http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Sun, 12 Feb 2012 20:47:01 +0000 http://www.elanaspantry.com/forums/topic/substitute-for-agave#post-3251 Tue, 24 Jan 2012 01:58:56 +0000 ved12 3251@http://www.elanaspantry.com/forums/ <p>Xylitol is one of the very good substitute for a diabetic. It is taste like a sugar but have a low carb and more healthy for diabetic. Most of the people use it as sugar substitute and they get very good results.<br /> <a href="http://www.areyoudiabetic.net/10012011/xylitol-side-effects-and-benefits-1407.html" rel="nofollow">http://www.areyoudiabetic.net/10012011/xylitol-side-effects-and-benefits-1407.html</a> </p> http://www.elanaspantry.com/forums/topic/maple-syrup#post-3127 Mon, 28 Nov 2011 20:36:21 +0000 Sherri 3127@http://www.elanaspantry.com/forums/ <p>Just remember, Maple syrup is not legal on the Specific Carbohydrate Diet, pure or otherwise :) </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-3066 Thu, 29 Sep 2011 13:08:53 +0000 fitwomenforlife 3066@http://www.elanaspantry.com/forums/ <p>I created an alternative recipe to the blueberry muffins replacing agave and grapeseed oil, which can be high in PUFAs and become rancid with heat.<br /> You can find it here <a href="http://fitwomenforlife.com/2011/09/29/gluten-free-blueberry-muffins/" rel="nofollow">http://fitwomenforlife.com/2011/09/29/gluten-free-blueberry-muffins/</a></p> <p>The recipe here is awesome, a few substitutions can make it super healthy! </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-3060 Mon, 26 Sep 2011 08:33:40 +0000 roy 3060@http://www.elanaspantry.com/forums/ <p>Unfortunately Chickory root is inulin. My wife has drastic reactions to it even in minute quantities. And Agave sap goes through a lot of processes to become agave necter.<br /> Does anyone have suggestions for substituting granular sweeteners in the recipes? </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-3052 Wed, 21 Sep 2011 19:54:27 +0000 NicoleandHugh 3052@http://www.elanaspantry.com/forums/ <p>HI ALL,</p> <p>Would anyone know how or have tried using coconut palm sugar instead of Xylitol?<br /> If so, what are the measurements? 1:1<br /> Thanks </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-3051 Wed, 21 Sep 2011 18:29:06 +0000 martha53 3051@http://www.elanaspantry.com/forums/ <p>I've discovered Coconut Cyrstals from Coconut Secret. This stuff is GREAT! A little is all you need for lots of sweetness and no aftertaste. Made from the sap of coconut trees in the Philippines. I'm going to make the syrup suggested earlier. Check them out <a href="http://coconutsecret.com/index.html" rel="nofollow">http://coconutsecret.com/index.html</a> It's kosher too! </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-3020 Sun, 28 Aug 2011 18:33:04 +0000 jangret 3020@http://www.elanaspantry.com/forums/ <p>Two products I use for sweetening instead of agave are not widely known because they are small companies and don't advertise much. One is "Just Like Sugar" which is made from chicory root. It is dry and measures cup for cup to replace sugar. It has no calories or carbohydrates and 0 glycemic index and is not a chemical. The other that I've been using lately is called Whey Low. I have not seen it in stores but get it off the internet. It has such a low glycemic index that it does not trigger insulin production. They have an even lower glycemic index product for diabetics. It was created by a scientist for his wife who has diabetes. I use either of these in the almond flour pancakes. The texture is perfect. With the agave, it was a little runny. There is one truly raw agave on the market but I use it sparingly. It's hard to find in stores. It's a product of Ultimate Superfoods. </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-3000 Tue, 09 Aug 2011 06:16:04 +0000 mymanzwife 3000@http://www.elanaspantry.com/forums/ <p>Rin - Of course I meant that I BOIL the palm sugar and water (like I mentioned above in this thread), in case someone thought I was saying to just mix the two together before storing it in the fridge! :) </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2999 Tue, 09 Aug 2011 04:56:38 +0000 mymanzwife 2999@http://www.elanaspantry.com/forums/ <p>Helenite - You're welcome, and glad to hear you like using the palm sugar syrup, too! </p> <p>Rin - I always one-and-a-half the recipe (2 1/4 c. palm sugar to 3/4 c. water) and store in a pint-sized mason jar in the fridge. I've used it a month or