Substitute for Barley

Barley is a kind of whole grain that comes from the grass family. It is cultivated across the globe that includes both dry and wet seasons. It is mainly used to make malt for beer, and the remainder is used for human food and animal feeds. Barley is among the oldest grains that are grown. Substitute for Barley shared below can be used in its absence for making tasty recipes which everyone would like to eat.

Many different dishes, like stews, soups, and meat dishes, make use of it. It’s also easily found in the supermarkets. It is a good source of protein, fiber and other essential nutrients. 

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Replacement and Substitutes for Barley

However, not everyone can eat barley due to the gluten content. In reality, there are numerous barley substitutes available that are delicious and gluten-free.

Finding suitable alternatives can be difficult if you’re on a strict diet or suffer from an allergic reaction to barley or wheat. A lot of grains and starches have gluten and other components that may not be suitable for you.


Quinoa is packed with everything you require to live a healthier life. It’s loaded with protein and nutrients. It’s low in carbs and calories, fat-free, vegan, and gluten-free. But don’t be concerned. Quinoa will not give you the gas as beans do! Quinoa is a beautiful alternative for vegans to numerous meat products. With all the necessary amino acids beneficial to muscles and tendons, quinoa has a high protein content of eight grams in a cup. In this way, you’ll be able to absorb a significant amount of calcium without accumulating sodium or fat.

It’s been used for centuries and is still utilized as a food staple in many world regions. Quinoa originates in South America, so it wasn’t as well-known as other kinds of cereal until recently. This miraculous grain is a complete protein, which means it has all nine amino acids that your body requires to be healthy and strong. It’s also rich in iron, fiber, magnesium, iron, and the majority of the B vitamins. Quinoa is famous not just due to its abundance of advantages for health but also because it is also delicious.

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In most recipes, you could replace barley with farro as it is mildly nutty and is chewy like barley. The varieties of farro are popular within the United States and Europe with the designation of Emmer Wheat. Farro also has the pearl farro variety, similar to pearl barley. Therefore, this grain can be a great alternative to barley as it is a gluten-free replacement for pearl barley in salads, soups, and various meals. 

Regarding nutrition, it is a good source of protein, fiber sources, calcium, and carbs compared to quinoa. Farro appears like barley; however, it is closely connected to wheat. It has a sweet, nutty taste ideal for salads, soups, or Risottos. Due to its high minerals and fiber content, it is perfect for your health and delicious.

It’s also easy to prepare. Just soak overnight, then cook as per the directions on the packaging, typically 45 to 60 minutes, along with some broth or water to the pot, so that the grains don’t dry out during the cooking process.

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Oats provide a healthy fix packed with fiber to fuel you throughout the day or for snacks for dinner. They are meat-free, which takes the stress and hassle of cooking for your vegetarian family members. These are also healthy grains that supply omega-3 and 5 grams of dietary fiber in a half-cup portion. Oats that are uniform and smooth are in the middle of your unhealthy breakfast! It has a little more power than regular oatmeal, and they are rich in vitamins C and A.

Another gluten-free alternative is oats, while some varieties of oats could be combined with wheat. Oats seem to be more versatile than barley, and it is possible to make recipe concepts more diverse by mixing cereals like soups. They can be used in healthy desserts such as brownies, cookies, and cereal bars. 

They also function as hormone monitoring aids and assist in fighting the side consequences of premenstrual disorders such as bloating and mood fluctuations. Oats are also high in fats, which might not last as long as other grains do. Oats are gluten-free and are rich in B vitamins and minerals, including magnesium, iron, and calcium.

They’re great as breakfast items; however, they can be used as side dishes or desserts. It’s recommended to avoid the steel-cut oats as much as you can because the process removes all nutrients in this kind of oat. Use rolled oats instead, and you’ll get the most benefit of the barley substitute!


Brown Rice

Brown rice, also known as green lentils, is also an excellent substitute in various recipes. They are also the best lentil option for a whole-grain alternative because they maintain their shape and are a great grain to control your appetite and reduce blood sugar fluctuations.

Try replacing your meal with a serving of brown rice instead of pasta or bread. It is possible to use barley in rice, mainly brown rice, in virtually every recipe, and the reverse is also true. Brown rice is exceptional in micronutrients and fiber sources because of its bran and germ.

A cup of brown rice has around 3g of fiber and six grams of protein. It also contains a significant amount of magnesium and selenium. The gluten-free grain is a beautiful carb-free addition to your diet. You can replace white rice pasta and bread with a moderate quantity of brown rice.

In Asia, cooking is commonly used to make desserts like puddings and cakes. Even though it is a healthy ingredient, the essence of brown rice is rice. It is rich in carbohydrates as well as a significant amount of calories. It is not recommended to consume too much at the same time.

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Millet is among the grains that is most under-appreciated. If you’ve been searching for an alternative to barley that is gluten-free, then look no further than millet. This nutrient-rich cereal grass has been a vital crop all over the globe for its grain, but in addition, due to its ability to for regeneration of forests through nitrogen fixation in soils that are nutrient deficient. Millet offers iron, vitamin B1, zinc, and magnesium, which makes it suitable for vegetarians and vegans who might not be getting enough nutrients from their diets.

