BewilderedKat 

#DuckDuckFedi

What's a good substitute for "Malted Milk Powder?"

I'm working on adapting a recipe that calls for malted milk powder (e.g. Carnation brand). The restriction is a gluten allergy. Malt is generally always malted barley, so naturally it's a no-go.

For the curious, I'm working on a particular kind of cake-y cookie. Yes, I'll post about it if/when it's successful, or if it's a comical failure.

#GlutenFree #AskFedi #Baking #AltMalt

Mar 21 at 7:02pmWeb
Show threadBewilderedKat 5d ago

Quick update on this for the curious. I subbed out light brown sugar for dark brown sugar and subbed out 1/3 of it for Punjabi shakkar (a type of jaggery) and that seems to have worked beautifully.

#CW picture of food

Show threadsonja5d ago
@h3mmy they look good! i would try one. 😊
Show threadBewilderedKat 4d ago
@emily_rugburn
They are delicious! I had to stop myself from eating too many so I have enough for giving away.  
Show threadLisa 🦔4d ago
@h3mmy oh heck yes! 😋
Show threadBewilderedKat 4d ago

@mycrowgirl
  
They came out really nice, and I am going to give a chunk of this batch to my neighbors (lesbian elders). I'm going to have to make more of these.

I'll post a recipe on here probably some time tomorrow after I type it out with my adjustment notes.

Show threadOof(yes really)4d ago
@h3mmy oooh good call with the jaggery
Show threadparamilitary organizer6d ago
@h3mmy hmm probably just milk powder and maybe a bit of brown sugar and a tiny tiny bit of something a bit savory like whatever spice would go well in the flavor profile
Show threadBewilderedKat 5d ago

@t54r4n1
It's going to be a chai spiced cookie, so it will already have brown sugar and some savory notes. I feel like the malt helps give it structure, and some sweetness that is difficult to replicate.

I'm definitely going to try just skipping the malted part to see how much of a difference that makes. My test audience has never had the OG version so they won't know what might be missing, it's more that I will know and taste the difference 😅

Show threadparamilitary organizer5d ago
@h3mmy hmmm them maybe a dash of molasses would help!
Show threadSax Brightwell 🇨🇦6d ago
Probably a small amount of molasses, or brown sugar (which is just white sugar with molasses in it).
Show threadSax Brightwell 🇨🇦6d ago
And then regular milk powder of course. If you can find whole milk powder that would probably bring in richer flavor, though no more "malt-y" than skim.
Show threadOof(yes really)6d ago

@h3mmy sorry, not helpful for your recipe but I am now wondering about toasting molk powder

on the recipe if you are still looking, milk plus sugars. malt is mostly maltose
~52% maltose
~20% glucose
~15% dextrin
~6% other carbohydrates
~5% protein (minor fraction

so maybe a mix of honey and golden syrup(or invert sugar syrup), if it has to be dry we might try using Stella Parks toasted sugar method

Show threadBewilderedKat 5d ago

@Oof
I did consider trying to toast some milk powder to caramelize some of the lactose.

I might try that tomorrow when I get baking. Another similar thing was the idea of using some brown sugar syrup (I think the starches also form some type of maltose).

I hadn't thought to just look at the nutritional breakdown to mimic it. That was pretty smart    

Show threadLisa5d ago
@h3mmy fair warning, I tried toasting milk powder before and it went from an eternity at “almost there” to bitterly blackened faster than anything else I’ve tried to toast before. I finally got it on like the third or fourth try but phew that was an exercise in frustration 😅@Oof
Show threadBewilderedKat 5d ago
@SaucySwampHag
Sounds almost like browning butter but with a tighter margin of error. 😅
I'm also considering foregoing the malted aspect, but I think I'll probably try different experiments across batches to figure out what works best for my test subjects
@Oof
Show threadMxBikil is Spoopy🎃 and Gay!❄️5d ago
@h3mmy my first thought is molasses maybe?
Show threadJenica Lake เหล็ถเลถ4d ago
@h3mmy toasted milk powder would be my suggestion, toast on super low heat stirring the whole time until golden brown. 5-10 grams per batch.