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Nov 5, 2007 10:57 AM

Agave nectar in baking?

Can anyone share experience or guidelines on using agave nectar baking? Is it at all suitable for baking? I'm curious to know how it behaves versus, say, honey in terms of moisture, and what its relative sweetness is under heat. I've only seen it (and only experienced it) used in liquid or "raw" preparations - maybe there's a reason for that...

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  1. So far I've had very good results with substituting agave nectar with any liquid equivalent (honey, maple syrup, the dreaded corn syrup) - I use slightly less than the liquid sweetener I'm substituting for honey or maple syrup- if a recipe calls for 1/2 c I use a little more than 1/3 c - it's a little sweeter. For corn syrup, I use equal amounts

    I'm not a huge baker, so I've yet to try substituting it for sugar in cookies - however, if I were to try, I would probably decrease by a bit some of the other liquid going into a recipe.

    I very much like using agave nectar - knowing that it's natural, low GI and I really like the taste. And there's no funny aftertaste or texture issues as there are in other substitutes. Good luck, and please post any findings.

    1. I've substituted it for honey in a muffin recipe. Worked fine!

      1. Agave nectar is perfectly suitable for baking. I have been using agave nectar for a couple of years. It doesn't make crispy chewy cookies. Cookies turn out more cake-like. It is very similar to baking with honey. Some say to reduce oven temperature by 25 degrees, but it doesn't seem to make a difference by doing that. Pretty much any recipe calling for sugar can be replaced with agave nectar. Also, agave nectar can be mixed with other alternative sweeteners like Stevia or xylitol with good results.

        1. agave is the only sugar i use regularly in baking. it works beautifully once you get the hang of it.

          the flavor of light agave is relatively similar to honey, with a slight caramel finish. the dark amber agave has more of a mild molasses flavor [without bitterness].

          agave is nearly twice as sweet as table sugar, so use half as much...and adjust wet ingredients accordingly, as you're replacing a dry ingredient with a liquid. volume-wise, it's pretty much the same as using corn syrup or simple syrup instead of granulated sugar, and in terms of viscosity, it's a bit thinner than honey.

          reducing the baking temp by 25 degrees can help depending on the recipe.

          i'll be curious to hear how it works out for you...

          23 Replies
          1. re: goodhealthgourmet

            After seeing it mentioned here a few times recently, it caught my eye the other day in a store and was taken aback (and put it right back) when I saw the price tag - at least $9/lb and I think the bottle was actually a half pound making. This store is more expensive than some but not usually insane. Is it always that expensive? If so, why do you use it, especially exclusively? Is it just a taste preference, or is it supposed to be that much "better for you" than honey or other less expensive sweeteners?

            1. re: MikeG

              well i'm a unique case because i have a specialty baking business, so i insist on using it due to the nature of my products. but i buy it in bulk at a restaurant supply store, so it only costs me about $3 per pound.

              it is typically very expensive, but i personally think it's worth it if you don't use it all that much.i was already using it personally at home before i started using it professionally. then again, if you've ever seen some of my other posts, i'm a little bit [ok, a lot] nuts about health & nutrition, and a purist about my food & ingredients.

              1. re: MikeG

                Trader Joes just started carrying it, priced in the $3-4 range for a 12oz bottle.

                1. re: paulj

                  What? Where? Which TJs? I asked at the one in Queens and they said 'no, but I'll put in the request for you - lot's of people ask about it'.

                  FYI to the OP: I can't remember the name of the bakery but they were voted #1 in some mag for their baked goods in NYC (cakes, cupcakes, cookies) and they only use agave (plus no wheat and no dairy which I found fascinating and all coconut oil).

                  1. re: krissywats

                    please tell me you're not talking about babycakes bakery. i recently tried their stuff, and it was truly awful.

                    1. re: goodhealthgourmet

                      Actually I think it was babycakes. I haven't tried there stuff but have heard from several friends they are fantastic. I'm sorry to hear a bad report. What were your problems with their products? And forgive me, but since you have a specialty baking business, are you biased against a competitor? (I ask that with all the respect in the world)

                      1. re: krissywats

                        not biased, just very critical :) seriously though, right now i do so much baking for other people...and sometimes it would be nice to pick something up that someone else made instead of having to bake it myself! anyway, after hearing a lot of "buzz," both positive and negative, i wanted to see for myself what all the hype was about. so i sampled 7 or 8 different items with a friend, and neither of us wanted to swallow even one bite. they were all extremely dry [yet greasy at the same time] and pretty tasteless, and all the cupcakes, muffins and quick breads tasted pretty much the same. plus, the brownies were really bitter.

                        i was really disappointed - i actually wanted it to be good, because there's so much bad gluten-free stuff out there. it sucks for those of us who can't eat traditional baked goods.

                        1. re: goodhealthgourmet

                          that's so ODD - not just magazine reviews but individual reviews online are really great. People are kinda' koo-koo for cocoa puffs about this place. Of course there is the occasional review where someone doesn't like it. What I keep hearing, though, is that their chocolate chip cookie is amazing. I guess I'll have to try for myself at some point.

