This healthy alternative to corn syrup is processed from sprouted barley. Barley malt is made up primarily of complex sugars, which are slowly digested, and therefore there is no rapid blood sugar fluctuation, as is common with can sugars. In other words, the highs and lows associated with other sugars are not present. Similar in taste to molasses, barely malt syrup is half as cane sugar and recipes must be adjusted accordingly. Often used to make beer, barley malt syrup works well in breads and bagels as a source of food for the yeast.
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