What is Malt?

In the United States, we think of malt is strictly being made from barley. However, technically any grain that undergoes a malting process can be called “malt.”

From Wikipedia – “Malt is a germinated cereal grain that has been dried in a process known as “malting”. The grain is made to germinate by soaking in water and is then halted from germinating further by drying with hot air.”

Any Gluten Free Grain Can Be Malted

While wheat, barley and rye are most used in the process, other grains can be used to make malt. For example, Bard’s Beer malts sorghum for their gluten free lager. Teff and buckwheat can be malted for beer as well. Grouse Malt House even malts corn. Once I saw a malted buckwheat in a gluten free cereal.

Please understand that gluten free grains, which undergo malting, are gluten free. Products made with gluten free malted grains are therefore safe to consume on a gluten free diet.

Is Malt Gluten Free?

The answer to this depends on where you live. In the United States, the word “malt” on a food label means it contains barley. Regardless of gluten parts per million, the FDA states nothing made with barley or barley malt can be declared gluten free. End of story. The same applies for Canada, as Shelley Case mentions in her article “What is Malt?”

However, in the UK, the rules are different. Consider Coeliac UK’s post on “What is Barley Malt Extract?” They state that barley malt extract can be eaten in small amounts. However, the amount of barley malt extract is not declared on packaging, simply its presence. Therefore, people in the UK are advised only to eat those foods labeled gluten free.

Barley Malt Testing with ELISA

However, how does one test for gluten products containing barley malt? The Gluten Free Dietitian explains the issue in her article about barley malt extract. She states “It is very tricky to test for barley contamination in food.” Why? Barley malt extract undergoes hydrolysis. She further explains it in this article about Sandwich ELISA testing and Hydrolyzed Gluten.

What is hydrolysis? In an Explanation of Hydrolysis by The Balance, “hydrolysis is a chemical reaction in which water is used to break down the bonds of a particular substance.” However, current methods testing complete gluten peptides, not fragments. This is why NIMA cannot detect gluten.

FDA, Barley Malt, and Gluten Free Labeling

In August of 2020, the FDA made a ruling on fermented and hydrolyzed foods. This ruling declared that foods with a gluten free label MUST show ingredients are gluten free PRIOR to hydrolysis or fermentation.

This rule covers fermented foods such as beer, and hydrolyzed foods such as barley malt. In plain English, this means beers creatd with gluten grains CANNOT be labeled gluten free. (Look at you, Omission.)  The ruling discusses compliance for distilled vinegars.

What about soy sauce? Soy sauce, a sauce made from fermented soy and wheat, cannot be labeled gluten free unless the ingredients test under 20 ppm, prior to fermentation.

On the Q&A for Gluten Free Food Labeling, it states “Also, if the soy sauce is made using a gluten-containing grain that is processed to remove gluten resulting in the presence of less than 20 ppm gluten prior to the fermentation process, then it can bear a “gluten-free” claim.”

In the Federal Register, where the FDA responds to comments left by concerned individuals, please know they still state “we are clarifying that the final rule does not require testing of ingredients.”

However, they ” estimate that most manufacturers (75 percent) already have a gluten control SOP that includes testing.” The register also proposes methods to manufacturers for accurate testing. Manufacturers must comply with these guidelines by August 13, 2021.

For more on this topic, please see Gluten Free Watchdog’s series of posts on the FDA’s Final Rule. 

A Better Test for Detecting Gluten in Malted Barley?

A few years ago, researchers started developing tests that may better detect gluten in malt. Analyst Michelle Colgrave wrote a paper, highlighting the research she did using “liquid chromatography – mass spectrometry.” This type of test measures things on a molecular level, and can recognize gluten fragments. Read more about it in this Forbes article.

What Contains Barley Malt?

One finds barley malt in many expected places, such as malt powder in Whoppers candy and the powder to make ice cream malted shakes. However, one also finds barley malt in Kellogg’s Rice Krispies, Kellogg’s Corn Flakes, Beer, some Lindt chocolates, and more.

If you must eat a gluten free diet, it is important to read all ingredient labels. Years ago a product made in the UK, but sold in the US, was incorrectly certified gluten free by an organization. This is why it’s always important to read ingredient labels. Especially of products made in a foreign country.

Bottom Line

If you live in the United States, any product that simply states malt, malt vinegar, or malt extract, is derived from barley. Therefore, is it not safe for consumption for those who are on a gluten free diet. However, beers and other foods made with malted gluten free grains, such as malted sorghum or malted teff, are safe for consumption.

