http://www.elanaspantry.com/forums/ Forums for the elanaspantry.com website en Sat, 21 Nov 2009 04:25:01 +0000 http://www.elanaspantry.com/forums/topic/ibs-and-gerd#post-627 Fri, 20 Nov 2009 17:07:47 +0000 Carole923 627@http://www.elanaspantry.com/forums/ <p>I never have been tested except for my blood sugar which has been 6.2-6.7 for years...also had IBS type problems and losing weight problems. Then a friend who had MS told me about the Paelo way of eating, NO dairy,sugar or wheat and in 3 months was off her meds, feeling great. I thought it worth a try and found this site, started making the recipes, bought the book, and in 3 months lost 15 lbs, I have no pinchable fat and no IBS, too much energy (LOL)and the only gas problems when I eat too much fruit. Even though I live alone and eat everything I make, my weight hasn't changed and I LOVE the food....Yay for the Matzo Balls, I missed them so much. So I support this lifestyle and just like I quit smoking and have no desire for cigs, I have no desire for wheat or dairy..though I have been known to put drops of agave on my fingers to lick off..LOL </p> http://www.elanaspantry.com/forums/topic/glycemic-research-institute-severe-side-effects-in-agave-clinical-trial#post-626 Thu, 19 Nov 2009 21:09:42 +0000 mtkoren 626@http://www.elanaspantry.com/forums/ <p>Rather shocking was the late October announcement from the Glycemic Research Institute that they were halting clinical trials on diabetic subjects being given higher doses of Agave syrup (supplied by Volcanic) due to "severe side effects in diabetics". And they speculate on the causes and so on.</p> <p>As I understand it, this is the organization that certifies diabetic friendly foods based on glycemic indices and clinical trials. It is worth a read!</p> <p>Here is the link:</p> <p><a href="http://www.glycemic.com/AgaveReport.htm" rel="nofollow">http://www.glycemic.com/AgaveReport.htm</a></p> <p>Michael </p> http://www.elanaspantry.com/forums/topic/grain-free-pumpkin-pancakes#post-625 Thu, 19 Nov 2009 19:34:33 +0000 cookie 625@http://www.elanaspantry.com/forums/ <p>does anyone know of a recipe for grain free pumpkin pancakes? all the ones i have found contain potato starches, buckwheat, or rice flour. i just know there is a way to make them with coconut flour or almond or flax meal!! </p> http://www.elanaspantry.com/forums/topic/stuck-pie-crust#post-624 Thu, 19 Nov 2009 17:07:58 +0000 colormepink 624@http://www.elanaspantry.com/forums/ <p>Mmmm... Christmas pie :)</p> <p>I wouldn't think that the trouble is with the oil but the palm shortening may be easier to work with in blending a pastry crust, so it's definitely worth a try. And even if it doesn't turn out pretty, at least you know it will be yummy. You could serve it as Pumpkin Crumble. </p> http://www.elanaspantry.com/forums/topic/stuck-pie-crust#post-623 Thu, 19 Nov 2009 11:05:57 +0000 bonnie0128 623@http://www.elanaspantry.com/forums/ <p>The parchment is a good idea. It was firmly patted together and the crust was baked and cooled before being filled and cooked again.</p> <p>I've also been thinking about trying the whole recipe using palm oil shortening. It is a lot like crisco and i'm wondering if it would work to give even more of a traditional feel to the crust. Blended with a pastery blender or fork, et al.</p> <p>Wish I had more time to experiment before the big day - but there's always Christmas! </p> http://www.elanaspantry.com/forums/topic/stuck-pie-crust#post-622 Thu, 19 Nov 2009 10:34:57 +0000 colormepink 622@http://www.elanaspantry.com/forums/ <p>Bonnie,</p> <p>You might try a circle of parchment in the bottom of the pan. I haven't tried that with a pie, but I use parchment a lot with Elana's recipes and have a lot of success with it releasing the goods. My experience with pie that sticks is usually that the filling seeped through and the sugar welded it to the pan so you might also reexamine if the crust was patted firmly together in the pan and then second, was the crust initially baked before the filling was added. If yes to both of those, I would definitely try the parchment. </p> http://www.elanaspantry.com/forums/topic/reaction-to-almond-flour#post-621 Thu, 19 Nov 2009 10:26:22 +0000 colormepink 621@http://www.elanaspantry.com/forums/ <p>Selkie, it could be too that if you eat nuts whole you are eating them as a snack or alone and your digestive system has nothing else to distract it from processing the nuts so to speak. Whereas when you are eating them as bread or muffins or whatever, you are eating them as part of a bigger meal and all of it together with the nuts is too much for your system. I didn't even think to ask how you did with nuts alone.