Barley Gluten

Gluten is a group of proteins found in grains like wheat, barley, and rye. In barley, gluten helps give dough its elastic quality. It is separated from the starchy part of the grain during processing.

Manufacturers use barley gluten as a binder and thickener in foods. It can also be used to add a chewy texture, particularly in meat alternatives and some baked goods. It is found in sauces, marinades, and seasoning mixes.

Barley gluten is generally recognized as safe (GRAS) by the FDA for use in food. For individuals with celiac disease or non-celiac gluten sensitivity, consuming barley gluten can cause adverse health effects. JECFA has evaluated barley and its components. Evidence on the long-term health effects of moderate gluten intake in the general population is mixed, with some studies suggesting potential benefits and others raising concerns.