Elana's Pantry Forums: Forum: ingredients

Elana's Pantry Forums: Forum: ingredients - Recent Posts http://www.elanaspantry.com/forums/ Forums for the elanaspantry.com website en Fri, 19 Mar 2010 01:23:55 +0000 elke613 on "Kosher for Passover Agave nectar?" http://www.elanaspantry.com/forums/topic/kosher-for-passover-agave-nectar#post-1310 Wed, 17 Mar 2010 11:32:17 +0000 elke613 1310@http://www.elanaspantry.com/forums/ Does anyone know of a brand of Agave nectar that is reliably certified kosher for passover? geckahn on "unbaked binder" http://www.elanaspantry.com/forums/topic/unbaked-binder#post-1309 Wed, 17 Mar 2010 10:32:49 +0000 geckahn 1309@http://www.elanaspantry.com/forums/ Hey all, I'm interested in making a version of elena's power bars that stay together better at room temperature. Theyre great out of the fridge but once theyre out for awhile start falling apart. I was wondering if anyone had any tips on how to make a binder that holds together better without using honey or more agave/sugar. Will adjusting the ratio of coconut oil to nut butter help? increasing flax? etc. Any tips would be greatly appreciated. gkmt50 on "Bob's Almond Flour question" http://www.elanaspantry.com/forums/topic/bobs-almond-flour-question#post-1233 Sat, 06 Mar 2010 18:25:29 +0000 gkmt50 1233@http://www.elanaspantry.com/forums/ Thanks! I will use it for crispy cookies, then! :) I actually used the Bob's for some muffins and they were mushy, but we ate the mushy consistency stuff anyway. It might have also been because of the oven temp. The recipe I have from Prasad's book (SCD Diet) said 325, which I have never heard of for muffins (I always bake them at 400+?) Jwbrock on "can I replace regular flour for almond flour?" http://www.elanaspantry.com/forums/topic/can-i-replace-regular-flour-for-almond-flour#post-1230 Sat, 06 Mar 2010 10:36:54 +0000 Jwbrock 1230@http://www.elanaspantry.com/forums/ My son is gluten intolerant so we've LOVED the almond flour recipes from Elana. However, we've just discovered he's allergic to ALMONDS! What kind of flour - and how much - could we substitute for almond flour in Elana's recipes? JoseG on "Blanched Almond Flour PLUS Almond Meal in muffin recipes" http://www.elanaspantry.com/forums/topic/blanched-almond-flour-plus-almond-meal-in-muffin-recipes#post-1229 Sat, 06 Mar 2010 08:49:32 +0000 JoseG 1229@http://www.elanaspantry.com/forums/ Just a quick question to see if anyone has tried a mix of blanched almond flour and almond meal in muffin recipes or any other baking. When we first started gluten-free cooking we used Trader Joe's almond meal for the muffins. Finally deciding to invest in some bags of blanched almond flour (Honeyville) we moved in that direction. Recently, as we were running out of almond flour we used half and half in the cranberry lemon muffin recipe and the results were out of this world. They had the light airiness that blanched almond flour but they didn't sink as the original recipe does. Also, the almond meal provided a nice crispy (and slightly shiny) outer layer that was really nice. I know people have probably discussed almond meal versus almond flour on these forums in the past, but I was wondering if anyone else had experimented with half and half and what the results were. I think it would make a nice texture for a cake as well - like that one with the valencia oranges. Other thoughts? Or do most people just stick to their blanched almond flour? lisastafford on "POWDERED EGGS" http://www.elanaspantry.com/forums/topic/powdered-eggs#post-1226 Fri, 05 Mar 2010 12:21:12 +0000 lisastafford 1226@http://www.elanaspantry.com/forums/ that's one idea, if the recipe calls for eggs, and you hadn't added the eggs yet. If you have already added the eggs, then you might want to add more almond flour. lisastafford on "Bob's Almond Flour question" http://www.elanaspantry.com/forums/topic/bobs-almond-flour-question#post-1224 Fri, 05 Mar 2010 12:15:51 +0000 lisastafford 1224@http://www.elanaspantry.com/forums/ BRM Almond Flour works well in cookies if you want them to spread out and get more crispy. My husband actually likes that texture better than when I use Honeyville for cookies. There is another thread on here for cinnamon almond cookies. It is wonderful with BRM flour. lisastafford on "Liquid in almond flour recipes" http://www.elanaspantry.com/forums/topic/liquid-in-almond-flour-recipes#post-1219 Fri, 05 Mar 2010 11:56:23 +0000 lisastafford 1219@http://www.elanaspantry.com/forums/ A lot of people are avoiding dairy and soy these days, including our family. I have made