</p> <p>I definitely don't do well with high carb either so rice milk is too much for me. And I'm allergic to almonds so my go-to nut is walnut and that means I have to make pretty much everything from scratch. I will rotate some with pecans, macadamias and cashews too depending on the recipe but walnuts are my favorite. I don't do a whole lot of nut milk, I'd rather do water or herbal teas but every once in a while I like hot chocolate made with walnut or cashew milk. </p> http://www.elanaspantry.com/forums/topic/help-with-recipe-conversion#post-620 Thu, 19 Nov 2009 09:48:19 +0000 bonnie0128 620@http://www.elanaspantry.com/forums/ <p>I have substituted 1/4 coconut flour and 3/4 almond flour in some recipes with success but then also cut the oil down by about 1/4 too. Since your recipe doesn't call for any oil, I don't know if this substitution will work for you. Maybe try it with 1/4-1/2 a recipe. If you try it, let us know how it works! I've been looking for a yeast bread that is low carb! </p> http://www.elanaspantry.com/forums/topic/stuck-pie-crust#post-619 Thu, 19 Nov 2009 09:44:48 +0000 bonnie0128 619@http://www.elanaspantry.com/forums/ <p>I made the pie crust from the Almond Flour book and filled it with my favorite pumpkin pie filling recipe (modified for my health needs) as a trial run for Thanksgiving. It tastes great - but - the crust is sticking terribly and you can't really get out a whole nice-looking piece. I used coconut oil in place of the grapeseed oil (it is my preferred oil). Do you think that could be the reason? Any suggestions for a solution? I thought about greasing the pan with palm shortening and dusting it with almond flour before pressing in the pie crust - but I'm not sure. </p> http://www.elanaspantry.com/forums/topic/reaction-to-almond-flour#post-618 Wed, 18 Nov 2009 21:55:52 +0000 selkie 618@http://www.elanaspantry.com/forums/ <p>Hi Jules and Colormepink, thanks for your replies :-). I do fine with nuts when I eat them on their own, but perhaps eating the baked goods made with them is like eating wayyyy more nuts than a person might eat in the whole form?? (ie concentrated- that flour is pretty fine stuff).<br /> Colormepink, you're right, I was told by one naturopath to go all soy (lol then later told by another that it had been a bad idea, is better to rotate).Can you tolerate rice milk? I've tried it- caused bloating, probably the high carb content and the high amt of sugar they add to it. Don't seem to do well with hi carb. I don't like commercial almond milk- either high in sugar or the unsweetened is high in sodium. So, make my own almond milk which I love. Should rotate it.. sometimes do with cashew milk.<br /> Thanks to you both re sharing issues with the 'brick' feeling :-)!! It's definitely different than what i get with gluten free flours- they can slow things down but not the same as the heavy reaction from almond flour. Want to try the cracker recipes, might be good alternatives.. (ie they're thinner and less flour per serving) and just limit how much I bake with it. </p> http://www.elanaspantry.com/forums/topic/sustitutes#post-617 Mon, 16 Nov 2009 10:48:16 +0000 carmexgirl007 617@http://www.elanaspantry.com/forums/ <p>What is the ratio of almond flour compared to rice or potato or etc.? Like how much rice or potato flour will match a recipe for almond flour? </p> http://www.elanaspantry.com/forums/topic/gluten-free-with-several-food-allergies-what-to-eat#post-616 Mon, 16 Nov 2009 01:15:12 +0000 Elissa 616@http://www.elanaspantry.com/forums/ <p>Can you have red peppers? If so, try boiling rice til it's just chewy, then draining and frying it in olive oil, chilli, mushrooms, peas, finely diced zucchini (courgettes I think you call them?).. goodness I usually add garlic broccoli and onion..