Hi Terri -

1. The Q & E way is to find recipes that use honey and substitute it 1:1. I have a bunch of honey-specific cookbooks and they were my original guideline when I developed recipes.

2. The general use information says 3/4 c. agave nectar for 1 c. sugar (or 25% less). It also depends on how sweet you like things - so "to taste" also applies. Some agave nectar products may seem sweeter than others. I may only use 1/2-2/3 c. agave nectar per 1-cup sugar.

As an example, I make my banana bread recipe with only 1/4 c. agave nectar. The original recipe calls for 1/2 c. sugar. But because there is a sweet-tasting spice, cinnamon, in the recipe, it helps with the sweet-taste, as well as using really sweet bananas.

3. Just like substituting honey for sugar, you may need to adjust the liquid or dry ingredients. A general rule of thumb is to reduce liquid by 1/4-1/3 c., but if there is no liquid to reduce, add 3-4 T. of flour for each 1/2 c. agave nectar used. You have to 'play' with this some... This is where experience in baking comes in handy.

4. Depending on how much agave nectar is in the recipe, you may also want to reduce the oven temperature by 20-25°F to prevent over-browning. If there is over 1/4 c., reducing heat may be beneficial. That's also something agave nectar has in common with honey.

5. Agave nectar gives nearly the same texture as sugar does. It feeds yeast like sugar in yeast breads. It's actually an excellent choice for yeast breads because it's great for fermentation due to its high monosaccharide content. Agave nectar also has a high osmotic pressure. This characteristic helps to inhibit the growth of microorganisms and aids bread from molding quickly. It also increases the water retention properties of foods (hygroscopicity). I believe it's a "secret ingredient" to my homemade breads keeping fresh longer than those made with sugar. It browns like sugar (which chemical non-calorie sweeteners don't do).

6. As a food exchange (diabetic), 1 t. equals a free food. Two servings (or 2 t.) equals 1/2 carbohydrate exchange.

7. It remains liquid indefinitely because of the high level of fructose - unlike honey that tends to crystalize.

8. You can use it in combination with sugar or in combination with non-calorie sweeteners. When used with Splenda, it helps to counter the aftertaste and aids in contributing to browning and other characteristics missing from chemical non-calorie sweeteners that are attributed to sugar, while still maintaining a low-glycemic index.

I've used agave nectar as my primary sweetener for about 10-years now.

Hope that helps...

-Grainlady

WOW...Agave Nectar sounds like something I should have on hand.

This is the same plant that is distilled to make Tequila. I saw it on the Thirsty Traveler.

Michelle

I'm diabetic and use it on my grapefruit and oatmeal. I buy it on amazon( package of 6) for about 23.00

Thank you..because of you mentioning it here before..I've spied it. LOL I can actually get it at the store I get my alternative to wheat flours and GF products..but TJ's carries it now here, so being that it cost less there..I picked it up..and it's been sitting on the shelf..waiting for me to ask you. LOL

Any comments on dark vs. light? I can get both at a health food store.

I am now wondering if a dark amber agave would solve Lucy's color problem with her Torrone. She said the color is too light but loves the flavor of the honey.

Does Agave taste similar to honey?

Michelle

Terri, Thanks for this post and thanks Grainlady for the information. I have Agave in the pantry and forgot why I purchased it. Looks like I can alert DH as he is diabetic. I will use it in bread making.

"Light VS Dark" -

Light has almost no taste, so it doesn't conflict with other flavors - yes, it's a honey-like taste. I'm using Madhave at the moment - got it for a bargain price through Amazon.com and bought a 2-year supply in Nov. 2006.

I've had dark agave nectar that was richer and thicker than molasses and used it as a substitute for molasses. Alas, never got any that was like that ever again (ordered it from a brewing company back when it was difficult to find sources for agave nectar).

The dark I have on hand now (Sweet Cactus Farms - also a bargain price through Amazon.com) has a bolder, very light molasses-like flavor. Dark agave nectar is supposed to have more minerals in it than light - minerals such as calcium, magnesium, potassium and iron. It would be dark enough to contribute more color to baked goods than the light agave nectar, without the bold flavor you get from molasses.

-Grainlady