http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Mon, 13 Feb 2012 05:48:07 +0000 http://www.elanaspantry.com/forums/topic/agave-nectar-substitute#post-3248 Mon, 23 Jan 2012 18:39:46 +0000 joditimberjay 3248@http://www.elanaspantry.com/forums/ <p>I can't use agave or honey. I have substituted brown rice syrup, maple syrup and regular white sugar in many, many of these recipes and they have come out fine. So I am pretty sure that any other syrup-like sweetener should work just fine. </p> http://www.elanaspantry.com/forums/topic/agave-nectar-substitute#post-3201 Mon, 02 Jan 2012 13:12:09 +0000 Karen Y 3201@http://www.elanaspantry.com/forums/ <p>Hi everyone! :)</p> <p>I wanted to make Almond Butter Blondies but I don't have agave nectar on hand. I'm not quite willing to buy it because I don't cook or bake with it at all. I was wondering if I could substitute golden syrup for agave nectar instead. It's the only thing I have in my pantry that's close to agave nectar. Thanks! </p> http://www.elanaspantry.com/forums/topic/xylitol-2#post-3149 Sat, 10 Dec 2011 20:24:05 +0000 glutenfreenut 3149@http://www.elanaspantry.com/forums/ <p>I dont have any suggestions just wanted to say to be careful using Xylitol, both my husband and I had to run straight to the bathroom when I used it in baking! </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/xylitol-2#post-3117 Sat, 19 Nov 2011 06:52:19 +0000 kareyann 3117@http://www.elanaspantry.com/forums/ <p>Hi There,<br /> I'm not sure if you have tried using the xylitol yet, but I use it in equal measurements as what Elana asks for, sometimes slightly less (because it's expensive!) Also I use lakanto which is erythritol, I discovered it from using the Body Ecology book. They both work beautifully for us who can't have any sugar at all.<br /> Good luck, and here's to no more itching! : ) </p> http://www.elanaspantry.com/forums/topic/xylitol-2#post-3041 Sun, 18 Sep 2011 22:03:13 +0000 KristinesKids 3041@http://www.elanaspantry.com/forums/ <p>Hi<br /> I want to know how to use Xylitol in a recipe when the recipe asks for Agave Nectar or honey, maple syrup.<br /> Reason being is I am allergic to honey and Agave makes me itch, which I am thinking I am having a reaction to it too. I tried the Yacon syrup which gave me the itching reaction too.<br /> Thanks<br /> KristinesKids </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/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/kosher-for-passover-agave-nectar#post-2701 Fri, 08 Apr 2011 10:42:03 +0000 suekam 2701@http://www.elanaspantry.com/forums/ <p>There *is* a Kosher for Passover agave!!! It's Izzy's Organic Blue Agave. It's certified by both the O-U and the O-K, and there is a small 'P' by the O-K symbol. I emailed the O-K to confirm that the 'P' did indeed mean it's Kosher for Passover since it wasn't on their Passover product list. They CONFIRMED that it is Kosher for Passover!! I found it in the regular baking section of my local Shop-Rite - it was near all the stevia.</p> <p>Also, just FYI... Wholesome Sweeteners Organic Blue Agave and Organic Raw Blue Agave are ON the O-K list!! The link is <a href="http://okkosher.com/PDF/PassoverFoodGuide.pdf" rel="nofollow">http://okkosher.com/PDF/PassoverFoodGuide.pdf</a> and it's listed under sweeteners. The O-K said not all Passover products made it onto that list which is why the Izzy's one is missing....</p> <p>Sue </p> http://www.elanaspantry.com/forums/topic/kosher-for-passover-agave-nectar#post-2682 Wed, 30 Mar 2011 13:08:58 +0000 ssussan 2682@http://www.elanaspantry.com/forums/ <p>Hi MJA333 --</p> <p>I just sent an email to the o-u and they really didn't answer my question -- they just said that they weren't certifying agave for passover. What route did you take to get the green light?