Has Anyone Ever Baked With Blue Agave Nectar?

Baking By Rachel5370 Updated 5 Aug 2010 , 9:29pm by Rachel5370

Rachel5370 Posted 5 Aug 2010 , 9:16pm
post #1 of 3

I am trying to come up with options in my menu for diabetics and others with concerns about sugar. I would rather not use artificial sweeteners. Here is what I know so far about Blue Agave- it's low glycemic, meaning it's absorbed slower into the body so it doesn't cause a spike in blood sugar levels. It is sweeter than sugar, so less would be used. It is not low calorie. I think it would work very well in SMBC, I am going to try it and let you know what I find.

What I want to know is how it will act in baking, will it effect texture or anything else in a cake? Is it something many diabetics use? Any advice appreciated. ~Rachel

2 replies
erichazann Posted 5 Aug 2010 , 9:24pm
post #2 of 3

Unfortunately, fructose is not recommended by the ADA as a sugar subsitute. Too much fructose, like the amounts you would be using in sweets, can cause serious health problems that diabetics are already at increased risk for.


I'm not 100% against it, like some crazy people are... but as a sugar replacement in sweet foods, it is not a good choice.

A little bit in a cup of tea, fine.. but not the amounts consumed in high-sugar foods like cakes and icings.

Rachel5370 Posted 5 Aug 2010 , 9:29pm
post #3 of 3

Ok, if not Blue Agave or Stevia, then what natural sugar substitute can I use? Anyone know? I know honey acts just like sugar in the body so it wouldn't be good for diabetics.

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