http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Sun, 12 Feb 2012 01:53:48 +0000 http://www.elanaspantry.com/forums/topic/subbing-kosher-salt-for-the-sea-salt#post-3285 Fri, 10 Feb 2012 14:25:05 +0000 ilissaD 3285@http://www.elanaspantry.com/forums/ <p>I am new to being wheat free and I'd like to try some of these baking recipes. I don't have all the ingredients yet. I noticed that Elana uses celtic sea salt in her recipes, but I only have Kosher salt in the house. Can I use that instead and would the conversion be the same since they are relatively similar in size? </p> <p>Thanks! </p> http://www.elanaspantry.com/forums/topic/using-xyiltol#post-3283 Thu, 09 Feb 2012 14:00:55 +0000 John01 3283@http://www.elanaspantry.com/forums/ <p>Does anyone know the conversion volumes between sugar and Xylitol, e.g. 1 tsp Xylitol = x tsp of sugar? I mostly use Stevia in most recipies. How does Xylitol compares? </p> http://www.elanaspantry.com/forums/topic/magic-cookie-bars#post-3282 Wed, 08 Feb 2012 19:35:45 +0000 Meems 3282@http://www.elanaspantry.com/forums/ <p>Excellent Tressa, I will try your recipe! I have been missing magic bars! </p> http://www.elanaspantry.com/forums/topic/magic-cookie-bars#post-3281 Wed, 08 Feb 2012 17:32:44 +0000 Meems 3281@http://www.elanaspantry.com/forums/ <p>Excellent Tressa, I will try your recipe! I have been missing magic bars! </p> http://www.elanaspantry.com/forums/topic/chocolate-cake-volcano-disaster#post-3280 Wed, 08 Feb 2012 17:29:41 +0000 Meems 3280@http://www.elanaspantry.com/forums/ <p>Just made this and didn't have any issues with it falling BUT it stuck to the bottom of the pan something fierce. I stuck it in the freezer for a few minutes (after it had cooled almost completely) and then it finally came out with a little prying. I followed the instructions almost to the letter (except the grapeseed oil--mine was rancid so I used coconut oil to grease the pan out of necessity!) and it felt like the batter was a tad bit dry/grainy. After it came out and cooled for exactly an hour, I frosted it with the marshmallow frosting (YUM!). I think next time I might add some applesauce and/or more cocoa. It tasted like a very mild chocolate cake but I wanted more chocolate flavor! ;) I guess I have spoiled myself with flourless chocolate tortes. Good base recipe though! Oh and I also used a standard round metal cake pan, thin weight (it's a Wilton brand one). Next time I will absolutely use parchment paper so it won't stick! </p> http://www.elanaspantry.com/forums/topic/using-xyiltol#post-3279 Wed, 08 Feb 2012 16:04:39 +0000 adesomer 3279@http://www.elanaspantry.com/forums/ <p>I haven't tried it, but it just makes sense to do it. Try it out and let us know how it goes. ;) </p> http://www.elanaspantry.com/forums/topic/sugar-and-eggs#post-3278 Wed, 08 Feb 2012 16:03:10 +0000 adesomer 3278@http://www.elanaspantry.com/forums/ <p>I am interested in what others have to say, but I tried stevia in baked goods and it was HORRID!!!! The texture was wrong as it didn't allow for anything to rise and the taste was horrible. I don't know what it does whilst in the oven, but it does something bad. </p> http://www.elanaspantry.com/forums/topic/udis-bread#post-3276 Mon, 06 Feb 2012 23:12:27 +0000 jilljohnson 3276@http://www.elanaspantry.com/forums/ <p>I recently found an even better bread, if you are looking for more "traditional" sandwich bread for lunches, etc. Canyon Bakehouse is non-gmo, whole grain, Gluten free and sports a particularly good texture. Check em out! </p> http://www.elanaspantry.com/forums/topic/celiac-with-kids#post-3275 Mon, 06 Feb 2012 01:24:31 +0000 Tgowland 3275@http://www.elanaspantry.com/forums/ <p>Experts say some celiacs won't show symptoms their entire lives but will still get the villi and other damage - I would say to stay on the safe side and have them avoid it...esp if they are likely to have sensitivities to it. Our son is not celiac but generally does better without it and I do all I can to avoid it all