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DIANAG519's Photo DIANAG519 Posts: 48
3/12/10 4:28 P

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I love agave. I am not eating sugar anymore and I hate chemical sweetners, they have a horrible after taste. I used to be able to do splenda and equal in cereal and yogurt but now I'm off dairy too. Agave has been heaven sent. I put it in coffee, I make rice krispy treats with it. It's great.

For your pie crust I would suggest some almond meal or a nut flour. It sounds like it would be yummy.

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RUNNERJUDY's Photo RUNNERJUDY SparkPoints: (39,053)
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10/15/09 11:51 A

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I tried some stevia a couple of times this week and it made my heart race. I've been making the South Beach Diet ricotta cheese dessert recipe. Guess maybe I'll try the agave syrup with it.

Judy, New Jersey
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JEAN3NA's Photo JEAN3NA Posts: 25
10/11/09 1:21 P

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I use agave about the same as I would honey. I tend to use a little less sugar than is normally called for in recipes, unless its one of my own that I've already pared back on the quantity.

Edited by: JEAN3NA at: 10/11/2009 (13:22)
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10/11/09 1:01 P

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So, in what proportion, Jean, do you use the agave? How does it change texture and can you get things crisp? Do you use it instead of sugar, or honey or what?
I don't like the taste of stevia, and never sweeten a drink such as tea. I don't like most liquid sweeteners such as honey or even more than a small bit of maple sugar. So far, that's my fave. How does the taste of agave stack up with those?
Blessings to all. Here in Albuquerque, it's a gorgeous fall day.

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JEAN3NA's Photo JEAN3NA Posts: 25
10/11/09 12:53 P

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Raw agave nectar has been wonderful to use. Also, chia powder is a real kick in the pants! I have the xanthan gum and have used it when called for, but what I've read about people having reactions to it makes me want to steer clear of it whenever possible. It seems to be another one of those additives that's making its way into all of our foods again. What could possibly go wrong? All in all, I've very pleased with the gf baking that I have tried so far. It's different than baking with gluten but there's a lot in life to experience and I don't feel at all deprived!

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10/8/09 11:12 P

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I have used agave and stevia but not in baking yet.
I use stevia in tea. I have used agave on gluten-free waffles and gluten-free french toast. I will have to try it in baking. I actually don't bake a lot but will have to start.
GOD BLESS!
Louise

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ELENASAN's Photo ELENASAN Posts: 1,368
10/8/09 7:41 P

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Look up under the 2 Shared Recipe Topics above. Mark has posted some really good recipes. And there are loads of good ones on sparkrecipes. Just search under gluten-free.

Under my name there's an Apple Blueberry Walnut Crisp that I've made a few times--you can use any pie fruit at all.

Also, there's a recipe for gluten-free peanut butter truffle cookies that someone else posted (I can't remember who), but I've had them several times and they're awesome.

I have a scone/shortbread recipe I'm going to try as soon as I get hold of some xanthan gum.

Elena


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NANCYLEE46's Photo NANCYLEE46 SparkPoints: (96,448)
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10/8/09 10:08 A

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emoticon Elena,

I am going to try that recipe as soon as I buy apples.

I am in desparate need for ideas on gluten-free desserts and meals. It is hard baking gluten-free and trying to satisfy my 80 year old mom. I'll let you know how she likes this recipe.

Nancy

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ELENASAN's Photo ELENASAN Posts: 1,368
10/8/09 7:30 A

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I used agave once in a GF cooking class I took. Didn't impress me much. Sweet and nothing else--no texture, no interest. I use honey a lot and I like that more (plus it's more or less an antibiotic--you gotta love it). Real maple syrup is great for certain things, too.

For Thanksgiving desserts, you can just make pies without the crust in a casserole dish. Last year I went to a cousin's house and brought my Apple Tansy, which is basically an apple custard. Everyone loved it and I didn't miss the pie. The recipe's easy and it's on sparkrecipes:

http://recipes.sparkpeople.com/recipe-de
tail.asp?recipe=688161

I also have a recipe for ricotta custard that my mom used to make as pies. We have that for Christmas. Haven't put it up on spark yet. When I do, I'll post it.

Elena


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ILLINITEACHER52 Posts: 7,256
10/7/09 10:46 P

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I have used agave mainly for sweetening tea. I will have to try it for baking. I have a pie crist recipe that uses almond meal but haven't tried it yet. I usually just make pumpkin custard this time of year - like pumpkin pie without the crust. I use maple syrup as the sweetener as I don't use corn products at all. I use Rice Dream to replace the milk as I can't have dairy either. I'm sure you can make a GF pumpkin pie that will be wonderful!

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10/7/09 10:28 P

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I write a cooking column for a small magazine, and have been asked to feature a different product or type of thing each month. I did quinoa last month, and I thought that maybe I could write about agave this month. Has anyone used it? Has anyone made a pie crust that is GF? Have any of you substituted any of these sweeteners for corn syrup? I bought some agave nectar at Costco but have not used it yet. I'm dreading my first Thanksgiving. I'll buy the regular pumpkin pie from a good bakery, but want to make something GF as well.
You all are super. I found myself frustrated by all these websites, and realized I had a ready made group to ask right here. Thanks

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