http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Sun, 12 Feb 2012 21:29:07 +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/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/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/need-gluten-free-baking-ideas-sweetened-with-stevia-only-no-dried-fruit#post-2927 Tue, 05 Jul 2011 09:03:02 +0000 babs 2927@http://www.elanaspantry.com/forums/ <p>I can tolerate gluten free flours, and stevia is the only sweetener. No erythritol or xylitol either. Yikes! No sugars of any kind, no dried fruits like dates or raisins, no honey, no agave.......you get the picture. All I've been able to do is make up some sort of muffin recipe with rice flour, flax, mashed up banana, cinnamon, coconut oil and a sprinkle of stevia. They're okay at best. Any other ideas, or any recipes on this website you can recommend? </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/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/stevia#post-2448 Wed, 26 Jan 2011 14:12:38 +0000 CharP 2448@http://www.elanaspantry.com/forums/ <p>ledalyn,</p> <p>I use Stevia in the pure form, but I use it as a replacement for only part of the sweetener. For example, for 1 C. sugar, I would use 1/4 tsp. Stevia (equivalent to 1/2 C. sugar) and either sugar, Sweet and Low, honey, or a combination of these for the remaining 1/2 C. sweetener. For the table, I have a very tiny salt shaker filled with Stevia, and I use "two shakes" of it with a 1/2-1 package of Sweet and Low for sweetening at the table. </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#post-2437 Sat, 22 Jan 2011 07:49:14 +0000 Gluten Free BFF 2437@http://www.elanaspantry.com/forums/ <p>ledalyn,</p> <p>I'm guilty--I hated it, too. I tried the crystals first and I'll never do that again! Then I found that if I combined stevia drops into baked goods with agave or xylitol I could cut the amount required in half. I use Sweet Leaf brand stevia, and it's always turned out well for me, never too bitter if I add prudently. The different flavors are nice, too. </p> <p>I now use stevia a lot in my almond flour recipes. I just posted a recipe for an iced vanilla latte that uses stevia. Check it out if you'd like!</p> <p><a href="http://gfbff.com/" rel="nofollow">http://gfbff.com/</a></p> <p>Lori </p> http://www.elanaspantry.com/forums/topic/stevia#post-2416 Fri, 21 Jan 2011 12:09:29 +0000 ledalyn 2416@http://www.elanaspantry.com/forums/ <p>I'm new to the forum but have been lurking for some time. My question is whether anyone who originally hated stevia now likes it. I have tried so hard to like stevia. I have tried it in many forms over the years and finally gave up on it a couple years ago as something I just will never like. I now see there are flavored drops. Are these really as delicious as reviewers on Amazon would have me believe or if I haven't liked other stevias am I unlikely to like these as well? Any thoughts? Thanks! </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> 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/substitute-for-agave#post-1978 Thu, 02 Sep 2010 19:35:31 +0000 amdahl007 1978@http://www.elanaspantry.com/forums/ <p>To member CAO... thank you so much for your reply... its very helpful and I will be ordering the no corn xylitol. ;D Thanks. </p> http://www.elanaspantry.com/forums/topic/substitute-for-agave#post-1973 Mon, 30 Aug 2010 17:50:03 +0000 CAO 1973@http://www.elanaspantry.com/forums/ <p>I am not concerned about xylitol from corn b/c I'm not allergic to corn. For me, blood glucose readings are more important. It is also considerably less expensive than other xylitol. For non-corn xylitol: Smart Sweet says it is American made from birch trees: <a href="http://www.truth-about-birch-xylitol.com/" rel="nofollow">http://www.truth-about-birch-xylitol.com/</a></p> <p>Xylitol is a 7 on the glycemic index. Stevia scores a 0 but is not a sugar - just a very sweet herb. Those are my sweeteners of choice. </p> <p>Coconut Palm sugar: glycemic index number I find is 35. That said, glycemic ratings can be very misleading &amp; the "load" is more important. But I haven't done a lot of research b/c it didn't seem like a good experiment for me, especially as a syrup. Instead I add unsweetened applesauce to stevia &amp; xylitol (sometimes mixing them).