful substitute for barley baking.

Ingredients

• 1 1/2 Cups Warrior Bread Mix (or preferred almond flour)
• 2 cups blueberries fresh or frozen
• 1 Teaspoon Baking Powder
• 1 Teaspoon Baking Soda
• 1/8 Teaspoon Salt
• 1 Teaspoon Pure Vanilla Extract
• 3 Eggs

Instructions

• Set oven temperature to 350 degrees.
• Use cupcake liners made of parchment paper to line 12 muffin tins.
• Combine all the ingredients, excluding the blueberries, in a medium-sized mixing bowl and stir until thoroughly combined. Fold in the blueberries carefully after that.
• Divide the mixture evenly among the 12 muffin liners.
• Bake until a toothpick inserted into the center comes out clean, about 25 to 30 minutes.
• Before serving, remove the muffins from the oven and allow them to cool.

Conclusion

Without a doubt, barley contains gluten, making it unsuitable for people to eat if they have celiac disease or gluten sensitivity. Hopefully this post has answered your query “How much gluten is in barley malt?” Barley has several healthy and safe substitutes, as well as a tonne of delectable gluten-free recipes to try!

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