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6. Barley Malt Syrup
It bears some similarity to molasses in color and texture, but barley malt syrup is derived from a grain. Its malty taste makes it ideal for baking, especially in breads, but it might be a bit too strong a flavor for more delicate preparations.
Barley malt syrup has a low glycemic index and is easily digested, which makes it a better choice for diabetics. However, it’s not quite as sweet as sugar, so you might need to use more of this than you would a different sugar substitute.
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