http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Mon, 13 Feb 2012 02:20:08 +0000 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/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/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/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/the-paleo-diet#post-3231 Sun, 15 Jan 2012 12:45:49 +0000 sarah-louise 3231@http://www.elanaspantry.com/forums/ <p>Hello,<br /> I am new to this forum and in fact these types of diets. After suffering from coeliac disease for 3 years now, despite following a gluten free diet, I never felt 100%. Last week I decided to research my symptoms I still felt and stumbled across the SCD. Despite the fact that it's not quite the paleo diet, I have now been following it for 3 days and already the inflammation of my stomach has gone right down, along with symptoms of nausea and very dry skin. I have read many SCD success stories and seen enough reports to convince me that this will work for me. However, after learning about the paleo diet as well, I was wondering whether it is worth switching. I now only eat fruit, vegetables, fish, eggs, honey as a sweetener (and only occasionally) and hard cheese. I am finding it hard at the moment as I keep getting carbohydrate cravings and feel very tired! But I'm hoping these things will get better. I was just wondering if there are many differences between the SCD and paleo in terms of the effects on your body? Thanks! </p> http://www.elanaspantry.com/forums/topic/food-the-most-political-human-requirement-in-the-world#post-3218 Thu, 12 Jan 2012 17:51:44 +0000 striver 3218@http://www.elanaspantry.com/forums/ <p>For those who don't know...</p> <p><a href="http://beforeitsnews.com/story/215/350/Monsanto_Now_Owns_Blackwater_Xe.html" rel="nofollow">http://beforeitsnews.com/story/215/350/Monsanto_Now_Owns_Blackwater_Xe.html</a> </p> <p>someone also sent me this interesting tidbit (be sure to read the footnotes for where the former CEO of Blackwater is now):</p> <p><a href="http://www.truth-out.org/have-super-rich-seceded-united-states/1326127151" rel="nofollow">http://www.truth-out.org/have-super-rich-seceded-united-states/1326127151</a> </p> http://www.elanaspantry.com/forums/topic/do-you-offer-cooking-classes-in-boulder#post-3210 Sat, 07 Jan 2012 22:05:36 +0000 green 3210@http://www.elanaspantry.com/forums/ <p>Hi,</p> <p>I was wondering if you offer an cooking classes?</p> <p>Thanks,</p> <p>Pam </p> http://www.elanaspantry.com/forums/topic/is-wild-rice-a-grain-or-grass#post-3209 Thu, 05 Jan 2012 00:31:22 +0000 striver 3209@http://www.elanaspantry.com/forums/ <p><a href="http://en.wikipedia.org/wiki/Wild_rice" rel="nofollow">http://en.wikipedia.org/wiki/Wild_rice</a></p> <p>this should answer your question </p> http://www.elanaspantry.com/forums/topic/is-wild-rice-a-grain-or-grass#post-3207 Wed, 04 Jan 2012 19:27:00 +0000 SarahEliIsaac 3207@http://www.elanaspantry.com/forums/ <p>Good question, it is low carb for sure though so if that is your goal in doing paleo, to just cut carbs then you could </p> http://www.elanaspantry.com/forums/topic/is-wild-rice-a-grain-or-grass#post-3205 Tue, 03 Jan 2012 17:53:03 +0000 priceless34 3205@http://www.elanaspantry.com/forums/ <p>I have been told by individuals in the health field that wild rice is not a grain but a grass. Does anyone have any knowledge on this topic? It was stated that wild rice from Minnisota is the best. I did not see where Elana used wild rice. </p> http://www.elanaspantry.com/forums/topic/new-to-celiac#post-3196 Thu, 29 Dec 2011 22:42:32 +0000 AriellaW 3196@http://www.elanaspantry.com/forums/ <p>you should also go to <a href="http://www.glutenfreesociety.org" rel="nofollow">http://www.glutenfreesociety.org</a> if you ahve not been there. Dr Osbourne also has a forum on there and there is also a recipe section. He also has a book. But there is a fair amount of support and LOTS of information on there! </p> http://www.elanaspantry.com/forums/topic/new-to-celiac#post-3195 Thu, 29 Dec 2011 22:41:00 +0000 AriellaW 3195@http://www.elanaspantry.com/forums/ <p>i feel for you! it is a tough switch. 