</p> <p>Thanks! </p> http://www.elanaspantry.com/forums/topic/help-cocoa-wheats-made-with-almond-flour#post-2079 Sun, 03 Oct 2010 10:22:30 +0000 farmwife67 2079@http://www.elanaspantry.com/forums/ <p>I have tasted a few of the chocolate baking things before cooking, such as the chocolate cake and the chewy chocolate cookies and they remind me of cocoa wheats. My kids love cocoa wheats and I am wondering if anyone has an idea how I could make them with almond flour, cocoa powder and agave? </p> http://www.elanaspantry.com/forums/topic/xylitol-1#post-2053 Tue, 28 Sep 2010 21:07:52 +0000 Gluten Free BFF 2053@http://www.elanaspantry.com/forums/ <p>Hello xylitol enthusiasts!</p> <p>I am in good company. I absolutely love xylitol, and substitute it all the time for agave nectar (as too much agave can totally make my blood sugar spike, too).</p> <p>My main rule of thumb for subbing xylitol for agave is to start at 1/4th of what Elana calls for. I usually add stevia too (because like Emily-Jo said, it's darn expensive!) but I go up as high as 1/2 of what agave is called for. No more, or it's too much--at least in my experience.</p> <p>Xylitol does bake differently than agave. Agave lends a more sticky and gooey texture while xylitol makes baked goods a bit more fluffy than usual. </p> <p>I've converted a few of Elana's recipes to include xylitol and/or stevia instead of agave. Check 'em out if you fancy.</p> <p><a href="http://www.gfbff.com" rel="nofollow">http://www.gfbff.com</a></p> <p>Lori </p> http://www.elanaspantry.com/forums/topic/xylitol-1#post-1982 Sat, 04 Sep 2010 20:03:09 +0000 lynnfl45 1982@http://www.elanaspantry.com/forums/ <p>do you know the ratio to substitute xylitol for agave in alena's recipes? thanks! </p> http://www.elanaspantry.com/forums/topic/xylitol-1#post-1969 Sun, 29 Aug 2010 15:02:54 +0000 CAO 1969@http://www.elanaspantry.com/forums/ <p>As a diabetic, I use xylitol. It does not spike my blood glucose; fights bacteria in the mouth; and tastes great. It measures like sugar but it does not dissolve as quickly. It is sweet like sugar with a slightly 'cool' taste &amp; has 30-40% fewer calories than sugar. <a href="http://www.dentist.net/xylitol.asp" rel="nofollow">http://www.dentist.net/xylitol.asp</a></p> <p>While working on a project with a local university's dental school, I found that the American Dental Association does support &amp; wants to encourage use of xylitol. One problem is getting the proper 'dose' through out the day. Some chewing gums advertise it but may not have enough in the gum for you to get the benefit. </p> <p>CAUTIONS: DO NOT feed to DOGS. Causes quick &amp; severe drop in blood glucose which can be fatal. ... Introduce gradually into your diet over a few days - sudden larger amounts can cause diarrhea. From what I read, this is typical of sugar alcohols. </p> http://www.elanaspantry.com/forums/topic/substitute-honey-for-agave-nectar#post-1929 Mon, 16 Aug 2010 03:26:20 +0000 bakingfool 1929@http://www.elanaspantry.com/forums/ <p>I used the glycerine in my LC days. It gave me horrible gut pain and "D", but I have a corn allergy and if I remember correctly it is made from corn, so not surprising. </p> http://www.elanaspantry.com/forums/topic/substitute-honey-for-agave-nectar#post-1927 Sun, 15 Aug 2010 14:52:50 +0000 jackson5448 1927@http://www.elanaspantry.com/forums/ <p>I have been using vegetable glycerine, the same product used in lotions and hair products as a sweetener since it was introduced to me during a medical seminar I was attending. The medical doctors were nutritional "experts" and said the glycemic index was low and that it was suitable for diabetics. After 7 years, I have never found anyone who had a food sensitivity to this and I now use this and recommend it to my patients. I have found that agave nectar often tests as a food allergy. The fact that it is mostly fructose and contains saponins is enough for me to stay away from it. I use the glycerine in all recipes. </p> http://www.elanaspantry.com/forums/topic/xylitol-1#post-1853 Sun, 25 Jul 2010 13:47:15 +0000 Emily-Jo 1853@http://www.elanaspantry.com/forums/ <p>I use it all the time. It's a good product that doesn't promote tooth decay and is low on the hypoglycemic index. Good for diabetics. My