http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Mon, 13 Feb 2012 10:13:51 +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-1097 Mon, 08 Feb 2010 23:05:32 +0000 jane 1097@http://www.elanaspantry.com/forums/ <p>I am cooking for someone who is gluten intolerant and diabetic. I would like to know if there is a substitute to bake with for agave? </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/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/the-paleo-diet#post-999 Thu, 28 Jan 2010 20:43:55 +0000 lisastafford 999@http://www.elanaspantry.com/forums/ <p>Has anyone read The Paleo Diet website or book? It is Gluten Free and involves the consumption of whole foods, especially fruits, leaves, berries, meat, fish and poultry. There are a lot of good recipes on the website that our families can eat. What are your thoughts? </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/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-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/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-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/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-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/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-2638 Tue, 22 Mar 2011 07:17:06 +0000 milojacob 2638@http://www.elanaspantry.com/forums/ <p>hiya - just wondered if anyone had any advice on how to stop my choc chip cookies go soggy! they're not inedible (they always get eaten pretty quick!) but would prefer them to have a bit more of a crunch to them..any tips?<br /> thanks </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-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/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-2284 Tue, 30 Nov 2010 10:04:43 +0000 sandyaustin 2284@http://www.elanaspantry.com/forums/ <p>Does anyone know where to buy brown rice pasta or any other gluten free pasta type alternative? I'd like a large supply for long term storage. Thanks.<br /> Denver Sandy </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/orange-almond-cake#post-2692 Sat, 02 Apr 2011 11:23:05 +0000 twilck 2692@http://www.elanaspantry.com/forums/ <p>Elana I love your recipe book and your website. I'm a huge fan. I got my hands on a really great cake recipe from Cake Planet. The flavor is amazing. My problem is that I followed the directions to a tee using measuring cups and cooked it according to the directions, the flavor, the smell and taste was awesome, but it was WAY too moist. So I tried again, this time weighing the ingredients and cooking it a bit longer and using a bunt pan instead of a large cake pan. I thought if more heat reached the middle it would be less moist. No luck. Again I had to cut the cake into slices and lay them on a baking sheet and "dry them out" some in a low oven. It was still yummy, but not something you could cut and serve immediately to company. I was wondering if you would be willing to read the recipe and maybe even try it and see if you could give me any suggestions for a less moist cake. I know you would love the flavor too, and maybe you have ideas on making successful changes. I would love to send it to you and if you love it too maybe you will post it. Please let me know and I will send it to you either by email, fax or even snail mail. Respectfully hoping for your wisdom and insight. Teri </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/brown-rice#post-2562 Thu, 24 Feb 2011 11:09:16 +0000 sandyaustin 2562@http://www.elanaspantry.com/forums/ <p>Any opinions about the best tasting brown rice?<br /> Do you prefer short grain brown or long grain or find no difference?<br /> Thanks.