Walthree! There's no need to post the question in a "Phase 2" thread; posting it to all of us in the SBD forum makes tons of sense.
You'll find we've discussed agave a lot over the years. Check out this
Agave Nectar thread for one of our discussions and for a list of links (in my post--4th one down) to several other threads that address Agave.
If you are looking for natural sugar substitutes, you might want to check out Stevia, erythritol, and zylitol as well as combination products such as Truvia. I've found that using a combination of these (along with other less natural sweeteners, if you want to use them) reduces aftertaste and combines the best of each. I especially adore using a products made by NuStevia called "More Fiber" in my baking. Since we use whole grain flours, baked goods can tend to be a bit dense, and though our focus isn't on lowering fat as much as focusing on good fats, I don't really want to increase the fat content to make up for dryness or density. More Fiber manages to make my SBD-safe baked goods lighter and moister while adding fiber at the same time! It's made with Stevia, so you use it in place of sugar.
I find Agave best used in recipes that are made for brown sugar or honey. It works especially well in recipes that call for a small amount of honey. It definitely could cause cravings if used in large quantities, so keep that in mind and watch how your body responds.
Best of luck!
Agave
Just wanted to let you know there's a new thread for Phase 1.5-Phase 2. 
