Hi Mattie: I notice you use Barley Malt Syrup often. Is it used for flavor or texture or both? Do you think Rice Syrup would have the same effect if one were Gluten Free?
Thanks and Happy Halloween!
The barley malt is used because it really helps bring the flavor out of pumpkin. It also has minor binding abilities so I don't have to use an egg replacer. for a gluten-free option I recommend molasses or if you really want to get the best flavor I'd recommend substituting half brown rice syrup and half molasses. Good luck!