Out of Barley, one case
Gluten-free barley substitutes
5 options, ranked, with the exact amount
Use Quinoa
Same amount as the barley
The best gluten-free substitutes for barley are quinoa, brown rice, or buckwheat, depending on the use. Use 1:1 ratio and follow these techniques for optimal results.
- Verdict —
- Tweak it
- What changes —
- different taste, similar texture
- Best for —
- soups
One casethe full barley card
Why it works
BarleyBarley contains gluten, so gluten-free substitutes are needed for those with celiac disease or gluten sensitivity. The recommended substitutes work because they provide similar texture and can be used in the same applications. Each substitute offers different benefits depending on your specific needs and available ingredients.
Every option, one card
Ranked| # | Substitute | Instead of barley | Verdict |
|---|---|---|---|
| 1 | Quinoasoups | Same amountTweak it | Tweak it |
| 2 | Brown ricesoups | Same amount | No verdict on record |
| 3 | Buckwheatsoups | Same amount | No verdict on record |
| 4 | Milletsoups | Same amountTweak it | Tweak it |
| 5 | Amaranthsoups | Same amountTweak it | Tweak it |
Quinoa
different taste, similar texture
Protein-rich grain that is naturally gluten-free. Good substitute for barley in most applications.
- Best for
- soups, stews, salads, when you want protein
Different flavor than barley but similar texture. Cook for 15-20 minutes until tender. Rinse before cooking.
Brown rice
nutty
Whole grain rice that is naturally gluten-free. Good substitute for barley in most applications.
- Best for
- soups, stews, salads, when you want whole grains
- Texture
- chewy
Similar nutty flavor to barley but different texture. Cook for 45-50 minutes until tender.
Buckwheat
nutty
Nutty grain that is naturally gluten-free. Good substitute for barley in most applications.
- Best for
- soups, stews, salads, when you want nutty flavor
- Texture
- chewy
Similar nutty flavor to barley but different texture. Cook for 15-20 minutes until tender.
Millet
different taste, similar texture
Small grain that is naturally gluten-free. Good substitute for barley in most applications.
- Best for
- soups, stews, salads, when you want small grains
Different flavor than barley but similar texture. Cook for 15-20 minutes until tender.
Amaranth
different taste, similar texture
Protein-rich grain that is naturally gluten-free. Good substitute for barley in most applications.
- Best for
- soups, stews, salads, when you want protein
Different flavor than barley but similar texture. Cook for 15-20 minutes until tender.
How it behaves in this recipe
When substituting gluten-free grains for barley, consider the texture and flavor you want. The recommended substitutes work because they provide similar functionality to barley in various cooking applications while being gluten-free.
Tips for substituting barley
5 tips- Gluten-free grains add texture to soups, stews, and salads
- Rinse gluten-free grains before cooking to remove any dust or debris
- Cook gluten-free grains in plenty of salted water until tender but still chewy
- Store gluten-free grains in airtight container in cool, dry place for up to 2 years
- Add gluten-free grains to soups during the last 30 minutes of cooking to prevent overcooking
Notes on barley
- Use quinoa for protein-rich alternative
- Use brown rice for similar whole grain benefits
- Consider the specific dish when choosing your substitute
- Use buckwheat for similar nutty flavor
Questions
5 questionsCan I use quinoa instead of barley?
Yes, quinoa is a good gluten-free substitute for barley. It has different flavor but similar texture and is protein-rich.
What's the difference between barley and quinoa?
Barley contains gluten and has a chewy texture, while quinoa is gluten-free and has a similar texture. Both are grains but have different compositions.
Can I use brown rice instead of barley?
Yes, brown rice can substitute for barley in most recipes. It has similar nutty flavor and whole grain benefits, though it has a different texture.
Can I use buckwheat instead of barley?
Yes, buckwheat is a good gluten-free substitute for barley. It has similar nutty flavor and chewy texture.
Do I need to adjust the recipe when substituting gluten-free grains for barley?
Generally no ratio adjustment is needed, but consider the cooking time. Some substitutes may need more or less cooking time to achieve the desired tenderness.