Is Barley Malt Flour Gluten Free?

Is Barley Malt Flour Gluten Free?

Barley malt flour is not gluten-free, as barley contains gluten. People with celiac disease or gluten sensitivity should avoid barley malt flour and products made with it.

Dynamic Image
Health Information
Benefits of Barley Malt Flour

High in fiber: Promotes digestive health and helps maintain regular bowel movements

Rich in B vitamins: Supports energy metabolism and nervous system function

Contains antioxidants: Helps protect cells from oxidative stress and may reduce the risk of chronic diseases

Good source of minerals: Provides iron, magnesium, zinc, and selenium, which are essential for various bodily functions

Low glycemic index: May help regulate blood sugar levels and be beneficial for people with diabetes

Heart-healthy: The beta-glucans in barley may help lower cholesterol levels

Supports weight management: The fiber content promotes feelings of fullness and may aid in weight control

Prebiotic properties: Supports the growth of beneficial gut bacteria, promoting overall digestive health

Contains protein: Provides essential amino acids for muscle building and repair

Gluten-free options available: Some varieties of barley malt flour are suitable for those with gluten sensitivities

May have anti-inflammatory properties: Could potentially help reduce inflammation in the body

Supports bone health: Contains phosphorus and calcium, which are important for maintaining strong bonesRemember that while barley malt flour has many potential health benefits, it’s important to consume it as part of a balanced diet and consult with a healthcare professional for personalized nutritional advice.

Who should avoid Barley Malt Flour

People with celiac disease, as barley contains gluten which can trigger severe reactions

Individuals with non-celiac gluten sensitivity

Those with a wheat allergy (as there’s a risk of cross-contamination)

People following a strict gluten-free diet for other health reasons

Individuals with a specific allergy to barley

Those with irritable bowel syndrome (IBS) who are sensitive to FODMAPs, as barley is high in fructans

People with certain enzyme deficiencies that affect the digestion of complex carbohydrates

Individuals on a low-carb or ketogenic diet, as barley malt flour is high in carbohydrates

Those with diabetes who need to carefully monitor their carbohydrate intake (should consult with their doctor)

Anyone advised by their healthcare provider to avoid barley or gluten-containing products for specific health reasonsRemember, if you have any concerns about including barley malt flour in your diet, it’s best to consult with a healthcare professional or registered dietitian.

Explore gluten management solutions like Tolerase® G.

100% Tolerase® G Anti-Gluten Pills

 12,49 39,99

12 Items sold in last 3 minutes

Opties:

Hoeveelheid:

Best Verkocht

Hoeveelheid:

Best Verkocht

Aantal:

Gratis verzending vanaf €45,- & morgen in huis

SKU: LHTG1 Category:
Description

The Anti-Gluten Pills

Anti-Gluten Pills from Little Helpers help you break down unwanted gluten in your food. So you will have less to worry about unpleasant reactions in your body and you can enjoy good food again ! The pills contain 100% pure Tolerase® G, a highly effective gluten-degrading enzyme capable of breaking down more than 86% of the immunogenic parts of gluten within 10 minutes, even before they leave the stomach and can cause a physical reaction.
Our pills were developed in the Netherlands by Royal DSM and are proven to be the most effective gluten pill on the market.Read our complete research and scientific evidence.

Instructions

Take 1-2 capsules before any meal that may contain gluten or traces of gluten. The effect may vary from person to person so gluten consumption should still be treated with caution. Listen to your body. Note: This is not a solution for celiac disease, however, it can provide peace of mind for cross-contamination outside the door and is extremely effective for people without celiac disease who are sensitive.

Additional information
Weight N/A
Dimensions N/A
Quantity

10 pills

,

30 pills

,

90 pills

EAN

8720299563308

Shipping & Delivery

What is Tolerase® G?

A new Approach for People with Gluten Sensitivity:
Explore the Science and Benefits of Tolerase® G.

 

Relief from Gluten Sensitivity

In the fight against gluten, there is a unique supplement that stands out: Little Helpers anti-gluten pills with 100% Tolerase® G.

This specific enzyme, Tolerase® G, a patented endopeptidase specific for proline, was developed by  Royal DSM  and has been scientifically proven to be effective in breaking down gluten residues​ ( 1) ​. Furthermore, research has shown that Aspergillus niger prolyl endoprotease (AN-PEP), an enzyme closely related to Tolerase® G, can break down gluten so effectively that it barely reaches the duodenum, potentially eliminating gluten toxicity​ ( 2) ( ​​3 ) ​.

On this page we explain why we are so enthusiastic about this supplement, supported by scientific research.

What is Gluten?