<br /> Sandy </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/brand-new-to-this-venture#post-2592 Sun, 06 Mar 2011 18:01:34 +0000 buukwuurm 2592@http://www.elanaspantry.com/forums/ <p>Hi Elena,</p> <p>I just wanted to let you know that I just got your book and my very first bag of Honeyville almond flour. Going to make your bread 2.0 and then its pancakes for dinner. Thank you so much for making this look easy and doable. We don't have gluten allergies or anything, but we are trying to kick the starch habit and not having to give up baked goods just makes me happy! Thanks again for making eating healthier a bit more fun. </p> http://www.elanaspantry.com/forums/topic/almond-flour-4#post-2631 Fri, 18 Mar 2011 12:17:31 +0000 dina 2631@http://www.elanaspantry.com/forums/ <p>I have a silly question. Can I use almond flour in place of some of the combination flours (ie rice, garbanzo, tapioca etc) that I see listed in the recipe? So basically, can almond flour be used exclusively?<br /> Sorry I'm new at this.<br /> Thanks<br /> ...dina </p> http://www.elanaspantry.com/forums/topic/freezing-almond-flour-cakes-1#post-2529 Wed, 16 Feb 2011 12:32:32 +0000 MrsF 2529@http://www.elanaspantry.com/forums/ <p>Hi Elana!</p> <p>As I've probably mentioned in a previous post, I'm a total baking novice. I'll be showcasing my talent (or lack of it - eeeek!) at my daughter's 1st birthday next month and I'm super-determined not to let her down!</p> <p>So anyway, I've been trying to get a crash course in cake baking /decorating layer cakes via various blogs (yours included, of course!) and I came across Smitten Kitchen. She is a huge advocate of The Freezer and the manner in which it makes handling cakes (and hence frosting them) practically foolproof. She recommends freezing them for 30 mins. to an hour (or until solid) before frosting.</p> <p>Her tip refers to regular (for want of a better word!) cakes - are your almond flour cakes freezer- friendly in this way? If not, I'd appreciate your expertise/suggestions!</p> <p>Thank you so much for your time! </p> http://www.elanaspantry.com/forums/topic/baked-goods-soggy#post-2463 Wed, 02 Feb 2011 12:35:30 +0000 marynfaski 2463@http://www.elanaspantry.com/forums/ <p>Hi - Love the site and the cookbook. However, am finding that the baked goods - cookies, muffins, etc. are really moist which is great except that over time they take on a spongey/oily texture. I have double checked my measurements and all is dead on. Has anyone else experienced this? I am wondering if perhaps all baked items should be refrigerated?</p> <p>Please advise - thanks! </p> http://www.elanaspantry.com/forums/topic/scones#post-1919 Fri, 13 Aug 2010 13:54:24 +0000 Strawberry333 1919@http://www.elanaspantry.com/forums/ <p>So I just made the Chocolate chip scones yesterday and after cooking them they flattened out and are now like fluffy cookies. They still taste good but just dont look right. I am not sure what I did wrong. My friend said hers turned out that way as well. Any suggestion? </p> http://www.elanaspantry.com/forums/topic/feature-partner-consideration#post-2329 Mon, 13 Dec 2010 15:14:25 +0000 AF Grocery Store 2329@http://www.elanaspantry.com/forums/ <p>Hi, I really enjoy your blog and forums! I was wondering what is the process to be considered as a featured partner on your web site. We are an online provider of gluten-free products, and would love to be considered for placement on your site. </p> <p>Thanks for your consideration!</p> <p><a href="http://www.allergyfreegrocerystore.com" rel="nofollow">http://www.allergyfreegrocerystore.com</a> </p> http://www.elanaspantry.com/forums/topic/travel-tips-for-gluten-free-grain-free#post-2253 Mon, 15 Nov 2010 03:10:18 +0000 KateB 2253@http://www.elanaspantry.com/forums/ <p>Hi everyone,</p> <p>Later this month I am traveling from Melbourne to New York for a two-week trip to visit a close friend. As well as being very excited for my first trip to the US, I’ve also been thinking a lot about the logistics of traveling gluten-free, and in my case, also grain-free. I have only recently made these major eliminations to my diet (or, I prefer Elana’s terms, I have a new ‘meal plan’:)), so this will be a big change since my last trip. </p> <p>I thought this would be a great forum to get a discussion going: does anybody have any good tips that they have