3 of my kids and myself are most likely celiacs. We have the genetic markers for it. But we have been gluten free for sometime so dont wish to get official diagnosis. </p> <p>Elana has many fabulous recipes on her site! I would also research paleo diets and GAPS diet (www.gapsdiet.com) </p> <p>I have posted a few recipes on my site and am working on more. <a href="http://www.mealtimeadventurers.com" rel="nofollow">http://www.mealtimeadventurers.com</a></p> <p>The GAPS diet has a recipe book that i hear is good. I have both of Elanas books and we LOVE them!!!!</p> <p>what types of questions do you have? I have a family of 7 and feed the whole family on a grain free diet. </p> http://www.elanaspantry.com/forums/topic/german-choc-cake-revised#post-3181 Wed, 21 Dec 2011 18:42:14 +0000 westernkansasgirl 3181@http://www.elanaspantry.com/forums/ <p>Has anyone baked the German chocolate cake.. froze it then frosted it later?? If you have did you thaw first then frost and how well did it hold up...thanks so much I would appreciate any information....Cindy </p> http://www.elanaspantry.com/forums/topic/new-to-celiac#post-3179 Wed, 21 Dec 2011 11:53:35 +0000 moyerfam2009 3179@http://www.elanaspantry.com/forums/ <p>Hey guys! Our family is new to living a gluten free life. My 7 yr old suffers from this disease. As of right now I feel pretty overwhelmed with prices and kid friendly recipes. Thanks for support and let the research begin! Take care! </p> http://www.elanaspantry.com/forums/topic/lyme-and-inflammation#post-3166 Fri, 16 Dec 2011 13:17:08 +0000 Laurie Turner 3166@http://www.elanaspantry.com/forums/ <p>On a long journey to health from years of undiagnosed Lyme disease, I have found Elana's recipes to be life saving/sanity preserving. Misdiagnosed with MS, Lyme is the great imposter, I was fighting a misdirected battle. Inflammation is a huge problem, but SCD/paleo helps unbelievably. Until recently there have been few recipes. Although there are many meat-based recipes around that, I avoid most of them for personal reasons. And while lentils are not strictly paleo, they are SCD-safe and a staple that does not seem to aggravate my health problems. Health compromised folks, please be encouraged,so much is becoming available. Thank you, dear Elana, for so many palatable, do-able, helpful recipes.<br /> Laurie </p> http://www.elanaspantry.com/forums/topic/vegan-bread-recipe#post-3063 Mon, 26 Sep 2011 19:28:43 +0000 anelbe 3063@http://www.elanaspantry.com/forums/ <p>I just noticed your post about vegan bread recipes. If you have not only done so, get on the internet and search for recipes. There are vegan recipes out there. One that I have used is the whole grain flat bread recipe at glutenfreecookingschool.com. It is made in a thin layer in an 8 inch cake pan and cut into 4 "slices". Another one that I love is a sprouoted grain bread made primarily with quinoa, miller and sesame seeds. Unfortunately it is no longer available on the internet and I would rather not have to type up the whole thing. Is there a way to send it as an attachment?? If not and you are really interested, let me know and I will send it.<br /> anelbe </p> http://www.elanaspantry.com/forums/topic/challah#post-3039 Tue, 13 Sep 2011 15:55:24 +0000 bouldergirl 3039@http://www.elanaspantry.com/forums/ <p>With the high holidays approaching, I would love to bake my own gf challah.</p> <p>Elana, do you have a recipe:)</p> <p>Would love the traditional round with raisins:)</p> <p>L'Shana Tova! </p> http://www.elanaspantry.com/forums/topic/best-of-both-coconut-and-almond-flour#post-3005 Sun, 14 Aug 2011 11:19:09 +0000 Ann from Montana 3005@http://www.elanaspantry.com/forums/ <p>I am also interested in combining almond and coconut flour. I have had the best success with substituting GF flours by using a scale.