</p> <p>Here is information including something I've read elsewhere - Palm sugar is sometimes mixed with other sugars so the labels are important. <a href="http://coconutpalmsugar.com/Health_Attributes.html" rel="nofollow">http://coconutpalmsugar.com/Health_Attributes.html</a></p> <p>Most products quote studies on "normal" people, like the info on palm sugar which are of limited use for diabetics. <a href="http://coconutpalmsugar.com/Glycemic_Index_Explained.html" rel="nofollow">http://coconutpalmsugar.com/Glycemic_Index_Explained.html</a></p> <p>Good luck with your search. </p> http://www.elanaspantry.com/forums/topic/substitute-for-agave#post-1971 Sun, 29 Aug 2010 23:00:32 +0000 amdahl007 1971@http://www.elanaspantry.com/forums/ <p>Hello. </p> <p>Brand new to this forum and ready to try out the gluten free almond flour cookbook. I'm looking for an alternative to agave, very interested in trying xylitol, especially after all the positive posts here. (maybe even palm sugar syrup). </p> <p>I'm also kind of new to the idea that for my health I'll need to be off processed/white sugar for the rest of my life. As a newbie I'd greatly appreciate some guidance with the following questions.</p> <p>1.Can anyone recommend a brand they like?<br /> 2.Wondering where you've found the best prices?<br /> 3.Also, an earlier post said that some companies make xylitol with corn, anyone know of a xylitol brand that doesn't use corn??<br /> 4.Anyone know which is lower on the glycemic index xylitol? or palm sugar syrup?</p> <p>Thank you. </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-for-agave#post-1968 Sun, 29 Aug 2010 14:10:36 +0000 CAO 1968@http://www.elanaspantry.com/forums/ <p>Thanks to all for posting how they substitute for agave. I have started using Xylitol. It's great. Xylitol is a sugar alcohol w/ a slightly different molecular makeup. The American Dental Association wants people to use xylitol b/c it helps fight bacteria in the mouth. I found this out while working with a local university on a project w/ their dental students. </p> <p>3 cautions:<br /> 1. DO NOT feed to DOGS. It acts differently in dogs - causes sudden severe blood glucose drop &amp; has resulted in some deaths.<br /> 2. In humans it can take a few days to get used to (as with other sugar alcohols) so limit yourself to smaller portions at first.<br /> 3. ALLERGIES? It originated as a product from birch trees but some companies make it from CORN. I don't know what that means for those allergic to CORN.</p> <p>Please be aware: unlike stevia with no calories, xylitol has about 10/tsp to sugar's 15. </p> <p>That said, as a diabetic on a strict diet (too stubborn to take meds) who cannot use most sugars (including most other alcohol sugars) It works for me. And sometimes I need more calories. Diabetics are more prone to infection including gum disease &amp; we could all benefit from something that fights plaque. So eating xylitol is a sweet win/win : ) </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/substitute-for-agave#post-1694 Sat, 12 Jun 2010 07:47:21 +0000 suncrystal 1694@http://www.elanaspantry.com/forums/ <p>i found the truth about agave, finally. A great explanation.</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. Elana's recipes containing agave are just fine.</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-for-agave#post-1624 Fri, 21 May 2010 13:22:22 +0000 Amy_Green 1624@http://www.elanaspantry.com/forums/ <p>I use palm sugar, too and love it. I also use NuNaturals Stevia which is non-bitter and has a great flavor. I think you can only order it on-line, though.</p> <p>iHerb.com is also a great source for palm sugar. </p> http://www.elanaspantry.com/forums/topic/substitute-for-agave#post-1614 Wed, 19 May 2010 19:46:03 +0000 mymanzwife 1614@http://www.elanaspantry.com/forums/ <p>I've been using the palm sugar syrup (1 1/2 c. palm sugar, 1/2 c. water like "redt" just posted) in all of Elana's recipes since January, and think it's a perfect substitute for the agave, so it has my vote!