Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Agave Nectar

blondebombshell

Recommended Posts

blondebombshell Collaborator
blondebombshell
Posted

has anyone ever used this to sweeten cupcakes or cake?

whats the ratio of agave nectar to sugar?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


cruelshoes Enthusiast
cruelshoes
Posted

Open Original Shared Link

Culinary use

Agave syrup may be substituted for sugar in recipes.

Use 1/3 cup of agave syrup for every 1 cup of sugar in the original recipe.

The quantity of liquids in the original recipe must be reduced due to the moisture included in the syrup.

Some chefs also reduce the oven temperature by 25

tarnalberry Community Regular
tarnalberry
Posted

I sub it in muffins/quick breads, though I still generally use even a bit less than 1/3 to 1 (but I find most common recipes oversweetened...)

JNBunnie1 Community Regular
JNBunnie1
Posted
I sub it in muffins/quick breads, though I still generally use even a bit less than 1/3 to 1 (but I find most common recipes oversweetened...)

Keep in mind that agave nectar can be tart,at least to my taste, so it might not work in a lemon or cranberry flavored item.

tarnalberry Community Regular
tarnalberry
Posted
Keep in mind that agave nectar can be tart,at least to my taste, so it might not work in a lemon or cranberry flavored item.

hehe... I must have sensitive taste buds :) I use it to sweeten items with both of those flavors. :) (my cranberry sauce this year was sweetened with agave.)

JNBunnie1 Community Regular
JNBunnie1
Posted
hehe... I must have sensitive taste buds :) I use it to sweeten items with both of those flavors. :) (my cranberry sauce this year was sweetened with agave.)

Oh really? Maybe i was off target. I used it in something with raspberries, totally gross. so I should say, don't try it with raspberries! Lemons are fine!

imsohungry Collaborator
imsohungry
Posted

I have a completely ignorant question:

What is Agave Nectar?

I'm curious...always looking to try something new! :)

-Julie

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


moldlady Rookie
moldlady
Posted
I have a completely ignorant question:

What is Agave Nectar?

I'm curious...always looking to try something new! :)

-Julie

Hi Julie,

Agave Nectar is a sweetener that is natural and happens to be very low on the glycemic index and therefore should not feed the fungus. I don't think it works well with heat however. I think someone told me not to heat it or it will destroy the sweetness. I could be wrong on that so I hope someone will correct me.

I buy mine at the local HFS.

Fermented agave yields tequila... the oldest alcoholic drink from the islands! So, just don't let it ferment. tee hee

moldlady :)

JNBunnie1 Community Regular
JNBunnie1
Posted

To be more specific, it is the nectar of the agave fruit. Try wikipedia.

larry mac Enthusiast
larry mac
Posted
......Fermented agave yields tequila... the oldest alcoholic drink from the islands!...

Hey moldlady,

Mexico is not an island :D

best regards, lm

moldlady Rookie
moldlady
Posted
Hey moldlady,

Mexico is not an island :D

best regards, lm

I didn't know that Mexico was the major producer! Funny! Thanks for the correction. I thought maybe the plant grew mainly in tropical areas. :)

What do I know, I'm just a moldlady :)

RiceGuy Collaborator
RiceGuy
Posted

I've never tried agave nectar, so I can't offer any opinion of the taste, but I do use Stevia, which is great when you know which brand and type to get. Most are low grade, and come from China. The best I know of is from Brazil, 95% pure, no fillers or additives. The pure powder is better IMHO than the liquid.

Another sweetener, which I just ran across a few days ago, is from a fruit called Luo Han Guo. Some sites call it lohan kuo. But I've not tried it, and I understand it has a lot of fructose in it.

moldlady Rookie
moldlady
Posted
I've never tried agave nectar, so I can't offer any opinion of the taste, but I do use Stevia, which is great when you know which brand and type to get. Most are low grade, and come from China. The best I know of is from Brazil, 95% pure, no fillers or additives. The pure powder is better IMHO than the liquid.

Another sweetener, which I just ran across a few days ago, is from a fruit called Luo Han Guo. Some sites call it lohan kuo. But I've not tried it, and I understand it has a lot of fructose in it.

Can we trust the stuff that comes from China?

RiceGuy Collaborator
RiceGuy
Posted
Can we trust the stuff that comes from China?