</p> <p>This morning, my first attempt at a &amp; c flour. I moderate gluten but am not entirely GF so my first attemps was a mix but next round I will go entirely almond and coconut.</p> <p>What I did this first round was take your ratio of 3 parts almond to 1 part coconut. I measured 2 cups of all purpose flour ( that's what recipe called for) and weighed it. I used 1 cup of all purpose flour, took 1/2 the weight, i.e. the weight of a cup of regular flour and used 3/4 that weight almond flour and 1/4 that weight of coconut flour AND added an extra egg. This worked wonderfully and I like the flavor but it is 1/2 gluten flour.</p> <p>When I make the recipe next - GFree, I will use 3/4 the weight of 2 cups all purpose flour, 1/4 the weight of coconut, and extra egg AND an extra egg white. </p> http://www.elanaspantry.com/forums/topic/fda-comment-period-on-what-is-gluten#post-2994 Fri, 05 Aug 2011 10:25:24 +0000 Alioxn 2994@http://www.elanaspantry.com/forums/ <p><a href="http://www.delish.com/food/recalls-reviews/fda-decides-what-gluten-free-means?gt1=47001" rel="nofollow">http://www.delish.com/food/recalls-reviews/fda-decides-what-gluten-free-means?gt1=47001</a><br /> This is interesting. </p> http://www.elanaspantry.com/forums/topic/paleo-resources-questions#post-2993 Fri, 05 Aug 2011 08:27:04 +0000 Donny B 2993@http://www.elanaspantry.com/forums/ <p>If you haven't already, I'd start with Robb Wolf's book, The Paleo Solution. It covers all the basics and gets into the science behind the concept. He also has a website with helpful podcasts at robbwolf.com.</p> <p>There's marksdailyapple.com. This has a TON of information and recipes. Technically, Mark follows the "primal" diet, not "paleo," so he allows for some full-fat dairy like butter, cream and cheese, but it's still very close to paleo. He also has 2 helpful cookbooks.</p> <p>Also, there's everydaypaleo.com, written by Sarah Fragoso and other contributors. She also has a podcast, too. She writes more from the perspective of wife and mother and how she keeps her family on the paleo diet while not forcing her kids to avoid cake at birthdays. She also has a book full of recipes and exercises.</p> <p>Those are pretty good places to start. Those websites also have links to other paleo sites and bloggers they like, so there's lots of exploring to do.</p> <p>I've been doing paleo since about March and I love it, but it's definitely overwhelming at times. Good luck! </p> http://www.elanaspantry.com/forums/topic/paleo-resources-questions#post-2992 Fri, 05 Aug 2011 07:51:45 +0000 sdouglas 2992@http://www.elanaspantry.com/forums/ <p>I'm in the process of transitioning to a more paleo diet, as I've found my body is happiest with minimal grains, no gluten, and no dairy. I'm lucky to only have sensitivities, not allergies, but I'm ready to feel my best! Does Elana, or anyone, know of some great resources for further researching and understanding the paleo diet? I'm happy with online and printed materials. I'm also really curious about the environmental sustainability of different aspects of the diet, so if anyone has run across any information that speaks to that, I'd love to know! </p> http://www.elanaspantry.com/forums/topic/best-of-both-coconut-and-almond-flour#post-2987 Mon, 01 Aug 2011 09:39:09 +0000 DianaDavenport 2987@http://www.elanaspantry.com/forums/ <p>I haven't been on in a while, so I hope I'm not being redundant. I just had to let you know about an experiment I treid that went really well. I am not generally successful i the kitchen when I stray too far from recipes, but I decided to make a coconut AND Almond flour chocolate cake. (Now that I think of it, I used both agave and yakon syup too.) Anywya as much as love Almond Flour, it can be pretty oily at times in the results, and seems to increase in oiliness over time. Cocnut flour however, is very absorbant. I just had a notion, and essentially combined 2 of your recipes to make a cake of my own with these elements.