Barley malt syrup is a natural sweetener that is made from sprouted barley. It has a rich, malted flavor and is about half as sweet as sugar. Barley malt syrup is used in baking and cooking to add flavor, color, and sweetness.
What is barley malt syrup?
Barley malt syrup, also known as malt syrup, is made from sprouted barley that has been dried and cooked down to create a thick, sweet syrup. To make barley malt syrup, the barley grains are first soaked in water to allow them to sprout. Once the barley begins sprouting, the germination process is stopped by drying the grains. The dried sprouted barley is then cooked in water to extract the malt sugars. The liquid is strained off and boiled down to create a dark brown syrup.
Barley malt syrup has a unique flavor described as rich, nutty, and malted. It tastes similar to molasses but lighter in flavor. The syrup has about half the sweetness of sugar or corn syrup. Barley malt syrup contains approximately 65 percent maltose sugar, 30 percent complex carbohydrates, 3 percent protein and a small amount of vitamins and minerals.
What are the benefits of barley malt syrup?
There are several benefits associated with using barley malt syrup:
- Natural sweetener – Barley malt syrup is considered a natural sweetener because it undergoes minimal processing and no refining. It comes straight from the sprouted barley grains.
- Low glycemic index – Barley malt syrup has a lower glycemic index than sugar, meaning it does not cause spikes in blood sugar. This makes it a good option for people with diabetes.
- Nutrients – Barley malt syrup provides small amounts of nutrients like iron, magnesium, phosphorus, zinc and copper.
- Malted flavor – Barley malt syrup lends a rich, malted flavor to baked goods. This can enhance the flavor of breads, muffins, cakes and cookies.
- Moisture retention – Syrup helps retain moisture in baked goods. Using barley malt syrup can result in moist, tender baked goods.
- Color – Barley malt syrup adds a golden brown color to foods. This gives a pleasant caramelized look to breads, granola and other foods.
How is barley malt syrup used?
Barley malt syrup has become a popular natural sweetener to use in place of refined sugars. Here are some of the ways it is used:
- Baking – Barley malt syrup can be used as a replacement for corn syrup or molasses in recipes for cookies, bars, granola, muffins, breads and cakes. It adds moisture and a malted flavor.
- Glazes and sauces – The syrup can be used to sweeten glazes for vegetables and meats or mixed into barbecue, steak, stir fry or dipping sauces.
- Oatmeal and porridge – Stirring a spoonful of barley malt syrup into a bowl of oatmeal or porridge adds sweetness and enhances flavor.
- Smoothies – Adding a small amount of the syrup to fruit smoothies is an easy way to lightly sweeten them.
- Coffee and tea – Barley malt syrup can be drizzled into coffee, tea or lattes as a sugar replacement.
- Granola and cereal – Mixing barley malt syrup into homemade granola helps bind the ingredients together while contributing sweetness and malted flavor.
- Marinades and dressings – The syrup can be incorporated into marinades or salad dressings in place of other sweeteners like sugar or honey.
- Yogurt and ice cream – Stirring a swirl of barley malt syrup into plain yogurt or ice cream adds flavor and sweetness.
How to substitute barley malt syrup in recipes
When using barley malt syrup in place of other sweeteners, keep these substitution ratios in mind:
- Replace 1 cup sugar with 3/4 cup barley malt syrup and reduce liquid in the recipe by 2 tablespoons.
- Replace 1 cup honey with 1 cup barley malt syrup.
- Replace 1 cup molasses with 1 cup barley malt syrup.
- Replace 1 cup corn syrup with 1 cup barley malt syrup.
Because barley malt syrup is made up of about 65% maltose, which has less sweetening power than fructose sugars like sucrose and corn syrup, you typically need to use about 25% more barley malt syrup by volume to achieve the same level of sweetness.
When baking with barley malt syrup, it helps to reduce the amount of liquid in the recipe slightly. This compensates for the extra moisture contributed by the syrup.
Barley malt syrup can change the texture, moisture level, and crumb structure of baked goods. Expect baked goods to be darker in color, denser, and moister when using barley malt syrup. The flavor will also take on notes of molasses and malt.
Does barley malt syrup contain gluten?