found useful while traveling with food restrictions? For my flight I have requested vegetarian gluten-free (I don’t do red meat either!), so it will be interesting to see what appears. I’ll also be sure to pack my own snacks: definitely some of Elana’s choc-chip cookies and granola:) </p> <p>Yet once I’ve arrived, that will be where the challenges set in. I have my trusty keep-cup (www.keepcup.com.au) for hot drinks and I think dried fruit and nuts will be staples. What have others found to be efficient ways of getting and transporting the food that you need whilst out and about? What do you find travels well and is fairly easy to come by? In particular, for those of you in the States, I was hoping for some recommendations for vegetable-friendly places (i.e. that are in most cities/suburbs) to get a quick lunch or snack whilst on the go; perhaps places which offer a good salad to-go? I have a feeling I’m going to miss my big bowl of greens to go with dinner. </p> <p>Thanks for reading, and I hope to hear from those with more experience at this than I!</p> <p>KateB. </p> http://www.elanaspantry.com/forums/topic/how-to-convert-pumpkin-bread-recipe#post-545 Sun, 18 Oct 2009 09:26:47 +0000 Leslie 545@http://www.elanaspantry.com/forums/ <p>I have the yummiest Pumpkin Bread Recipe ever and was wondering how to convert it to Gluten/Sugar Free....</p> <p>3c sugar<br /> 1 cup vegetable oil<br /> 4 eggs<br /> 3c Flour<br /> 1.5 tsp salt<br /> 1 tsp cinnamon<br /> 1 tsp nutmeg<br /> 2 tsp baking soda<br /> 1 tsp baking powder<br /> 2/3 cup of water<br /> 2 c cooked mashed pumpkin or canned pumpkin<br /> 1 c chopped nuts or seeds.</p> <p>Mix sugar and oil beat in eggs one at a time<br /> Mix Flour spices and salt in a separate bowl<br /> Add dry to wet alternating with water, mixing well in between additions<br /> Add Pumpkin, stir well<br /> Stir in nuts</p> <p>Pour into 2 greased and floured 9x5x13 loaf pans<br /> Bake at 350 for 1 hour.... actually takes more like 1.5 hours.<br /> eggs and wet separate. Add Dry to wet</p> <p>I usually double the spices and nuts/seeds.</p> <p>Everyone just raves about this bread and I would love to know how to make a healthier Gluten and Sugar free version.</p> <p>Any ideas?</p> <p>Thanks so much,</p> <p>Leslie </p> http://www.elanaspantry.com/forums/topic/help-with-recipe-nutritional-information#post-1986 Tue, 07 Sep 2010 00:42:27 +0000 amdahl007 1986@http://www.elanaspantry.com/forums/ <p>I just bought the Gluten-Free Almond Flour cookbook to help give me more recipes for a low carbohydrate diet. I appreciate that they use healthy ingredients. The book shows if a recipe is low, medium, or high in sweetness. I’ve tried some of the recipes in the book, they are quite good, and so I would love to continue using them. </p> <p>Does anyone know how I can decode these recipes to get more specific nutritional information?? For my health I need to manage the carbs and sugars in my diet, so I’m most interested in getting the carb/net carb and sugar counts per serving for each recipe. I’m super sensitive to carbs and concerned about continuing to use these recipes when I don’t know how much carbs and sugars I’m eating.</p> <p>Is anyone aware of a resource or website that will take the recipes and give nutritional information? [I’ve been trying to use the recipe calculator on Sparkpeople… but so far haven’t figured out the conversion part with serving size vs. the amount that goes into the recipe… I will continue to try and figure this out.]</p> <p>Any help would be greatly appreciated… it would be a shame to not use this book just because I don’t have the sugar and carb or net carb information.</p> <p>Or, if anyone has struggled with this and found a way to make it work for them I’d be very interested in hearing how they did it.</p> <p>Many thanks. </p> http://www.elanaspantry.com/forums/topic/nutritonal-index#post-2131 Wed, 13 Oct 2010 10:16:14 +0000 tonimmc 2131@http://www.elanaspantry.com/forums/ <p>I just recieved my Gluten Free Almond Flour cookbook. The recipes look deliscious and I can't wait to try them. Is there a place to go to find out the nutrition facts for each recipe?