costs. </p> http://www.elanaspantry.com/forums/topic/reaction-to-almond-flour#post-3274 Mon, 06 Feb 2012 01:20:08 +0000 Tgowland 3274@http://www.elanaspantry.com/forums/ <p>Have you tried sprouting the almonds a la WALF and Nourishing Traditions? This will help them become more digestable... </p> http://www.elanaspantry.com/forums/topic/fumigated-almonds#post-3273 Mon, 06 Feb 2012 01:18:07 +0000 Tgowland 3273@http://www.elanaspantry.com/forums/ <p>Honeyville says their nuts are not steamed or fumigated but I don't hink they are raw - just emailed them so we'll see what they say, but I just ordered raw almonds with no pasturization from Azure Standard And they are the Organic Pastures brand from CA. Their sites gives all the details - <a href="http://organicpastures.com/raw-almond-expose.html" rel="nofollow">http://organicpastures.com/raw-almond-expose.html</a> Unfortunately I still don't see a source of raw, unpasturized and sprouted flour... </p> http://www.elanaspantry.com/forums/topic/paleo-bread-1#post-3272 Fri, 03 Feb 2012 12:13:31 +0000 Tressa B 3272@http://www.elanaspantry.com/forums/ <p>Anybody?? I also made the Scumptious Sandwich Bread, and while not as strong, it still had a slight ammonia smell to it. I also tried lining the Magic loaf pan with parchment paper, thinking it was the aluminum, but that didn't make a difference. I'm running out of ideas and experiments. </p> http://www.elanaspantry.com/forums/topic/grapeseed-oil-1#post-3270 Thu, 02 Feb 2012 17:50:43 +0000 joannavan 3270@http://www.elanaspantry.com/forums/ <p>I just recently bought some grapeseed oil but it came and it states it is 100% grapeseed oil but for the skin? Seems weird to use for recipe? </p> http://www.elanaspantry.com/forums/topic/triple-chocolate-chip-cookie-recipe-substitution-1#post-3269 Thu, 02 Feb 2012 14:22:12 +0000 SJSB 3269@http://www.elanaspantry.com/forums/ <p>Hi, what can I substitute for the almond flour in the triple chocolate chip cookie recipe? I'm eating grain free....maybe potato starch, tapioca starch, cassava flour? Any other ideas or info from someone who has been successfully subbing something for almond flour? We have a nut allergy in the family.</p> <p>Thanks,</p> <p>Sarah </p> http://www.elanaspantry.com/forums/topic/sugar-and-eggs#post-3267 Thu, 02 Feb 2012 10:10:53 +0000 love8262 3267@http://www.elanaspantry.com/forums/ <p>When a recipe calls for white sugar and eggs to be creamed and i want to use stevia in stead of the suagr, will it change the texture of the recipe if i just used stevia? can I just use stevia in the recipe? </p> http://www.elanaspantry.com/forums/topic/xanthan-gum-substitute#post-3266 Tue, 31 Jan 2012 11:28:52 +0000 Stace03 3266@http://www.elanaspantry.com/forums/ <p>I use arrowroot in place of xanthum gum </p> http://www.elanaspantry.com/forums/topic/vitamix-vs-ninja-blender#post-3265 Tue, 31 Jan 2012 11:24:16 +0000 Stace03 3265@http://www.elanaspantry.com/forums/ <p>I don't know how to compare to vitamix but I have a Ninja and LOVE it! It has nothing on my blender I use it for almost everything now. I wouldn't know how to go about juicing though. </p> http://www.elanaspantry.com/forums/topic/magic-cookie-bars#post-3264 Tue, 31 Jan 2012 11:12:23 +0000 Tressa B 3264@http://www.elanaspantry.com/forums/ <p>Okay, I made these but with modifications:</p> <p>For the crust, I used almond flour, coconut palm sugar, butter, and an egg. I just mixed it all up until I felt like it had the right consistency and pressed into the bottom of the pan. Then I heated a cup of coconut milk, 1/2 cup honey, and one egg on the stove and whisked it until it started to thicken like condensed milk. Then I poured it over the crust and added the toppings and pressed them down with a fork and baked it. I had to bake it for about 45 minutes. It tastes JUST like the magic bars I ate growing up!!! Try it! </p> http://www.elanaspantry.com/forums/topic/using-xyiltol#post-3263 Tue, 31 Jan 2012 09:38:03 +0000 Stace03 3263@http://www.elanaspantry.com/forums/ <p>I pretty much use Xylitol for