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