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

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.

Please ake sure the blueberries are properly drained--void of any extra moisture.

I believe most baked goods require less liquid sweeteners.  

Alia

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.

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.

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!

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.

ditto!

Thanks. I plan to do some test runs this weekend and will let you now how it goes.