more later (whenever I happen to not be baking as much) and it's been perfectly fine. I think it would last for quite awhile, actually. </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2998 Mon, 08 Aug 2011 11:21:55 +0000 rin 2998@http://www.elanaspantry.com/forums/ <p>How long does the palm sugar syrup last in the fridge? </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2995 Sat, 06 Aug 2011 15:00:59 +0000 Helenite 2995@http://www.elanaspantry.com/forums/ <p>I would like to thank mymanzwife for sharing the recipe for the palm sugar syrup. I like it a whole alot better than the agave. The agave was making my teeth very sensitive. I know for sure that it was the agave.My problem has been solved with my teeth. As for the palm sugar I baked with it and I love it !Thank you! </p> http://www.elanaspantry.com/forums/topic/xylitol-1#post-2973 Sun, 24 Jul 2011 23:21:25 +0000 moosemtnmama 2973@http://www.elanaspantry.com/forums/ <p>I ran to my local health food store for xylitol, convinced that this product (and I've tried almost everything), would be the answer to my cookie-dough-eating ways. Boy was I disappointed when I ended up, after using some to sweeten my tea, with a long and serious bout of diarrhea. It's the only time I've ever marched back to my beloved health food store, xylitol in hand, to ask for my money back and issue a warning. A warning was printed on the label but it should have read something like: a very small amount of this product is likely to cause an extreme case of gastrointestinal upset which will ruin your day. </p> http://www.elanaspantry.com/forums/topic/20-1#post-2969 Sun, 24 Jul 2011 08:57:49 +0000 Marketer772 2969@http://www.elanaspantry.com/forums/ <p>I made the 2.0 bread following the recipe exactly except for leaving out the agave. I don't mind the lack of sweetness, however the bread was much lighter in color, and the consistency was nothing like the picture depicted. In fact, it was so dense, that it was hard to swallow. Does the agave affect the color and texture? If so, is there any way to omit the agave and match the texture to the picture on the recipe page? Thanks. </p> http://www.elanaspantry.com/forums/topic/yeast-free-diet-help-with-substitutes#post-2958 Wed, 20 Jul 2011 09:37:45 +0000 lifelady 2958@http://www.elanaspantry.com/forums/ <p>I also do yeast free and was surprised to see you use Splenda. That is a big no-no from my doctor...but I am allowed agave nectar and fruit in moderation. You may have to go much more strict than I do. I am sure every doctor has different opinions but you may want to check out his website...<br /> <a href="http://www.hotzehwc.com/Treatment-Programs/Yeast-Overgrowth/The-Yeast-Free-Eating-Program.aspx" rel="nofollow">http://www.hotzehwc.com/Treatment-Programs/Yeast-Overgrowth/The-Yeast-Free-Eating-Program.aspx</a> </p> http://www.elanaspantry.com/forums/topic/anyone-ever-use-steviva-blend#post-2948 Thu, 14 Jul 2011 16:33:37 +0000 mom2one01 2948@http://www.elanaspantry.com/forums/ <p>I have had good success baking with Steviva Blend, but would love to know how to convert the Agave used in Elana's recipes to it. Suggestions anyone? I prefer not to use Agave. I have not tried substituting honey in her recipes yet. Has anyone had success using honey in these recipes? I would still prefer to use the Steviva Blend if I can figure out how to make it work!</p> <p>Thanks! :)<br /> Amy </p> http://www.elanaspantry.com/forums/topic/xylitol-1#post-2928 Tue, 05 Jul 2011 19:55:43 +0000 Dilyn 2928@http://www.elanaspantry.com/forums/ <p>I just read Gluten Free BFF post, even though it's already 9 months old. I read that xylitol helps balance hormones. I am sorry that I have forgotten just where I saw that - I read so many articles on nutrition! I am so glad to have found <a href="http://www.gfbff.com" rel="nofollow">http://www.gfbff.com</a> because of you.<br /> I will not use agave syrup because it is utilized by the body the same way high fructose corn syrup is. There is a great article on <a href="http://www.foodrenegade.com" rel="nofollow">http://www.foodrenegade.com</a> concerning agave syrup, how it's made, and how the body uses it. Since reading that, I have steered away from agave syrup..<br /> I need to stay away from sugar and grains because of diabetes, and because I just plainly want to feel good and be healthy! I am slowly getting my diet turned around and am seeing steady results that are very positive. <a href="http://www.gfbff.com" rel="nofollow">http://www.gfbff.com</a> is a link that has been missing for me. Between it and Elana's, and what I already know, I feel I am finally headed in the right direction.