I suppose that's a matter of opinion, but I don't like what I'm hearing about Chinese products. I consider that many foods undergo some sort of process and/or preparation before being shipped to distributors, and that usually means at least water is used. So when I think of how water quality is questionable in many parts of the world, I for one say "no way" to Chinese food products.

That's my two cents, and my opinion.

Incidentally, Stevia is extracted using only water (at least it's supposed to be). However, from what information I've been able to obtain, the Stevia from China is typically bleached. So it is anyone's guess what else they might do to it.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,916
    • Most Online (within 30 mins)
      7,748
    kls888
    Newest Member
    kls888
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • knitty kitty
      Help I’m cross contaminating myself,

      By knitty kitty · Posted

      I followed the Autoimmune Protocol Diet which is really strict for a while, but later other foods can be added back into your diet.  Following the AIP diet strictly allows you digestive system to heal and the inflammation to calm down.  Sort of like feeding a sick baby easy to digest food instead of spicy pizza.   It's important to get the inflammation down because chronic inflammation leads to other health problems.  Histamine is released as part of the autoimmune response to gluten.  High histamine levels make you feel bad and can cause breathing problems (worsening asthma), cardiovascular problems (tachycardia), and other autoimmune diseases (Hashimoto's thyroiditis, diabetes) and even mental health problems. Following the low histamine version of the AIP diet allows the body to clear the histamine from our bodies.  Some foods are high in histamine.  Avoiding these makes it easier for our bodies to clear the histamine released after a gluten exposure.   Vitamin D helps regulate the immune system and calm it down.  Vitamin D is frequently low in Celiacs.  The B Complex vitamins and Vitamin C are needed to clear histamine.   Supplementing with essential vitamins and minerals boosts your intestines' ability to absorb them while healing.   Keep in mind that gluten-free facsimile foods, like gluten-free bread, are not enriched with added vitamins like their gluten containing counterparts are.   They are empty calories, no nutritional value, which use up your B vitamins in order to turn the calories into fuel for the body to function.   Talk to your doctor or nutritionist about supplementing while healing.  Take a good B Complex and extra Thiamine in the form Benfotiamine (shown to promote gut health).  Most B Complex vitamins contain thiamine mononitrate which the body cannot utilize.  Meats and liver are good sources of B vitamins.   Dr. Sarah Ballantyne wrote the book, the Paleo Approach.  She's a Celiac herself.  Her book explains a lot.   I'm so glad you're feeling better and finding your balance!
    • klmgarland
      Help I’m cross contaminating myself,

      By klmgarland · Posted

      So I should not eat my gluten free bread?  I will try the vitamins.  Thank you all so very much for your ideas and understanding.  I'm feeling better today and have gathered back my composure!
    • knitty kitty
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By knitty kitty · Posted

      Some people prefer eating gluten before bed, then sleeping through the worst symptoms at night.  You might want to try that and see if that makes any difference.   Several slices of toast for breakfast sounds okay.  Just try to work up to the Ten grams of gluten.  Cookies might only have a half of a gram of gluten.  The weight of the whole cookie is not the same as the amount of gluten in it.  So do try to eat bread things with big bubbles, like cinnamon rolls.   Yeah, I'm familiar with the "death warmed over" feeling.  I hope you get the genetic test results quickly.  I despise how we have to make ourselves sick to get a diagnosis.  Hang in there, sweetie, the tribe is supporting you.  
    • Clear2me
      Gluten free nuts

      By Clear2me · Posted

      Thank you, a little expensive but glad to have this source. 
    • Xravith
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Xravith · Posted

      @knitty kitty  Thank you very much for the advice. I did the exam this morning, my doctor actually suggested me to take something called "Celiac duo test" in which I first do the genetic test and if it's positive, then I'll have to do the antigen blood test. I have to attend 1 month until my results are ready, so I have some weeks to increase the amount of gluten I eat daily. It will be hard because my health is not the best right now, but I also did a blood test to cheek my nutritional deficiencies. The results will arrive on Tuesday, so I can ask my doctor what should I do to control my symptoms and blood levels during this month. For now I'm resting and paying attention to what I eat— at least I don’t look like a vampire who just woke up, like I did yesterday. I'm still scared because is the first time I've felt this sick, but this is the right moment to turn things around for the better.  I realized that if I eat gluten at lunch I cannot finish the day properly, I become severely tired and sometimes my stomach hurts a lot - let's not talk about the bloating that starts later. Do you think is it ok to eat gluten just in the morning, like some cookies and slices of bread for breakfast? 
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.