Barley malt syrup is considered gluten-free, even though it is made from barley. This is because the gluten protein is broken down during the malting process and further reduced during the cooking process that creates the syrup. Only trace amounts of gluten remain, usually less than 20 ppm (parts per million). This tiny amount is not enough to cause issues for those sensitive to gluten.
Most commercially available barley malt syrups are labeled gluten-free and third party tested to ensure they fall below the FDA limit of less than 20ppm of gluten to be labeled gluten-free.
However, people with celiac disease or severe gluten intolerances should still exercise caution with barley malt syrup and check with the manufacturer about testing. Those sensitive to gluten can also look for barley malt syrups that are specifically labeled gluten-free to ensure safety.
What does barley malt syrup taste like?
Barley malt syrup has a unique flavor that is described as rich, nutty and malted. It is much more flavorful than plain corn syrup or sugar. The malted flavor comes through prominently, tasting similar to the malt flavors in beer or malted milkshakes.
Barley malt syrup is not as sweet or rich as molasses, though it sometimes gets compared to a mild molasses. It has mild acidity and subtle notes of coffee, raisins or prunes. The malty, roasted grain elements make it taste somewhat similar to a mellow brown sugar flavor.
The flavor of barley malt syrup works especially well in baked goods where a malted flavor is desirable. It brings a nutty, toasted element to cookies, breads, granola and other foods. Barley malt syrup adds interesting complexity compared to plain sweeteners like sugar.
Choosing the best barley malt syrup
When buying barley malt syrup, read the ingredient label to make sure it contains only barley with no other additions. Darker colored syrups will have a more pronounced flavor while lighter syrups are milder.
Here are some recommended barley malt syrup brands:
- Briess – Rich flavor, robust aroma. Available in different roasting levels.
- Eden – Smooth, mild flavor. Made from organic barley.
- Malt Products – Strong maltiness, molasses notes. Deeper color.
- Meridian – Subtly sweet, roasted grain notes. Gluten-free.
Store barley malt syrup in a tightly sealed container in the refrigerator after opening. It will keep for approximately 6 to 8 months.
Potential side effects of barley malt syrup
Barley malt syrup is generally considered safe for most people. However, there are some potential side effects to be aware of:
- Digestive issues – Large amounts may cause gas, bloating or diarrhea in sensitive individuals due to the oligosaccharides present.
- Blood sugar spikes – While less than sugar, barley malt syrup can still raise blood sugar levels. People with diabetes need to be mindful of portion sizes.
- Allergies – Those with gluten sensitivities or grain allergies should exercise caution and always check labels for traces of gluten.
- Headaches – Some people report headaches after consuming barley malt syrup, likely connected to blood sugar fluctuations.
Pregnant women should exercise moderation with barley malt syrup, as excess consumption may contribute to gestational diabetes risk. As with any sweetener, it’s best to use barley malt syrup in moderation as part of an overall healthy diet.
Is barley malt syrup healthier than sugar?
Barley malt syrup does have some advantages over regular white sugar that may make it a slightly healthier choice:
- Lower glycemic index – Barley malt syrup impacts blood sugar levels less drastically compared to table sugar.
- More nutrients – It contains small amounts of vitamins, minerals and protein not found in plain sugar.
- Less processed – Barley malt syrup undergoes minimal processing compared to heavily refined white sugar.
- No GMOs – Most brands of barley malt syrup are certified non-GMO.
However, barley malt syrup should still be used moderately as it is high in calories and carbohydrates:
| Nutrition Facts | Sugar (1 tbsp) | Barley Malt Syrup (1 tbsp) |
|---|---|---|
| Calories | 49 | 54 |
| Total Carbs | 13 g | 14 g |
| Sugars | 13 g | 9 g |
As you can see, barley malt syrup is very close to sugar in terms of carbohydrates and calories. While it does have some nutritional advantages, it should still be used sparingly as part of a balanced diet.
Conclusion
Barley malt syrup is a natural sweetener that adds flavor complexity and nutrition compared to regular sugar. With its malted taste and versatility, barley malt syrup can enhance many foods and drinks. While it is slightly healthier than plain sugar, it should still be used in moderation as part of a balanced diet. Look for barley malt syrup at health food stores or in the baking aisle to take advantage of its unique sweetening power.