<br /> Oh Happy Day! </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2919 Thu, 30 Jun 2011 11:08:50 +0000 Cathy K 2919@http://www.elanaspantry.com/forums/ <p>I posted this originally in the Forum about the dangers of Agave nectar. </p> <p>Has anyone tried the product "Just Like Sugar" in Elana's recipes? I have used it in beverages and salad dressings. It does taste good and no aftertaste like I find with Stevia. It is made from chickory root and the white pithy material under the peel of an orange. It is supposed to be zero calories and zero carbs. Nothing artificial in it. It is a powder. You measure it like sugar. I don't know how to work around it not being a liquid. There is a website for it if you want to read more about the product.</p> <p>I guess I will have to try one of Elana's recipes and report back to folks. </p> http://www.elanaspantry.com/forums/topic/yeast-free-diet-help-with-substitutes#post-2911 Sun, 26 Jun 2011 15:43:52 +0000 MoTomaso 2911@http://www.elanaspantry.com/forums/ <p>Just wanted you all to know that I substituted 1 Tbsp Expert Foods not/Starch for the 1/4 c of arrowroot powder in Elena's rosemary olive bread. I also upped the almond flour to 1/2 c. Worked great. If you can't find not/starch, you could probably make your own with 2 tsp acacia fiber (I like Now Foods organic, it dissolves the best) and a total of 1 tsp gums (guar and/or xanthan). I also left out the agave to make it SCD. Don't miss it! </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2907 Thu, 23 Jun 2011 15:14:23 +0000 ducktorwho 2907@http://www.elanaspantry.com/forums/ <p>I was really excited about the coconut nectar for use on the candida diet. Then I emailed the company asking about the breakdown of the sugars. This is the reply I received:<br /> "Thank you so much for your interest in our products. The sugar breakdown of the fresh coconut sap directly out of the tree is 0.5% glucose, 1.5% fructose, and 16% sucrose. However, when the excess liquid is evaporated from the fresh sap to make our Coconut Nectar or Crystals, the naturally occurring sugars become more concentrated (more so in the Crystals than the Nectar), which causes the percentage of glucose to increase to approximately 8-10%, the fructose 10-12%, and the sucrose increases to nearly 74%. The good news is that the presence of inulin and FOS are the key factors that maintain the glycemic index at an average of 35 GI. In addition, the Nectar and Crystals are totally unrefined and very minimally processed, remaining as close to the original state and high nutrient content of the fresh sap as they can possibly be. We have also had human study GI tests done on our products to verify their glycemic index.</p> <p>When the Coconut Nectar and Crystals are digested, they do not readily turn into glucose and are therefore, absorbed much more slowly by the body. This is due primarily to their very low levels of naturally occurring glucose and fructose, in addition to the presence of inulin. The actual percentage of inulin in the Coconut Nectar is 8.2%" </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2897 Sat, 18 Jun 2011 21:48:10 +0000 jules in the kitchen 2897@http://www.elanaspantry.com/forums/ <p>A sugar is still a sugar. Everything in moderation. Even with the coconut sugars coming into popularity . . . keep in mind that coconut nectar is 82% FOS - that is an inulin and that can cause gas, bloating, etc in some people and especially if we eat too much - then food sits and ferments in our digestive system. </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2880 Fri, 10 Jun 2011 11:08:43 +0000 jules in the kitchen 2880@http://www.elanaspantry.com/forums/ <p>After all my past and continuing research, the fructose content in coconut nectar .5 - 1.5% vs agave which is 70 - 90%. Yes, cooking/baking destroys enzymes that make items raw. I haven't as of yet found any research to verify - just a lot of varying opinions. The fructose content does not change when we bake with it - the fructose count happens when it's processed from the plants, etc. So, I depend on people's reactions after eating items baked with different sweeteners and everyone does much better with the coconut nectar. Those with candida, diabetes, etc should watch ANY sweetener, as we are