Gluten is a group of proteins found primarily in grains such as wheat, barley, and rye. These complex proteins give shape, strength, and texture to bread and other grain products. However, gluten is difficult to digest because it is rich in proline, a non-essential amino acid. This is why about 13% of the world’s population is sensitive to gluten in their diet​ (1)​.

How Tolerase® G Works

It is important to note that Tolerase G is designed to have optimal activity in the difficult conditions of the stomach. Its effectiveness on the digestion of gluten in the stomach and duodenum has been scientifically proven ( 1 ).

Studies have shown that a newly identified prolyl endoprotease derived from Aspergillus niger can effectively break down gluten proteins. This enzyme works optimally at a pH of 4–5, remains stable at pH 2, and is completely resistant to digestion by pepsin ( 2 ). Furthermore, research has shown that Aspergillus niger prolyl endoprotease (AN-PEP) accelerates the breakdown of gluten in the stomach so much that very little gluten reaches the duodenum ( 3 ). This suggests that co-administration of AN-PEP with a meal containing gluten could potentially eliminate gluten toxicity, allowing people to (occasionally) abandon their strict gluten-free diet ( 3 ).

ALSO CONVINCED?

100% Tolerase® G Anti-Gluten Pills

Unique Enzyme Solution

Discover how our 100% Tolerase® G pills help digest gluten and support your lifestyle in a clear video.

Little Helpers & Tolerase® G: Stronger Together in the Fight against Gluten.

At Little Helpers we are proud of our unique partnership with the producer of Tolerase® G  DSM . Together we have spent 2.5 years of research and worked tirelessly to develop and perfect our gluten digestion pill, which contains 100% Tolerase® G.

Our shared commitment to quality and effectiveness has resulted in a product that is unmatched in the market. We have chosen to manufacture locally in Europe to ensure the highest quality standards and control.

Our pill has proven to be many times more effective than our competitors, and we offer it at the best price. We are convinced that our pill can make a difference for people who struggle with gluten sensitivity. That is why we encourage everyone to try it and experience the benefits for themselves!

The Only Effective Anti-Gluten Pills

Little Helpers Anti-Gluten Pills contain 100% Tolerase® G. Tolerase® G is the only enzyme on the market that has been scientifically proven to be effective enough to break down gluten in the stomach to the point where the body no longer reacts to it.

Gluten Free Alternatives
Rice Malt Syrup:A sweet syrup made from fermented cooked rice. It has a mild flavor and can be used as a sweetener in baking and cooking, providing a similar malty taste to barley malt flour.
Sorghum Flour:Made from ground sorghum grain, this flour has a slightly sweet, nutty flavor. It's high in protein and can be used in baking to provide a texture similar to wheat flour.
Buckwheat Flour:Despite its name, buckwheat is not related to wheat and is gluten-free. It has a strong, earthy flavor and can be used in baking to add depth and a slight malty taste to recipes.
Coconut Sugar:Made from the sap of coconut palm trees, this natural sweetener has a lower glycemic index than regular sugar. It provides a caramel-like flavor that can mimic some of the malty notes in barley malt flour.
Amaranth Flour:Ground from the seeds of the amaranth plant, this flour is high in protein and has a slightly nutty, earthy flavor. It can be used in combination with other gluten-free flours to add depth and nutrients to baked goods.

Frequently
Asked Questions

Is there gluten in malt flour?
Yes, malt flour typically contains gluten. Malt flour is made from barley, which is a gluten-containing grain. The malting process does not remove the gluten from barley. Therefore, people with celiac disease or gluten sensitivity should avoid malt flour.
Is barley flour high in gluten?
Barley flour does contain gluten, but it is generally lower in gluten than wheat flour. The gluten content in barley flour is typically around 5-8%, compared to 12-14% in wheat flour. However, barley flour is not considered gluten-free and is not suitable for people with celiac disease or gluten sensitivity. For those who need to avoid gluten entirely, it's best to choose certified gluten-free flours instead.
Why is malt not gluten-free?
Malt is not gluten-free because it is typically made from barley, which contains gluten. The malting process does not remove the gluten proteins from the grain. Even when malt is made from other grains, there is often cross-contamination with gluten-containing grains during processing. For these reasons, malt and malt-derived ingredients are generally considered unsafe for those with celiac disease or gluten sensitivity.
What is the difference between barley flour and malted barley flour?
Barley flour is made from ground raw barley grains. Malted barley flour, on the other hand, is made from barley that has been allowed to germinate before being dried and ground. The malting process activates enzymes in the barley, which break down some of the starches into sugars. This results in malted barley flour having a sweeter taste and different baking properties compared to regular barley flour.