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Substitution for malt extract?

16 years ago

I have this recipe I want to try called Banana and Gingerbread Slices. Essentially a quick bread. It calls for 2 T. of malt extract. Cannot be found in the little town I live in. Suggestions for a substitution? I don't want to mail order it, I would prefer to just find another recipe. Here's the other ingredients if that helps. Thanks. Kate

2 C. all purpose flour

4 teaspoons ground ginger

2 teaspoons apple pie spice

1 teaspoon baking soda

1/2 cup light brown sugar

4 tablespoons sunflower oil

2 tablespoons malt extract

2 eggs

4 tablespoons orange juice

3 bananas

scant 1 cup raisins

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Comments (9)

Nancy
16 years ago
Funny, I was looking at a bread recipe online earlier today that called for malt extract, but said if not available just use vanilla extract.
katefisher
Original Author
16 years ago
Oh. Well that would just be too easy. I'll think on that. Thank you.

Kate
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That's a good idea, Linda, if I only knew of someone. The only person I know that makes beer lives about 1000 miles away from me. Oh, well. Teresa and Lars, I do want to try the bread with the malt, if I can. If I like the bread, I'll be making it more than once. And, I could try using it in other recipes, too. What I'm starting to like about bread baking is that it allows for experimentation, within limits of course. Until I find the malt, I'll just sub like you suggested, Teresa. That's an interesting article, Rita. I'll check out some more local places for that specific extract. Thanks for the link, ghoghunter. Is malt syrup used the same way as malt extract? Sally
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I'm very intrigued... I've been hearing more about these foods that cause bloating/tiredness, etc: flour, potatoes, eggs, peanuts, milk, (??), others... due to food sensitivities that many people have and don't realize! I have several health issues which drain energy themselves, besides having a high-energy toddler, babysitting a high-maintenance preschooler with Down syndrome, and don't forget my dh who appreciates a clean house and good meals, especially since I don't "work"! I NEED ENERGY! I'm very curious - wonder if cutting out some of those foods, which I LOVE and practically LIVE on, would help me. I feel so tired all the time, permanently bloated, and can't lose weight. I know people with allergies like yours can have life-threatening symptoms, and I'm not asking to compare my dinky tiredness! But do you know what I'm saying? What do you think? : ) Holly
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lindac
16 years ago
I would think to sub another sweetener like sorghum or molasses....not vanilla.
Linda C
cloudy_christine
16 years ago
Just leave it out.
Lars
16 years ago
I agree with Linda. I've only used malt powder, and it was sweet like molasses, but of course has its own distinct flavor. I think if you used 1-1/2 tbsp molasses and half a tsp of brewers' yeast, you might get a somewhat similar flavor. Since I haven't tried this, I would recommend combining the yeast with the molasses and see how it tastes. This is pure speculation on my part, but I think the flavors are similar. You could also use maple syrup instead or make your own malt substitute from sprouted wheat berries.

Lars

Here is a link that might be useful: Make your own malt substitute
katefisher
Original Author
16 years ago
Thanks folks. Hmm, some things to ponder. I'll try the molasses and let you know. Thank you again.

Kate
Cloud Swift
16 years ago
Malt syrup is a liquid sweetener. Molasses is probably the most similar. foodsubs.com says that 1 cup is about equal to 2/3 cup of molasses so if you use an equal amount it will be a bit sweeter, but probably not much of a difference since the amount is so small. Molasses is usually used in gingerbread so it would be quite appropriate.
katefisher
Original Author
16 years ago
Perfect, thank you.

Kate
jimster
16 years ago
A bit of additional info:

Malt extract is sugar, maltose to be exact. It is derived from malted barley and used in brewing and baking. It is available either as a powder or a syrup. If you have a home brew shop near by, they will have both kinds, although the syrup is often flavored with hops. For baking it is usually the powder which is used. The flavor, combined with chocolate, is what you recognize in malted milk, Ovaltine and malted milk balls.

Jim

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