all different. I am now using it along with stevia and xylitol to lower the GI level even more. If my response has been of help - being raw for baking is not an issue - it's that the product is truly raw to start off with - raw honey also - make sure it's truly raw. I keep researching and am always trying to keep on top of new information. I, at this time, have a question put to Coconut Secret company about structural change, if any, when baking with coconut nectar and crystals. We do know that coconut oil is the only oil that is stable for baking, frying, etc. </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2876 Fri, 10 Jun 2011 03:06:59 +0000 mymanzwife 2876@http://www.elanaspantry.com/forums/ <p>jules -</p> <p>Are you baking with raw Coconut Secret and raw honey, and if so, doesn't that make them no longer raw due to the high temperatures? :/ </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2870 Thu, 09 Jun 2011 07:46:58 +0000 jules in the kitchen 2870@http://www.elanaspantry.com/forums/ <p>My experience is that the coconut nectar by COCONUT SECRET is truly raw - there is no raw agave anywhere. Even yacon is not truly raw. I still use yacon in small amounts - it was wonderful as a % in Elana's Pecan Pie. Two choices - either the coconut nectar just mentioned or raw honey from a farmer's market, etc - there are some in the stores that say 'raw' - but many are pastuerized and at a temperature lower than the set temperature by law, but enzymes are killed at temps around 100 even, so legally it can state it's raw, but it isn't. With the enzymes intact, your body has help in digesting. I have used other brands of coconut sugars and they all spiked my blood sugar. COCONUT SECRET also has coconut crystals - just good to grind them smaller and let them dissolve in your recipe's liquid if you can.</p> <p>I also use xylitol (birch only), stevia and the coconut nectar as replacements for agave - just depends on the recipe and lots of experimenting. </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2835 Sun, 22 May 2011 05:49:30 +0000 jennr8 2835@http://www.elanaspantry.com/forums/ <p>I would love to hear what Elana thinks about Coconut Sap "Sugar". I love it and I believe it is diabetic friendly and full of nutrients. I now purchase it from Wilderness Family Naturals. I originally found it in a local health food store, read the story behind it and tried it. I am not a fan of stevia (to me, it has a distinctive taste that I am not fond of). I have used and liked xylitol, but I am not sure about baking with it. I think Coconut Sap is great and would love to hear the pros and cons(especially since I have a diabetic family member.)<br /> Happy cooking!! </p> http://www.elanaspantry.com/forums/topic/sugar-instead-of-agave#post-2823 Tue, 17 May 2011 17:28:23 +0000 teitei 2823@http://www.elanaspantry.com/forums/ <p>I'll have to try that! Thanks! </p> http://www.elanaspantry.com/forums/topic/sugar-instead-of-agave#post-2821 Tue, 17 May 2011 14:54:05 +0000 Monacat2000 2821@http://www.elanaspantry.com/forums/ <p>I posted earlier on the thread dealing with high altitude baking. I regularly substitute granulated sugar for agave syrup and add one or two more eggs to the recipe in order to get the right consistency for cake batter. I use about 3/4 the amount of sugar to what the recipe says to use for agave syrup. Usually, I need to add at least two more eggs in order to compensate for the lack of liquid. You can always add another egg if you need to. This substitution works great, even at 8,000 feet in elevation. </p> http://www.elanaspantry.com/forums/topic/sugar-instead-of-agave#post-2819 Tue, 17 May 2011 14:06:57 +0000 teitei 2819@http://www.elanaspantry.com/forums/ <p>I would like to buy Elana's Gluten Free Almond Flour Cookbook but I prefer to use sugar instead of agave. Has anyone done this and if so, in what ratio do you substitute? Did the recipes still turn out good? Thanks! </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2792 Tue, 10 May 2011 23:37:14 +0000 DianaDavenport 2792@http://www.elanaspantry.com/forums/ <p>Well... I was a big fan of agave, using it to sweeten my tea for years now, but started eating so much of it trying all of Elana's great recipes that I started experiencing hints of some of my old symptoms. I can't eat honey. I have had good luck with Yacon, but it is not suited for all things. Just made Elana's Yacon Choc chip cookies last night. REALLY good. I subbed Yakon in