Ingredient

Sprouted Barley Flour

Auto-generated content. This description was generated automatically and is pending editorial review. Inaccuracies are possible. Found a mistake? Contact us.

Source
Not animal-derived
Allergen
No
Role in food
Manufacturers use sprouted barley flour as a whole grain ingredient in baked goods like …

What it is

Sprouted barley flour is made from barley grains that have been allowed to germinate or sprout before being milled into flour. This process can alter the grain's nutritional profile and enzyme activity.

Why it's used

Manufacturers use sprouted barley flour as a whole grain ingredient in baked goods like crackers and breads. It contributes a nutty flavor and can affect texture.

Health notes

Sprouted barley flour is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of fiber and nutrients. International bodies like JECFA and EFSA have evaluated barley and its components. Evidence does not suggest adverse health effects from typical consumption.

Allergen info

Barley is a grain and contains gluten. Gluten can cause adverse reactions in individuals with celiac disease or gluten sensitivity. Barley is not one of the 9 FDA major allergens.

Products containing Sprouted Barley Flour

Compare products →

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.