Just to let you know that I think there is an error in this article.
From JacknorrisMD.com:" The article states that high fructose corn syrup is about 70 to 90 percent fructose and high fructose corn syrup is 55 percent fructose."
I think that should be:" The article states that agave syrup is about 70 to 90 percent fructose and high fructose corn syrup is 55 percent fructose."
Also the link to the article on the Mercola website is no longer working.

My dough turned out too wet, the consistency was between a dough and a batter so I had to bake it in a Pyrex loaf pan.
I didn't expect much of it but still it turned out very well and most importantly, tasty.
The crust was perfect, though the center was a bit soggy. Next time I'll add less water, I think that will fix the sogginess.