all my baking. So I am looking to substitute the agave. With the agave being a liquid I am wondering if I need to then add a liquid to make up for what I am losing with the xylitol. Has anyone tried this or have ideas? </p> http://www.elanaspantry.com/forums/topic/doubling-bread-recipe#post-3262 Tue, 31 Jan 2012 09:35:55 +0000 Stace03 3262@http://www.elanaspantry.com/forums/ <p>I was wondering if I have a bigger bread pan would doubling the recipe be bad? I want the height on the bread but wasn't sure if I would get the same results if i doubled the recipe. I will probably buy the recommended pans but I thought I would find out if anyone as tried doubling. </p> http://www.elanaspantry.com/forums/topic/reaction-to-almond-flour#post-3261 Tue, 31 Jan 2012 09:31:15 +0000 Stace03 3261@http://www.elanaspantry.com/forums/ <p>Eating almond flour is like eating nuts. Nuts can bind you up if you have too much. One way to help is to drink tons of water to keep your system moving. This has helped me anyway. </p> http://www.elanaspantry.com/forums/topic/reaction-to-almond-flour#post-3260 Mon, 30 Jan 2012 19:08:16 +0000 Tracy LaForest 3260@http://www.elanaspantry.com/forums/ <p>I have been looking for information on Almond Flour, I used it and was extremely sick afterward, like wishing I were never born kind of ill. I have removed all grains from my diet but miss eating "normal" foods. Is there something to use for baking that is easier on the body than this stuff? </p> http://www.elanaspantry.com/forums/topic/vitamix-vs-ninja-blender#post-3259 Sat, 28 Jan 2012 11:40:01 +0000 eresko 3259@http://www.elanaspantry.com/forums/ <p>Has anyone used a Ninja blender? If so do you like it and how does it compare to a Vitamix. I want to get something that can still juice but make nut butters and all that good stuff... Any thoughts? </p> http://www.elanaspantry.com/forums/topic/substituting-coconut-flour-for-almond-flour#post-3257 Wed, 25 Jan 2012 13:41:35 +0000 Tsila 3257@http://www.elanaspantry.com/forums/ <p>Thank you, Belladune. I had thought it wouldn't work, but wanted to ask to be sure. </p> http://www.elanaspantry.com/forums/topic/just-diagnosed-and-confused#post-3254 Wed, 25 Jan 2012 02:20:24 +0000 Tgludau 3254@http://www.elanaspantry.com/forums/ <p>I was just diagnosed with Celiac Disease 2 weeks ago. I am a Pastry Chef and understand a lot about Baking and Cooking.<br /> How come I do not see Xantham Gum in your baking recipes? Personally, I am not a fan of it but do I need it? </p> http://www.elanaspantry.com/forums/topic/paleo-bread-1#post-3253 Tue, 24 Jan 2012 14:22:04 +0000 Tressa B 3253@http://www.elanaspantry.com/forums/ <p>I need help. I have tried making Elana's Paleo Bread three different times, and every time it comes out smelling and tasting so strongly of ammonia that I can't eat it. Even after it cools it's still strong. I really want to figure out what's wrong because I miss bread so much. I have followed the recipe exactly every time. Does anyone have any ideas, or has this happened to anyone else? </p> http://www.elanaspantry.com/forums/topic/magic-cookie-bars#post-3252 Tue, 24 Jan 2012 14:18:07 +0000 Tressa B 3252@http://www.elanaspantry.com/forums/ <p>You could try this:</p> <p>Ingredients<br /> 2 cups almond flour<br /> 2 eggs<br /> 1 cup coconut milk<br /> 1/4 cup coconut oil<br /> 1/3 cup honey<br /> 1 tablespoon vanilla extract<br /> 1 tablespoon coconut flour<br /> 2 cups dark chocolate morsels (do they make any dairy free?)<br /> 1 1/3 cups flaked unsweetened coconut<br /> 1 cup chopped nuts</p> <p>Directions<br /> 1.Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with oil.<br /> 2.Press almond flour into bottom of pan.<br /> 3. Whisk together eggs, coconut milk, coconut oil, honey, vanilla, and coconut flour. Pour evenly over almond flour. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.<br /> 3.Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.