<br /> I will share the recipe here, although, I can't offer a baking time. Our oven is really hard to set and is wildly off the mark. It's mostly just a guessing game here. We just baked at 350 til my husband said he thought it was beginning to smell like it might be done.<br /> I combined in a large bowl:<br /> approx 1.5 c. Almond Flour<br /> 1/2 c. Coconut Flour<br /> 1/4 c. Cocoa Powder<br /> 1/2 t. Salt<br /> 1/2 t. Baking Soda<br /> I whisked in a medium bowl:<br /> 1/2 c. Agave Nectar<br /> 1/2 cup of Yakon Syrup diluted by about one third with hot water<br /> 4 Large eggs<br /> 1 T. Vanilla<br /> approx 1/4 cup Ghee (I think you could sub Grapeseed Oil just fine)<br /> approx 1/4 cup of water (adding more if the batter looks too thick. I mixed mine to the<br /> consistency a little more fluid than a brownie batter, but not as runny as a<br /> traditional cake batter.)<br /> Stirred the wet ingredients into the dry and baked at approx 350˚F in a greased square<br /> brownie/cake pan until it smelled like it might be done.<br /> The result was a somewhat dense but moist chocolate cake that was a big hit with all my<br /> guys and kept its character for several days (until it was all gone).<br /> This was my first effort, and although I consider it to have been very successful, I look forward to trying new ways to combine these complimentary flours. I hope you will too, and share your results. :^) </p> http://www.elanaspantry.com/forums/topic/vegan-bread-recipe#post-2977 Wed, 27 Jul 2011 22:32:09 +0000 SundayCrepes 2977@http://www.elanaspantry.com/forums/ <p>Are there any recipes for vegan (specifically egg-free) bread? </p> <p>I am having a grand time learning all types of new recipes since my 2 year old daughter (and I) went gluten free and dairy free. We both love all the recipes we have tried here. I keep slices of gf bread 2.0 in the freezer for when we need them.</p> <p>I am an RN and visit one pt each month. My pt has many food restrictions. She could eat the almond flour breads except for the egg. Elana, if you are reading this, could you work on an egg-free bread. It broke my heart when my pt stated, "I haven't had a sandwich in years."</p> <p>I'm sure there are a lot of people who would benefit from a vegan bread.</p> <p>Thanks. </p> http://www.elanaspantry.com/forums/topic/bread-recipes-in-a-bread-maker#post-2970 Sun, 24 Jul 2011 20:30:47 +0000 shaffer123 2970@http://www.elanaspantry.com/forums/ <p>Has anyone tried making the bread recipes in a bread maker? Successful? Thanks. </p> http://www.elanaspantry.com/forums/topic/bought-almonds-through-food-co-op#post-2943 Wed, 13 Jul 2011 13:10:40 +0000 MarianLong 2943@http://www.elanaspantry.com/forums/ <p>I could not find almond flour except for Bob's which Elana said will not work. So I bought 5 lbs. of blanched almonds through a food co-op I belong to. I grind the almonds myself. I save quite a bit this way. </p> http://www.elanaspantry.com/forums/topic/choc-chip-cookies-go-soggy#post-2926 Mon, 04 Jul 2011 20:16:08 +0000 rennapye 2926@http://www.elanaspantry.com/forums/ <p>Hello, I too am wondering about soggy chocolate chip cookies. I believe I am making them exactly the same way I did in early Spring, when they used to turn out lovely and crisp. Now, they are invariably soggy. To me, an obvious possible reason is the increased humidity now. It is very dry here in Massachusetts in winter, and humid in summer. OR, could it be that the large box of almond flour I've been using, which has been stored in the freezer, has altered somehow? I was thinking I'd most likely wait till next winter, and they might be crisp again then. But, if anyone had another idea about it I'd be grateful. </p> http://www.elanaspantry.com/forums/topic/pasta#post-2900 Mon, 20 Jun 2011 17:17:07 +0000 love2uncook 2900@http://www.elanaspantry.com/forums/ <p>I'm not sure if you do beans at all, but I don't do well with any of the flours for pasta. So, I've tried the mung bean noodles (usually found in asian cooking) and