<br /> I've been using the Navitas Naturals brand. </p> http://www.elanaspantry.com/forums/topic/substitute-for-agave#post-1612 Wed, 19 May 2010 17:31:45 +0000 redt 1612@http://www.elanaspantry.com/forums/ <p>I just began experimenting a bit with Palm Sugar syrup as a substitute for Agave Nectar in baked recipes. (I heard it's lower on the glycemic index) Yesterday I made "Elana's Double Chocolate Mocha cookies", and they turned out amazing! (they didn't hold together too well, it may have been the almond flour I used, but we put them in the fridge which helped, and they were delicious cold!) *Check out <a href="http://www.sweet-tree.biz" rel="nofollow">http://www.sweet-tree.biz</a> to order Palm Sugar and for some recipes. They recommend bringing 1 1/2 C. of the Palm sugar and 1/2 C. water just to a boil, (make sure you stir to dissolve sugar) then turn down heat and simmer for 3 minutes. By the way, I just read that you can find Palm Sugar at Asian markets for much cheaper. :-) </p> http://www.elanaspantry.com/forums/topic/substitute-for-agave#post-1609 Wed, 19 May 2010 14:47:30 +0000 jkendra585 1609@http://www.elanaspantry.com/forums/ <p>I'm new and I can't figure out how to post. So, if this is a repeat, I apologize....</p> <p>I use xylitol for all my baking--it looks and acts like white sugar, with none of the sugar rush. It's made from the bark of a tree, at least that is true of the 2 sources I use (Emerald Forest and Z Natural Foods). Other products are made from corn (which I am allergic to). I am also going to start experimenting with coconut palm sugar as well. Z Natural Foods has my mouth watering with this description "Our organic coconut sugar is made from the sap of the coconut palm. This is some of the most fragrant, flavorful sugar we've ever tasted. Hints of toasted coconut and caramel waft from the open bag. Not quite as sweet as cane sugar or as overpowering as dark muscovado, it is loaded with toasty flavor - maple sugar fans will love this. Best of all it is nutrient rich and has a low GI of only 35!" </p> <p>Thanks for the suggestion about making a syrup from the palm sugar--I never would have thought of that! HAPPY BAKING!! </p> http://www.elanaspantry.com/forums/topic/substitute-for-agave#post-1545 Mon, 03 May 2010 10:28:36 +0000 justscratchingthesurface 1545@http://www.elanaspantry.com/forums/ <p>I have a friend of mine who swears by "xylitol" as a sweetener for anything...... He and his wife use it completely as a sugar replacement. I have used it in my coffee and prefer it, to stevia. Has anyone else tried Xylitol....<br /> Sorry for the typos...... I didn't proofread before I hit enter. </p> http://www.elanaspantry.com/forums/topic/substitute-for-agave#post-1544 Mon, 03 May 2010 10:24:13 +0000 justscratchingthesurface 1544@http://www.elanaspantry.com/forums/ <p>I have a friend of mine who swares by "xylitol" as a sweetner for anything...... He and his wife use it completely as a suger replacement. I have used it in my coffee and prefer it, to stevia. Has anyone else tried Xylitol? </p> http://www.elanaspantry.com/forums/topic/substitute-for-agave#post-1435 Sat, 10 Apr 2010 15:01:22 +0000 mrsgrew 1435@http://www.elanaspantry.com/forums/ <p>Violet....cann I have your recipe as well?(debbill@consolidated.net) thanks. </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/substitute-for-agave#post-1354 Wed, 24 Mar 2010 01:49:40 +0000 Ari- The Frugally Rich Life 1354@http://www.elanaspantry.com/forums/ <p>Hi there!<br /> Violet---can I have your recipe? That sounds amazing? (thefrugallyrichlife AT gmail DOT com)<br /> Does anyone else have any tips on using stevia? What is the cheapest stevia you have found that still works well and isn't too bitter? </p> <p>Anyone know where you can get coconut palm sugar the sweetest and why it's called candy sometimes and if it's the same thing? Thanks!</p> <p>Also, you can find recipes for sugar-free (and mostly GF and dairy-free recipes at my site: <a href="http://www.thefrugallyrichlife.wordpress.com" rel="nofollow">http://www.thefrugallyrichlife.wordpress.com</a>) </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/substitute-for-agave#post-1332 Sat, 20 Mar 2010 18:45:43 +0000 Violet 1332@http://www.elanaspantry.com/forums/ <p>I've also experienced the "agave isn't as good as I thought" revelation. It was way too much sugar for me.</p> <p>I have recently tried some of Elana's coconut flour recipes - muffins and cupcakes. Mine have turned out beautifully and the only sweetener I used was Stevia. I have tried the 1-1 spoonable kind before but I find it VERY expensive to use, so I mostly use a concentrated extract powder. The one I really like is from the company New Roots. I was prepared to have to make some adjustments as the tiny amount of white powder is very different from 1/4cup of agave, but it turned out really great and I didn't have to.