</p> <p>I just made this up modifying some of Elana's recipes. I haven't tried it yet. </p> http://www.elanaspantry.com/forums/topic/substitute-for-agave#post-3251 Tue, 24 Jan 2012 01:58:56 +0000 ved12 3251@http://www.elanaspantry.com/forums/ <p>Xylitol is one of the very good substitute for a diabetic. It is taste like a sugar but have a low carb and more healthy for diabetic. Most of the people use it as sugar substitute and they get very good results.<br /> <a href="http://www.areyoudiabetic.net/10012011/xylitol-side-effects-and-benefits-1407.html" rel="nofollow">http://www.areyoudiabetic.net/10012011/xylitol-side-effects-and-benefits-1407.html</a> </p> http://www.elanaspantry.com/forums/topic/is-wild-rice-a-grain-or-grass#post-3250 Mon, 23 Jan 2012 18:45:39 +0000 joditimberjay 3250@http://www.elanaspantry.com/forums/ <p>Wild rice is a grass, not a rice. There is a big difference between real (wild-harvested and hand-parched) wild rice and commercially-grown wild rice. Real wild rice cooks up quickly and is wonderful in all sorts of recipes. We buy ours from friends on the Nett Lake Reservation in northern Minnesota. They also sell rice from this website....<br /> <a href="http://www.nettlakewildrice.com/" rel="nofollow">http://www.nettlakewildrice.com/</a> </p> http://www.elanaspantry.com/forums/topic/making-a-roux#post-3249 Mon, 23 Jan 2012 18:42:13 +0000 joditimberjay 3249@http://www.elanaspantry.com/forums/ <p>I honestly think that brown or white rice flour makes a better roux. You will use a little less than regular flour. I simply substitute rice flour and it works great. </p> http://www.elanaspantry.com/forums/topic/agave-nectar-substitute#post-3248 Mon, 23 Jan 2012 18:39:46 +0000 joditimberjay 3248@http://www.elanaspantry.com/forums/ <p>I can't use agave or honey. I have substituted brown rice syrup, maple syrup and regular white sugar in many, many of these recipes and they have come out fine. So I am pretty sure that any other syrup-like sweetener should work just fine. </p> http://www.elanaspantry.com/forums/topic/german-choc-cake-revised#post-3247 Sun, 22 Jan 2012 21:12:45 +0000 westernkansasgirl 3247@http://www.elanaspantry.com/forums/ <p>Well I made the cake I did not freeze it just baked the evening before per Elana's instruction....If I had to sum this cake up in one word it would be AMAZING it took some time but I don't think there is a better gluten free cake anywhere..This cake brought me great reviews from the family I made it for....I did give credit where credit is due...And "Elana My thumbs up to you"... you are the BOMB...I love your website and your cookbooks...I have been a have been a home baker (started baking on a step stool so I could reach the counter and moved into making wedding cakes)...I have always loved baking and this was, is and will ALWAYS be a WONDERFUL addition to my experiences.....Thank you again Elana.......Cindy </p> http://www.elanaspantry.com/forums/topic/gourmet-gluten-free-cookies#post-3246 Sun, 22 Jan 2012 15:29:42 +0000 JohnnyUnderscore 3246@http://www.elanaspantry.com/forums/ <p>I just attended the NASFT Fancy Food Show in San Francisco. WOW Baking Company was there, serving the most delicious cookies I have ever tried. I just saw that they are trying to get into stores like Safeway by introducing new bags that keep the cookies fresh on grocers' shelves for 9 months WITHOUT the use of preservatives. Check it out: <a href="http://www.prweb.com/releases/wheat-gluten-free-cookies/-gourmet-cookies-/prweb9127934.htm" rel="nofollow">http://www.prweb.com/releases/wheat-gluten-free-cookies/-gourmet-cookies-/prweb9127934.htm</a> </p> http://www.elanaspantry.com/forums/topic/coconut-oil-1#post-3245 Sun, 22 Jan 2012 14:33:48 +0000 babovka 3245@http://www.elanaspantry.com/forums/ <p>I would say melt first, then measure. </p> http://www.elanaspantry.com/forums/topic/almond-flour-pasta#post-3244 Sat, 21 Jan 2012 10:21:37 +0000 anjilly 3244@http://www.elanaspantry.com/forums/ <p>i was in the new oliverde in boulder this week...they sell almond flour pasta...very pricey so i am researching recipes and will pass on if it works </p>