<br /> try experimenting to make a fried rice (dice very small)that is tasty, mushrooms and chilli should do it, you could add some herbs to the mix.. then cut a red pepper (I think that's right, we call them capsicums here) in half, scrape out the seeds and stuff with the rice. Bake or grill for ten minutes or so and it makes a nice entree. Doing the same with quinoa is nice too, nice texture and flavour.<br /> I think I have some recipes lying around that would suit your dietary needs, I'll have a look. I have several weird allergies too.. tomatoes are the worst for me, no more pizza (I'm kidding myself.. that died long ago), spaghetti, lasagne, mexican, moroccan and indian are mostly out of the question now too.. one seemingly innocent food..<br /> anyway, I'm allergic to sugar (including fruit sugar), dairy, yeast, soy, peanuts, gluten, wheat, (oats I have to double check but I don't get happy reactions to it), peas, mushrooms, chickpeas, tobacco, MSG, flavour enhancers (#621,635,627etc), corn.. there's more but I even forget so I'll leave it at that.. point is you're not alone in your frustration - and eating can seem rather monotonous with such restricitons. I'll try to find those recipes, there were some great ones!<br /> Elissa </p> http://www.elanaspantry.com/forums/topic/ibs-and-gerd#post-615 Mon, 16 Nov 2009 01:02:02 +0000 Elissa 615@http://www.elanaspantry.com/forums/ <p>I have strangely enough had differing results - I've been told I have a gluten allergy and I've been told that I don't. (?!?!Very unclear!) But I found all my symptoms to improve when on a gluten free diet (I have several allergies/intolerances as well, which makes GF cooking difficult enough). Chronic fatigue is gone, energy levels up; digestive issues much improved.. So regardless of whether or not I'm diagnosed with Celiac disease my body appears to believe I have it, and this site has been a Godsend. Also, a lot of people significant;y reduce their sugar intake when going gluten free, just from reducing processed foods - that could also be part of the improvement. I bloat terribly with any sugar, and have to watch even my fruit intake. </p> http://www.elanaspantry.com/forums/topic/substitute-stevia-for-agave-nectar#post-614 Mon, 16 Nov 2009 00:55:14 +0000 Elissa 614@http://www.elanaspantry.com/forums/ <p>I recently made a nice fruit cake sweetened with pineapples and stevia (and of course, fruit) and that worked really well. I mix it in some orange juice, but so far I've not been game to try it in other recipes - I think i'll try your suggestions Diane, It's difficult for me to find agave here and I prefer to use stevia anyway. Thanks! </p> http://www.elanaspantry.com/forums/topic/ibs-and-gerd#post-613 Sun, 15 Nov 2009 21:10:37 +0000 jules 613@http://www.elanaspantry.com/forums/ <p>I did test positive for the anti-gliadin IgG antibody. My doctor told me that is not indicative of celiac but could not give me any sort of explanation as to why I have elevated antibodies. I did some reading and have found that the elevated IgG can indicate gluten intolerance. Unfortunately I think a lot of doctors are dismissive of the idea of non-celiac gluten intolerance even though it can wreak havic on the body. </p> http://www.elanaspantry.com/forums/topic/reaction-to-almond-flour#post-612 Sun, 15 Nov 2009 21:03:03 +0000 jules 612@http://www.elanaspantry.com/forums/ <p>Nuts can be difficult to digest for some people. Do you notice reactions to nuts when you eat them alone? I have been told that when you are trying to heal your digestive system it can be helpful to avoid nuts. I have reactions to a lot of Elana's baked goods as well (bloating, brick in the stomach feeling), but I also have reactions to nuts on their own. I still eat them because I love them and they are such a good source of protein and healthy fats, although I should probably take a break from them until my digestive system has time to heal. </p> http://www.elanaspantry.com/forums/topic/help-with-recipe-conversion#post-603 Sat, 14 Nov 2009 01:05:32 +0000 Leslie 603@http://www.elanaspantry.com/forums/ <p>I was wondering if anyone could help me convert this recipe so I can use almond or coconut flour.....