</p> <p>Thanks!</p> <p>Toni </p> http://www.elanaspantry.com/forums/topic/rosemary-calamata-olive-bread-recipe#post-1937 Wed, 18 Aug 2010 10:34:43 +0000 donnasn 1937@http://www.elanaspantry.com/forums/ <p>hi elana and all....<br /> elana- first i want to say this recipe is AWESOME...SO good...but i was wondering if you think it can be doubled and baked in a larger loaf pan...i do not have the right size pan you state to use in the recipe- i did it in a regular size loaf pan and it came out low- but was still very very good- but not big enough for a regular size sandwich...have you ever double it or think there is any reason it might not work?<br /> thanks...and thank you for ALL your recipes and inspiration<br /> donna </p> http://www.elanaspantry.com/forums/topic/may-i-feature-a-recipe-on-my-blog#post-2163 Sat, 23 Oct 2010 20:30:06 +0000 fitlish 2163@http://www.elanaspantry.com/forums/ <p>I recently learned of your website through a friend. We made a recipe (I cannot find it on your site) with chicken. It was hands down the best chicken I've ever had! Not to mention very healthy, fits my Paleo Diet perfectly!</p> <p>I'd love to feature the recipe and your site on my blog. But wanted to ask if you're OK with me passing along one of your recipes. Also if you could point me out to the recipe that would be really cool. My friend JP says its from your site but I cannot find it. </p> <p>Attached below is the recipe we made.</p> <p>"Check out this site, this is where I get a lot of almond flour based stuff: <a href="http://www.elanaspantry.com" rel="nofollow">http://www.elanaspantry.com</a> Here’s a great Coconut Almond Chicken Recipe too!</p> <p>Coconut Oil 2 tbsp (Used on the bottom of your glass baking dish to prevent sticking)<br /> 2lbs chicken breast<br /> For the Battter<br /> 1 can of coc milk<br /> 1/2 cup almond meal<br /> 8-12 packs of stevia (You can buy a box of packets at most stores)<br /> 1/2 cup shredded almonds<br /> 1/2 cup shredded cocunut<br /> 3 tbsp agave syrup<br /> Cinnamon – 3-5 shakes, depends on your preference</p> <p>And you mix the batter together pour the batter over the chicken in the pan and mix everything together Cover the dish or what you’re using to cook everything in with foil for 1/2 hour at 380 degrees.... Flip over all the chicken breasts in the pan, take foil off and cook another 1/2 hour.... " </p> http://www.elanaspantry.com/forums/topic/pizza-dough-recipe#post-261 Tue, 05 May 2009 21:09:47 +0000 lcahse016 261@http://www.elanaspantry.com/forums/ <p>Does anybody have a good gluten-free recipe for pizza dough? </p> http://www.elanaspantry.com/forums/topic/pate-a-choux#post-1261 Wed, 10 Mar 2010 15:33:56 +0000 carrolch 1261@http://www.elanaspantry.com/forums/ <p>Has anyone tried to make pate a choux with either almond or coconut flour? Any success? </p> http://www.elanaspantry.com/forums/topic/where-do-you-register-for-giveaways#post-2106 Fri, 08 Oct 2010 11:16:35 +0000 gigimari 2106@http://www.elanaspantry.com/forums/ <p>Help...I cannot find where to register for Elana's books. I know there is one coming up for the cupcake book but I just can't find it!<br /> Gigi </p> http://www.elanaspantry.com/forums/topic/uses-for-almond-milk-pulp#post-1510 Mon, 26 Apr 2010 15:48:24 +0000 carrolch 1510@http://www.elanaspantry.com/forums/ <p>Does anyone have a creative use for the pulp that is left over from making almond milk? I have used it in place of almond flour in muffin recipes and think it would work for pancakes as well. Since the pulp has more moisture, I reduce the liquid called for in the recipes.</p> <p>If you do have suggestions, I'd love to hear about it. </p> http://www.elanaspantry.com/forums/topic/nutritional-information#post-2020 Tue, 21 Sep 2010 10:02:30 +0000 bouldergirl 2020@http://www.elanaspantry.com/forums/ <p>Hi!</p> <p>Would it be possible to provide the nutritional information for your recipes?