Originally Published December 2019

The post Malt: Process, Product, and Gluten Free Status appeared first on MI Gluten Free Gal.

Gluten Reduced Beer, Brewer’s Clarex, and Hydrolysis

Brewers create gluten reduced beers with barley, a grain that naturally contains gluten. The creators of Omission (and many other gluten reduced beers on the market) add a chemical that claims to “break down” gluten through hydrolysis. This chemical, Brewer’s Clarex, hydrolyzes gluten proteins to make beers appear less cloudy. But testing its safety is less transparent.

So far, the only testing methods widely available to manufacturers is ELISA testing. For non-hydrolyzed or non-fermented foods, ELISA is good. However, it only detects complete gluten protein chains, not fragments. Therefore, hydrolyzed foods and liquids, which create gluten fragments, can’t be accurately tested with these methods.

For a better scientific explanation about hydrolysis and gluten free testing, please see this post “Sandwich ELISAs and Hydrolyzed Gluten,” written by the Gluten Free Dietitian.

Another good article regarding Brewer’s Clarex – “Is Barley Based Beer Gluten Removed Beer Safe for People with Celiac Disease?”

Gluten Intolerance Group Performs Study on Gluten Reduced Beer

In 2017, the Gluten Intolerance Group conducted a study, in coordination with the University of Chicago Celiac Disease Center. They sought to understand the conflicting anecdotal reports from those who drink gluten reduced beer.  Some claimed after imbibing, that they had no reactions. Some stated that they did. Therefore, GIG and Univ. of Chicago performed a lab based study.

This study utilized serum from patients diagnosed with Celiac Disease. They tested serum against traditional beer, naturally gluten-free beer and gluten reduced beer. They did this by reducing the beers down, extracting their residual proteins, and then pairing those proteins with patient blood serum. Chemical reagents then showed whether Celiac antibodies bound to those proteins.

Interestingly, their research reflected the comments from those drinking gluten reduced beer. Serum from some patients reacted, some did not. However, based on their research, GIG concluded they will NOT certify these beers as gluten free. Because one cannot predict who will react, and who will not, one must take precautions that will protect everyone.

The FDA Clarifies Concerns About Hydrolysis and Gluten

In 2013, the FDA created a definition of the term “gluten free.” This included statements that foods (and beverages) labeled gluten free must contain under 20 ppm of gluten. Since then, advocates have requested (multiple times) for the FDA to speak further on hydrolysis and fermentation in foods labeled gluten free. Which impacts the gluten reduced beer market.

In August of 2020, the FDA finally spoke. They declared that any hydrolzyed or fermented foods, that desire a gluten free claim, must use ingredients that are gluten free prior to these chemical reactions. Please read Gluten Free Watchdog’s post “FDA Publishes Final on Gluten Free Labeled Fermented or Hydrolyzed Foods.”

The FDA vs the TTB

Technically, most alcohol falls under the jurisdiction of the Tobacco Tax and Trade Bureau, known as the TTB.  In fact “The labeling of all beers made with both malted barley and hops is under the jurisdiction of the TTB. If a beer is made without either malted barley or hops its labeling is under the jurisdiction of the Food and Drug Administration (FDA).” (source, Gluten Free Watchdog; Is Barley-Based “Gluten-Removed” Beer Safe for People with CeliacDisease?)

So what does the TTB say on the matter? They state a gluten reduced beer must include this on their label or in advertising: “Product fermented from grains containing gluten and processed to remove gluten. The gluten content of this product cannot be verified, and this product may contain gluten.” (See this link, page 10.) Therefore, it’s important to do your research.

Further Thoughts on Gluten Reduced Beer & Testing

All of these regulations depend on the gluten analysis testing we currently have available. Another form of testing, called Mass Spectrometry, looks at gluten differently than ELISA testing does. While this type of testing is in early stages, a Forbes article published in 2017 showed that gluten reduced beers contained well over 20 ppm of gluten.

Unfortunately, the understanding of malt and gluten reduced beers is not universal. In the UK, gluten reduced beers are actually allowed to be labeled gluten free. GF Tracy further explains the UK guidelines in her post about “Can you Detect Gluten in Beer?” Which means we need to be on guard when purchasing beers from outside the United States.

Therefore, I encourage you to only drink beer made from gluten free grains. I’ve compiled a list of them in my updated Gluten Free Beer Review post. In addition, wine, hard cider and mead all contain no gluten, and are acceptable choices. GF Jules provides some excellent suggestions in her post about Gluten Free Alcohol. Please remember to always drink responsibly.

How do you feel about gluten reduced beer? What is your favorite gluten free beer?

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