Table of Contents
For people with celiac disease or gluten sensitivity, avoiding gluten is essential. While wheat is widely known to contain gluten, barley is often treated the same way. But recent research shows that some new barley varieties may offer a safer option. Could there be such a thing as a barley gluten free alternative? Scientists think it’s possible—thanks to advances in plant breeding and genetics.
Why Gluten-Free Wheat Is Still a Challenge
Wheat has a complex hexaploid genome, with three subgenomes and hundreds of genes producing immunogenic proteins like gliadins and glutenins. Even after advanced gene editing, these proteins often remain, triggering strong immune reactions in people with celiac disease.
Some efforts have reduced the most toxic fractions, but the result is often poor-quality bread and pasta: low volume, crumbly texture, and reduced elasticity. In contrast, barley’s simpler genome makes it easier to work with, and more promising as a safer alternative.
Why Barley Is a Better Candidate
Barley contains four types of gluten-like proteins called hordeins. These include B-, C-, D-, and γ-hordeins. Over 100 immunogenic peptides have been identified in barley, but scientists have made great progress using traditional breeding, mutagenesis, and CRISPR to eliminate or suppress these proteins.
One variety, Kebari®, developed in Australia, contains less than 5 parts per million (ppm) of gluten—well below the international standard of 20 ppm for gluten-free labeling.
Barley vs Other Grains: Nutritional Benefits
Compared to rice and corn, barley offers better nutrition, especially for people on gluten-free diets:
| Component | Wheat (refined) | Barley (whole grain) | Rice (white) | Cornmeal |
|---|---|---|---|---|
| Fiber (g/100g) | 2.7 | 17.3 | 0.4 | 7.3 |
| Beta-glucans | Negligible | 3–7 g | 0 | 0 |
| Protein (g/100g) | 10–13 | 10–12 | 7 | 9 |
| Glycemic Index | 70–90 | 25–30 | 70–90 | 68–70 |
Discover the full nutritional benefits of barley beyond gluten and See all health benefits of barley
Is Barley Safe for Celiac Patients?
Traditional barley is not safe for celiac patients. But ultra-low gluten (ULG) lines like Kebari® show no activation of T-cells in lab tests, and may be used safely in controlled food products like beer, flakes, or flatbreads—if certified gluten-free.
Barley, Wheat, and Allergy Risks
Some allergic reactions to grains, such as eosinophilic esophagitis (EoE), are triggered by wheat and, in rare cases, barley. According to Kliewer et al. (2015), wheat is a well-known cause of EoE through IgE reactions. Barley is less commonly implicated, and most issues stem from cross-contamination or multiple sensitivities.
This suggests that while traditional barley should be avoided, barley gluten free alternatives may eventually be tolerated under medical guidance.
What Do the Regulations Say?
- Codex Alimentarius: Gluten-free = <20 ppm gluten
- FDA (USA): Accepts <20 ppm standard, but does not yet officially list barley-based products as gluten-free
- EFSA (Europe): Calls for more clinical evidence before labeling
Advice for Celiac Patients and Healthcare Providers
If you have celiac disease or gluten sensitivity:
- Only consume barley products made from certified ultra-low gluten varieties like Kebari®
- Avoid ingredients like “malt” or “natural flavor” unless clearly labeled gluten-free
- Consult your doctor or dietitian before trying new barley-based products
- Track your symptoms and ask for antibody testing if reintroducing barley
How Scientists Are Creating Safer Barley
To produce barley that is safe for people with celiac disease, researchers are using several advanced techniques:
- Mutagenesis: In this method, barley seeds are exposed to chemicals or radiation to create random mutations. Scientists then select the plants that naturally lose the ability to produce harmful hordeins. This was one of the early steps in developing ultra-low gluten barley.
- Selective breeding: This classical approach involves crossing barley plants that already show reduced hordein expression, concentrating the low-gluten trait over several generations.
- CRISPR/Cas9 genome editing: This modern and precise method allows researchers to switch off or edit the exact genes responsible for immunogenic proteins, without introducing foreign DNA. It is considered the most promising approach for future gluten-free cereal innovation.
These combined efforts have led to new barley lines that maintain their nutritional value and functional properties, while minimizing the risk for people with gluten intolerance or celiac disease.
What Do Lab Tests Say About Kebari®?
Kebari® barley has undergone extensive laboratory analysis to ensure its safety. In-vitro tests using T-cells from celiac patients have shown that products made from Kebari®—such as flatbreads, breakfast flakes, and beer—do not activate immune responses. Gluten content consistently falls below 5 ppm, which is far under the Codex standard of 20 ppm. These findings are supported by recent research by Hanak et al. (2024), who demonstrated the effectiveness of advanced molecular and breeding techniques in creating ultra-low gluten barley lines suitable for gluten-free diets.
Importantly, Kebari® is not a genetically modified organism (GMO); it was developed through conventional breeding and selection techniques over a decade. This makes it more acceptable for regulatory approval and consumer use in many countries.
Real Food Products Using Barley Gluten Free Alternatives
Several food and beverage companies are now experimenting with ULG barley to bring new gluten-free options to market:
- Gluten-free beer made from Kebari® is already available in Australia and parts of Europe, offering a better taste profile than rice- or sorghum-based beers.
- Breakfast cereals such as barley flakes are being formulated for high-fiber, heart-healthy options suitable for gluten-free diets.
- Flatbreads and snacks made from low-gluten barley flour are under development, aiming to offer texture and flavor closer to traditional wheat-based products.
As research progresses and more consumers demand nutritious gluten-free choices, the use of barley gluten free alternatives in food innovation is expected to grow rapidly.
Barley: A Forgotten Grain With Modern Potential
Barley has been part of human diets for thousands of years. It was one of the first domesticated grains in the Fertile Crescent and a staple in many ancient cultures. Rich in fiber, minerals, and antioxidants, barley has often been overlooked in modern gluten-free diets due to its gluten content.
Today, with better breeding and food science, barley may be making a comeback—not just as an old grain, but as a smart, science-backed alternative for health-conscious and gluten-sensitive consumers. If properly validated, ultra-low gluten barley could help reintroduce this ancient grain into the diets of people who have long been forced to avoid it.
Explore the history of barley and its role in ancient diets
Conclusion: A New Era for Gluten-Free Grains?
Barley, once excluded from gluten-free diets, may be making a comeback—thanks to science. With safer varieties like Kebari® and better food testing, barley gluten free alternatives could soon offer more nutrition, taste, and variety to people with celiac disease.
