Experiments focus on a plant-derived carbohydrate as a substitute for gluten.
Oats, barley, and products made from the grains.
courtesy ARS/Peggy Greb
ARS scientists are helping farmers, food producers and consumers reap production and nutritional benefits through oat and barley research. Some of the many foods we derive from oats and barley are breads, health bars, pearled barley, barley and oat flakes, hot and cold cereals, and oat and barley flour.