The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Substitution

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pmiker's picture

Grain substitution in multi-grain loaves

January 6, 2013 - 8:44am -- pmiker

I am allergic to oats, corn, eggs and other things.  This hasn't hampered me too much in baking in that there are egg substitutes out there which work in many situations.  But oats and to a lessor extant, corn.  I would like to make a multigrain loaf but I'm not sure how to adjust the recipe when either deleting or substituting for oats.  Can I just bump up the quantity of the other grains and keep the liquids about the same?

Mike

Severance's picture

Malt Powder Substitution

May 3, 2012 - 5:01pm -- Severance
Forums: 

I have a few bagel recipes that I want to try, but they require malt powder. I have searched everywhere I can think of locally (grocery stores, health food stores, liquor stores, etc.) and can't find this anywhere. I don't want to spend $12 buying malt powder online and then have to pay for shipping when I only have a few recipes that require it.

My question is this: can I use sugar as a substitute for malt powder?

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