only beef is its pretty expensive. </p> http://www.elanaspantry.com/forums/topic/xylitol-1#post-1784 Fri, 02 Jul 2010 11:36:56 +0000 cweaver3 1784@http://www.elanaspantry.com/forums/ <p>I am wanting to know what is the current recommendations regarding the use of xylitol in cooking? Is it a legitimate alternative to cane sugar, stevia and agave as a sweetener? </p> http://www.elanaspantry.com/forums/topic/maple-syrup#post-1772 Sat, 26 Jun 2010 07:56:17 +0000 lisastafford 1772@http://www.elanaspantry.com/forums/ <p>Oh, how agravating!! You are really far north, very close to Canada, then. Lots of Maple trees for sure!! Enjoy your summer. </p> http://www.elanaspantry.com/forums/topic/maple-syrup#post-1768 Fri, 25 Jun 2010 16:40:32 +0000 suncrystal 1768@http://www.elanaspantry.com/forums/ <p>Believe it or not, there are TWO Chateaugays in NYS. argh. We live in the OTHER one, just west of Plattsburgh. </p> http://www.elanaspantry.com/forums/topic/maple-syrup#post-1765 Fri, 25 Jun 2010 15:46:36 +0000 lisastafford 1765@http://www.elanaspantry.com/forums/ <p>Is Chateaugay near Pulaski, NY? That is about 1 hour from where I grew up in Lowville. My Dad's best friend was from Pulaski. </p> <p>I live in Tennessee now. The landscape is similar in the summer, but not nearly as cold and snowy in the winter. I miss the snow skiing. </p> http://www.elanaspantry.com/forums/topic/maple-syrup#post-1722 Wed, 16 Jun 2010 05:50:09 +0000 suncrystal 1722@http://www.elanaspantry.com/forums/ <p>We're at least 4 hours to your northeast in Chateaugay, a very small town... </p> http://www.elanaspantry.com/forums/topic/maple-syrup#post-1719 Tue, 15 Jun 2010 11:13:01 +0000 lisastafford 1719@http://www.elanaspantry.com/forums/ <p>Sun Crystal, </p> <p>I am from the North Country, too. I went to Lowville Academy. We lived in Lewis county. </p> http://www.elanaspantry.com/forums/topic/maple-syrup#post-1713 Mon, 14 Jun 2010 06:10:19 +0000 suncrystal 1713@http://www.elanaspantry.com/forums/ <p>Me too. I'm from the north country, northern NY, but i think the issue is if you're diabetic. Sure glad i'm not! </p> 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/maple-syrup#post-1709 Sun, 13 Jun 2010 14:44:10 +0000 janeen 1709@http://www.elanaspantry.com/forums/ <p>I have been experimenting with subbing maple syrup for agave in just about everything, and it has been working beautifully. So far, I've used it in several desserts and roasted chickens, and love it! </p> http://www.elanaspantry.com/forums/topic/does-agave-nectar-contain-corn-in-any-way-please-help#post-1702 Sat, 12 Jun 2010 09:29:05 +0000 lisastafford 1702@http://www.elanaspantry.com/forums/ <p>We used Honey exclusively for 4 months, but my husband is tolerating other sweeteners now. I will buy some Madhava agave now and try it in Elana's great recipes. </p> http://www.elanaspantry.com/forums/topic/does-agave-nectar-contain-corn-in-any-way-please-help#post-1700 Sat, 12 Jun 2010 07:55:47 +0000 suncrystal 1700@http://www.elanaspantry.com/forums/ <p>you're exactly right, lisastafford.</p> <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/maple-syrup#post-1699 Sat, 12 Jun 2010 07:53:15 +0000 suncrystal 1699@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-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/elana-i-love-your-book-but#post-1695 Sat, 12 Jun 2010 07:49:33 +0000 suncrystal 1695@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/vanilla-almond-flour-cupcakes#post-1654 Thu, 03 Jun 2010 14:35:32 +0000 Kate Alva 1654@http://www.elanaspantry.com/forums/ <p>I just made these today and they were a bit dense and cakey. I'll try the extra egg next time. Thanks! </p> http://www.elanaspantry.com/forums/topic/sugar-free-rice-crispies-squares#post-1642 Fri, 28 May 2010 13:32:49 +0000 cookie 1642@http://www.elanaspantry.com/forums/ <p>i hate to promote myself so shamelessly, but here is a link to my recipe for peanut butter and honey rice crispies. if you prefer, agave may be subbed in for the honey. </p> <p><a