<br /> Since Stevia tends to have a really sharp sweetness to it I usually balance it out by adding a little more vanilla. This made for a very happy household when I was able to present DELICIOUS gluten-free, dairy-free AND completely sugar-free treats. :)</p> <p>THANKS ELANA!! :) </p> http://www.elanaspantry.com/forums/topic/substitute-for-agave#post-1330 Sat, 20 Mar 2010 10:31:25 +0000 Dr. Jen DC 1330@http://www.elanaspantry.com/forums/ <p>I've been doing some research on agave after attending an herb seminar in Phoenix, AZ. The instructor mentioned that agave has high amounts of fructose, much more than HFCS. The reason high amounts of fructose, like HFCS and agave, is bad is because your liver metabolizes it in a similar way as it does alcohol. Your liver only has one enzyme pathway to breakdown fructose like it only has one to breakdown alcohol. If you drink too much you might get a hangover because your liver can’t keep up with the amount of alcohol you consumed, it’s the same situation with agave without the hangover; instead it hurts your liver little by little and you don’t notice it. With all of the HFCS in so many of our foods and then using a sweetener such as agave it overloads your liver causing all sorts of problems down the road. Raw sugar, organic maple syrup, and raw honey are broken down into glucose which the liver can handle more easily. In my opinion it’s better to use what nature made in moderation than try use some “miracle” sweetener that ends up causing more problems. Hope this helps! I’ve also attached a link about agave and some other sweeteners. </p> <p><a href="http://www.living-foods.com/articles/agave.html" rel="nofollow">http://www.living-foods.com/articles/agave.html</a> </p> http://www.elanaspantry.com/forums/topic/substitute-for-agave#post-1300 Tue, 16 Mar 2010 15:08:37 +0000 wheeler604 1300@http://www.elanaspantry.com/forums/ <p>PALM SUGAR....I recently found out that agave nectar is very high in fructose (similar to high fructose corn syrup...I am very sad about this really since I loved agave nectar). I did some research and discovered Palm Sugar as a great alternative. It is not as sweet as agave nectar therefore I haven't tried it in any of the recipes yet, but for teas etc it works great. Do your research and learn about the truth of agave nectar! </p> http://www.elanaspantry.com/forums/topic/substitute-for-agave#post-1251 Wed, 10 Mar 2010 00:24:41 +0000 elissajeanette 1251@http://www.elanaspantry.com/forums/ <p>Stevia helps to rebuild the pancreas, so it's a fantastic substitute for agave. I've used it in Elana's gingerbread, it worked perfectly. Coconut Palm sugar is lover GI than agave, and very good for you (twelve amino acids, I think, and more good stuff), so that's a good substitute. Most recipes you'll need to reduce the amount of sweetener for anyway, I usually find agave spikes my blood sugar terribly at the amounts Elana usually suggests.. my mum and I have insulin resistance (diabetes symptom, but not diabetes), so we need to work on that. Thanks for the recommendation for making a syrup out of coconut palm sugar - excellent idea! </p> http://www.elanaspantry.com/forums/topic/stevia-and-more-liquids-in-place-of-agave-for-diabetics#post-1210 Tue, 02 Mar 2010 00:20:40 +0000 pjsparkles 1210@http://www.elanaspantry.com/forums/ <p>You can get liquid stevia also - that might solve some of the "liquid" issue in recipes. </p> http://www.elanaspantry.com/forums/topic/substitute-for-agave#post-1159 Thu, 18 Feb 2010 01:13:15 +0000 Diane 1159@http://www.elanaspantry.com/forums/ <p>Jane,</p> <p>Stevia would be a very good sugar substitute for a diabetic. I have used stevia in a number of Elana's recipes (including her Chewy Chocolate cookie recipe from her cookbook). Please see the following link for more information &#38; help on using stevia in baking:</p> <p><a href="http://www.elanaspantry.com/forums/topic/substitute-stevia-for-agave-nectar#post-418" rel="nofollow">http://www.elanaspantry.com/forums/topic/substitute-stevia-for-agave-nectar#post-418</a></p> <p>Good luck &#38; happy experimenting,</p> <p>Diane J. </p> http://www.elanaspantry.com/forums/topic/stevia-and-more-liquids-in-place-of-agave-for-diabetics#post-1158 Thu, 18 Feb 2010 01:06:44 +0000 Diane 1158@http://www.elanaspantry.com/forums/ <p>Doodlebug1,</p> <p>I have