</p> <p>Thanks! </p> http://www.elanaspantry.com/forums/topic/vegan-chocolate-frosting#post-2007 Wed, 15 Sep 2010 11:03:23 +0000 carrolch 2007@http://www.elanaspantry.com/forums/ <p>Has anyone made the vagan chocolate frosting with coconut oil in place of grapeseed? If so, do you still need to freeze a full 15 minutes before whipping? </p> http://www.elanaspantry.com/forums/topic/my-favorite-almond-flour-waffles#post-1440 Mon, 12 Apr 2010 10:05:58 +0000 lisastafford 1440@http://www.elanaspantry.com/forums/ <p>Recipe modified was Midas Gold Waffles in Breaking The Vicious Cycle by Elaine Gottschall with influence from The Southern Living Cookbook.</p> <p>Almond Flour Waffles</p> <p>Melt 2 tablespoons butter in a sautee pan or measure 2 tablespoons grapeseed oil.<br /> Separate 4 eggs. Place whites in one bowl and mix on high until stiff peaks form.<br /> Place egg yolks in another large bowl. Add melted butter or oil and 1/4 cup water. Mix well.</p> <p>Add 1 cup almond flour, 1/4 tsp salt, 1/4 tsp baking soda, and 1 tsp vanilla. Mix well. Fold the stiff egg whites into the remaining batter until blended, but still fluffy. </p> <p>Place 1/2 cup batter in the center of a pre-heated, well oiled waffle iron. Close it and set your timer for 4 minutes. Remove from waffle iron with a fork and serve with the toppings of your choice. We like sliced strawberries and a drizzle of honey. I always double this recipe so that leftovers can be quickly heated in the toaster oven on busy mornngs.</p> <p>We had some trouble with almond flour pancakes, and they took so long to cook. These waffles turn out perfectly everytime. As a variation, you can use coconut milk in place of the water or 1/2 of the eggs. </p> http://www.elanaspantry.com/forums/topic/best-loaf-pan#post-1807 Fri, 09 Jul 2010 13:59:53 +0000 Ellen 1807@http://www.elanaspantry.com/forums/ <p>It is my day for questions! Wondering what kind of loaf pan other than aluminum works well with the almond flour? ( I also like coconut flour). I have been looking at stoneware? Any advice would be welcomed! Thanks, Ellen </p> http://www.elanaspantry.com/forums/topic/peanut-free-almond-flour#post-493 Fri, 18 Sep 2009 11:16:16 +0000 RachelS 493@http://www.elanaspantry.com/forums/ <p>Does anyone know of a source for organic almond flour that hasn't been cross-contaminated with peanuts? </p> <p>I thought I'd be able to purchase almond flour directly from an organic farmer who would have a country store on site, but it seems most only sell the nuts. Although I can find organic almond flour, I wonder if a middleman has purchased the almonds and milled them in a facility that has also done peanuts. I've emailed some of these middlemen, but haven't gotten any responses. I'm guessing they don't know where their product has been. Since I'm new at this, I'm wondering if anyone has a source I just haven't uncovered yet. </p> http://www.elanaspantry.com/forums/topic/coffee-cake-not-baking-evenly#post-1920 Sat, 14 Aug 2010 08:07:04 +0000 JoseG 1920@http://www.elanaspantry.com/forums/ <p>Hello all,<br /> I'm making Elana's coffee cake recipe from the cook book. This is the second time I've made it and I'm having the same problem. The middle takes forever to set. Last time I made it, I baked it 10+ minutes longer and it ended up dry. I'm following the recipe pretty closely, except for using veg oil instead of grapeseed. Anyone else out there with a similar issue?<br /> thanks,<br /> Jose </p> http://www.elanaspantry.com/forums/topic/help-me-with-gluten-free-research#post-1943 Thu, 19 Aug 2010 14:29:47 +0000 jameslowry10 1943@http://www.elanaspantry.com/forums/ <p>Hi Everyone! I'm working on a class project (USF) about the gluten free market. I'm doing a presentation in 2 weeks and could use all of your help by taking a quick 2 minute survey. It's only 8 questions. Any help will be much appreciated. Here is the link, <a href="http://www.surveymonkey.com/glutenfreesurvey" rel="nofollow">http://www.surveymonkey.com/glutenfreesurvey</a> Thanks! </p>