Charts, Tables & Reference Data
Reference Data · key numbers in one place
This page collects the most-referenced data tables from across the site into a single quick-reference location. Use it when you need a number without navigating through section pages.
GF Base Malt Properties
| Malt | Typical DP (°L) | Extract Yield (% dry) | Gelatinization Temp | Notes |
|---|---|---|---|---|
| Malted sorghum | 40–80 | 72–78% | 158–176°F / 70–80°C | Exogenous enzymes often needed |
| Malted millet | 80–120 | 74–80% | 140–158°F / 60–70°C | Best-performing GF base malt |
| Malted buckwheat | ~0 | 65–72% | 140–158°F / 60–70°C | No enzyme activity; character malt only |
| Rice (flaked) | ~0 | 78–82% | Pre-gelatinized | Adjunct only; no DP contribution |
| Corn (flaked) | ~0 | 80–85% | Pre-gelatinized | Adjunct only; no DP contribution |
GF Mash Parameters
| Parameter | Barley Reference | Sorghum Malt | Millet Malt |
|---|---|---|---|
| Mash pH target | 5.2–5.4 | 5.3–5.6 | 5.2–5.5 |
| Saccharification temp | 148–162°F / 64–72°C | 158–167°F / 70–75°C | 148–158°F / 64–70°C |
| Mash time | 60 min | 60–90 min | 60 min |
| Gelatinization pre-step | Not needed | Often needed | Sometimes needed |
| Rice hull addition | Not needed | Recommended | Recommended |
FDA GF Labeling Threshold
| Standard | Gluten Threshold | Test Method | Notes |
|---|---|---|---|
| FDA GF Rule (21 CFR 101.91) | <20 ppm gluten | ELISA | Applies to all "gluten-free" label claims in the US |
| GFCO Certification | <10 ppm gluten | ELISA | Stricter voluntary standard; preferred by celiac community |
| Codex Alimentarius | <20 ppm gluten | ELISA | International standard; used in many export markets |
Source Notes
Reference data drawn from GF malting science literature, FDA regulatory guidance, GFCO certification standards, and Codex Alimentarius documentation.