Category: Baking brewing

Malt is created by germinating grains, a process that naturally converts starches into fermentable sugars. Because of this fundamental process, no malt can be entirely sugar-free, making the question 'which malt has no sugar?' more complex than it appears. Understanding the difference between naturally occurring sugars and added sugars is key to making an informed choice.

Scientifically speaking, brewer's yeast belongs to the single-celled fungus species known as Saccharomyces cerevisiae. While this is its primary scientific designation, many other names and forms of the yeast exist, often depending on its intended use and processing method.

For individuals with celiac disease or gluten sensitivities, traditional barley-based malt extract is off-limits, requiring a safe and flavorful **gluten-free malt extract substitute**. The market for gluten-free products has expanded to include several viable options that can replicate the malty flavor and functional properties in cooking and brewing.