Gluten free diets have become increasingly popular in recent years, both for people with celiac disease or gluten sensitivity and for those simply looking to avoid gluten for other reasons. For many following a strict gluten free diet, avoiding even small traces of gluten found in certain ingredients can be challenging. One such ingredient is malt powder, traditionally made from barley, which contains gluten. The good news is that there are some gluten free options when it comes to malt powder, providing more choices for gluten free baking and cooking.
What is malt powder?
Malt powder is a product made from sprouted cereal grains, most commonly barley, that have been dried and ground into a fine powder. It has a sweet, nutty, toasted flavor and is used as an ingredient in a variety of foods including baked goods, confections, beverages, and more. The sprouting process converts the starch content in the grains into maltose, a simple sugar, which gives malt its distinctive flavor and aids in browning and fermentation. Barley malt is the most common type used, bringing its signature taste to foods like bagels, English muffins, beers, and malt vinegar.
Why regular malt contains gluten
Barley and most other cereal grains naturally contain the proteins glutenin and gliadin, which together form gluten. When these grains are sprouted to make malt powder, their gluten content remains. This means regular barley and other malt powders are unsuitable for gluten free diets. The exceptions are malt powders made from grains that are naturally gluten free, such as rice, sorghum, millet, corn, and buckwheat. Oats are inherently gluten free but are often contaminated with gluten during growing or processing, so gluten free oat malt powder requires certified uncontaminated oat sources.
Gluten free substitutes for barley malt
Rice malt
Rice malt powder provides the closest substitute for barley malt in terms of flavor and function. Made from sprouted brown rice, it provides a similar mildly sweet, malted taste. Rice malt powder can be used cup for cup in place of barley malt to add flavor, color, and browning in recipes for breads, cookies, granola, and more. It aids yeast leavening in baked goods in the same way barley malt does. The main drawback is that rice malt powder does not contribute the same barley malt enzymes that break down starches in the flour, so you may need to add a little extra yeast or other leavener to account for this.
Sorghum malt
Sorghum is an ancient gluten free grain that makes a novel alternative to regular malt powder. Sorghum malt has a deeper color and richer, earthier flavor than rice or barley malt. It can be used in most recipes calling for malt powder but you may need to experiment with the quantity to get the right flavor balance. Too much can create a very intense, molasses-like taste. Sorghum malt works well in heartier recipes like rye bread, gingerbread, and malt-flavored sweets.
Millet malt
Millet is a small gluten free seed with a mild, nutty flavor when malted. Millet malt powder makes a delicious addition to recipes for pancakes, waffles, muffins, crackers and cookies. It adds great flavor, crunch and visual appeal from its small grain size. Millet malt assists with yeast leavening but to a lesser degree than barley or wheat malts. Combine it with other alternative gluten free malts or leaveners when baking risen recipes.
Buckwheat malt
Despite its name, buckwheat is not related to wheat and is gluten free. Buckwheat malt powder has an earthy, aromatic flavor profile. Its strong, molasses-like taste is best suited to recipes with robust ingredients like pumpernickel bread, gingerbread, and chocolate baked goods. Use it sparingly or combine with lighter malts. Buckwheat malt is also lower in helpful enzymes, so additional leavening power may be needed when baking.
Corn malt
Although less common, you can also find gluten free malt powder made from sprouted corn kernels. Corn malt has a delicate sweetness that enhances the corn flavor in recipes without overpowering. It works well in cornbread, corn muffins, waffles, pancakes, and biscuits. Since corn malt powder does not provide the same enzymatic power for yeast leavening, you’ll need to increase yeast or other leaveners like baking powder in recipes.
| Gluten Free Malt | Flavor | Best Uses |
|---|---|---|
| Rice malt | Sweet, nutty, mild | Breads, cookies, bars, cereals |
| Sorghum malt | Earthy, rich, strong | Hearty breads, gingerbread, sweet treats |
| Millet malt | Nutty, crunchy | Muffins, pancakes, crackers |
| Buckwheat malt | Hearty, molasses-like | Pumpernickel bread, gingerbread |
| Corn malt | Sweet corn flavor | Cornbread, corn muffins, pancakes |
Other substitutes for gluten free baking
In addition to alternative gluten free malt powders, there are a few other ingredients that can be used to provide flavor, browning, moisture, and leavening power in gluten free baked goods:
Molasses
Blackstrap or dark molasses replicates the rich, bittersweet flavor and dark color of malt powder in recipes like gingerbread, pumpernickel bread, and sweet muffins or quick breads. Use an equal amount of molasses in place of malt powder. The liquid form may require reducing other liquids in the recipe.
Brown rice syrup
Made from boiled brown rice, this thick golden syrup provides maltose like barley malt, which browns, sweetens, and helps retain moisture in baked goods. Substitute an equal amount for malt powder. Reduce liquids slightly to account for the liquid form.
Vinegar and lactic acid
Adds tangy flavor to recipes and helps with browning reactions, similar to barley malt. Use a small amount of cider or white vinegar and/or lactic acid powder in place of malt powder. Start with 1/2 to 1 teaspoon per cup of malt powder and adjust to taste.
Yeast
Increase yeast slightly (by about 25%) in yeasted recipes to ensure adequate rise. Malt powder’s enzymes help break down starches to feed yeast growth. Without it, more yeast compensates.
Guar gum or xanthan gum
About 1/2 teaspoon of guar or xanthan gum per cup of malt powder helps mimic the moisture retention and textural properties malt adds to baked goods.