used stevia in a number of Elana's recipes (including her Chewy Chocolate cookie recipe from her cookbook). Please see the following link for more information &#38; help on using stevia in baking:</p> <p><a href="http://www.elanaspantry.com/forums/topic/substitute-stevia-for-agave-nectar#post-418" rel="nofollow">http://www.elanaspantry.com/forums/topic/substitute-stevia-for-agave-nectar#post-418</a></p> <p>Hope this helps,</p> <p>Diane J. </p> http://www.elanaspantry.com/forums/topic/stevia-and-more-liquids-in-place-of-agave-for-diabetics#post-1150 Mon, 15 Feb 2010 21:27:07 +0000 doodlebug1 1150@http://www.elanaspantry.com/forums/ <p>What a GEM of a suggestion. Thank you, thank you! </p> http://www.elanaspantry.com/forums/topic/stevia-and-more-liquids-in-place-of-agave-for-diabetics#post-1148 Mon, 15 Feb 2010 16:45:03 +0000 mymanzwife 1148@http://www.elanaspantry.com/forums/ <p>My husband is diabetic, too, and we started using palm sugar (also called coconut sugar--doesn't taste like coconut, though), which has a low glycemic rating of 35. Someone on the forum here posted this recipe for coconut palm sugar syrup and it can be used in place of the agave in all of Elana's almond flour recipes. It works great as a substitute! I usually make it in advance and store it in a pint-sized mason jar in the refrigerator so it's ready to use. </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> <p>You can read a good article about palm sugar here: <a href="http://www.bigtreefarms.com/coconutsugar/" rel="nofollow">http://www.bigtreefarms.com/coconutsugar/</a><br /> (Although I've been buying the "Nativas Naturals" brand of palm sugar online.) </p> <p>You might want to make sure to buy the "Cocos Nuciferas" variety of palm sugar as supposedly this was the one tested for its low glycemic benefits. The Nativas Naturals brand is that variety along with the Sweet Tree brand. </p> <p>This helps explain what I've read:<br /> <a href="http://cocopalmsugar.sch.ph/node/54" rel="nofollow">http://cocopalmsugar.sch.ph/node/54</a></p> <p>Good luck! </p> http://www.elanaspantry.com/forums/topic/stevia-and-more-liquids-in-place-of-agave-for-diabetics#post-1143 Sun, 14 Feb 2010 21:23:50 +0000 doodlebug1 1143@http://www.elanaspantry.com/forums/ <p>I'd like to use almond flour recipes for my diabetic husband, but am concerned about the agave, which I have tried on him and it certain sent his blood sugar up. Honey wouldn't be a great idea either. So, can I use stevia plus more liquids and if so, how to find compatible amounts?</p> <p>For example, if the recipe calls for 1/2 cup agave nectar, what would the equivalent be for liquid and regular stevia?</p> <p>Thanks for any help. </p> http://www.elanaspantry.com/forums/topic/substitute-for-agave#post-1104 Tue, 09 Feb 2010 00:26:59 +0000 jane 1104@http://www.elanaspantry.com/forums/ <p>Thanks so much! </p> http://www.elanaspantry.com/forums/topic/substitute-for-agave#post-1103 Tue, 09 Feb 2010 00:11:06 +0000 vyvyan 1103@http://www.elanaspantry.com/forums/ <p>I used half a pound (8.8oz) of Asli's Gula Jawa palm "candy" (100% palm sugar) and about 1/3 to 1/2 cup of water. That made about 12 oz of syrup. But if you use SweetTree (from Whole Foods) you will have to adjust based how much syrup you need. Maybe a cup of granulated plus 1/2 cup of water.</p> <p>Yes, it is called "palm candy" or "palm nectar" probably because the sugar association doesn't want non-cane sugar product to be sold as "sugar." </p> http://www.elanaspantry.com/forums/topic/substitute-for-agave#post-1102 Tue, 09 Feb 2010 00:06:59 +0000 jane 1102@http://www.elanaspantry.com/forums/ <p>vyvyan, Thank you for the information. When you melt down palm sugar with 1/2 cup of water, how much palm sugar did you use? Thanks! Jane </p> http://www.elanaspantry.com/forums/topic/substitute-for-agave#post-1101 Mon, 08 Feb 2010 23:54:08 +0000 vyvyan 1101@http://www.elanaspantry.com/forums/ <p>honey has an extremely high GI so it's not fit for a diabetic. Just bite the bullet and use agave. There is a lot of negative hype on agave probably started by the honey association/cane sugar association. I have been using 1/2 agave 1/2 palm sugar with great results. Palm sugar's GI is lower than agave (about 33). I melt down the palm sugar that I buy for .99 with 1/2 cup of water and it has the same thickness and sweetness as agave but more closer to brown sugar. </p>