Description: Barley malt is syrup derived from sprouted barley and is similar to brown rice syrup. It is dark with a distinctive flavor, slightly less strong than molasses. Made primarily of maltose, it enters the blood stream slowly, and contains trace amounts of many vitamins and minerals. Brown rice syrup and barley malt syrup are made from fermented grains, and are less destructive to the body’s mineral balance than traditional sugar products.

What to look for: Organic, 100% barley malt.

Uses: Barley malt is best used in combination with other sweeteners in baked goods such as spice cakes, ginger, squash, and pumpkin breads, and heartier breads like pumpernickel and rye. Substitute 1 1/3 cups barley malt for 1 cup white sugar and reduce liquid in recipe by 1/4 cup. Add 1/4 teaspoon baking soda per cup barley malt.

Where to find: Health Food Store, online resources.

Avoid: Inorganic. Barley/corn malt syrup.