Gluten Free Forums - Elana's Pantry » ingredients

1. momto3boys
   Member

   Hi Fellow Recipe Lovers,

   I have worked with the Agave Nectar, and so far so good. It makes the chocolate chip cookies almost have a "caramel-y" flavor to them that I adore. But I want to see what other options that are out there. I ordered some Coconut Flour today because I want to make the Blueberry Muffins and the Chocolate Cupcakes. On their site I noticed "Brown Rice Syrup". It is a gluten free sweetener too. This had me excited because I've had Brown Rice Syrup in other gluten free things I have purchased and I had no reactions to it.

   Has anyone had any experience with substituting this for the agave? For some reason I did have some digestive issues when using the grapeseed oil and agave. At least that is what I'm attributing it to, because everything else has checked out fine so far.

   So please share if you have baked with Brown Rice Syrup and if there are anything warnings about it.

   Thanks! =)

   Posted 2 years ago #

2. colormepink
   Member

   I have baked with it in the past. I remember it baking well in terms of it being pretty easy to use, I don't recall it overbrowning or anything. It isn't as sweet to me as sugar and it does taste different (not necessarily bad but noticably different to me)so I noticed both of those things when I began substituting it for sugar or corn syrup in recipes back before I went gluten-free/low-carb but was looking for other natural sweeteners. So at least taste-wise, I prefer not to use it. But if you feel you may be reacting to the agave, it's at least worth a shot, you may find it suits you quite well. Especially if you've had it before without problems. There may be some adjustments subbing for agave because it isn't as sweet and I read that you may need to increase the baking soda by 1/4tsp per cup of syrup. If you try it, let us know how it worked for you and if you have any tips or tricks.

   Posted 2 years ago #

3. momto3boys
   Member

   Thank you colormepink for your feedback on this. I will definitely let you know. I've been playing around with the recipes and making them my own and I've been pretty pleased so far. I'm really glad I have the basis of Elana's expertise and I can tweak to my specifications.
   It does worry me when substituting though, because the ingredients are not inexpensive and I don't want to be wasteful in any way, shape, or form.

   Thanks Again CMP! =)

   Posted 2 years ago #

4. Enid
   Member

   If you must be gluten free be careful about rice syrup. I have read in reputable literature that sometimes rice syrup contains barley malt. They sprout the barley and grind it up, cook it down like the rice and add the two together.

   Enid

   Posted 2 years ago #

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