Barley Malt Syrup—The What?!
Barley malt syrup is an all-natural dark brown, thick and sticky liquid sweetening product that is only half as sweet as sugar and with its own strong distinctive flavor. The consistency of barley malt syrup is similar to molasses and golden syrup.
Barley malt syrup is made by drying and then cooking sprouted barley malt, and then filtering and reducing down the liquid that has developed until it reaches the desiered consistency.
Barley malt syrup is not refined in any way. Nor does barley malt syrup contain any chemicals. The enzymes that turn the carbohydrates in the barley into sugar are found already in the grain, instead of having to be added.
Any store specializing in wine or beer making is likely to sell barley malt syrup, but be careful to make sure that you only get the true barley malt syrup, not high fructose corn syrup with flavoring added.
Barley Malt Syrup—The Why?!
Even though barley malt syrup contains almost no fructose or sucrose, it contains about sixty percent maltose. Maltose, also known as malt sugar, is much less sweet than sucrose, so it will take more barley malt syrup to make a food taste as sweet.
One tablespoon of barley malt syrup contains sixty calories, sixteen grams of carbohydrates, eight grams of sugars, one gram of protein, and sixty-five milligrams of potassium…at the same time, barley malt syrup contains none of the following—fat, sodium, fiber, vitamin A, vitamin C, calcium or iron.
Barley malt syrup does contain some minerals and vitamins, but is not a good source of minerals and vitamins in general, as compared to some of the other sugar substitutes available.
Barley malt syrup is also a good source of soluble fiber, and does have a glycemic index of about forty, which is lower than table sugar.
Barley Malt Syrup—The How?!
Barley malt syrup has a nice flavor and goes well in certain recipes—such as barbecue sauces, raw desserts, baked beans, and cakes. As far as “home remedies” are concerned, barley malt syrup is useful in treating irritable bowel syndrome…(very important at our house for my spouse).
Barley malt syrup is sometimes used as an ingredient in home brewing wine or beer. Barley malt syrup is also a common substitute for molasses or honey on bread or pancakes.
Speaking of bread and beer, later in the post there is a whole-grain bread recipe that I found that involves using barley malt syrup in combination with beer—combinations of sweeteners being used along with barley malt syrup being quite common is baking, by the way.
Barley Malt Syrup—Grocery IQ Master List or Not?!
As far as my choosing barley malt syrup as the new healthy alternative sweetener in our house, I don’t think that this is a good idea.
My husband is a type 2 diabetic, and barley malt syrup is not the ideal sweetener for helping to control your blood sugar because of its high maltose content. The health risks associated with a high consumption of barley malt syrup clearly outweigh its potential health benefits.
Also because barley malt syrup is less sweet than table sugar, we would have to use more of it, which affects not only blood sugar levels, but our food budget perhaps.
Finally, note that barley malt syrup also contains gluten, making it unsuitable for those following a strict gluten-free diet.
Malted Guinness Beer Bread
3 cups all-purpose flour
1/2 cup malted wheat flakes
2/3 cup packed brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
12 ounces Guinness Stout, at room temperature
1 tablespoon barley malt syrup
2 tablespoons butter, melted
1 tablespoon malted wheat flakes
Preheat oven to 350° F. Grease an 8″ x 4″ loaf pan.
Place all of the dry ingredients in a large bowl and whisk to combine. Slowly pour in the Guinness and add the barley malt syrup. Use a wooden spoon to stir until no dry patches remain.
Scoop the batter into the prepared loaf pan. Pour the melted butter over the top, then scatter the malted wheat flakes over it.
Bake for 50-55 minutes, or until the crust is browned and a skewer inserted in the center comes out clean. Transfer to a wire rack to cool for 15 minutes; turn the loaf out of the pan and finish cooling.