they are good. My kids like them and even if you just like butter noodles, a little coconut oil and pinch of salt over them tastes like butter noodles. They also have black bean noodles now, but I have not tried them yet. </p> http://www.elanaspantry.com/forums/topic/pasta#post-2881 Sat, 11 Jun 2011 05:16:57 +0000 jules in the kitchen 2881@http://www.elanaspantry.com/forums/ <p>This first website gives you a past recipe that is made with tapioca, cornstarch and potato starch - not sure if you can have the cornstarch - you could try and replace the cornstarch with arrowroot. The only difference between these two is that one uses 1 more teas of xanthan than the other - but as we all know, that could make the difference.</p> <p><a href="http://www.food.com/recipe/fresh-egg-pasta-gluten-free-60904" rel="nofollow">http://www.food.com/recipe/fresh-egg-pasta-gluten-free-60904</a><br /> <a href="http://www.ehow.com/way_5291342_recipe-gluten-pasta.html" rel="nofollow">http://www.ehow.com/way_5291342_recipe-gluten-pasta.html</a></p> <p>Below are two more websites - the first, look around as there are 3 flours that are popular for noodles and they say they are grains but they are seeds/grass - buckwheat, amaranth and quinoa. Some people still can't digest the seed flours either - you will just have to trial and error. I have learned that when a gluten or grain free pasta says to 'boil' the noodles . . . do NOT (with prepared pastas - I have not made homemade yet and they may do well with boiling). Bring the water to a boil, add the noodles, turn down the heat, stir lightly, cover and watch the time - as you want to rinse it as soon as it's done. Quinoa noodles fall apart easily - so I bring water to a boil, add noodles and then turn off the heat and cover - they cook quickly. I have not made any of these recipes yet.</p> <p>There are also prepared pastas at the store - DeBoles has one that is rice, quinoa and amaranth - it obviously does have the rice, but I tolerate it better than the others; Orgran has one that is 80% buckwheat and 20% rice; Eden has a 100% buckwheat and there is a very popular quinoa noodle also - comes in all shapes - again, cook this one gently as I stated above.</p> <p>You can also use spaghetti squash - recipe below, kelp (may have to order online - asian noodle), and you can also, with the right kitchen tool, 'strip-cut' zucchini, carrots, etc to act like noodles . . .</p> <p><a href="http://www.grain-free-gluten-free.com/quinoa.html" rel="nofollow">http://www.grain-free-gluten-free.com/quinoa.html</a><br /> <a href="http://good-carbs-healthy-diets.com/italian-cooking-recipes.html" rel="nofollow">http://good-carbs-healthy-diets.com/italian-cooking-recipes.html</a></p> <p>This should help. I have not as of yet found any coconut flour only recipes that work for noodles - you can always experiment with using several grain free flours together - I'd definitely always use mostly tapioca flour, cornstarch or arrowroot and the potato starch - then try adding part coconut flour. Pasta making is down the line on my list to do but I'll get there. Let us know how your experimenting goes. Have fun! </p> http://www.elanaspantry.com/forums/topic/pasta#post-2851 Mon, 30 May 2011 20:12:20 +0000 realfoodmom 2851@http://www.elanaspantry.com/forums/ <p>Well the coconut flour &amp; eggs was a bust. Yuck! :-) </p> http://www.elanaspantry.com/forums/topic/pasta#post-2848 Mon, 30 May 2011 18:35:45 +0000 realfoodmom 2848@http://www.elanaspantry.com/forums/ <p>I'm new to the whole gluten free idea, last two months and am so missing pasta. I've been playing around with pasta recipes. I need to be grain free and the few gluten free recipes I've found use flours/starches that I can't as well as additives that I'm not sure I want to put in my food. Before I was grain free I made pasta with just eggs and all purpose flour. My latest attempt is chilling in the fridge. Coconut flour and eggs... Just wondering if anyone else has found a grain free pasta without using xanthan or guar gum. Thanks. </p> http://www.elanaspantry.com/forums/topic/cupcake-tops#post-2822 Tue, 17 May 2011 15:55:06 +0000 carolina 2822@http://www.elanaspantry.com/forums/ <p>I answered my own question; my Nuts Online coconut flour arrived, I made the blueberry cupcakes, and they were perfect. There really is a wide range of discrepancy between these flours, even if they seem similar. I am much happier with my results going with Elana's suggestion; the Nuts Online flour seems drier than the Bob's.. . . anyway, it works much better.