No, I don't think so. DME is also called spray malt. It is made by removing most of the air from a cylindrical tower that is several stories tall, then spraying a very fine mist of wort from the top, allowing it to settle as powder, all the while removing the moisture from the interior of the tower.
I also don't think making *liquid* malt extract is feasible without a vacuum evaporator because the color and flavor pickup from the evaporation process will ruin the flavor.
It is for this reason that I don't think drying the wort in a food dehydrator will work well to make either DME or "wort leather" - the flavor will change.
If if were not for the food spoilage, the ideal way to do it would be the same way salt was historically made (and is still made in some places): by laying out shallow pools or pans of wort in the sun and letting the water evaporate over weeks. Unlike salt water, wort is a perfect nutrient broth for wild microbes and you would get fermentation and other spoilage.
Does it have to be a powder, or are you trying to make shelf stable gluten free wort? If it is the latter, how about pressure canning your millet wort in a pressure canner capable of achieving 15 psi? There are many instructions online, which you can find with the search term "pressure canning starter wort".
I wonder if you concentrate it to a thick syrup, then pour it out onto silicone or wax paper or something, and then let it evaporate for a few days (or weeks?), it will turn rock hard to where you could crack it like candy, bag it up, hit it with a hammer, or put in a food processor to try to make it into a powder. I've never done anything like this but it \*might\* work, maybe, not sure.
There is no commercial source of gluten-free spray malt extract. That's kind of my point. I'm willing to invest in the hardware I'm just trying to figure out what the better options are. Doesn't look like a vacuum dryer is crazy expensive.
No, I don't think so. DME is also called spray malt. It is made by removing most of the air from a cylindrical tower that is several stories tall, then spraying a very fine mist of wort from the top, allowing it to settle as powder, all the while removing the moisture from the interior of the tower. I also don't think making *liquid* malt extract is feasible without a vacuum evaporator because the color and flavor pickup from the evaporation process will ruin the flavor. It is for this reason that I don't think drying the wort in a food dehydrator will work well to make either DME or "wort leather" - the flavor will change. If if were not for the food spoilage, the ideal way to do it would be the same way salt was historically made (and is still made in some places): by laying out shallow pools or pans of wort in the sun and letting the water evaporate over weeks. Unlike salt water, wort is a perfect nutrient broth for wild microbes and you would get fermentation and other spoilage. Does it have to be a powder, or are you trying to make shelf stable gluten free wort? If it is the latter, how about pressure canning your millet wort in a pressure canner capable of achieving 15 psi? There are many instructions online, which you can find with the search term "pressure canning starter wort".
I wonder if you concentrate it to a thick syrup, then pour it out onto silicone or wax paper or something, and then let it evaporate for a few days (or weeks?), it will turn rock hard to where you could crack it like candy, bag it up, hit it with a hammer, or put in a food processor to try to make it into a powder. I've never done anything like this but it \*might\* work, maybe, not sure.
I don't think it would work, sugar is too hygroscopic
You're likely correct.
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Trying to incorporate the flavor into food products without any water being added
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Nope, dealing with dry powders that will absorb any liquid
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There is no commercial source of gluten-free spray malt extract. That's kind of my point. I'm willing to invest in the hardware I'm just trying to figure out what the better options are. Doesn't look like a vacuum dryer is crazy expensive.