Can a food be gluten-free when barley malt extract is listed among the ingredients?
Malt is produced by steeping barley in water and allowing it to germinate or spout. This process is stopped by the use of heat and the resulting malt is not gluten-free. Malt extracts are obtained from malted barley using a further process in which the products of malt that are soluble in water, are extracted. This extract contains a small amount of protein, but it has never been shown to be harmful to coeliacs and DH sufferers. Malt extract is commonly used in the food industry as a flavour enhancer and as such is used in very small quantities. This is allowed on a gluten-free diet but in the light of current knowledge, coeliacs and people with dermatitis herpetiformis are advised to avoid products which contain a high percentage of malt extract, such as pure malt extract and malted drinks.