</p> <p>Thanks anyway! </p> http://www.elanaspantry.com/forums/topic/camp-cooker-challenge#post-2809 Sat, 14 May 2011 12:56:09 +0000 Coastal Camper 2809@http://www.elanaspantry.com/forums/ <p>Hello all,</p> <p>I plan on doing as much (car) camping as possible this summer, and would be sad not to use my good ol' camp cooker: <a href="http://www.coghlans.com/products/camp-cooker-9010" rel="nofollow">http://www.coghlans.com/products/camp-cooker-9010</a>, which is basically a personal over-the-campfire sandwich griller.</p> <p>I usually make cheese, tomato and hummus sandwiches, mini veggie pot pie, and veggie sloppy joe's with them; and friends love bacon and egg breakfast sandwiches as well as meat versions of my aforementioned faves. I would also like to try mini fruit pies, yum! :P</p> <p>My challenge is, how to use the cookers with almond/coconut flours, instead of the usual flour bread? The almond breads from the small loaf pan would be too small; you would just end up with a sticky mess... I wonder if I could bring almond flour with me and do an on-the-spot press-in dough of some kind... </p> <p>I know this is probably out-there for most people, but if anyone has any tips, that would be great!</p> <p>Cheers and happy summer! </p> http://www.elanaspantry.com/forums/topic/brown-rice-pasta-supplier#post-2800 Wed, 11 May 2011 12:43:38 +0000 mairbunny 2800@http://www.elanaspantry.com/forums/ <p>Sandy,<br /> My favorite is Trader Joe's Organic Brown Rice Spaghetti Pasta, It is very reasonably priced, gf and holds up very well to cooking and reheating. Tinkyada is good too.<br /> Mairbunny </p> http://www.elanaspantry.com/forums/topic/storing-crackers#post-2799 Wed, 11 May 2011 12:35:32 +0000 mairbunny 2799@http://www.elanaspantry.com/forums/ <p>Elana,<br /> It has been 2 weeks since I made the sesame crackers,I have stored them in an open container on the countertop and they still taste very fresh and are still crunchy!! The next time I make them I am going to cut the salt by two thirds and see how they come out.<br /> Mairbunny </p> http://www.elanaspantry.com/forums/topic/orange-almond-cake#post-2797 Wed, 11 May 2011 00:21:44 +0000 DianaDavenport 2797@http://www.elanaspantry.com/forums/ <p>Twilik - I think this may be the orange cake recipe I've seen around. Seems to be the same recipe in several sources. I had the same experience, but it has been so well received that I haven't tried to alter it. Please post if you come up with something. </p> http://www.elanaspantry.com/forums/topic/storing-crackers#post-2787 Mon, 09 May 2011 12:07:40 +0000 elana 2787@http://www.elanaspantry.com/forums/ <p>Thanks Mairbunny,</p> <p>I'm so glad you are enjoying my book.</p> <p>Per the crackers, I haven't ever kept them for more than a day or so, as my family gobbles them up. If you experiment and find that they last longer, I hope you'll stop back by and let us all know.</p> <p>Thanks,<br /> Elana :-) </p> http://www.elanaspantry.com/forums/topic/brown-rice-pasta-supplier#post-2786 Mon, 09 May 2011 00:23:16 +0000 carolina 2786@http://www.elanaspantry.com/forums/ <p>Hi Sandy,</p> <p>A brand I can recommend is Tinkyada; they make excellent brown rice pastas. An internet search, or maybe a visit to their website could direct you concerning buying in larger quantities--Amazon is a good bet, as they offer multi-packs of the pastas for sale, and being Amazon, the prices are most likely competitive.