Where to buy gluten free malt powder
Gluten free malts may not be as readily available as regular barley malt powder, but you can find them in certain health food stores and online:
Bob’s Red Mill
Offers brown rice malt powder and sorghum malt syrup online or in many grocery stores.
Sweet Libations
Sells certified gluten free rice malt, millet malt, and sorghum malt online.
Sunnyland Mills
Produces Super-P Malt brown rice malt powder available on Amazon.
Arrowhead Mills
Makes gluten free rice malt and sorghum malt powders sold in stores like Whole Foods.
Shiloh Farms
Offers certified gluten free rice malt, sorghum malt, and millet malt. Buy online or in select health food stores.
Hoosier Hill Farm
Sells gluten free malt powder online including brown rice, sorghum, millet, and buckwheat varieties.
Making your own
You can make DIY gluten free malt powder by sprouting and drying grains like brown rice or buckwheat, then grinding into a fine powder. This takes 1-2 weeks but costs less than buying premade.
Malt powder recipes
Here are some recipes using gluten free malt powders so you can see how they perform in different baked goods:
Gluten Free Sandwich Bread
This everyday sandwich bread gets flavor, browning, and rise from a blend of rice malt powder and sorghum malt syrup. The vinegars also enhance browning.
Ingredients:
- 2 1/4 cups (280g) gluten free all purpose flour
- 2 teaspoons xanthan gum
- 1 1/2 teaspoons salt
- 1 tablespoon brown rice malt powder
- 2 tablespoons sorghum malt syrup
- 2 tablespoons olive oil
- 2 tablespoons white vinegar
- 1 teaspoon cider vinegar
- 1 1/4 cups (295ml) warm water
- 2 1/4 teaspoons active dry yeast
Instructions:
- In a large bowl, whisk together the flour, xanthan gum, and salt. Make a well in the center.
- Add the malt powders, oil, vinegars, and water to the well. Sprinkle yeast over top.
- Mix thoroughly to form a shaggy dough. Knead for 5 minutes.
- Grease a loaf pan and place dough inside. Cover and let rise 1 hour.
- Preheat oven to 375°F. Bake 40-45 minutes until golden brown.
- Cool on a rack before slicing.
Gluten Free Pumpernickel Rolls
Buckwheat malt powder gives these hearty rolls an authentic dark pumpernickel flavor.
Ingredients:
- 1 1/2 cups (185g) gluten free all purpose flour
- 1/2 cup (65g) buckwheat flour
- 1 tablespoon buckwheat malt powder
- 1 1/2 teaspoons xanthan gum
- 1 1/2 teaspoons instant yeast
- 1 teaspoon salt
- 1 tablespoon molasses
- 1 tablespoon olive oil
- 3/4 cup (180ml) warm water
Instructions:
- In a large bowl, whisk together the flours, malt powder, xanthan gum, yeast and salt.
- Make a well in the center and add the molasses, oil and water. Mix to form a soft, tacky dough.
- Turn out onto a floured surface and knead gently 3-4 minutes.
- Divide into 8 pieces and shape into rolls. Place on a parchment lined baking sheet.
- Cover and let rise for 45 minutes. Preheat oven to 375°F.
- Bake rolls for 18-20 minutes until firm. Tap bottom to check doneness.
- Transfer to a rack to cool slightly before serving.
Gluten Free Banana Malt Muffins
The banana and millet malt powder combine for wonderful flavor and moisture in these tender gluten free muffins.
Ingredients:
- 1 3/4 cups (220g) gluten free all purpose flour
- 1 teaspoon xanthan gum
- 1/4 cup (50g) sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup (60ml) canola oil
- 2 large eggs
- 3 medium ripe bananas, mashed
- 1/4 cup (60ml) milk
- 1 tablespoon millet malt powder
Instructions:
- Preheat oven to 400°F. Grease a 12-cup muffin pan or line with liners.
- In a large bowl, whisk together the flour, xanthan gum, sugar, baking powder and salt.
- In another bowl, whisk together oil, eggs, mashed banana and milk.
- Pour wet ingredients into dry and stir just until combined. Do not overmix.
- Spoon batter into prepared muffin cups. Sprinkle tops lightly with millet malt powder.
- Bake for 18-20 minutes until lightly golden. Test doneness with a toothpick.
- Let cool 10 minutes before removing from pan.
Tips for using gluten free malt powder
Here are some helpful tips for incorporating gluten free malt powders successfully into your recipes:
- Start with about 1 tablespoon malt powder per cup of flour in baked goods recipes as a general guideline.
- Reduce other liquids slightly to account for any liquid sweeteners like malt syrup.
- Allow for a slightly longer rising time when making yeasted breads.
- Mix and match different gluten free malt varieties to create more complex flavors.
- Add a little extra leavener like yeast or baking powder to help lift batters and doughs.
- Adjust malt powders to taste. Too much can create an unpleasantly bitter or strong taste.
- Store opened malt powder in the refrigerator or freezer to maintain freshness longer.
Conclusion
Though gluten free baked goods present some unique challenges, using alternative gluten free malt powders and making recipe adjustments can help you successfully recreate the malty richness and flavor gluten free. Rice, sorghum, millet and buckwheat malt powders each impart their own distinctive tastes and traits. Mixing varieties creates even more complexity. With the right gluten free malt powder and a little tweaking, you can enjoy your favorite malt-flavored treats on a gluten free diet. Be adventurous, do some tests, and discover your perfect gluten free malt combination.