Elana's Pancake recipe this morning. They were really good. (I made waffles though.) I might try adding a tablespoon of water next time, but I liked them well as they were too. </p> <p>I like the tip about the coconut palm syrup. That will help me by adding to my sweetener "rotation." I look forward to trying it. Thanks to mymanzwife and 5haughtons for your input! </p> http://www.elanaspantry.com/forums/topic/can-i-use-half-the-agave-in-chocolate-chip-cookie#post-2781 Fri, 06 May 2011 19:48:18 +0000 Wendy Brazil 2781@http://www.elanaspantry.com/forums/ <p>Such a pleasure, Kangachick! Am not familiar with applesauce...I know it is popular in the States but we don't use it so often in Australia but it makes sense to use as a great sweetner/binder...will have to investigate! </p> http://www.elanaspantry.com/forums/topic/can-i-use-half-the-agave-in-chocolate-chip-cookie#post-2780 Fri, 06 May 2011 19:39:56 +0000 kangachick 2780@http://www.elanaspantry.com/forums/ <p>I tried this in a very small batch. I halved the agave and the oil but subbed applesauce for what I took out (both the oil and agave). It came out pretty good--I think you could even reduce the agave more but it was a bit crumbly and didn't stay together well especially when hot, but did seem to hold together when they were very cool. Next time I am going to try without some or all of the applesauce! :) Hope that helps. Let me know if you guys try it. Thanks for your imput Wendy! </p> http://www.elanaspantry.com/forums/topic/can-i-use-half-the-agave-in-chocolate-chip-cookie#post-2778 Fri, 06 May 2011 19:28:23 +0000 Wendy Brazil 2778@http://www.elanaspantry.com/forums/ <p>I make this recipe on a regular basis and substitute 'raw' honey for agave syrup and use a considerably smaller quantity of honey than the required amount of agave syrup with just a little warm water added to thin the honey slightly. I also use considerably less oil and both changes work a treat. Am so sorry for lack of measurements. I'm one of those terrible cooks who don't measure anything. Look at the dry ingredients combined first, gauge how much liquid is required to bring the dry ingredients together, then get a feel for how sweet you want the dough...then divide the amounts of agave syrup and oil accordingly. Good luck! </p> http://www.elanaspantry.com/forums/topic/can-i-use-half-the-agave-in-chocolate-chip-cookie#post-2772 Wed, 04 May 2011 12:42:34 +0000 kangachick 2772@http://www.elanaspantry.com/forums/ <p>I would love to know the answer to this too! :) Let me know if you do try it! :) </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2740 Mon, 25 Apr 2011 15:01:40 +0000 mymanzwife 2740@http://www.elanaspantry.com/forums/ <p>5haughtons -</p> <p>I'm happy to hear you like the coconut palm syrup substitution, too! It was someone else here over a year ago that posted that idea, so I've used that from the start for all of Elana's recipes. I've never used agave, but it's good to know about the carb content comparison for others that do - besides the coconut sugar being a low GI sweetener, that may be another good incentive to try it. :) </p> http://www.elanaspantry.com/forums/topic/can-i-use-half-the-agave-in-chocolate-chip-cookie#post-2732 Thu, 21 Apr 2011 12:47:36 +0000 colormepink 2732@http://www.elanaspantry.com/forums/ <p>Haven't tried it personally. It might make the dough a little bit drier or stiffer. If it's a problem, I might add a bit more oil. Probably not an equal volume though. </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2727 Tue, 19 Apr 2011 15:49:12 +0000 5haughtons 2727@http://www.elanaspantry.com/forums/ <p>I am so grateful to mymanzwife! I made that syrup you described with coconut palm sugar+water &amp; substituted it for the agave in the Choc Chip cookie recipe in Elena's book. They came out fantastic--same texture, which I love, so chewy. Now my cookies are only 4 g carb / serving vs the 16g crab/ serving with agave. As a low carb eater, this is a great improvement in the recipe for me and my family. </p> http://www.elanaspantry.com/forums/topic/can-i-use-half-the-agave-in-chocolate-chip-cookie#post-2722 Fri, 15 Apr 2011 08:37:17 +0000 TheOcook 2722@http://www.elanaspantry.com/forums/ <p>I baked the chocolate chip cookie last night and it was DELICIOUS!!!