</p> <p>Best,</p> <p>Carolyn </p> http://www.elanaspantry.com/forums/topic/cupcake-tops#post-2785 Mon, 09 May 2011 00:16:32 +0000 carolina 2785@http://www.elanaspantry.com/forums/ <p>Hi everyone,</p> <p>I just made my first cupcakes from the new book--vanilla of course, and the taste and texture of the cakes are wonderful. My only question concerns the tops: mine came out quite cracked and sort of "rustic" looking; the texture of the cupcakes is soft and springy, but would the texture of the tops be due to overmixing a bit? I used Bob's coconut flour, which is very fine and powdery, but I just ordered the coconut flour recommended in the book from Nut's Online; I'm interested to see what the difference might be.</p> <p>Thanks! </p> http://www.elanaspantry.com/forums/topic/storing-crackers#post-2774 Thu, 05 May 2011 13:22:25 +0000 mairbunny 2774@http://www.elanaspantry.com/forums/ <p>Dear Elana,<br /> How long do the crackers keep? Can the crackers receipe be cut in half?<br /> My husbands favorite receipe is the Valencia Orange Cake. We have it with vanilla yogurt and it is outstanding!! I made the apple spice cupcakes the other day. I can't have apples so I sub. carrots and walnuts instead and they turned out really good.<br /> After reading your new gf cupcakes cookbook about glass for storage and using metal measuring spoons and cups I have decided to make the change. This weekend my husband took me to the beach (Newport Oregon) for a 3 night stay. We spent all of the time there looking through antique and second hand shops for the old metal measuring spoons and cups. We got lucky and found 2 sets of spoons for $3.50. They were just like the ones my mom has had all my life! We also use dishes the are the jadite green anchor hocking Jane Ray pattern. I have been collecting them for a few years and I really love using them. Plus the good point is the plates were smaller in those days so, we eat less! Hee, Hee!!<br /> I really love that you have shared so much information on not just the basic receipe but, also on every aspect of the what and how to make the end results the best they can be. The chapter Cupcakes 101 is very insightful and caring besides being informative. My husband and I live in Sherwood, Oregon. A small town of 16,000. We are about a half hour from Portland. I would love to meet you if you are ever here.<br /> Mairbunny </p> http://www.elanaspantry.com/forums/topic/storing-crackers#post-2767 Wed, 04 May 2011 05:20:38 +0000 elana 2767@http://www.elanaspantry.com/forums/ <p>Dear mairbunny,</p> <p>Happy Birthday!</p> <p>I store my crackers on the counter. If you store in an airtight container or ziplock, they will get soft and lose their crispness.</p> <p>Thanks for your kind words about my books :-)</p> <p>Elana </p> http://www.elanaspantry.com/forums/topic/fudge-babies#post-2766 Wed, 04 May 2011 05:17:46 +0000 elana 2766@http://www.elanaspantry.com/forums/ <p>Thanks Katie! </p> http://www.elanaspantry.com/forums/topic/brown-rice#post-2756 Tue, 03 May 2011 22:11:08 +0000 elana 2756@http://www.elanaspantry.com/forums/ <p>Thanks sandyaustin! </p> http://www.elanaspantry.com/forums/topic/storing-crackers#post-2748 Thu, 28 Apr 2011 15:58:10 +0000 mairbunny 2748@http://www.elanaspantry.com/forums/ <p>I have been baking your sesame crackers and also your herb crackers. They have turned out great!! Yummy!! When i baked the herb crackers after they cooled i put them in a zip lock bag. They got soft. What is the best way to store your crackers to keep them crisp and how long will they keep??</p> <p>Elana, i received you cupcake cookbook today and it looks great! I can't wait to start making them. I have been celiac for just one tough year and i was so pleased when i found your gf cookbook. It has really helped! I wish you would make a cookbook with all of your recipes for meals,snack, ect. That would be wonderful!! Do you have any suggestions for a good gf cookbook for cooking gf meals?