Welcome, Guest.
Please login or register


Main Forum Page  ♦   Latest Posts  ♦   Member Center  ♦   Search  ♦   Archives   ♦   Help   ♦   Log In/Out   ♦   Admins
Forum Login
Login Name: Create a new account
Password:     Forgot password

BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Baking with Agave
Users Browsing Forum
No Members and 3 Guests

Baking with Agave  This thread currently has 576 views. Print Print Thread
1 Pages 1 Recommend Thread
colojd
Thursday, May 10, 2007, 9:00pm Report to Moderator Report to Moderator

Autumn: Harvest, success.
Posts: 337
Gender: Female
Location: Colorado
Age: 63
We have recently started using Agave Nectar more and I would like to substitute it as often as possible for our sweetener. I have tried some baking recipes with agave but the quality of the baked product comes out heavy and sometimes doughy no matter how long it was baked. I am an experienced baker, so I think that this must mean it has something to do with dry goods versus the wet in the mixture, but wanted to get some feedback from those of you who have worked on some recipes and had success.

I did try internet searches on some agave sites for tips. Most just say it is a good substitute for your other sweeteners but does not give specifics on how to adjust a recipe.

Today for example, I made a bundt cake. Used spelt flour, baking powder and sea salt in the dry; egg whites, non fat milk and the agave as the wet. I also added some drained blueberries. The result was that the cake rose properly and the cake baked along in inner and outside edges, but was heavy and almost unbaked quality in the middle. Possibly the blueberries also added too much moisture but if I could get an idea of how to adjust a recipe that calls for dry granulated sugar replacing it with liquid agave, I would appreciate it.

Thanks,
Joyce

Logged Offline
Private Message Private message
gulfcoastguy
Thursday, May 10, 2007, 10:11pm Report to Moderator Report to Moderator

B to Bnonnie to Nomad, the journey continues
Kyosha Nim
Posts: 2,434
Gender: Male
Location: Ocean Springs, MS
Age: 54
I use vegetable glycerine in actual baked goods. I remember Heidi (old blogger) saying that it help goods that didn't have granulated sugar rise. I save my agave for frosting or tea. If you are substituting a grain for wheat most of the substitutes don't rise as much.
Logged Offline
Private Message Private message Reply: 1 - 8
Alia Vo
Thursday, May 10, 2007, 10:22pm Report to Moderator Report to Moderator

Kyosha Nim
Posts: 3,640
Gender: Female
Location: Minneapolis, Minnesota
Age: 43
Please ake sure the blueberries are properly drained--void of any extra moisture.

I believe most baked goods require less liquid sweeteners.  

Alia


Alia A. Vo
A Positive Secretor
Minneapolis, Minnesota
BTD Lifestyle Since 1999
John 17
Logged Offline
Private Message Private message Reply: 2 - 8
Brighid45
Thursday, May 10, 2007, 10:59pm Report to Moderator Report to Moderator

INFJ
Kyosha Nim
Columnist and Bloggers
Posts: 5,192
Gender: Female
Location: southeastern Pennsylvania
Age: 55
With frozen blueberries I'll drain them thoroughly and then put them on a paper towel to wick off as much extra moisture as possible. This does help keep your cake or muffins from getting bogged down.

As for the agave, I usually do a 3/4:1 ratio (3/4ths part agave to 1 part sugar) and use vanilla powder in place of extract. It depends on the recipe--sometimes I'll go as low as 1/2:1. You might also try beating any egg whites beforehand to soft peaks and folding them in, although this can make the baked goods dry if the whites are overbeaten to stiff peaks.

I will say that vegetable glycerine does make baked goods rise nicely and also makes them moist. My mom used to do wedding cakes and she used glycerine to make them soft and moist. If you're interested you could try a mixture of agave and glycerine. I don't use it mainly because to me it has an unpleasant chemical taste, but most people don't seem to share my opinion Just a thought anyway.


Everyone is entitled to his or her informed opinion. --H. Ellison
Logged
Private Message Private message Reply: 3 - 8
colojd
Friday, May 11, 2007, 2:46am Report to Moderator Report to Moderator

Autumn: Harvest, success.
Posts: 337
Gender: Female
Location: Colorado
Age: 63
Thanks for the tip on glyercine. I have not tried that yet.  I have also heard that it had a chemical taste so I am sure if you use it, you have to be sure the it does not overpower the taste of the main ingredients.

I did drain the blueberries very well so that was probably not the main problem, but after I thought about it, I think my situation was similar to what you encounter making things like fruit breads. Because of the moisture of the fruit, the other liquids must be reduced.

Since it appears I came close to it working, now I am willing to work a little further to get it come out correctly. If I succeed, will post the recipe if any are interested.
Logged Offline
Private Message Private message Reply: 4 - 8
Drea
Friday, May 11, 2007, 3:28pm Report to Moderator Report to Moderator

SWAMI Warrior ~ Taster, NN, ENFJ
Sun Beh Nim
Moderator
Posts: 11,539
Gender: Female
Location: Northern New Mexico
Age: 52
Quoted from colojd
If I succeed, will post the recipe if any are interested.


Yes, please! I don't bake very much anymore since I'm trying to reduce my grain intake...and I can't have grains around if I can't eat them. . But it's nice to have a tried recipe for those special occasions!


It is not my responsibility to convince anyone of anything.
Logged Offline
Site Site Private Message Private message Reply: 5 - 8
Brighid45
Friday, May 11, 2007, 4:09pm Report to Moderator Report to Moderator

INFJ
Kyosha Nim
Columnist and Bloggers
Posts: 5,192
Gender: Female
Location: southeastern Pennsylvania
Age: 55
Yes, please post the recipe! It would be most welcome here You might also consider posting it to the recipe section so it has a permanent home.


Everyone is entitled to his or her informed opinion. --H. Ellison
Logged
Private Message Private message Reply: 6 - 8
Lola
Friday, May 11, 2007, 11:17pm Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,171
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57
ditto!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
Logged
Private Message Private message YIM YIM Reply: 7 - 8
colojd
Saturday, May 12, 2007, 1:03am Report to Moderator Report to Moderator

Autumn: Harvest, success.
Posts: 337
Gender: Female
Location: Colorado
Age: 63
Thanks. I plan to do some test runs this weekend and will let you now how it goes.
Logged Offline
Private Message Private message Reply: 8 - 8
1 Pages 1 Recommend Thread
Print Print Thread

BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Baking with Agave

Thread Rating
There is currently no rating for this thread