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Agave for baking?

i
itryalot Oct 8, 2011 03:28 AM

I made the smitten apple tart from my other post (minus the pan, made it free form on a cookie sheet) as a test run and it was very good. Wondering if I can use agave for baking instead of the sugar? Will it be runnier? Do I need to do something differently if I use it? Will it really change the taste?

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  1. meatn3 RE: itryalot Oct 8, 2011 10:50 AM

    Some recipes adapt better than others. Among other things, using agave can result in a heavier product - ex. chewier cookie as opposed to crisp.

    This site has some great tips:

    http://www.agaveintheraw.com/recipe-t...

    1. goodhealthgourmet RE: itryalot Oct 8, 2011 05:55 PM

      http://chowhound.chow.com/topics/457497

      1 Reply
      1. re: goodhealthgourmet
        meatn3 RE: goodhealthgourmet Oct 8, 2011 07:24 PM

        Yea! When I was posting I was wishing you were around to chime in!

        OT, but glad you are back and hope things have become better.

      2. i
        itryalot RE: itryalot Oct 9, 2011 08:58 AM

        On my bottle, it says 4 parts sugar = 3 parts agave, reduce the liquid by 1/3 and reduce baking temp by 20 degrees.

        1. meatn3 RE: itryalot Oct 9, 2011 09:11 AM

          Sounds like a good starting place. I'd keep a notebook and try the substitution with recipes you are familiar with. That way you will be able to see exactly how agave changes the finished product (or if it doesn't).

          Keeping careful notes will make future substitutions easier.

          1. m
            magiesmom RE: itryalot Oct 9, 2011 09:38 AM

            as an alternative, try coconut palm sugar which subs 1:1 and tastes way better, imo.

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