Is Malt extract Gluten Free?

Why malt extract is not gluten free

Malt extract is a sweet, sticky syrup or powder made from malted barley. Barley is one of the grains that naturally contains gluten, along with wheat and rye. Because malt extract comes straight from barley, it carries that gluten with it. Health authorities such as the National Institute of Diabetes and Digestive and Kidney Diseases specifically list malt and malt extract among the ingredients that may contain gluten and need to be avoided on a gluten-free diet.

In short: if you see malt extract on an ingredient list, treat it as a gluten source. It is not a hidden trace or a minor additive. Barley is the starting ingredient.

Where malt extract hides

Malt extract is used for flavor, color and sweetness, so it turns up in more places than you might expect:

• Breakfast cereals, especially cornflakes and crisped rice cereals that sound like they should be safe
• Chocolate and candy, including malted milk products and some chocolate bars
• Baked goods, such as bagels, breads and biscuits
• Drinks, including malted milk powders, malt beverages and beer
• Sauces and condiments, where malt vinegar is a close relative of the same ingredient

Cereals are a classic trap. A box can be built mostly from corn or rice and still contain malt extract for flavor, which makes it unsuitable. Our guide to barley malt and gluten explains the same issue for a closely related ingredient.

Cross-contact is a separate problem

Even when a food has no gluten-containing ingredients, cross-contact can add gluten during growing, processing, storage, preparation or serving. With malt extract the ingredient itself is the problem, so there is no safe way to prepare around it. If a recipe or product calls for it, the dish is not gluten free.

How to check labels

• Read the full ingredient list every time. Look for “malt extract,” “malt syrup,” “malted barley,” “malt flavoring” and “malt vinegar.”
• Look for a clear gluten-free label, and learn what those claims mean in our guide to gluten-free food labels.
• Be careful with the vague term “natural flavors.” If you are unsure what it contains, don’t eat the product until you have checked with the manufacturer.
• If you cannot confirm what is in a food, skip it. Contact the company or check its website when you can.
• Not sure how to read a claim on the pack? Our guide to understanding gluten-free labels walks through it step by step.

Malt vinegar is worth a special mention, since it is also made from barley. For a broader look at vinegars, see whether vinegar is gluten free.

What to choose instead

If you want the sweetness or depth that malt extract gives, there are plenty of options that do not come from barley. Look for products that use sweeteners such as rice syrup, maple syrup or honey, and always confirm the finished product is labeled gluten free. Many foods are naturally gluten free, including meat, fish, fruits, vegetables, rice and potatoes, as long as they have no gluten-containing additives or seasonings. Packaged gluten-free cereals, breads and snacks are also widely available, but still check the ingredient list, because the wording on the front of the pack is not enough.

If you are newly diagnosed, a doctor or registered dietitian can help you build a safe, balanced eating plan and spot ingredients like this one.

This article is for general information only and is not medical advice. If you think you have celiac disease or a gluten-related condition, talk to a doctor or registered dietitian before changing your diet.