Substitutions / agave syrup
What to use instead of agave syrup
Use honey in equal amounts. Slightly stronger flavor and higher glycemic index, but behaves nearly identically in most recipes.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Honey | 1:1 | Slightly stronger flavor and higher glycemic index, but behaves nearly identically in most recipes. |
| Maple syrup | 1:1 | Thinner consistency and a distinct maple flavor that will come through, especially in delicate recipes. |
| Light corn syrup | 1:1 | Neutral flavor and similar sweetness, but higher glycemic index and less natural — works best in baked goods or candy. |
How much is a cup of agave syrup?
Substituting by volume and weighing are different problems, and the second one has an exact answer. Weigh agave syrup in grams →
A word on how to read these
A substitution is a trade, not an equivalence. The ratio gets the quantity right; the third column is the part worth reading, because it tells you what you are giving up. In a stew, most of these are invisible. In a cake — where flour, liquid, fat and leavening are in a fixed relationship — the same swap can change the crumb.
Why baking notices and stew doesn't →
Where these came from
These substitutions were written by Gather's own kitchen model — the same one the app uses when you tap an ingredient and ask what else would work — then checked and saved as a fixed list in July 2026. Nothing on this page is generated while you read it. They are a good starting point and not a substitute for tasting as you go.