Can either diastatic malt or vital wheat gluten be used interchangably when a recipe calls for one or the other? I have used used both in the past. The whole wheat recipe that I want to try calls for vital wheat gluten and I only have diastatic malt on hand. Hi - You can certainly use both in your bread, and they'll both enhance it, but for different reasons. Vital wheat gluten improves rise by adding physical structure: gluten. Diastatic malt improves rise by making it easier for the yeast to digest starch and give off CO2 – more gas, a better rise. So use either or both (or neither), but don't substitute one for the other, OK? Good luck - PJH

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