</p> <p>2 cups whole wheat flour<br /> 2 cups unbleached white flour<br /> 4 tbsp vinegar<br /> 2 packages of active dry yeast<br /> 3 tsp salt<br /> 2 cups sunflower seeds<br /> 2 cups warm water</p> <p>Bake at 375 for 60 min</p> <p>This bread is yummy do you think it would work with almond flour or coconut flour?</p> <p>Thanks,</p> <p>Leslie </p> http://www.elanaspantry.com/forums/topic/bread-20-uneven-top#post-602 Fri, 13 Nov 2009 09:04:04 +0000 Beth 602@http://www.elanaspantry.com/forums/ <p>I had the same problem with the little magic line pan and it wasn't done in the middle with the nutty bread. So I also have a great pan by Amco that comes with a top to slide on the top. So I doubled the recipe, added 1 tsp xanthan gum and subbed 1/2 of the arrowroot powder with Pamela's pancake baking mix, baked at 350 with top on most of the way (just left a tiny bit open for steam to escape) for 30 minutes and then took top off for last 20 minutes. Total bake time was around 45-50 minutes. It came out great. Totally done in the middle and the top was not all cracked and brown. (I also added hemp seeds to increase protein, but that is besides the point. It worked great for me,good luck! </p> http://www.elanaspantry.com/forums/topic/trouble-flipping-pancakes-from-elanas-book#post-601 Thu, 12 Nov 2009 18:15:11 +0000 elana 601@http://www.elanaspantry.com/forums/ <p>pony fixer,</p> <p>Thanks for your message and so glad you are enjoying The Gluten-Free Almond Flour Cookbook!</p> <p>I just made a batch of pancakes from the cookbook in my cast iron pan.</p> <p>First, letting the batter sit will activate the baking soda and make the pancakes fluffy and more easy to turn --as I found in my 2nd batch (on the pan) of pancakes. </p> <p>Second, when I cooked on medium low heat, it took about 12+ minutes for the first side of the pancakes to be done, then the second side was about a minute. When I kicked up the heat to medium the process was much easier.</p> <p>Hope this helps!</p> <p>Elana </p> http://www.elanaspantry.com/forums/topic/in-store-almond-flour#post-600 Thu, 12 Nov 2009 16:31:53 +0000 Diane 600@http://www.elanaspantry.com/forums/ <p>Just wanted to spread the word about an email offer from Honeyville, especially since most of us would like to save on Almond flour for the busy holiiday baking season. Happy baking! </p> <p>"15% OFF YOUR ENTIRE ORDER* from Thursday, November 12, 2009 thru Tuesday, November 17, 2009 at 6:00PM PST. Simply enter the coupon code VETERANS during checkout. Stock up and SAVE! Pass this along to friends and family. This is sure to be one of our best discounts of the year. " </p> http://www.elanaspantry.com/forums/topic/reaction-to-almond-flour#post-599 Thu, 12 Nov 2009 11:38:38 +0000 colormepink 599@http://www.elanaspantry.com/forums/ <p>Hi Selkie,</p> <p>I'm sorry to hear about your frustration. Soy is highly allergenic and difficult for some to digest, you might have had better luck switching to rice or almond milk, and then again you might have experienced the exact same thing with those. It is best to rotate foods, especially if your digestive system is delicate. I have trouble eating too much of any food made with nut flour as well. I tolerate them better than any other gluten-free alternatives but they are still calorie and fat rich and I will get that brick feeling as well. So my limit is only a piece or two of nut flour baked goods. It sounds like your body has some healing to do and can only handle small portions of these treats as well. </p> http://www.elanaspantry.com/forums/topic/gluten-free-with-several-food-allergies-what-to-eat#post-598 Wed, 11 Nov 2009 13:51:09 +0000 selkie 598@http://www.elanaspantry.com/forums/ <p>It's interesting- a lot of these veggies