BewilderedKat Mar 21

#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

Show threadOof(yes really)

@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

Mar 22 at 12:54amWeb
Show threadBewilderedKat 6d 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 threadLisa6d 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 6d 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