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How to Substitute Barley Malt Syrup for Sugar

Barley Malt Syrup

Have you ever wondered how to substitute barley malt syrup for sugar in recipes? What conversion ratio should you use when replacing sugar with barley malt syrup, or vice versa, and does substituting one or the other mean you also have to make other tweaks to the recipe? Here are four tips to help you successfully substitute barley malt syrup for sugar in baking and cooking:

  • Do not assume replacing sugar with barley malt syrup will work in every recipe. Barley malt syrup has a strong flavor, and it works best in bread and cake recipes that have other strong-tasting ingredients.
  • To replace sugar with barley malt syrup in a recipe, use about 1 1/2 cups of barley malt syrup for every cup of sugar.
  • Reduce any other liquid ingredients the recipe calls for by 1/4 to adjust for the fact that you are adding moisture.
  • For baked goods, add 1/4 teaspoon of baking soda for every cup of barley malt syrup – this will help baked goods rise.

The conversation ratio and tips provided above should only be used as a general guideline. From a culinary standpoint, your taste buds are the best judge of what the ideal ratio for converting barley malt syrup to sugar should be in a specific recipe, which of course also means it may take a couple of tries to get the ratio just right.

From a health perspective, you should try to cut down the amount of barley malt syrup in your recipes as much as possible because barley malt syrup is not a particularly healthy alternative to sugar. Like table sugar, it provides tons of calories and very few micronutrients. Therefore, rather than using barley malt syrup as a sugar substitute in baking and cooking, try using natural whole food sweeteners such as fruit purees as a substitute whenever you can. In its 2015 guideline on sugar intake, the World Health Organization (WHO) recommends that both adults and children reduce their daily intake of free sugars, which includes table sugar, syrups and all other similar sweeteners that can be added to foods and drinks, to less than 10% of their total energy intake.

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