seem in the same 'family'- like the cruciferous ones...cauliflower, broccoli, brussel sprouts, cabbage, for example. Did your DO say the levels of response you had to the different foods..ie, that you are very allergic or slightly? Did he want you off these foods forever, or just for a period of time like 6 months to a year then add em back in gradually to see if you react? </p> <p>This sounds tough, lots of things to avoid. Did he think a lot of these food reactions are secondary to having Celiac? (ie that your GI tract has damage from the Celiac, so .. because of that you're reacting to tons of other foods). In that case.. it might be possible that once you heal, you can add in more foods- did he say that? It's common for instance for Celiacs to be lactose or casein intolerant ...then after six months or a year (or more) gluten free, they can tolerate some dairy, or are just fine with dairy. Anyway it's a thougth for the future...!!! Good luck. </p> http://www.elanaspantry.com/forums/topic/ibs-and-gerd#post-597 Wed, 11 Nov 2009 13:41:07 +0000 selkie 597@http://www.elanaspantry.com/forums/ <p>ps...I am similar to 'Cookie' - I do best if I stay away from all grains. No violent symptoms as she describes, thankfully (my sympathies!!) but .. I just get tired and feel yuk, sluggish digestion, bloated, really don't feel good if I eat most grains. This includes brown rice, quinoa, amaranth.. all the supposed 'safe and healthy' grains. Oddly enough, corn doesn't seem to do so much, and it's one of the top 7 allergens, go figure..!! </p> http://www.elanaspantry.com/forums/topic/ibs-and-gerd#post-596 Wed, 11 Nov 2009 13:38:54 +0000 selkie 596@http://www.elanaspantry.com/forums/ <p>Hi.. the 'resume gluten diet'for testing purposes is kind of a murky deal- there's not a lot of consensus on a) how long one is to eat gluten in order to test positive if one has Celiac, and b) how much gluten to eat. I've heard as much as 4 slices of bread a day, for 3 to 6 months.. but I've heard lots of different things. University of Maryland and Columbia University have the most current info on this kind of stuff. If your doc had you resume gluten for, say, a couple of weeks.. it's debatable whether that would be long enough to test positive. There is also the genetic testing route- it's a bit $$ but it can totally rule Celiac out (ie if you don't carry the Celiac gene). If you do carry the gene, then is a possibility you might have Celiac. A colonoscopy is not an effective screening tool for Celiac. An endoscopy can be.. but one thing I've heard from both universities listed above is.. unless a pathologist (the person who reads the slides from the biopsy) is someone who is trained to catch subtle signs of perhaps early or subclinical Celiac..is possible to miss things. </p> <p>A lot of people who don't want to go the 'eat gluten route' again and make themselves ill..choose to do stool testing and genetic testing for the Celiac gene (Enterolab does this). Again, if you carry the gene it does not completely rule Celiac IN as a possibility, but it does rule it OUT if you don't carry the gene. U of Maryland has patients that choose this route- if they carry the gene, even without a biopsy diagnosis of Celiac..those patients choose to go GF lifelong. </p> <p>U might even just be non-Celiac gluten intolerant, which would explain why the diet helps. That means u would be gluten intolerant, but not of the Celiac type of gluten intolerance. There is a correlation with IBS and Celiac, yes.. and it's not uncommon to be diagnosed with IBS but have Celiac as an underlying cause, which goes undiagnosed. </p> <p>If the diet helps.. stick with it, hope this helps... </p> http://www.elanaspantry.com/forums/topic/gf-bread-20#post-595 Wed, 11 Nov 2009 13:28:22 +0000 selkie 595@http://www.elanaspantry.com/forums/ <p>Hi, I don't know if this will help, but I've tried 2 of the bread recipes- the muesli and the raisin one. Each time they cooked all the way through. I think it might just take awhile to get used to the almond flour, it's pretty different than other baking. First loaf I overbaked