http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Sun, 12 Feb 2012 22:01:45 +0000 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/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/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/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/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/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/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/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/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/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/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/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/agave-substitute#post-2310 Tue, 07 Dec 2010 21:34:30 +0000 Rickard19 2310@http://www.elanaspantry.com/forums/ <p>I use xylitol for my replacement for agave. I can't use agave since its high in fructose. Xylitol tastes just like regular sugar but its low on the GI. I've used Xylitol (Birch Sugar) as replacements with these recipes and actually taste not bad.</p> <p>If anyone wanted to check it out. I get mine off of vitacost: <a href="http://www.vitacost.com/Xlear-XyloSweet" rel="nofollow">http://www.vitacost.com/Xlear-XyloSweet</a> </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2301 Fri, 03 Dec 2010 10:51:15 +0000 Sherry L 2301@http://www.elanaspantry.com/forums/ <p>I just discovered Coconut Secret coconut nectar made from coconut sap. I used it in a pumpkin pie and I thought it was really good. It doesn't taste like coconut at all. I'm not sure how to describe the taste, but I haven't used it that much yet. </p> <p>It is a raw food, low GI(according to their website), gluten-free, and vegan. They say on the website and on the bottle that it is nutritionally superior to agave, but I haven't looked into that. </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2291 Fri, 03 Dec 2010 03:40:08 +0000 Gluten Free BFF 2291@http://www.elanaspantry.com/forums/ <p>Hello there! </p> <p>I'm a really big fan of xylitol and stevia instead of agave, which can spike my blood sugar if used in high amounts. I usually substitute 1/2 of the amount of agave nectar for xylitol, then stevia to taste. I've had great results and have many "Elana inspired" xylitol/stevia recipes on my blog: <a href="http://www.gfbff.com" rel="nofollow">http://www.gfbff.com</a></p> <p>Check it out if you'd like; I hope this is helpful.</p> <p>Lori </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2259 Tue, 16 Nov 2010 20:33:55 +0000 mymanzwife 2259@http://www.elanaspantry.com/forums/ <p>devduke2 -</p> <p>I've been buying coconut palm sugar since January (Navitas Naturals brand at iherb.com), and using that in place of the agave in all of Elana's recipes with great results! I make a syrup out of it:</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>It can be used 1:1 in place of the agave, but I've cut it down in certain recipes (for instance the brownies call for 1 1/4 c. and I use 1 c.), and I haven't added any additional oil or liquid in its place and they still come out nice and moist. :) </p> <p>I don't imagine you can *totally* eliminate all of the agave (or whatever liquid sweetener you're using) without making other adjustments, but I've personally never experimented. Elana does have a banana blueberry muffin recipe in her cookbook that doesn't use any sweetener, so I guess it would depend on the recipe. </p> <p>Also, coconut palm sugar is a low 35 on the GI, so it's a good one for diabetics. Not sure about its use for any candida issues, though!<br /> <a href="http://cocopalmsugar.sch.ph/node/54" rel="nofollow">http://cocopalmsugar.sch.ph/node/54</a> </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2257 Tue, 16 Nov 2010 19:34:43 +0000 devduke2 2257@http://www.elanaspantry.com/forums/ <p>Wow - I've never heard of coconut sap. Is it candida/diabetes friendly?</p> <p>Also, is it possibly to simply remove the agave from the recipes and have them turn out the same? Or should I add more oil when I remove the agave? </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2192 Tue, 02 Nov 2010 19:56:07 +0000 vano65 2192@http://www.elanaspantry.com/forums/ <p>Agava supstitud is: barley or rice malt </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2176 Thu, 28 Oct 2010 14:21:49 +0000 ssegal 2176@http://www.elanaspantry.com/forums/ <p>There's been a lot of press lately about the dangers of agave and fructose, the primary sweetener in agave, even if it is "all natural." I'd really appreciate a discussion on some non-fructose sweeteners, other than honey, which is also a problem for many people. I've begun experimenting with Yacon Syrup, which is very easy to tolerate, but I have no idea how much to use in Elana's recipes. It's also unfortunately very expensive. </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2160 Fri, 22 Oct 2010 13:16:58 +0000 carolina 2160@http://www.elanaspantry.com/forums/ <p>I have substituted coconut sap / syrup 1:1 for agave in Elana's recipes, and the results have always been excellent. </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2154 Wed, 20 Oct 2010 12:05:09 +0000 Sherry L 2154@http://www.elanaspantry.com/forums/ <p>I use honey in a lot of my recipes. I use the same amount as what the agave would be and have had no problems. I have also used a pineapple syrup in the past, but I have not seen it in stores for a long time. It was really good, and didn't have any sugar in it. </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2150 Tue, 19 Oct 2010 19:47:30 +0000 mommabear 2150@http://www.elanaspantry.com/forums/ <p>I can't use Agave, what would be a good alternative? </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/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-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-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/maltitol-or-xylitol#post-1288 Sat, 13 Mar 2010 16:02:22 +0000 fsussman 1288@http://www.elanaspantry.com/forums/ <p>new link to my article on the therapeutic benefits of xylitol: <a href="http://www.fransussman.com/the-surprising-therapeutic-benefits-of-xylitol/" rel="nofollow">http://www.fransussman.com/the-surprising-therapeutic-benefits-of-xylitol/</a> </p>