Ingredient substitution guide

Best substitutes for barley

Best swap for barley: Farro, 1:1 cooked; similar chewy texture and nutty flavor; farro is wheat, not for wheat allergy.

How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy

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What can I use instead of Barley?

The best swap for Barley is Farro, 1:1 cooked; similar chewy texture and nutty flavor; farro is wheat, not for wheat allergy. Another option is Brown Rice, 1:1 cooked; less chewy, gluten-free option. The table below also lists Freekeh, 3 swaps in all.

All 3 swaps for barley, best first.
Swap	Ratio and notes
Farro	1:1 cooked; similar chewy texture and nutty flavor; farro is wheat, not for wheat allergy
Brown rice	1:1 cooked; less chewy, gluten-free option
Freekeh	1:1 cooked; smoky, chewy whole grain made from young wheat, so not for wheat allergy; adjust liquid slightly

Source and limits

These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated October 24, 2026. We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.

The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:

Browse every ingredient and read how these swaps are sourced.