<br /> However, it was still a little to sweet for me. Would it effect the outcome of the cookies if I use only half the agave? </p> <p>I'll experiment with it but wanted to see if anyone has tried it. </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2687 Thu, 31 Mar 2011 16:18:48 +0000 sshantz 2687@http://www.elanaspantry.com/forums/ <p>I also use xylitol in Elana's recipies and they taste great!! </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2678 Mon, 28 Mar 2011 19:25:10 +0000 joditimberjay 2678@http://www.elanaspantry.com/forums/ <p>I can't use agave or honey because of their high fructose content. But I have made lots of recipes from the cookbook and website substituting either regular white sugar or maple syrup or brown rice syrup for the agave and haven't had any problems at all. </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2667 Sat, 26 Mar 2011 07:58:38 +0000 elana 2667@http://www.elanaspantry.com/forums/ <p>lisaarnoff,</p> <p>Thanks for your questions. I haven't tried those substitutions myself so not sure if they would work. If you do experiment I hope you'll stop by and let us know how it all turns out!</p> <p>Thanks,<br /> Elana </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2633 Mon, 21 Mar 2011 10:32:15 +0000 lisaarnoff 2633@http://www.elanaspantry.com/forums/ <p>I want to make some of the recipes from your Gluten Free Cookbook for passover. However, I cant find agave syrup that's kosher for passover si I need to substitute. Can i just use simple syrup or replace with granulated sugar? I would imagine for the simple syrup it would be an even exchange, but what about the sugar? Also, I cant use baking soda on passover. Will it work if I separate the eggs, mixing in the yolks and beating the whites until stiff and folding in? Thanks! </p> http://www.elanaspantry.com/forums/topic/coconut-nectar#post-2583 Fri, 04 Mar 2011 19:49:02 +0000 mymanzwife 2583@http://www.elanaspantry.com/forums/ <p>ckh -</p> <p>Hmm...I replied to you yesterday, but now I see that my post is gone--not sure what happened. Anyway, I had chuckled re: "MyManzSyrup" :D, and was letting you know that I can't take credit for the coconut palm sugar syrup idea, since it was someone else who had originally posted it. (I saw it when I first found Elana's Pantry in Jan. '10.) I figured with all the controversy surrounding agave nectar, I decided that using the coconut sugar was better for the occasional baking I do for my diabetic husband. He definitely approves of it, so I hope your husband does, too! </p> <p>Amazon sells "Sweet Tree" brand organic coconut sugar in a 6-pack, so I am trying that next--comes out a little cheaper with the subscribe and save program, so you might want to try that one eventually. Happy Baking! </p> http://www.elanaspantry.com/forums/topic/coconut-nectar#post-2575 Tue, 01 Mar 2011 05:13:22 +0000 ckh 2575@http://www.elanaspantry.com/forums/ <p>GREAT TIP! Thanks so much. I am ordering some from iHerb to give it a try. The only think keeping me from going forward buying the palm sugar instead of agave is cost, but your syrup recipe might do the trick. If I can get dh to make the switch to "MyManz Syrup" we may have a winner! Over the years, I've had him go from sugar, to fake sugars, to stevia, to agave...I am hopeful that this one last jump will be the one we stick with! </p> http://www.elanaspantry.com/forums/topic/coconut-nectar#post-2574 Tue, 01 Mar 2011 00:04:49 +0000 mymanzwife 2574@http://www.elanaspantry.com/forums/ <p>Others have mentioned using raw coconut nectar, but I've always used Navitas Naturals coconut palm sugar that I buy at iherb.com and just make a syrup out of it to use in place of the agave with great results (love the flavor, too). It doesn't cost as much as the prepared coconut nectar that I've seen, so if you're interested, this is what I make (although I one and a half the recipe and store in a pint sized mason jar in the fridge):</p> <p>Coconut Palm Sugar Syrup</p> <p>* 1 ½ cups palm sugar<br /> * ½ cup water.</p> <p>1. To make the syrup, bring the coconut palm sugar and water to a boil in a medium-size saucepan over medium heat, stirring to dissolve the sugar. Stop stirring and reduce the heat to low. Simmer for 3 minutes. Keep warm if to be used immediately. Or, let it cool and keep refrigerated to use later on. </p> http://www.elanaspantry.com/forums/topic/coconut-nectar#post-2568 Sun, 27 Feb 2011 07:04:18 +0000 ckh 2568@http://www.elanaspantry.com/forums/ <p>I've begun using raw coconut nectar as a substitute for agave, and I'm wondering if other folks have tried it and with what success. </p> <p>Coconut nectar is coconut tree sap. Raw coconut nectar is gluten free with a GI of 35, which makes it about even with an apple in terms of spiking blood sugar. It has an almost neutral PH, and is full of aminos, vitamins and minerals. It is .5% glucose and 80% inulin (the predominantly indigestible 'sugar' our ancient ancestors consumed). I'm using it in two forms, a liquid (which has the appearance of a very thick agave) and a crystal which is produced by vaccum evaporating the moisture leaving a fine crystal which has a sweet and slightly black-strappy scent and mostly inert flavor.