Posted by Saskia on Jun 29, 2008 · Member since Jan 2007 · 1976 posts
I want to try some of the baked good recipes in the eat, drink & be vegan cookbook that call for brown rice syrup, but don't have any. :(
Posted by ~treehugginghip... on Jun 30, 2008 · Member since Sep 2007 · 3036 posts
I would use agave nectar or maple syrup
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Posted by ponycakes on Jun 30, 2008 · Member since Jul 2007 · 1491 posts
maybe corn syrup? brown rice syrup is super thick (thicker than agave or maple syrup). though if its just in the recipe for sweetening, agave/maple syrup would be fine.
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Posted by Saskia on Jun 30, 2008 · Member since Jan 2007 · 1976 posts
Thank you for these suggestions which I will try out when I make some more baked goodies that call for brown rice syrup.
I didn't want to go out and buy brown rice syrup, since I already have other syrups in my cupboard.
Since I was baking last night, I went ahead with malted barley syrup but I think I will try your suggested syrups--I also have maple, agave and corn syrups--next time so my treats are slightly sweeter and less molasses-y tasting. Thank you much. :)
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Posted by faunablues on Aug 21, 2009 · Member since Aug 2003 · 9655 posts
So... any one successfully subbed brown rice syrup?
I know corn syrup would probably work in terms of viscosity, but I'm wondering about sweetness/malt flavor.
Anyone?
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Posted by yabbitgirl on Aug 22, 2009 · Member since Apr 2006 · 14266 posts
So... any one successfully subbed brown rice syrup?
I know corn syrup would probably work in terms of viscosity, but I'm wondering about sweetness/malt flavor.
Anyone?
Corn syrup acts the same way as rice syrup for making icings etc., but for the flavour I would add extract of malt, or malt syrup if you can get it. I don't know how malt powder (like they sell for malted milks) would go.
I wish someone could come up with a subsitute for beaten eggwhite so we could make veg*n divinity fudge, which is actually just a heavy, dry meringue with chunks of peppermint candy in it.
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Posted by faunablues on Aug 22, 2009 · Member since Aug 2003 · 9655 posts
HMMmm... I *do* have non-diastatic malt powder (for bagels, but is the same as used for malted shakes)...
The reason I ask is 'cause there's numerous recipes in V'con (sweets) that utilize brown rice syrup, and I'd really like to make them. I guess I could probably get rice syrup somewhere in a large quantity for cheaper, but I always kind of... hated the taste of brown rice syrup. I know, that's awful.
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Posted by propinecone on Aug 22, 2009 · Member since May 2007 · 2842 posts
youre weird.. you said you wanted to find something that had a similar malt flavor but then said you don't like the taste of it.. pick a side already!!
just use corn syrup and maybe mix in a little maple or brown sugar..
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Posted by faunablues on Aug 22, 2009 · Member since Aug 2003 · 9655 posts
Malt's cool and all, but brown rice syrup tastes bitter to me for some reason -_-
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Posted by yabbitgirl on Aug 23, 2009 · Member since Apr 2006 · 14266 posts
Malt's cool and all, but brown rice syrup tastes bitter to me for some reason -_-
I have the same problem with all non-sugar sweetners, including stevia. They taste bitter. I sympathise.
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Posted by Saskia on Aug 23, 2009 · Member since Jan 2007 · 1976 posts
I think I tried both agave and malted barley syrup with very good results, from what I recall. It depends on what your baking. I also found this helpful list of subs for brown rice syrup:
Posted by kaileighwenstrup on Aug 31, 2009 · Member since Jul 2009 · 1 posts
I'm making sesame nori crackers and it calls for brown rice syrup. Do you think agave nectar would work or should I just see if I can find brown rice syrup somewhere else? (i've looked everywhere!) :)
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Posted by faunablues on Aug 31, 2009 · Member since Aug 2003 · 9655 posts
I'm making sesame nori crackers and it calls for brown rice syrup. Do you think agave nectar would work or should I just see if I can find brown rice syrup somewhere else? (i've looked everywhere!) :)
If you're cool with the taste of brown rice syrup, maybe see if you can get malted barley syrup?
I would use agave nectar or maple syrup
maybe corn syrup?
brown rice syrup is super thick (thicker than agave or maple syrup).
though if its just in the recipe for sweetening, agave/maple syrup would be fine.
Thank you for these suggestions which I will try out when I make some more baked goodies that call for brown rice syrup.
I didn't want to go out and buy brown rice syrup, since I already have other syrups in my cupboard.
Since I was baking last night, I went ahead with malted barley syrup but I think I will try your suggested syrups--I also have maple, agave and corn syrups--next time so my treats are slightly sweeter and less molasses-y tasting. Thank you much. :)
So... any one successfully subbed brown rice syrup?
I know corn syrup would probably work in terms of viscosity, but I'm wondering about sweetness/malt flavor.
Anyone?
So... any one successfully subbed brown rice syrup?
I know corn syrup would probably work in terms of viscosity, but I'm wondering about sweetness/malt flavor.
Anyone?
Corn syrup acts the same way as rice syrup for making icings etc., but for the flavour I would add extract of malt, or malt syrup if you can get it. I don't know how malt powder (like they sell for malted milks) would go.
I wish someone could come up with a subsitute for beaten eggwhite so we could make veg*n divinity fudge, which is actually just a heavy, dry meringue with chunks of peppermint candy in it.
HMMmm... I *do* have non-diastatic malt powder (for bagels, but is the same as used for malted shakes)...
The reason I ask is 'cause there's numerous recipes in V'con (sweets) that utilize brown rice syrup, and I'd really like to make them. I guess I could probably get rice syrup somewhere in a large quantity for cheaper, but I always kind of... hated the taste of brown rice syrup. I know, that's awful.
youre weird.. you said you wanted to find something that had a similar malt flavor but then said you don't like the taste of it.. pick a side already!!
just use corn syrup and maybe mix in a little maple or brown sugar..
Malt's cool and all, but brown rice syrup tastes bitter to me for some reason -_-
Malt's cool and all, but brown rice syrup tastes bitter to me for some reason -_-
I have the same problem with all non-sugar sweetners, including stevia. They taste bitter. I sympathise.
I think I tried both agave and malted barley syrup with very good results, from what I recall. It depends on what your baking. I also found this helpful list of subs for brown rice syrup:
http://www.foodsubs.com/Syrups.html
I'm making sesame nori crackers and it calls for brown rice syrup. Do you think agave nectar would work or should I just see if I can find brown rice syrup somewhere else? (i've looked everywhere!) :)
I'm making sesame nori crackers and it calls for brown rice syrup. Do you think agave nectar would work or should I just see if I can find brown rice syrup somewhere else? (i've looked everywhere!) :)
If you're cool with the taste of brown rice syrup, maybe see if you can get malted barley syrup?