Barley and their hybrids and derivatives, barley contains gluten, which makes it an unsuitable grain for consumption by people with gluten-related disorders, such as celiac disease, non-celiac gluten sensitivity and wheat allergy sufferers, among others. Nevertheless, some wheat allergy patients can tolerate barley or rye. Barley is a key ingredient in beer and whisky production. Two-row barley is traditionally used in German and English beers. Six-row barley was traditionally used in US beers, but both varieties are in common usage now. Distilled from green beer, whiskey has been made primarily from barley in Ireland and Scotland, while other countries have used
Wheat allergy is often a cryptic contaminant of many foods; more obvious items are bread crumbs, maltodextrin, bran, cereal extract, couscous, cracker meal, enriched flour, gluten, high-gluten flour, high-protein flour, seitan, semolina wheat, vital gluten, wheat bran, wheat germ, wheat gluten, wheat malt, wheat starch or whole wheat flour. Less obvious sources of wheat could be gelatinized starch, hydrolyzed vegetable protein, modified food starch, modified starch, natural flavoring, soy sauce, soy bean paste, hoisin sauce, starch, vegetable gum, specifically beta-glucan, vegetable starch. Triticeae gluten-free oats (free of wheat, rye or barley) may be a useful source of cereal fiber. Some wheat allergies