slightly, second one was perfect. Also fyi I've noticed across the board (with my oven at least) her recommended baking times seem overlong. I followed the recs for the first loaf and it was drying out, overbaked. I have a gas oven and it tends to run hot, but I have an oven thermometer and I turn the temp down somewhat to compensate- so I did bake it at 350 as recommended. But these small loaves- I think the baking time rec is something like 40-50 minutes which seems very long to me. (I baked the second set of loaves for 25 minutes and one was done, the other needed a couple more minutes as there was a bit more batter in the pan). </p> <p>I don't use the magic line pans, I have vintage Ovenex and Bakerex tins, can pick em up in that size for about three bucks in antique/ thrift stores, they work really well (textured tins, seem to bake bread better than smooth tins). </p> <p>Ok I'm not sure if this has helped at all. I'd check your oven temp to be sure it's right...xould it be too low? - and in the book she recommended the smaller tins because she said a full size bread tin would leave the center of the loaves doughy, so I'd stay with the small tins. </p> http://www.elanaspantry.com/forums/topic/pumpkin-almond-flour-cookies#post-594 Tue, 10 Nov 2009 13:49:47 +0000 selkie 594@http://www.elanaspantry.com/forums/ <p>Hi, I don't think you would need ANY coloring- the pumpkin should do it. I've noticed canned pumpkin isn't always as orange- you could either try baking your own sugar pie pumpkin or other squash then puree-ing the flesh - that tends to be very orange. OR you might try looking for organic canned pumpkin - it could be more orange. I use pumpkin for bread, cupcakes, soup, etc.. and it's always orange. (I bake my own though- cut the pumpkin in half, scoop out seeds, place flat down on baking sheet and bake for 30-40 mins depending on size. When done scoop out flesh into a bowl and mash it with a potato masher. It freezes really well, in small freezer containers). </p> <p>Hope this helps.. selkie </p> http://www.elanaspantry.com/forums/topic/reaction-to-almond-flour#post-593 Tue, 10 Nov 2009 13:45:05 +0000 selkie 593@http://www.elanaspantry.com/forums/ <p>Hi,<br /> Has anyone noticed GI reactions- digestive issues- with the almond flour? I have the Honeyville flour and it IS certified gluten free now (I'm Celiac) so I'm not worried about that issue. </p> <p>I wanted to try the cookbook after reading Elana's comments about her reaction slightly to most grains- that they make her feel sluggish and low energy, affect digestion. That sounded like me, so I thought.. hm, this could work. </p> <p>What I've noticed is each time I've made a recipe with the almond flour (apple muffins, muesli bread, raisin bread, scones)- I have problems for several days. I gave away most of the muesli bread after having two pieces, wanted to avoid potential problems. Without getting too graphic- I feel as if I've eaten cement, or paste- everything slows down digestive-wise for several days. The baked goods taste fine (I also have made pear crisp, which is minimal amt of the flour- and it didnt'bother me). </p> <p>My other concern is .. if a person is gluten intolerant and/ or has multiple food intolerances..then switches to baking only with almond flour- how likely is it they will develop an intolerance to almonds. I would think it might be quite possible. I went off dairy at one point, switched to soy, then developed a soy intolerance. My naturopath told me to rotate stuff- that the way a person develops food intolerances is to eat the same thing over and over. I already drink almond milk and love it. And fyi I already asked Elana this same question directly, as a comment below one of her postings- and I did not receive an answer. </p> <p>Would appreciate any feedback. I'd still like to try baking with the flour, but may have to do it only occasionally and see if the problem still happens. </p> <p>selkie </p> http://www.elanaspantry.com/forums/topic/great-new-gf-resource#post-592 Mon, 09 Nov 2009 21:55:11 +0000 PattB 592@http://www.elanaspantry.com/forums/ <p>Thanks for letting us know, what a great idea! </p> <p>I don't have an iPhone or iTouch, but if I'm going to one of the available cities, I will see about getting the information from the website.