Tips for baking with agave

More than ever, now all people have the option to choose the sweetener of preference, whether it fits for a pleasant flavor, low GI, low calorie or versatility.

There is a huge concern around where sugar comes from. The truth is not all sugar is the same or elaborated equal. In the market there is a wide variety of sugar alternatives that offer certain health benefits, mainly weight control, since they are calorie-free, prevent blood sugar level spikes and the risk of diabetes as they are not carbohydrates, and don’t contribute to tooth decay and cavities.

Among the natural sweeteners you can find agave syrup, honey, coconut sugar, maple syrup, molasses and the list goes on.

Agave is recognized by the consumers as a natural sugar substitute that provides a low glycemic index and a sweet flavor with no bitterness or off-notes. Consumers now more than ever, have the option to choose the sweetener of preference, whether it fits for a pleasant flavor, low GI, low calorie or versatility.

Using agave in place of traditional sugars in the preparation of recipes is a snap to do, but it does take a little know-how. We have a few quick tips to aide you in your baking adventures to make sure each and every treat hits the sweet spot without any

let down.

Agave isn't a difficult ingredient to add to your pantry. Agave is easy enough to interchange in sauces, drinks or stir frying, but baking can be a bit more difficult. The

presence of sugar in a recipe does many scientific things, so using agave as a substitution can be a bit of a balancing act. Here's some of the guidelines we use in our own kitchen when it comes to switching in some of this sugar

alternative. Here's a basic rule of thumb to go by:

• Honey: Replace with equal amounts.
• Maple Syrup: Replace with equal amounts.
• Brown Rice Syrup: Use half as much agave + (up to) ½ cup liquid
• Corn Syrup: Use half as much agave + (up to) 1/3 cup liquid
• White Sugar: For every 1 cup sugar called for use ⅔ cup agave and reduce the liquid in the recipe by 1/4 cup.
• Brown Sugar: For every 1 cup sugar called for, use ⅔ cup agave, and reduce the liquid in the recipe by 2 tablespoons

The best rule of thumb is to make the recipe in question once before making substitutions to it. That will allow you to see the texture of the batter/dough/mixture allowing you to add or subtract liquid/starch as needed and with confidence.

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