</p> <p>Any thoughts? It is somewhat more costly than agave, but I think that might have to do with the fact that it is still micro-batched because there isn't much demand for it. </p> http://www.elanaspantry.com/forums/topic/substitute-for-agave#post-2552 Mon, 21 Feb 2011 10:01:52 +0000 WI Cheesehead 2552@http://www.elanaspantry.com/forums/ <p>Although this is OLD, I just wanted to let you know my experience. I used to go on another website for a candida problem. They had tons of recipes that were gluten free AND sugar free. They used, very often, a combination of glycerin (yes you can eat it), which I believe was okay for diabetics and stevia. I just did that successfully with Elena's banana cake/bread. Just another option. </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2466 Wed, 02 Feb 2011 17:15:41 +0000 anjilly 2466@http://www.elanaspantry.com/forums/ <p>i use a product called fruit source from wax orchards which can be ordered (google them) it is made from all fruit juice and is a syrup.( am allergic to agave) </p> http://www.elanaspantry.com/forums/topic/stevia-exchange-for-agave-nectar#post-2441 Sun, 23 Jan 2011 22:55:47 +0000 Living with Lyme 2441@http://www.elanaspantry.com/forums/ <p>Hi there,</p> <p>I'm also in the same boat, where stevia is my only "safe" sweetener. What I've read (I believe somewhere on these forums) is a suggestion to substitute pureed pear (I've been using apple) mixed with stevia. I haven't done it heaps yet, but what I've tried so far is to substitute nearly equal amounts of pureed apple (not just applesauce - really blend it up until it's nice and runny) mixed with stevia. I don't think I have the perfect ratio yet, but I think it's something that you'd have to experiment with yourself depending on how sweet you want things. Anyway, for example if the recipe calls for 1 c. agave I use approximately 1 c. pureed apple + about 1 T. stevia (powder). Again you'd have to mess with it depending on your stevia brand, etc., but this is so far the best way I've found to get around using agave! So far I've only tried it in baking, not in other things like, e.g., ice cream (my next mission). If you find anything better be sure to post it!</p> <p>Ruth </p> http://www.elanaspantry.com/forums/topic/stevia-exchange-for-agave-nectar#post-2439 Sat, 22 Jan 2011 07:58:38 +0000 Gluten Free BFF 2439@http://www.elanaspantry.com/forums/ <p>Hi txchik9,</p> <p>This is my trick: use half of the agave that the recipe calls for, then add 1/4 tsp liquid stevia for every 1/4 cup of agave. </p> <p>So if a recipe called for 1 cup agave, I would add 1/2 cup agave and 1 teaspoon of liquid stevia (and add more if needed). </p> <p>It's not a hard and fast rule by any means, as you may want to add more--but I've converted many recipes this way on my website. They still taste sugary and wonderful!</p> <p><a href="http://gfbff.com/" rel="nofollow">http://gfbff.com/</a></p> <p>Lori </p> http://www.elanaspantry.com/forums/topic/stevia-exchange-for-agave-nectar#post-2394 Wed, 12 Jan 2011 22:16:04 +0000 sassavaughn 2394@http://www.elanaspantry.com/forums/ <p>I just made Elana's pumpkin muffins and I put 1/2 tsp of stevia vanilla flavored and it was good, but a bit too much, I would put 1/4 tsp next and try that way. I just guessed, and hoped for the best. The kids liked them, I should have cooked them a bit longer. They were good with cream cheese on them. Hope it helps. </p> http://www.elanaspantry.com/forums/topic/stevia-exchange-for-agave-nectar#post-2393 Wed, 12 Jan 2011 16:20:56 +0000 txchik9 2393@http://www.elanaspantry.com/forums/ <p>Hi,</p> <p>I'm trying to find the ratio for Stevia to Agave Nectar. Some people mentioned adding water since Agave is a liquid. Can someone please help me out with this! There are some great recipes, but I can't eat them because of the Agave. Stevia is allowed, so some help would be appreciated! Thank you all so much. </p>