                          1. re: krissywats

                            actually, the chocolate chip cookie was the only thing that wasn't bad...but it wasn't very GOOD either. the flavor was okay, but the texture was off - much too airy & spongy, not enough body/substance.

                            it's tough, because i'm guessing a lot of the positive reviews are coming from celiacs who haven't had the "real thing" for a very long time, and are just grateful to be able to eat something sweet that won't make them sick.

                            it's not just babycakes...pretty much all the gluten-free baked goods i've tried have been i decided to rectify that by creating good ones :) now i just have to make sure the rest of the gluten-free world beyond my personal circle can eventually benefit and partake!

                            1. re: goodhealthgourmet

                              Post away with your recipes : ). Your criticism of Babycakes reminds me of the Crave bakery here in the Bay Area - people raves, but as my husband says - they have been Celiac too long...

                              I am going to pick up some agave next time I am at TJs. I think I would really enjoy the taste...

                              1. re: goodhealthgourmet

                                That's interesting - I thought about clarifying above that I actually ignored the reviews from 'I've been a vegan for 20 years and these are great". The reviews I paid attention to were people that said they are constantly looking for the best cupcake/baked goods/cookie/etc and that this was it. I saw a lot of those too.

                                Interestingly, I read one review that said because Babycakes does not use seperate equipment for each type of product they make, none of their products can be considered completely safe for celiacs.

                                I wonder if in the beginning they were possibly great and are suffering the growing pains of more mass production because of all the good press? Just a though.

                      2. re: krissywats

                        Seattle area TJ
                        The bottle has the Monrovia CA address (as opposed to Needham, MA). I don't know if that has anything to do with distribution patterns.

                        1. re: paulj

                          Yes, that may be. They also may have a higher demand in Seattle than in Queens, NY for Agave.

                    2. re: MikeG

                      Just after I posted this I saw that somebody else talks about the Trader Joe's. I just bought a small bottle cause I wanted to try it. Good to know it's not a bank-breaker.

                      1. re: MikeG

                        I have two kids whom are addicted to sugar. I have replaced sugar in my home with agave nectar. If you go to you can by a case of 12 bottles of 11.5 oz of organic light agave nectar for 31dollars close to 40 with shipping. free shipping if you shop for 100 dollars or more. I have seen 420z for 11 dollars. the trick is to buy a large amount at one time. the price goes down. it is that much better for you than other sweeteners. I would use honey the same way but its taste is more distinctive and doesnt dissolve as easily. honey is great for you unless you are diabetic. it has potassium and b vitamins in it. and the more unprocessed the more healing magic it has. I am just learning how to use agave nectar and now have a recipe for chocolate syrup. that means chocolate milk without sugar!

                        1. re: almara

                          @almara, i'm afraid you've been misinformed. agave IS SUGAR. and it's not "that much better for you than other sweeteners." assuming you buy a pure, unadulterated product that hasn't been cut with cheap corn syrup (as most commercially available brands actually are), the glycemic index *is* lower than other sugars, but it's still sugar.

                          1. re: goodhealthgourmet

                            Hi Goodhealthgourmet. I tried agave for awhile and I've switched back to honey. I find that it tastes sort of infantile and corn syrupy (!!) and I'm quite suspicious of the whole agave trend. Honey is also a form of sugar, I think, but seems to be less harmful. Also, I just don't care for the taste of the agave syrup and have a limited appetite for refined white sugar.

                            1. re: omnidora

                              hey whatever works for you. i only use raw, organic agave, but it's a heck of a lot more expensive than the stuff you can find in every store these days...i've also started playing with coconut palm sugar - it's my new favorite (unfortunately also quite costly, but you can't put a price on good health!)

                              1. re: goodhealthgourmet

                                Since it's fructose, agave is likely to have the same unfortunate triglyceride raising effect that fructose does. This is the single most predictive independent marker for increased CVD risk of all lipids.

                                I think sweeteners should be used rarely, sparingly and with great skepticism, in the case of agave claims, especially.

                                1. re: mcf

                                  i'm with you on this, which is why, as i said, i'm playing more with coconut palm sugar these days. lower in fructose, great flavor, low GI...and i'm hardly one who needs to be told to use sugar - in any form - sparingly ;)

                                  1. re: goodhealthgourmet

                                    Since they never tested beyond 2 hours or as often during the second hour, there's really no way to know how it affects blood glucose and insulin levels in real life conditions. No testing by those without a financial stake in the product.

                                    Dreamfields pasta, frex, makes the same claims based on such testing, but those of us who keep testing for hours after trying it find that blood glucose spikes anywhere from 3-5 hours post meal and stays up a looooong time due to the slower digestion. Could be the same thing here, hard to say.

                                    It sounds as if the only reason to use it is that it tastes really good. Not necessarily a bad thing. :-)

                          2. re: almara

                            @almara, why not learn to enjoy the distinctive taste of honey? (After you've polished off the bulk supply of nectar, that is.) And honey can be dissolved easily enough if you just take the extra second to do this or that. Can you make choc syrup with honey?

                        2. re: goodhealthgourmet

                          How might you adjust the wet ingredients properly. I have a banana bread recipe that I tried this with and it always comes out dry. I've tried one less egg, then another time a little less water, etc. but the result is still the same!

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