Whole Malted Barley Flour
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What it is
Whole malted barley flour is made from barley grains that have been allowed to sprout (germinate) and then dried and ground. This malting process changes the starches and enzymes in the grain, giving it a distinct flavor and aroma.
Why it's used
Manufacturers use whole malted barley flour for its flavor and color contributions, often adding a slightly sweet, malty taste and a darker hue to baked goods. It is commonly found in breads, pretzels, snacks, and some prepared foods.
Health notes
Whole malted barley flour is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is a source of dietary fiber and some nutrients. International bodies like JECFA and EFSA have evaluated barley and its derivatives, but no specific health concerns are widely associated with its consumption at typical dietary levels.
Allergen info
Barley is a grain that contains gluten. While not one of the top 9 major allergens, individuals with celiac disease or gluten sensitivity should avoid it.