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Converting Your Recipes to Agave Nectar:
Agave Nectar is sweeter than sugar, so you can use less!
1. Substitute 2/3 cup agave nectar per 1 cup sugar.
2. Compensate for the moisture in the agave nectar by reducing other liquids added by 1 FL OZ per 2/3 cup agave used. You can also estimate the moisture to be approx. 20% of the agave used.
3. To avoid overbrowning, oven temperature should be reduced by 25 degrees F and baking time increased by about 6%.
This general guide should be suitable for most recipes, but donโt be afraid to tweak it to suit your personal taste.
Tina Turbin
From our home to yours, Tina Turbin
If you have any questions or suggestions just email me at info (at) GlutenFreeHelp.info.
Thanks for the post on Agave. I’ll have to try it out. I usually use Brown Rice Syrup – Lindeberg has a great GF one. I love the rich, nutty flavor it brings to my baking. But, I love to learn new things and I can’t wait to give the Agave a try!
How did it turn out Michelle? Let me know. Tina
In case you didn’t get my other email, that’s ok. I would be delighted to be your friend. I don’t bake very much but when I
do, I use a lot of sugar. Peanut Butter cookies are my favorite. A friend of mine also speaks very highly about Agave
instead of sugar. I am going to try it the next time I bake. I am anxious to try Agave.
HI Trudy,
Sorry I have been traveling with my book. You will love Agave and send in a recipe you find that works. Tina
Thanks! I was looking for a conversion for a vegan client. I’m going to try this for his vegan chocolate chip cookies. I’ll let you know how they turn out!
Hi I was talking with a coworker about agave and she wants to make a Matcha Green Tea Souffle with agave. The problem with that is there is nowhere to reduce the other liquids in the souffle.
Any thoughts on how to make it work?
Good question, Unfortunately when you are switching to using agave instead of sugar in a recipe if you don’t change your other liquids it will usually throw off your recipe completely. You could try to add a little less agave to see if that would help but the only way I know to do it where it is successful is by reducing your other liquids. Sometimes it’s all about trial and error. Good luck!
Hi – I’m just wondering why you would want to convert from a 100% natural product like sugar, to a product containing man-made substances, like Agave ‘Nectar’? If you’re concerned about sugar intake, simply reduce consumption of sugary foods, or lower the amount of sugar in a recipe. I think people don’t realise that products like agave ‘nectar’ contain high proportions of fructose syrups, which our body treats like a poison – in fact, it is poison to our bodies. Regular glucose sugar, on the other hand, is metabolised – when consumed in moderate propotions. If we are concerned about our health, weight etc, one of the best things we can do vis-a-vis sugary foods is to avoid fructose at all costs.
Hi Naomi,
I do not use agave myself anymore in recipes. some people who are gluten-free still enjoy it despite the health issues with it. Their tummies, their choice ๐ I always just give the option still in case someone is still on the agave kick. I however am not. I normally us honey, regular sugar, lakanto or even maple sugar in my recipes.
Keep up the good work staying off agave!
Miranda Jade
Naomi – Unfortunately, you are completely incorrect. Pure, organic agave comes from the agave plant (a cactus) that is used, of course, in Tequila production. Some of us cannot utilize regular sugar (glucose) and Agave can help. Think you should look up the ingrediants though.
Yes UNREFINED is the word to look for in Agave and Coco nut Oil. A lot of people don’t understand the difference.
Hi Chaya,
This is a difficult question as powdered sugar is simply super fine sugar. If you take sugar and blend it super super fine, that is powdered sugar ( plus they add in a starch usually). Agave is much heavier than powdered sugar (as it is so fine) so I would not know how it would be replaced perfectly. Probably your best bet is to find an actual Tiramisu recipe that uses agave already and use that or at least use that as a guide to trying it out. It may take a little trial and error.