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Barley Malt Syrup vs. Brown Rice Syrup

by Lauren Corona, studioD

Liquid sweeteners can be used in a variety of applications. They can sweeten baked goods, be stirred into oatmeal or can simply be used as a less refined alternative to granulated white sugar. Barley malt syrup and brown rice syrup are both common liquid sweeteners. Knowing which one to use requires being well-versed in their properties.

Choosing Your Sweetener

If you're looking for a syrup that's good for you, look at barley malt syrup; it's made from sprouted barley and is one of the healthiest syrups on the market. As its name suggests, it has a complex malt flavor. Brown rice syrup has a milder flavor, somewhat similar to butterscotch. It's half as sweet as sugar, so adjust the amounts accordingly. Barley malt syrup is sweeter than brown rice syrup, so if you're substituting one for the other, use 3/4 of a cup of barley malt syrup in place of one cup of brown rice syrup, or vice versa.

About the Author

Lauren Corona has worked as a writer since 2010. She has penned articles for a range of websites and print publications, specializing in animal care, nature, music and vegan food. She holds a Bachelor of Arts in English and American literature, and a postgraduate diploma in print journalism.

Photo Credits

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