Barley

Barley may be introduced as soon as a baby is ready to start solids, which is generally around 6 months of age. Note that barley contains gluten and is therefore not safe for those with celiac disease or non-celiac gluten sensitivity.

Barley is a family of cereal grasses that are widely cultivated for the edible seeds that we call grains. The grasses originated in Africa and Asia, where different varieties of wild barley thrived throughout the fertile lands between the Mediterranean Sea to the Yangtze River. Today, the plant grows worldwide in cool climates—from the South American plains where barley is called cebada, to the Tibetan plateau where the grain is known as jau, nas, and qīngkē and made into a staple flour called tsampa.

Yes. Barley contains good amounts of protein for cells to grow, energy from carbohydrates, and fiber for healthy digestion. It even contains a special type of soluble fiber, beta glucan, which is particularly beneficial for gut and immune health. Additionally, barley offers B vitamins (including B6 and folate), zinc, and traces of iron. This grain also benefits the body by supplying all 8 forms of vitamin E and a range of plant compounds that act as antioxidants, support heart and skin health, and more.

★Tip: Soaking whole or pearled barley not only reduces cooking time, but helps the body digest the nutrients and plant-based iron in the grains. To soak, simply rinse the grains until the water runs clear. Cover the grains with fresh water in a bowl and soak for up to 8 hours at room temperature. Strain and rinse the soaked barley again, then proceed with cooking.

Yes, barley (along with other gluten-containing cereal grains) is classified as a global priority allergen by the World Health Organization. Some individuals who are allergic to wheat or rye may also be sensitive to barley.

It is important to note that a barley allergy is not the same as celiac disease. While a barley allergy may be outgrown, celiac disease requires a strict, lifelong gluten-free diet and lifestyle. A gluten “allergy” is typically a misnomer, often in reference to celiac disease.

While rare, some individuals have a condition known as food-dependent, exercise-induced anaphylaxis, which can result in a severe allergic reaction if the person exercises within a few hours after eating gluten-containing grains such as barley. These patients should avoid eating barley in the four hours before strenuous activity.

Lastly, individuals with Oral Allergy Syndrome (also known as pollen food allergy syndrome) may be sensitive to barley, particularly those who are allergic to grass pollen. Oral Allergy Syndrome typically results in short-lived itching, tingling, or burning in the mouth, and can also result in gastrointestinal distress (abdominal pain, cramping, bloating, or diarrhea) in some cases - especially if the grain was not properly digested and the proteins reach the lower GI tract intact. While uncomfortable, it is unlikely to result in a dangerous reaction.

If you are concerned that baby may be allergic to barley, talk to a pediatric health care professional before introducing barley at home. As you would when introducing any new food, start by offering a small quantity for the first few servings and watch closely for any signs of an allergic reaction. If there is no adverse reaction, gradually increase the amount over future meals.

The Centers for Disease Control and Prevention names barley and other whole grains as choking hazards for babies younger than 12 months old. As barley grains are quite small, they are unlikely to be a true choking hazard as they would not block the airway, but they do pose an aspiration risk—when a small grain accidentally enters the trachea while baby eats. The body coughs reflexively when this occurs, protecting the airway. To reduce the risk, never place foods like barley into a baby’s mouth, as aspiration risk is significantly lowered when babies self-feed, and prepare and serve barley in an age-appropriate way. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. 

Learn the signs of choking and gagging and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

Yes, as long as a child does not have celiac disease, non-celiac gluten sensitivity, or wheat allergy. Read more in our Celiac FAQ.

Gluten is a type of protein in wheat and other grains such as barley, rye, and some oats. Gluten is edible, but it becomes problematic for individuals with celiac disease, an autoimmune disease, characterized by damage of the small intestine when gluten is consumed. Some individuals may be sensitive to gluten but may not have an allergy or celiac disease. In some cases, this may be non-celiac gluten sensitivity. Talk to a health care provider if you are concerned about issues related to gluten and digestion.