As you are probably aware, almost all syrups contain gluten. Go figure. When I was first diagnosed with Celiac, I opted for the real maple syrup since I could think of no other good syrup alternatives. I hated how runny it was. So for a good year or so I mixed it in a container with Karo syrup to make it thicker and more syrup-y. This was a good alternative, but it was a pain in the rear.
I was staying at my sister's apartment about a year ago and had forgotten my "syrup mix" for my waffles. Her roommate at the time suggested I try her Organic Raw Blue Agave since it's supposed to be much better for you, and doesn't spike your blood sugar. To be nice I tried it, and I have been hooked ever since.
Raw Blue Agave is a bit sweeter than the good ole' glutenous syrup, but it works great and has many other uses too. I only recently started adding it in my baking in place of sugar, and I am beginning to prefer it. Although the Agave is pricier (about $5-6 for a little bottle at Meijer), a little bit goes a long way and it lasts for quite awhile.
No comments:
Post a Comment