</p> <p>I am 57 tomorrow and the last 10 years have been really hard. Before i was diagnosed with celiacs i had my appendix removed,gall bladder removed,total hysterectomy and diag. Ibs. And lost 40 lbs in about 2 months. I was watching dr. Oz and seen a show on celiacs and ended up asking my gasto dr. To test me for it. I tested very high and it has been a long healing process so any advice will be very helpful.</p> <p>Thank you for your great books!!</p> <p>Sincerely,<br /> mairbunny </p> http://www.elanaspantry.com/forums/topic/fudge-babies#post-2745 Wed, 27 Apr 2011 05:22:33 +0000 chocolate-katie 2745@http://www.elanaspantry.com/forums/ <p>Hi Elana,</p> <p>I am so sorry to be a bother... but someone just left me a comment on my blog, saying you mentioned my fudge babies. When I click the link, though, it goes to someone else's site who STOLE my recipe without even linking back! :(<br /> I know you are super-busy, but if you get a chance, I would appreciate SO MUCH if you could change the link to the real fudge babies, so the imposter doesn't get any credit: </p> <p><a href="http://chocolatecoveredkatie.com/2009/10/13/make-these-now/" rel="nofollow">http://chocolatecoveredkatie.com/2009/10/13/make-these-now/</a></p> <p>Once again, I am so sorry to bother you! I wanted to send a private email but couldn't find an address. Your blog is terrific! :)</p> <p>Love and chocolate hugs,<br /> Katie </p> http://www.elanaspantry.com/forums/topic/allergic-to-cinnamon-any-substitutions#post-2731 Thu, 21 Apr 2011 12:33:41 +0000 colormepink 2731@http://www.elanaspantry.com/forums/ <p>The thing with spices is that there's nothing really that is an exact substitute, but there may be many flavors that are just as good. I would try to substitute some other "warm" spice, like nutmeg, clove, ginger, or a combination. I wouldn't substiture these 1:1, I would use less, taste, then add more if needed. Cardamom is all the rage these days with top chefs and bakers. Or you could do without depending on the recipe, instead add/increase vanilla, chopped fruit or nuts for something completely different. </p> http://www.elanaspantry.com/forums/topic/allergic-to-cinnamon-any-substitutions#post-2724 Mon, 18 Apr 2011 17:38:11 +0000 mamalamb@comcast.net 2724@http://www.elanaspantry.com/forums/ <p>My dd is highly allergic to cinnamon! Does anyone have any wise substitutions? Or any wisdom on what we can use in baking instead? </p> http://www.elanaspantry.com/forums/topic/brown-rice#post-2718 Tue, 12 Apr 2011 13:52:55 +0000 sandyaustin 2718@http://www.elanaspantry.com/forums/ <p>Thanks. That makes sense. I'm aware of the Paleo plan and have the Paleo Diet for Athletes book. I've been dairy and meat free for decades. I learned of your site when I had to also go gluten free just this year. The body seems to really agree with the melding of parts of the Paleo and of McDougall but all gluten free. Thanks for your wonderful recipes. Your book is not in my bookcase...rather on the countertop for times when a little baking is the weekend treat. </p> http://www.elanaspantry.com/forums/topic/brown-rice#post-2714 Tue, 12 Apr 2011 12:14:53 +0000 elana 2714@http://www.elanaspantry.com/forums/ <p>Hi Sandy,</p> <p>I follow a <a href="http://www.elanaspantry.com/the-joy-of-food/" rel="nofollow">Paleo eating plan</a> which does not include rice or any other grains; that's the diet that most of my readership follows as well which is probably why your query has gone unanswered.</p> <p>I would recommend that you check out <a href="http://glutenfreegoddess.blogspot.com/" rel="nofollow">glutenfreegoddess.blogspot.com</a> as she probably can give better advice on this matter.</p> <p>Elana :-) </p> http://www.elanaspantry.com/forums/topic/orange-almond-cake#post-2708 Mon, 11 Apr 2011 18:11:04 +0000 elana 2708@http://www.elanaspantry.com/forums/ <p>Hi twilick,</p> <p>Thanks for your comment. Feel free to post the recipe (you refer to above), here in the forums and I will take a look at it.</p> <p>Elana </p>