href="http://eatthecookie.wordpress.com/2010/02/14/peanut-butter-honey-chocolate-crispies/" rel="nofollow">http://eatthecookie.wordpress.com/2010/02/14/peanut-butter-honey-chocolate-crispies/</a> </p> http://www.elanaspantry.com/forums/topic/vanilla-almond-flour-cupcakes#post-1634 Tue, 25 May 2010 07:58:45 +0000 lisastafford 1634@http://www.elanaspantry.com/forums/ <p>Sounds great. Thanks for sharing. </p> http://www.elanaspantry.com/forums/topic/vanilla-almond-flour-cupcakes#post-1633 Mon, 24 May 2010 13:29:37 +0000 staje 1633@http://www.elanaspantry.com/forums/ <p>I made the recipe from the book yesterday but I wasn't thrilled with the texture. Today I made a second batch and added a bit less honey (rather than agave) but added an egg (including whipping up that extra white). They just came out of the oven and are just lovely, very puffy and 'normal' looking! Hooray! </p> http://www.elanaspantry.com/forums/topic/sugar-free-rice-crispies-squares#post-1593 Thu, 13 May 2010 11:10:04 +0000 lisastafford 1593@http://www.elanaspantry.com/forums/ <p>Most crispy rice cereal has sugar in it, as it is. Here is a recipe that uses honey (or agave) as the sweetener. Almond butter could be substituted for the Peanut butter if desired. <a href="http://www.cooks.com/rec/doc/0,1630,156167-227196,00.html" rel="nofollow">http://www.cooks.com/rec/doc/0,1630,156167-227196,00.html</a> </p> http://www.elanaspantry.com/forums/topic/sugar-free-rice-crispies-squares#post-1577 Tue, 11 May 2010 10:12:42 +0000 erinselena 1577@http://www.elanaspantry.com/forums/ <p>Hi All,<br /> I have a sensativity to refined sugar so I avoid it as much as humanly possible (it's difficult!). I love the recipes Elana has posted as Agave seems to agree with me. I am wondering if anyone has a recipe for rice crispies squares that contain no refined sugar?? I am really craving a square but seriously one bite would wreak havoc on my digistive system and hormones.<br /> I am wondering if Elana's marshmellow frosting in her <a href="http://www.amazon.com/gp/product/158761345X?ie=UTF8&amp;tag=elanaspantryc-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=158761345X" title="buy The Gluten-Free Almond Flour Cookbook by Elana Amsterdam online" rel="nofollow">cookbook</a><img src="http://www.assoc-amazon.com/e/ir?t=elanaspantryc-20&amp;l=as2&amp;o=1&amp;a=158761345X" alt="" /> would work? I haven't tried it myself but I may just do that if there are no other suggestions.<br /> Thanks!!! </p> http://www.elanaspantry.com/forums/topic/substitute-honey-for-agave-nectar#post-1473 Mon, 19 Apr 2010 07:37:07 +0000 lisastafford 1473@http://www.elanaspantry.com/forums/ <p>It doesn't matter if the honey is raw or not. If I can find raw honey, I use it in recipes that are not heated, like Elana's Strawberry Vanilla Ice Cream. I don't usually spend the extra money for raw honey that I am going to heat/cook. i hope that helps. </p> http://www.elanaspantry.com/forums/topic/substitute-honey-for-agave-nectar#post-1457 Thu, 15 Apr 2010 21:48:00 +0000 Cannibella 1457@http://www.elanaspantry.com/forums/ <p>In case anyone is interested in this article from Huffington Post today about Agave.<br /> <a href="http://www.huffingtonpost.com/dr-mercola/agave-this-sweetener-is-f_b_537936.html" rel="nofollow">http://www.huffingtonpost.com/dr-mercola/agave-this-sweetener-is-f_b_537936.html</a> </p> http://www.elanaspantry.com/forums/topic/substitute-honey-for-agave-nectar#post-1454 Thu, 15 Apr 2010 12:40:10 +0000 nancy11son 1454@http://www.elanaspantry.com/forums/ <p>A lot of people are posting positive stuff about using honey as a sub, but nobody has specified yet whether it's raw or not. Can anybody offer some insight on whether the honey should be raw - and how much more difficult/easy it would be depending on which honey you use? </p> http://www.elanaspantry.com/forums/topic/dr-mecolas-article-on-agave-is-making-me-think-about#post-1400 Fri, 02 Apr 2010 09:31:24 +0000 jules 1400@http://www.elanaspantry.com/forums/ <p>Dr. Mercola also suggest using dextrose