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Submitted by malkaleah on September 12, 2009 - 6:49am

Ingredient question

Has anyone have any ideas on how to incorporate Agave Syrup in a recipe instead of sugar?  Is there any books out there on using Agave Syrup?

Thanks for any info.

Melody

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Submitted by suave on September 12, 2009 - 8:04am.

You can replace it 1 to 1,

You can replace it 1 to 1, but you'll need to cut back on water, say 1 teaspoon water less for every 3-4 teaspoons of agave syrup you add.

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Submitted by janij on September 12, 2009 - 3:25pm.

Reinhart's Whole Grains

Reinhart gives it as an option for sweetener for just about every bread in his Whole Grains book.

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