http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Mon, 13 Feb 2012 01:14:50 +0000 http://www.elanaspantry.com/forums/topic/substitute-honey-for-agave-nectar-in-your-recipes#post-1710 Sun, 13 Jun 2010 14:48:06 +0000 janeen 1710@http://www.elanaspantry.com/forums/ <p>I have subbed honey for agave 1:1 in several baked goods, and all have turned out just fine. :) </p> http://www.elanaspantry.com/forums/topic/substitute-honey-for-agave-nectar-in-your-recipes#post-1697 Sat, 12 Jun 2010 07:51:53 +0000 suncrystal 1697@http://www.elanaspantry.com/forums/ <p>i found the truth about AGAVE, finally. A great explanation. This rings true for me. Read the entire article at the below link.</p> <p>Mike Adams (naturalnews.com) contacted the manufacturer, who wrote a loooong rebuttal, explaining the 2 different processes being used by 2 differenet manufacturers, the first of which is out of business and which is the one the negative report is based on, even thouugh the good guy was contacted. Not one word of his explanation was contained in the negative report. I will use agave in Elana's recipes.</p> <p>it appears to me that agave is very successful and is probably competition for the toxins aspartame and Splenda (?), making this an attack by TPTW (The Powers That Were).</p> <p>Here's the full article: <a href="http://www.naturalnews.com/025060_agave_nectar_sugar_sugars.html" rel="nofollow">http://www.naturalnews.com/025060_agave_nectar_sugar_sugars.html</a> </p> http://www.elanaspantry.com/forums/topic/substitute-honey-for-agave-nectar-in-your-recipes#post-1136 Fri, 12 Feb 2010 00:21:01 +0000 bcroyal 1136@http://www.elanaspantry.com/forums/ <p>I generally do a 1:1 substitution with either a naturally runny honey (like acacia honey) or I create runny honey by warming 'standard' (e.g. clover) honey before measuring. I am allergic to agave, so I can't compare my results using honey to the original recipe, but I have found everything to be quite tasty.</p> <p>One note - the paler and more transparent the honey, the more neutral the flavor. If you are seeking a sweetener that doesn't impart flavor, avoid heavy, dark colored honeys. If you are looking to flavor the product with a honey taste, use the darker honeys. I don't know how flavorful agave is, but I tend toward the milder honeys for light colored baked goods, and darker honeys for darker, more heavily spiced baked goods. </p> http://www.elanaspantry.com/forums/topic/substitute-honey-for-agave-nectar-in-your-recipes#post-555 Fri, 23 Oct 2009 03:32:52 +0000 Skycatcher 555@http://www.elanaspantry.com/forums/ <p>SAS - you mentioned adding a teaspoon of water to honey - to what amount of honey? I'm completely new with all of this, and tend to follow the recipes very closely. I've been reading about the agave nectar, and am just the littlest bit concerned. I'd like to try the recipes with honey, instead of a processed product. </p> http://www.elanaspantry.com/forums/topic/substitute-honey-for-agave-nectar-in-your-recipes#post-387 Sun, 02 Aug 2009 14:50:18 +0000 sas 387@http://www.elanaspantry.com/forums/ <p>kara, I have not had good success in using 1:1 honey for the agave, though I must admit I am not an experienced cook/baker. Agave seems a bit more "liquidy" than honey. I've tried adding a small amount (maybe one teaspoon)of water to the honey to adjust for the switch, and it's seemed to work OK. </p> http://www.elanaspantry.com/forums/topic/substitute-honey-for-agave-nectar-in-your-recipes#post-382 Fri, 31 Jul 2009 15:43:11 +0000 kara 382@http://www.elanaspantry.com/forums/ <p>Can I easily just substitute honey for agave nectar inthese recipes? if so, 1:1 ratio? </p> http://www.elanaspantry.com/forums/topic/flat-cookies#post-351 Fri, 24 Jul 2009 13:17:37 +0000 kara 351@http://www.elanaspantry.com/forums/ <p>Thanks! It may be the amount of almond flour because the cookies are flattening a bit right when I out them on the sheet, not runny but definitely not holding its shape. I will try packing the almond flour more to start. Right now I am using Trader Joes Almond flour (MUCH cheaper the Bob's red mill) But thinking of trying JustAlmonds.com, they sell skin on and blanced almond flour in 5 and 25 lb bags (and also much chepaer than bob's red mill) They talk a lot about the kinds of almonds they use and the sources as well. Will let you know how it all goes! </p> http://www.elanaspantry.com/forums/topic/flat-cookies#post-348 Fri, 24 Jul 2009 07:59:42 +0000 colormepink 348@http://www.elanaspantry.com/forums/ <p>Hey Kara! You may have a couple of different possibilities here:</p> <p>1. If you are using the same brand(s) of almond flour Elana recommends, make sure you are packing the measuring cup with the almond flour, if you are loosly filling your cup like you would with wheat flour, that may be making your batter too thin. Your dough should be pretty thick like a traditional cookie, be scoopable and hold it's shape on the baking sheet until you flatten it. </p> <p>2. If you are using a different brand of almond flour or grinding your own from fresh, your product may have a different oil content than the brands recommended. Many of the fine almond flours available are made from partially defatted nuts, but there are a few that aren't (not sure about Bob's Red Mill but I mention it because it's widely recognized and available). You may need to adjust the amount of added oil to your recipes if that's the case. This is true if you are substituting other types of nut flours as well.</p> <p>3. You are putting your cookie dough on a warm/ hot baking sheet from the oven. This may not be the case for a first batch but if you see this on subsequent batches made on the same sheet, this could be the case. Either use multiple sheets or place your dough on parchment, while the first batch is baking, set up a second batch on more parchment. Slide the first parchment onto a cooling rack and slide the next batch onto the same pan and pop right back into the oven.</p> <p>If none of these scenarios seem to fit, we may need more info to try to pinpoint the cause. Happy baking! </p> http://www.elanaspantry.com/forums/topic/flat-cookies#post-345 Wed, 22 Jul 2009 09:41:42 +0000 kara 345@http://www.elanaspantry.com/forums/ <p>When I made the chocolate chip and ginger lemon cookies, they came out really flat, what am I doing worng? THANKS!<br /> Kara </p>