Millet can be a great alternative to barley because it has a barley-like flavor. Millet is the same in look and slightly sweet flavor as corn kernels . It is mainly gluten-free but is three quarters less expensive than quinoa. Millet groats are a flavor of barley groats.

While its texture is less soft as barley’s, its texture is also friable as are potatoes. It’s a great option for those who like barley’s flavor , but don’t like the fibrous texture. Millet can be found in the list of ingredients of gluten-free sandwich bread.

The millet’s tiny size is packed with essential nutrients like proteins, minerals and iron. Please keep your eyes on it when cooking millet because it can grow in size. If you want to prepare a bowl from millet, only use about 1/4 cup of millet in raw form.

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Sorghum flour

Sorghum flour is made by crushing or grinding the grain of sorghum. It’s gluten-free and delicious! Sorghum flour can be used as a 1:1 substitute for barley in any recipe. Sorghum flour is rich in levels of magnesium, iron and potassium. In addition, because it is gluten-free, sorghum flour is an ideal protein source for people with celiac disease or follow plans similar to the diet of carnivores. The added fiber will make you feel fuller for longer than other carbohydrates sources. It can also aid in digestion by producing short-chain fatty acids within the colon.

Sorghum flour is also rich in Vitamin C, which is essential for maintaining the immune system’s health throughout the colder months! Make use of this nutritious ingredient to substitute barley in your favorite dishes, or simply eat it as raw corn tortillas! Sorghum flour is an excellent and delicious gluten-free replacement for barley due to its high levels of enzymes, making it easy to digest.

The demand for healthier and gluten-free meals has been growing lately, and sorghum has become one of the most beneficial ingredients in wheat flour to make bread, normal flour, and a myriad of other healthy foods. Sorghum can also be used as a substitute for other grains like quinoa or buckwheat in dishes cooked like rice. Add it to soups or other side dishes when you’re looking to enhance the consistency of your food!

sorghum flour


Buckwheat isn’t an actual grain; it’s a rhubarb-related plant. It has a distinctive nutty taste and can be consumed whole or made into flour. It’s incredibly high in calcium, magnesium, zinc, phosphorus, and copper, excellent for bones. This barley substitute is perfect for rice dishes, and it’s ideal for pancakes as well.

Buckwheat can also be used as an alternative for barley that is gluten-free. You can crush buckwheat grains into flour and use it to make gluten-free pasta crepes, pancakes and normal tasty French crepes and many other meals. It is often used in the making of soba noodles.

It has a more robust flavor than other grains, with toasty and nutty hints. Buckwheat is a delicious alternative for those who find barley to be bland. Buckwheat is healthy due to the low level of the glycemic index.  This seed-like grain is called pseudo cereal due to its culinary uses, like cereals with complicated carbohydrate levels. Buckwheat isn’t related to wheat as it isn’t part of the grass family. It’s a great ingredient to add to your healthy diet.

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You can choose grains similar to an entire grain “berry” identical to the grain, like whole rye or farro or berries, in place of bulgur, quinoa or rice. Barley and various grain varieties might take some time to cook. If you’re on the go and can’t wait, it is possible to opt for fruits similar to whole grain, such as full rye berries or farro. Many people think that berry will be the perfect alternative to barley and can reduce cooking time due to its brittle texture.



Corn is a starchy plant that is also referred to as maize. It is a cereal crop grown in many regions of the world. The health benefits it can bring are incredible; however, it can cause an increase in the blood sugar level. But, moderate consumption will provide all the advantages. Corn is used in a wide variety of dishes and has extensive use as a drug ingredient.

Furthermore, corn is stuffed with fiber, which can help regulate blood sugar levels and is high in carbohydrates, vitamins and minerals but is comparatively low in fats and protein. Dietary fiber can also aid in good digestion and contribute to a lower risk of eye disease. However, the best part is that, despite all these benefits, about 60-70percent of the corn in the world is used to feed animals.

The seed that resembles grains is called pseudo cereal due to its culinary uses, like cereals with high levels of complex carbohydrates. Buckwheat isn’t related to wheat because it’s not part of grasses. It’s gluten-free and full of antioxidants. It’s a great ingredient to add to your healthy diet.

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FAQ’s about barley

What Does Barley Taste Like?

Barley is very nutty, similar to a mix of brown and white rice. It’s chewy even after cooking, so it’s great for stews, soups or casseroles as it absorbs flavors from the ingredients. If you’ve never tried barley before, you can try making your quinoa dish instead. It’s easy to locate and is delicious too!

Should Barley Be Soaked Before Cooking?

It’s not necessary to soak barley before cooking. Once you’ve measured the correct amount, you’ll be able to start! Pearl barley doesn’t need to be rinsed before cooking. Barley is best being soaked for at least one hour or even overnight to make it more supple. Peeling barley can reduce cooking time and create a texture slightly smoother.

What is an ideal alternative to barley? 

Quinoa is a beautiful substitute for barley with a similar taste and appearance; however, it’s also more protein than barley. It’s an excellent substitute for risotto as it cooks faster than rice. In the same way, you can substitute brown rice by using more flavors (i.e. black, white, brown) or with a different type of grain, such as spelt or rye, that have the same texture as barley (if you’re trying to stay on grains).

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