According to the American Diabetes Association, agave can be used as a sugar substitute, at the same quantity as for the sweeteners. Therefore, attention is recalled to the amount added to your food. Although it has low glycemic index, ADA recalls that 1 teaspoon of agave nectar contains four grams of carbohydrates and 15 calories.
Agave nectar may substituted for part or all of the sugars or liquid sweeteners in many recipes. Drinks, salad dressings, sauces and many desserts are among the easiest substitutions. More experimentation may be necessary when substituting for sugars in recipes containing precise chemistry - for example, cooked candies and some baked goods.
Candy recipes like toffees and nut brittles rely on chemical reactions provided by refined sugars which may be disrupted by substitutions. It may be possible to substitute, but ratios could take some tinkering to produce optimum results.
Similarly, recipes for baked goods containing white sugar may be too sensitive to changes in the moisture level of ingredients. If replacing all the sugar in a recipe (while reducing liquids) does not produce good results, try replacing only half the sugar with agave nectar.
Substituting Agave Nectar for Liquid Sweeteners
Replace each cup of honey with one cup of agave syrup.
Replace each cup of maple syrup with one cup of agave syrup.
Brown Rice Syrup
When replacing a cup of brown rice syrup, use 1/2 to 1/3 as much agave, and increase other liquids in the recipe by up to 1/2 a cup.
When replacing a cup of light corn syrup, use 1/2 as much agave, and increase other liquids in the recipe by up to 1/3 of a cup. Like corn syrup, agave nectar will not crystallize.
Substituting Agave Nectar for Granulated Sugar
For each cup of white sugar replaced, use 2/3 of a cup of agave and reduce other liquids by 1/4 to 1/3 cup. This substitution will also work for Demerara Sugar, Turbinado Sugar, Evaporated Cane Juice, or Sucanat.
For each cup of white sugar replaced, use 2/3 of a cup of agave and reduce other liquids by 1/4 cup. Because the moisture content of Brown Sugar is higher than that of white sugar, liquids may not have to be reduced as much when substituting agave nectar.
Agave syrup may cause baked items to brown more quickly, so reduce oven temperatures by 25°F is and increase baking time slightly.
I have not used this to bake, but have tried it in a salad dressing. t still contains carbs. or me Splenda blend or Splenda is what we use. honestly with thekidsgone a seldom bake anymore. Nancy
Hello, I'm a Type 2 Diabetic and would like to know more about baking with Agave Nectar. Is it safe to bake with it and will it spike up my sugar? Thanks in advance.