as a sweetener (since is is all glucose and does not contain fructose like agave and honey). Has anyone tried substituting dextrose for agave or know of the conversion between the two? </p> http://www.elanaspantry.com/forums/topic/dr-mecolas-article-on-agave-is-making-me-think-about#post-1383 Tue, 30 Mar 2010 05:21:28 +0000 BarefootContessa 1383@http://www.elanaspantry.com/forums/ <p>how important it is to really research your brands as Elana has done. If I am using agave I will be using the brand she recommends under indgredients. What she says about agave and her recommended brand supports what Dr. Mecola is saying in his article re how some of them are manufactured. My personal trainer recommended getting Dr. Mecola's daily newsletter and I have found it to be very good. This is link to article. </p> <p><a href="http://articles.mercola.com/sites/articles/archive/2010/03/30/beware-of-the-agave-nectar-health-food-fraud.aspx" rel="nofollow">http://articles.mercola.com/sites/articles/archive/2010/03/30/beware-of-the-agave-nectar-health-food-fraud.aspx</a> </p> http://www.elanaspantry.com/forums/topic/elana-i-love-your-book-but#post-1382 Tue, 30 Mar 2010 04:50:53 +0000 jbartos3 1382@http://www.elanaspantry.com/forums/ <p>I still maintain, especially after learning about Agave, which I will NOT continue to use..... that the best sweeteners are the ones our great great grandmothers used, honey, maple syrup and organic molasses (molasses has a very high iron and potassium content). Organic brown rice syrup also has a high mineral content, but I don't know how processed it is. But for everyday baking, and I do a lot of it, I'm sticking almost solely to rapadura sugar which is good old fashioned sugar cane unrefined, with all the original nutrient and mineral values in it because the molasses isn't removed. Sometimes I still use organic cane sugar for special things that need to "look nice" like birthday cupcakes or cakes.....but I am so sick of new and improved turning out to be just as much hype and poison as everything else processed out there. Try to buy local honey and maple syrup from people you know. From now on if I've never heard of it, I'm not buying it. Next it will be xylitol. The stevia at least I can grow the plant in my own backyard and use it to sweeten tea, etc. </p> http://www.elanaspantry.com/forums/topic/substitute-stevia-for-agave-nectar#post-1368 Fri, 26 Mar 2010 17:26:08 +0000 lisastafford 1368@http://www.elanaspantry.com/forums/ <p>Have you all looked into Xylitol? There are some other threads on this discussion board about it. We use toothpaste and gum that contain Xylitol and I have been reading more about it. </p> http://www.elanaspantry.com/forums/topic/substitute-stevia-for-agave-nectar#post-1367 Thu, 25 Mar 2010 20:16:30 +0000 Diane 1367@http://www.elanaspantry.com/forums/ <p>Ari,</p> <p>Clarification re my substitution of stevia (&#38; pear) for agave syrup (posted 7 months ago, above):<br /> "For every 1/4 cup of Agave nectar, I sub approx 2.5 teaspoons of a Stevia Blend + 1/4 pear (you can try some other fruit to give some bulk). .... The brand of the Stevia Blend I use is StevitaStevia.com's Spoonable Stevia product, their filler is erythritol."</p> <p>When Elana's recipe calls for 1/4 cup of Agave nectar, I use approx 2.5 tspns of Stevita Stevia's Spoonable Stevia AND a peeled &#38; cored quarter of a fresh or frozen ripe pear (I have generally used Anjou pears - got a bunch for a really good price &#38; froze a couple of bags of peeled quarters for future use). I generally blend the pear quarters (fresh/frozen) with other liquid ingredients (eggs, vanilla, etc) in my Vitamix &#38; add my liquid mixture to my dry, 'flour' mixture. I have experimented by incorporating the stevia with the liquid ingredients and also by mixing it in with the 'flour', dry ingredients &#38; sifting them together; both ways work. I don't always increase the eggs, as sometimes it may taste 'eggy'. </p> <p>Since, I love experimenting every time I bake/cook, I never follow a recipe, not even mine (that would be so boring). So, I don't have any written recipes (much to my hubby's disgust). I believe for both of Elana's recipes I mentioned in my earlier post, I tried to stick to her recipe as much as I could (since I was trying to figure out the stevia substitution myself). Now, I generally use Elana's recipes as a guideline &#38; then just have fun &#38; go crazy. </p> <p>Hope this helps, keep us posted on your experimentations.