Diastatic malt powder is easiest to find and buy online through Amazon or bread making, beer making, or baking focused ecommerce stores.
It can be found in grocery stores but it’s usually hit or miss, even in big-chain stores. You’ll have better luck finding the ingredient locally if you have baking or beer-making specialty stores in your city.
Buy Diastatic Malt Powder Online
When buying online, check to make sure the label or description specifically states “diastatic” or “active enzymes”. Non-diastatic malt powder may be simply labelled “malt powder”. If you’re using malt powder for bread or beer making, your recipe likely calls for diastatic because it contains active enzymes that break starches into sugars for yeast to feed on. You can learn more about diastatic malt powder and what it does here.
Where to find diastatic malt powder in the grocery store
Diastatic malt powder is more of a specialty ingredient used for bread making or beer making, so most big-chain grocery stores don’t carry it. If a grocery store carries ingredients to make beer, or has an extensive baking section, you may find diastatic malt powder in those areas of the store.
Where to buy diastatic malt powder in Canada
In Canada, it’s easiest to buy diastatic malt powder online. The major chains of grocery stores don’t seem to carry the ingredient, but it may be worth talking to your local grocer and asking if they’re able to bring it in.
Another option is to call a local brewery or bakery and ask if they offer the product for sale, or would be willing to sell a bag of it to you.
Here are a few Canadian online options:
Is there a substitute for diastatic malt powder?
Due to the active enzymes in diastatic malt powder, there really isn’t a substitute. However, there are some workarounds that may work for your recipe. You’ll find a list of alternatives here.
How do you make diastatic malt powder at home?
It’s not as complicated as it may seem to make the ingredient at home. It simply requires barley (or your grain of choice), water, a jar, and some time.
You’ll be required to soak the grains for several hours, to activate the germination process, and then follow the process of rinsing and aerating them until they begin to sprout, and that sprout grows to about the length of the barley grain.
To ensure you end up with diastatic malt, you’ll need to dry the sprouted grains at a low temperature (below 40 C / 104 F) so heat doesn’t kill the active enzymes. Once the sprouted grains are dry, you can grind them into a powder.
You’ll find the full detailed instructions here: https://www.weekendbakery.com/posts/making-your-own-diastatic-malt/