I use agave all the time and looking at the recipe I think equal amounts of agave would work fine (2/3-cup total).

That should be PLENTY sweet for that amount of ingredients. Personally, I would probably reduce the amount, but you may want to decide that after you make the recipe once.

I make a loaf of banana bread and only use 1/4-cup of agave nectar. Another great recipe I often make for breakfast on Saturday morning (Date Pecan Muffins) uses 3-cups of almond flour and only 2 T. of agave nectar.

I find as long as there are other "sweet" ingredients (banana, raisins, etc.) or "sweet" spices (cinnamon, nutmeg, etc.) in the recipe, you may not require as much agave nectar.

Have you tried palm sugar (aka coconut palm sugar)? It's another low-glycemic sweetener that works like sugar in baked goods.

-Grainlady

Thanks grainlady! I don't like overly sweet muffins so if I use agave I'll probably start out with 1/2 cup and go from there.

I've not tried palm sugar yet but it sounds like I should. If I do, should I measure the palm sugar and add water to make it hydrated like honey/syrup?

Also, I searched for your Date Pecan muffin recipe, but you know how well the search engine works here. Would you please repost it or post a link? Thanks!

Palm sugar is similar to brown sugar, so keep with the liquid-for-liquid using agave nectar in your recipe, but you might like to try palm sugar when crystallized forms of sugar are called for in a recipe.

I've linked to the recipe for Date Pecan Muffins below. I got the recipe out of "The Gluten-Free Almond Flour Cookbook" by Elana Amsterdam - a really great book. I use coconut oil instead of grapeseed oil and get my almond flour from Honeyville Grain (which is where Elana Amsterdam suggests getting it - www.honeyvillegrain.com).

Be sure to post how your Bran Muffins come out. It looks like a good recipe :-).

-Grainlady

Here is a link that might be useful: Gluten-free Date Pecn Muffins

Grainlady, thanks for the link to the muffin recipe. Yet another recipe to try out. Is there a specific reason you use coconut oil instead of grapeseed oil?

I've made some of Elana's recipes and found them to be very good. So I'm looking forward to trying out the muffins.

Have you tried erythritol in baked goods?

I bake with Erythritol - I've been experimenting quite a bit. It's less sweet than sugar, so it's best to use in combination with other sweetners.

The only side effect I've noticed is that when you eat baked goods made with a lot of it - it leaves a 'cool' feeling in your mouth - kind of like when you eat a mint. It's a little weird. That's another reason to use it in combination with other sweetners.

On another note - I really don't understand why Elena feels so strongly about not using Bob's Red Mill Almond flour. I've used both kinds, and find no difference in the quality or taste of what I baked. I like Bob's Red Mill products, and I like the company.

Bonnie

The reason I use coconut oil is cost. Coconut oil is a household food storage staple at our home and works well in food preparation.

No experience cooking with erythritol.

Thanks for the info. Bonnie. I use a lot of Bob's Red Mill items but Honeyville Grain has Bob's beat on almond meal price - $29.99 for 5#. Shipping from Honeyville is $4.49 for the whole order and I order from them frequently.

-Grainlady

I've used Bob's Red Mill and Trader Joe almond meals in Elana's recipes and the results were fine with no noticeable difference between the two. I haven't yet used Honeyville Grain but have some in the freezer.

I've got a couple of recipes for a flourless chocolate cake that I want to try to combine - one uses erythritol, liquid Splenda and peanut flour; the other uses sugar and almond flour. I've read erythritol has very little effect on blood sugars, so if it works in baked goods I'd like to switch.

Erythritol is a sugar alcohol that is virtually no carb, and no effect on blood sugar. That's one of the reasons I'm using it. But like I said - you really can't use it alone. It's also **very expensive**. Best price I found is Honeyville.

I usually stock up on Almond flour when it goes on sale and keep it in the refrigerator.

I actually use Trader Joe's a lot as well - but I find it best for cookies. The finer, blanched almond meal from Honeyville and Bob's red mill works better for cakes in my experience.

Bonnie

bons and grainlady, your tips are greatly appreciated! I'm diabetic and am watching my carbs. I'm always looking for good recipes for no or low carb recipes. I never cooked or baked much before being diagnosed, so it's quite a learning curve for me.

ovenbird -

It's not agave nectar or sweetener related, but you may like this recipe for a low-carb, gluten-free, pizza crust.

