127 of 129 people found the following review helpful
I am an agave hater, but I love this book!,
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This review is from: Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour (Paperback)
This is a beautiful book. The instructions for each recipe are clear and concise, and the photos are scrumptious. It makes me excited about making grain-free, sugar-free cupcakes. I look forward to making all the cupcakes and muffins in this delightful little book -- triple chocolate, red velvet, vanilla fig, apple spice, banana split...YUM! Thanks Elana!
My one small quibble with the book is that Elana uses agave nectar in all but one recipe. I won't use agave nectar because of its high fructose content which is a strain on the liver and creates insulin resistance over a period of time. It's absolutely true that honey and agave can be substituted 1 to 1 or 1 to 1.25 (agave to honey) depending on your preference for sweetness. I would rather use a granulated sweetener that does not raise my blood sugar much at all, though.
For every 1/2 cup of agave nectar that a recipe calls for I substitute 5/8 cup erythritol Zsweet All Natural Zero Calorie Sweetener, 1.5-Pound Pouches (Pack of 2) + 1-2 scoops of KAL stevia extract powder Pure Stevia Extract Powder - 3.5 oz - Powder + 1/2 cup of a liquid like coconut milk or almond milk. I also increase the baking temp by 25 degrees. Everything else in the recipe stays the same. For those of you who have trouble getting unusual ingredients where you live, you can use any granulated sweetener in place of the erythritol. Just skip the stevia if you're using sugar, since sugar is sweeter than erythritol.
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Showing 1-6 of 6 posts in this discussion
Initial post: Oct 9, 2012 6:30:43 PM PDT
Susan Pelter says:
Thanks for this review. I have her other cookbook and love the recipes but was trying to figure out how NOT to use agave!!
Posted on Feb 14, 2014 10:59:30 AM PST
Thanks so much for this info - I'm not an agave fan, either, but it's tough to find baking recipes that use the natural sugar alcohols, and I appreciate your advice on subbing!
Posted on Jun 1, 2014 5:44:35 PM PDT
Patricia G. Rodarte says:
Thanks for the review.. and SUPER THANKS for the replacement of the agave nectar!!!
In reply to an earlier post on Oct 28, 2014 11:11:55 PM PDT
Lav Tan says:
Dr Weil recommends to substitute Agave with (real) Maple Syrup because it has a much lower fructose content
Posted on Sep 19, 2015 9:31:24 AM PDT
Terri Iverson says:
Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour I'm just wondering about the comment that was given to replace the agave in the recipes from this book. First of all, who has a 5/8 measuring cup? And is it correct that the substitute is that much erythritol, PLUS Stevia extract, PLUS a 1/2 cup of liquid? Seems like a lot of sweetener to me.
I would like to buy this book, but am a diabetic and I'm also grain free. My concern would be another failed attempt to find a gran free baking or cookbook that would also be geared to diabetics.
In reply to an earlier post on Oct 21, 2015 8:51:34 AM PDT
I think she meant you can use any one of those sweeteners instead of the agave. Not to mix them all together.
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