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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, barley malt flour is a nutritious addition to diets in moderation. It is rich in B vitamins like niacin and thiamine for energy, and contains soluble fibers like beta-glucans that support heart health and help lower cholesterol.
Per 100g, barley malt flour contains approximately 361 calories and 78.3g of carbohydrates. It also provides about 10.28g of protein and a low fat content of 1.84g.
No, barley malt flour is not gluten-free. Because it is derived from barley, it contains gluten proteins and is not suitable for those with celiac disease or non-celiac gluten sensitivity.
It is primarily used to improve dough fermentation and crust color. The amylase enzymes in the flour break down starches into sugars, which feeds the yeast for a better rise and creates a deep golden-brown crust through caramelization.
Diastatic malt flour contains active enzymes that aid in bread rising and texture. Non-diastatic malt flour has been heated to deactivate the enzymes and is used strictly for its sweet, toasted flavor and dark color.
It has a unique sweet, nutty, and slightly toasted flavor. It provides the classic 'malty' taste often associated with malted milk balls, bagels, and certain artisanal sourdough breads.
Barley malt flour is 100% vegan as it is a plant-based grain product. However, it is not keto-friendly due to its high carbohydrate content (78.3g per 100g), which can quickly spike blood sugar levels.
barley malt flour is a versatile ingredient found in cuisines around the world. With 361 calories per 100g and 10.28 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the grain category with complete nutrition information.
View all grain →Discover 0 recipes featuring barley malt flour with step-by-step instructions.
Browse recipes →While it acts as a natural sweetener due to its maltose content, it is not a 1:1 replacement for granulated sugar. It is best used to reduce the amount of refined sugar needed while adding depth of flavor and improving texture in baked goods.
Store it in an airtight container in a cool, dry, and dark pantry. For longer shelf life, you can store it in the refrigerator or freezer to preserve the enzymatic activity and prevent the natural oils from going rancid.
The enzymes in barley malt flour, specifically amylase, help break down complex starches into simpler sugars, which can make the resulting baked goods easier for the body to process. Additionally, its soluble fiber content supports overall digestive health.