Has anyone tried to use agave syrup in making bread instead of sugar. I've read it works, that you can use 2/3's the amount compared to sugar, that it's low on the glycemic index and would be better for those watching their sugar intake. IT all sounds nice.
BUT, does the bread taste the same, better or worse? My main concern is the quality of the bread.
I'll have to revisit the math on using liquid sweetener vs. dry but I've got that in a book here somewhere. Then I can figure costs.