</p> <p>Pat </p> http://www.elanaspantry.com/forums/topic/great-new-gf-resource#post-591 Sun, 08 Nov 2009 18:13:37 +0000 glutenfreeapp 591@http://www.elanaspantry.com/forums/ <p>Exciting news! </p> <p>There is now an iPhone App (printed version also available) that lists restaurants in New York City that can accommodate folks suffering from a Gluten allergy/intolerance. Also, listed are speciality shops including ice cream, bakeries and Whole Foods locations. </p> <p>There will be more cities to come including New Orleans, Miami, and The Keys. </p> <p>Check out <a href="http://www.glutenfreeapp.com" rel="nofollow">www.glutenfreeapp.com</a> for more details! </p> http://www.elanaspantry.com/forums/topic/tortillas#post-590 Sat, 07 Nov 2009 17:08:06 +0000 Dylpickles 590@http://www.elanaspantry.com/forums/ <p>I'm interested in this too. My kids love Mexican food. Hopefully someone will have a great recipe! </p> http://www.elanaspantry.com/forums/topic/ibs-and-gerd#post-589 Sat, 07 Nov 2009 15:49:09 +0000 cookie 589@http://www.elanaspantry.com/forums/ <p>i have been diagnosed with IBS, but no GERD. i have all symptoms of celiac disease, including very violent symptoms (i'll spare you). i have also had a colonoscopy, endoscopy, blood labs, fecal labs, etc. all negative for celiac disease. however, i have virtually no symptoms if i lead a strictly grain &#38; gluten free lifestyle. this is a serious mystery to me. i have been told it could be an allergy to certain grains. i just avoid them all together for good measure. but if i do partake in grain, i get a massive migraine, nausea, and all other intestinal symptoms, sometimes for days!<br /> good luck to you! </p> http://www.elanaspantry.com/forums/topic/trouble-flipping-pancakes-from-elanas-book#post-588 Sat, 07 Nov 2009 10:43:51 +0000 pony fixer 588@http://www.elanaspantry.com/forums/ <p>So, I have Elana's book--love it. I made the pancakes this morning, which turned out deliciously in taste and texture. HOWEVER--in order for them to be firm enough to flip without falling apart, they were really dark--the first batch I burned in fact. I had the heat on medium low as recommended in the recipe, and I have an electric range. I used to make "regular" pancakes all the time with no issue. I wound up having to use 2 spatulas, and the golden pancakes were a bit misshapen by the time they were done. Delicious, but my husband will not have the patience that I do! </p> http://www.elanaspantry.com/forums/topic/ibs-and-gerd#post-587 Thu, 05 Nov 2009 11:47:05 +0000 tastyeatsathome 587@http://www.elanaspantry.com/forums/ <p>Jules, yes, I was also diagnosed with IBS and GERD. Fortunately/unfortunately, I haven't gone through more celiac testing than the blood test. Maybe my doctors weren't being too thorough, don't know, but I didn't have a colonoscopy or endoscopy. However, I finally decided to go gluten-free, and it has alleviated a good deal of my symptoms. The decision to do this was influenced by the fact that my father was a diagnosed celiac, and both my brother and sister suffer from symptoms that were relieved by a gluten-free diet. </p> http://www.elanaspantry.com/forums/topic/where-to-purchase-cheap-agave-nectar#post-586 Wed, 04 Nov 2009 19:42:23 +0000 jessica 586@http://www.elanaspantry.com/forums/ <p>hi all</p> <p>there is a link to purchase agave nectar by the gallon on elana's ingredients page:</p> <p><a href="http://www.elanaspantry.com/ingredients/#agave-nectar" rel="nofollow">http://www.elanaspantry.com/ingredients/#agave-nectar</a></p> <p>:-) </p> http://www.elanaspantry.com/forums/topic/storage-of-flour-038-flaxseed-meal#post-585 Wed, 04 Nov 2009 12:36:16 +0000 Skycatcher 585@http://www.elanaspantry.com/forums/ <p>I do, simply based on almond nuts going stale if not sealed tightly, so I keep them refrigerated. Don't know if it's necessary, but at the cost of the flour, I wasn't taking any chances. </p>