</p> <p>Diane J. </p> http://www.elanaspantry.com/forums/topic/kosher-for-passover-agave-nectar#post-1365 Thu, 25 Mar 2010 13:50:25 +0000 mja333 1365@http://www.elanaspantry.com/forums/ <p>Hi elke613,<br /> You can use the Wholesome brand raw agave nectar with an o u on it. Last year it was acceptable to use. I checked with the o u again and they gave the okay to use it this year.<br /> Have a nice passover.<br /> mja333 </p> http://www.elanaspantry.com/forums/topic/elana-i-love-your-book-but#post-1364 Thu, 25 Mar 2010 12:56:28 +0000 mymanzwife 1364@http://www.elanaspantry.com/forums/ <p>Well, the granulated form of palm sugar isn't cheap. Seems to run on average about $5 per lb. The brands I've seen online are Sweet Tree or Navitas Naturals, which is the one I've been buying at iherb.com. Amazon.com and vitacost.com sell a 6-pk. of the Sweet Tree brand. I think Whole Foods sells it, too, although I didn't see it at mine. </p> <p>A member here buys hers at a local Asian market for a lot cheaper, but it's in a solid form, although it can still be boiled with water to make a syrup. I believe this is the one she mentioned (and it can be called palm candy):<br /> <a href="http://www.efooddepot.com/products/asli/21152/asli_palm_sugar__hypen__8oz.html" rel="nofollow">http://www.efooddepot.com/products/asli/21152/asli_palm_sugar__hypen__8oz.html</a></p> <p>You just want to make sure what you're buying is 100% palm sugar/candy, beause sometimes ones that are sold in Asian markets are mixed with cane sugar or other things. </p> <p>Also, I had come across an article that mentions the "Cocos Nuciferas" variety is the one that was tested to have the low glycemic value of 35, and the Sweet Tree and Navitas Naturals are of that variety. My husband is diabetic, so I kind of need to make sure to buy the right one just to be on the safe side.<br /> <a href="http://cocopalmsugar.sch.ph/node/54" rel="nofollow">http://cocopalmsugar.sch.ph/node/54</a></p> <p>As for palm sugar directly curbing cravings, well, I've only been using it for a few months, and all I can really report on that is that I'm not getting that jittery or hangover feeling like how can be typical with regular sugar. I'm sure it has to do with it being low glycemic, plus baking with almond flour is awesome.<br /> Hope this helps! :) </p> http://www.elanaspantry.com/forums/topic/elana-i-love-your-book-but#post-1356 Wed, 24 Mar 2010 02:05:52 +0000 Ari- The Frugally Rich Life 1356@http://www.elanaspantry.com/forums/ <p>What palm sugar do you use? Is it expensive? Where can I buy it less expensive? Thanks!!!<br /> And thanks for the syrup help! I also feel the same about agave...:) </p> <p>Do you find yourself able to control your cravings more with coconut palm sugar? And I've heard it is called candy too is that correct? </p> http://www.elanaspantry.com/forums/topic/substitute-stevia-for-agave-nectar#post-1353 Wed, 24 Mar 2010 01:42:21 +0000 Ari- The Frugally Rich Life 1353@http://www.elanaspantry.com/forums/ <p>Diane! How exactly do you substitute the pear and the stevia? Is one-forth pear equal to 1/4 c.? Do you have any of your recipes written down? Could you email me back? This would really, really help me out! Thank you! -Ari</p> <p>PS. My email is thefrugallyrichlife AT gmail DOT com. </p> http://www.elanaspantry.com/forums/topic/kosher-for-passover-agave-nectar#post-1310 Wed, 17 Mar 2010 10:32:17 +0000 elke613 1310@http://www.elanaspantry.com/forums/ <p>Does anyone know of a brand of Agave nectar that is reliably certified kosher for passover? </p>