What is the difference between diastatic malt and vital wheat gluten? I use the vital wheat gluten to get a better rise. Could you use it with a little sugar added to get the same results as the diastatic malt? No, Kathryn - you can't substitute sugar for diastatic malt. Vital wheat gluten is simply gluten, which creates the elasticity that lets dough rise and hold its shape. Diastatic malt actually converts starch to sugar in a way that's very easy for the yeast to access. It's like cutting a slice of pizza up into very small bites for your toddler to enjoy. Just go ahead with the vital wheat gluten, if you don't want to purchase the diastatic malt... PJH

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