Ingredient

Barley Flour

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Source
Not animal-derived
Allergen
No
Role in food
Barley flour is used as a thickening agent in soups and stews, and as …

What it is

Barley flour is made from ground barley, a cereal grain. It is a whole grain flour, meaning it contains the bran, germ, and endosperm of the barley kernel. Barley flour has a slightly nutty flavor and a coarser texture than wheat flour.

Why it's used

Barley flour is used as a thickening agent in soups and stews, and as an ingredient in baked goods like bread, cookies, and muffins. It can also be used to add a nutty flavor and chewy texture to recipes. Manufacturers use it to improve the texture and moisture content of baked goods.

Health notes

Barley flour is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of dietary fiber, which can contribute to digestive health. International bodies like JECFA and EFSA have evaluated barley and its components. While generally considered healthy, like other grains, it contains gluten.

Allergen info

Barley contains gluten, a protein that can cause adverse reactions in individuals with celiac disease or non-celiac gluten sensitivity. It is not one of the FDA's 9 major allergens.

Products containing Barley Flour

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Last updated: September 28, 2026

Note: This site presents label data from USDA FoodData Central for general information. It is not medical advice. Check the package label; formulations change.