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.
@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 😅
BewilderedKat 
paramilitary organizer