7 Best Substitute For Barley

Barley Substitute

Barley, a grain renowned for its chewy texture and mild, nutty flavor, has a firm foothold in global cuisine. However, it’s not always the ideal choice for everyone. For those adhering to a gluten-free diet or simply looking to mix up their grain repertoire, alternatives are essential. Thus, identifying the best substitutes for barley can not only cater to different dietary needs but also elevate your culinary creations.

In the quest for the ideal barley substitute, we consider factors such as texture, taste, cooking time, and nutritional profile. Whether you’re a culinary expert or a cooking enthusiast, the substitutes mentioned in this guide, including the likes of Bulgar Wheat, Farro, and Quinoa among others, offer unique flavors and health benefits. Each substitute promises a gastronomic adventure in itself, giving you the chance to explore and experiment in your kitchen. This guide is your go-to resource for understanding these alternatives and their varied applications.

What is Barley?

Barley is a versatile grain, rich in fiber, vitamins, and minerals. Known for its chewy texture and nutty flavor, barley has been a staple in human diet for centuries. It’s widely used in various dishes like soups, stews, salads, and even in the production of malt for beverages. However, barley contains gluten, which makes it unsuitable for people with gluten intolerance or celiac disease.

Quick Swap: At-a-Glance Substitutes For Barley

  • Bulgar Wheat
  • Farro
  • Brown Rice
  • Quinoa
  • Oats
  • Buckwheat
  • Couscous
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Best Substitutes For Barley

Each of the following substitutes brings its unique flavor, texture, and nutritional profile to your dishes. Let’s explore them in-depth.

Bulgar Wheat

Bulgar wheat, a staple in Middle Eastern cuisine, is a great substitute for barley due to its similar texture and cooking process. Made from cracked and pre-cooked wheat, it offers a light, nutty flavor that pairs well with a variety of dishes.

Its fine texture makes it ideal for tabbouleh and other grain salads where barley is often used. Its quick-cooking nature also makes it a go-to choice for busy weeknight dinners. Beyond this, bulgar wheat’s high fiber content promotes a healthy digestive system, and it is rich in several vitamins and minerals, including B vitamins and iron.

However, like barley, bulgar wheat also contains gluten, and therefore isn’t suitable for people with celiac disease or gluten intolerance.


An ancient grain with Italian roots, farro delivers a unique, slightly sweet and nutty flavor. Its chewy texture is comparable to barley, making it a wonderful alternative.

Farro holds up well in soups and stews, maintaining its firmness even when cooked. This makes it a particularly good choice for dishes where you’d typically use pearl barley. Its robust flavor also shines in salads and risottos. Nutritionally, farro is a powerhouse, packed with protein, fiber, and nutrients like magnesium and iron. However, it’s worth noting that farro, like barley and bulgar wheat, contains gluten.

Brown Rice

Brown rice, a whole grain with its nutritious bran and germ intact, can effectively substitute barley, especially in dishes where a slightly chewy texture is desirable.

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Its mild, nutty flavor is versatile and works well in a variety of dishes ranging from stir-fries to salads and pilafs. Brown rice also boasts a high nutritional value, being a good source of fiber, vitamins, and minerals such as selenium and manganese. However, it takes longer to cook than barley. Importantly, brown rice is gluten-free, making it a suitable barley substitute for those with gluten restrictions.


Quinoa, an ancient grain native to South America, is an excellent substitute for barley, especially for those on a gluten-free diet.

With its fluffy texture and slight nutty flavor, quinoa can seamlessly fit into recipes calling for barley. It’s particularly good in salads and can also be used as a nutritious breakfast cereal. Quinoa is a complete protein source, providing all essential amino acids, and it’s packed with fiber, magnesium, and iron.


Oats, particularly steel-cut oats, can serve as a great barley substitute due to their similar texture and cooking time.

Like barley, oats have a mild, slightly sweet flavor that lends itself well to both sweet and savory dishes. They work wonderfully in dishes like porridge, granola, and even certain savory recipes like stews. Nutritionally, oats are rich in fiber, particularly beta-glucan, a type of soluble fiber known for its heart health benefits. Note, while oats are naturally gluten-free, they can be contaminated with gluten during processing, so ensure to choose certified gluten-free oats if you have gluten sensitivity.


Despite its name, buckwheat is not a type of wheat, but a seed. It’s gluten-free and can be used as a barley substitute in a variety of dishes.

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Buckwheat groats, once cooked, have a soft, chewy texture and a robust, earthy flavor that can enhance dishes like salads, soups, and stews. Buckwheat is also rich in fiber and high-quality protein and provides a variety of important minerals like magnesium and manganese.


Although not a whole grain, couscous can substitute for barley when you need something quick and easy.

This North African staple is made from semolina flour, so it’s light and fluffy when cooked, and subtly flavored, allowing it to soak up the flavors of the ingredients it’s cooked with. It’s ideal in salads and side dishes. While it doesn’t have as high a fiber content as other barley substitutes, couscous cooks in just a few minutes, making it a convenient option. However, being a wheat product, couscous contains gluten.

Substitutes for Barley: Nutritional Profile

Bulgar WheatYes750.3g17g4g3g
Brown RiceNo1080.9g22.4g1.8g2.6g
OatsUsually No1542.6g25.6g4g6.5g

*Note: Nutritional values for ¼ cup uncooked grains/seeds.

In Conclusion: Expanding Your Culinary Landscape

Substituting barley doesn’t mean compromising on flavor or nutritional value. Each of the substitutes covered in this guide brings unique properties and potential health benefits to your dishes. Whether you’re exploring new grains out of necessity or curiosity, you’re expanding your culinary landscape and potentially improving your diet. Remember, it’s not just about replacing an ingredient but about embracing diversity in our meals and enjoying the journey of discovery it brings. Happy cooking!

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