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 don’t be afraid to tweak it to suit your personal taste.
Tina Turbin
Tags: agave, celiac, celiac disease, conversion, gluten, gluten free, gluten free diet, gluten free foods, gluten intolerance, sugar, Tina Turbin
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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!
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
How did it turn out Michelle? Let me know. Tina
[...] she featured many Cacao mixes. Two years ago she developed new products as a result of introducing agave into her test kitchen. The result was new versions of truffles, such as Goji Cherry Truffles, Dark [...]
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!