whole grain barley flour

About

What it is and where it shows up.

Whole grain barley flour is the milled product of dehulled Hordeum vulgare retaining all three kernel components — bran, germ, and endosperm — and is used as a nutrient-dense, high-fiber wheat flour alternative in baked goods, flatbreads, and cereals. It is particularly valued for its naturally high beta-glucan (soluble fiber) content, which confers documented cardiovascular and glycaemic benefits.

Safety summary

The regulatory and scientific consensus.

Whole grain barley flour is broadly recognised as safe for the general adult population with no established ADI, no IARC classification, and no bans in any major jurisdiction. Barley contains gluten-related proteins and is unsafe for individuals with coeliac disease or wheat/barley allergy; it also contains FODMAPs that may aggravate IBS. The beta-glucan-rich bran fraction is associated with clinically meaningful reductions in postprandial blood glucose and LDL cholesterol at intakes of ≥3 g beta-glucan/day.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
FSANZ (Food Standards Australia New Zealand) (Australia)	Approved	Permitted as a whole grain cereal ingredient under the Australia New Zealand Food Standards Code. No quantitative restrictions on use in general foods.source
Health Canada (Canada)	Approved	Recognised whole grain cereal; permitted for use in foods under the Food and Drug Regulations. Health Canada allows disease risk reduction claims for beta-glucan from oat and barley products linked to reduced blood cholesterol.source
EFSA (European Food Safety Authority) (European Union)	Approved	Approved for general food use under EU food law. EFSA NDA Panel issued favourable opinion (2011) on barley grain fibre and faecal bulk increase, and authorised health claim for barley beta-glucans and reduction of postprandial glycaemic responses under Regulation (EC) No 1924/2006. Whole grain barley flour is a permitted ingredient without quantitative use limits.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Regulated under FSS (Food Products Standards and Food Additives) Regulations, 2011, Chapter 2.4 Cereals and Cereal Products. Standard name: 'Wholemeal barley powder or barley flour or choker yukt jau ka churan'. Classified under FSSAI food category 6.2.1 (Flours). Moisture and purity parameters apply.source

Who should approach with care

Whose guidance would steer them away.

Gluten Intolerance — Barley contains hordein, a gluten-related prolamin; consumption triggers immune-mediated intestinal damage in individuals with coeliac disease and must be strictly avoided per clinical and regulatory guidance.

Ibs — Whole grain barley flour is high in fructans (FODMAPs), which are poorly absorbed in the small intestine and can exacerbate bloating, gas, and altered bowel habits in IBS patients following a low-FODMAP diet.

Ibd — High insoluble fibre content in whole grain barley flour may irritate inflamed intestinal mucosa during active flares of Crohn's disease or ulcerative colitis; tolerance varies and medical guidance is advisable.

Infants — Barley contains gluten-related proteins; introduction of gluten-containing cereals to infants should follow paediatric dietary guidance and be monitored for signs of coeliac disease or allergy, particularly in high-risk families.

Kidney Disease — Whole grain barley flour contains moderate levels of phosphorus and potassium; patients with chronic kidney disease (CKD) on mineral-restricted diets should monitor intake and consult a dietitian.

Research citations

The sources behind this verdict.

1EFSA. Beta-glucans from oats or barley and reduction of postprandial glycaemic responses — Modification of an authorised health claim pursuant to Article 13(1) of Regulation (EC) No 1924/2006, 2025. efsa.europa.eu
2FSSAI. Food Safety and Standards (Food Products Standards and Food Additives) Regulations — Chapter 2.4: Cereals and Cereal Products (Version 4, 07.05.2025), 2025. fssai.gov.in
3PubMed. Next Generation Health Claims Based on Resilience: The Example of Whole-Grain Wheat (PMC7599623), 2020. pmc.ncbi.nlm.nih.gov
4EFSA. Oat and barley grain fibre and increase in faecal bulk — Scientific Opinion (EFSA NDA Panel), 2011. efsa.europa.eu
5FDA. Food labeling: health claims; soluble fiber from certain foods and risk of coronary heart disease — Interim final rule (Barley Betafiber), 2008. pubmed.ncbi.nlm.nih.gov
6FDA. , 2006.

Independently researched6 citations