I have a friend who is diabetic and very carb sensitive and I have been trying to find recipes for her, and we actually love this little recipe. I found it on-line. You'll never know it's not made with flour. -Grainlady

Low-Carb Pork Rind Pizza Crust

Yield: One 8-inch crust.

1/4 c. ground pork rinds
1/4 c. canned (dry) Parmesan Cheese (I've also used Parmesan/Romano blend)
1 egg
Italian or Pizza Seasonings (to taste)
2 T. high-maize resistant starch (optional)

Preheat oven to 350-degrees F. Mix dry ingredients; add egg and mix well. Place dough on a prepared pan (greased or sprayed with vegetable spray). You can use an 8-inch pizza pan or a pie pan. Cover the dough with plastic wrap and press the dough into place, building up at the outside edge of the pan. S-L-O-W-L-Y peel the plastic wrap off the dough. Bake for 10-minute, or until golden brown. Remove from oven and add toppings of choice; bake until cheese is melted and any other toppings are heated through.

You can also pat the dough into a loaf pan and bake until golden brown. Cut into "bread" sticks.

Grainlady note: I add hi-maize resistant starch for added fiber. I purchase it in 5-pounds bags from Honeyville Grain, but it's also available in 12-oz. amounts from King Arthur Flour (see link below). I use it a lot in baked goods as a substitute for some of the flour. You could also add flaxmeal in this recipe, for additional fiber.

For more information about resistant starch:
http://www.resistantstarch.com/ResistantStarch/About+RS/

Hubby makes a Hot & Spicy recipe using Hot & Spicy Pork Rinds for his "FAMOUS" BBQ Meat Pizza. He puts a little bbq sauce on the top of the pizza instead of tomato-based sauce. Tops it with shredded meat (pork, chicken, beef) mixed with a little bbq sauce, any veggies you'd like, cheese-of-choice.

Here is a link that might be useful: Hi-Maize Resistant Starch

Grainlady, I'm a relative newcomer to this forum. Your pizza recipe sounds interesting. All 3 of my sons have insulin-dependent (Type 1) diabetes. I'm always looking for recipes and ingredients that will let them indulge their love of carbs and sweets without screwing up their blood sugar levels. In fact, just a couple of days ago I bought some Agave sweetner from Costco to try.

About your pizza recipe, how long do you bake the dough in a bread pan for breadsticks? Thank you.

flwrs_n_co-

What an oddball recipe, eh? Finding and trying recipes for my diabetic friend has now become a new hobby! The "breadsticks" will take between 10-12 minutes of baking time - until they are set and lightly browned. Pop it out of the pan and slice in strips with a pizza cutter.

Hope your fellows like the recipe ;-) Hubby (the man best left to the washing up, not the meal preparation) made a yummy sausage and onion pizza last night using this recipe. He even made the sauce with tomato powder (1 T. tomato powder, dash of vinegar, dribble of agave nectar, and more Italian or Pizza Spices and enough water to make a paste - or thickness desired. Tops one 8-inch pizza.)

-Grainlady

Here is a link that might be useful: The Spice House - tomato powder

Thanks Grainlady! I'll get the pork rinds next time I go to the grocery store. As long as my boys don't know it's made with pork rinds (which they consider gross), I'm fairly certain they'll love them--and I'm great at keeping a secret! ;)

PS Your friend is very lucky to have you. I still remember how daunting it was when DS#2 was first diagnosed when he was 2 years old. That was many years ago. It would have been great to have someone to help with all of it.

grainlady, have you used chicharones in your recipes or are the commercially available pork rinds better? We have many latino grocery stores nearby.

ovenbird -
No experience with chicharones... Out here in the middle of nowhere I'm lucky to find pork rinds - and they were at Aldi.

-Grainlady

ovenbird -
My usual grocery store has never carried Pork Rinds, but low and behold, there were bags on the bottom rack today when I got groceries. Under the big and bold lettering for Pork Rinds was Chicharrones (with 2-r's) in small print. So I guess they are one and the same. Are yours fresh-made?

-Grainlady

grainlady, they are one and the same. I think the ones in our latino stores are fresh-made. I've not had them yet, so I don't know if they are less or more crispy/hard than the big brand ones. I won't be able to try them out until we return from our trip on Feb 10. But I am anxious to try that pizza crust!