almond flour waffles and substituted some coconut milk for a couple of the eggs. I also add some water, beat my egg whites separately, replace the honey with butter and well, have changed the recipe quite a bit!! <a href="http://www.scdiet.com" rel="nofollow">www.scdiet.com</a> Midas Gold Waffles We have been trying to cut back a little on eggs. There for a couple of weeks, we went through 8 dozen a week! We are down to about 4 now. carrolch on "Liquid in almond flour recipes" http://www.elanaspantry.com/forums/topic/liquid-in-almond-flour-recipes#post-1217 Thu, 04 Mar 2010 16:53:53 +0000 carrolch 1217@http://www.elanaspantry.com/forums/ I noticed that a lot of the almond flour recipes use eggs but not other liquids like milk or water. Why is that? Would replacing one or more of the eggs with some other form of moisture work as well? pjsparkles on "Bob's Almond Flour question" http://www.elanaspantry.com/forums/topic/bobs-almond-flour-question#post-1209 Tue, 02 Mar 2010 01:17:18 +0000 pjsparkles 1209@http://www.elanaspantry.com/forums/ I have found that if you sift the Bob's Red mill you can get a fairly nice flour. I am then left over with the more coarsely ground bits - I figure I might use those for a crust on a fish or chicken or maybe in a apple crisp topping. I have used the sifted flour to make the drop biscuits and some muffins....they seem to have turned out well. AidelK on "Bob's Almond Flour question" http://www.elanaspantry.com/forums/topic/bobs-almond-flour-question#post-1199 Fri, 26 Feb 2010 12:53:29 +0000 AidelK 1199@http://www.elanaspantry.com/forums/ Hi there-- Depending on your proximity to a Jewish community with a kosher grocery store, it is a great time of year to pick up various nut flours. Since Passover is approaching, kosher stores are stocking up on Passover baking items. Nut flour is an excellent substitute for regular flour when baking for Passover, as regular flour is forbidden on Passover. kvetsch on "Bob's Almond Flour question" http://www.elanaspantry.com/forums/topic/bobs-almond-flour-question#post-1198 Thu, 25 Feb 2010 21:35:54 +0000 kvetsch 1198@http://www.elanaspantry.com/forums/ Hi, We grow almonds and grind almond flour, pastes,and other forms of almonds in California. I was just given Elana's cookbook and naturally love it. We are happy to sell direct to home bakers in 1 lb or 5 lb. packages. Have a look at our website which also has cooking demonstrations using almond flour and almond paste. <a href="http://www.almondpaste.com" rel="nofollow">www.almondpaste.com</a> or <a href="http://www.mandelininc.com" rel="nofollow">www.mandelininc.com</a> Kim Vetsch LW on "Bob's Almond Flour question" http://www.elanaspantry.com/forums/topic/bobs-almond-flour-question#post-1183 Tue, 23 Feb 2010 14:12:02 +0000 LW 1183@http://www.elanaspantry.com/forums/ Hi, I made some drop muffins with this over the weekend for strawberry shortcake. It is a little course, but depending upon what you're making, it can work just fine. I did find myself wishing it were of a finer texture, but it still held together... gave me more of a "corn-bread" type of texture. It was nice actually. But I am mail ordering different flour from Honeyville (per Elana's source recommendations). My understanding is that if you try to grind it with a mortar & pestle, you'll end up with "almond-butter" -- like peanut butter. I was using a friend's oven --so I'm not sure if that particular oven had a higher temperature or not, but it went from being underdone to overdone VERY quickly. I cooked the biscuits on parchment, and ended up just peeling off the overdone bottom... no one was the wiser! LW on "POWDERED EGGS" http://www.elanaspantry.com/forums/topic/powdered-eggs#post-1182 Tue, 23 Feb 2010 14:05:11 +0000 LW 1182@http://www.elanaspantry.com/forums/ Hello, I was curious whether adding powdered eggs might be a good solution to reducing the amount of liquid in a recipe -- if you made a mistake, and used too much other liquid? gkmt50 on "Bob's Almond Flour question" http://www.elanaspantry.com/forums/topic/bobs-almond-flour-question#post-1180 Sun, 21 Feb 2010 19:14:33 +0000 gkmt50 1180@http://www.elanaspantry.com/forums/ I know that Elana specifically says not to use this stuff. But I sent my dh into Whole Foods to get some almond flour and forgot to tell him this... WF is 40 miles away so I don't fashion taking it back. So I am wondering if anyone has had success using Bob's, or has a suggestion to using it until I can order some almond flour online. Elana's FAQ says it has a course texture... I have a mortar and pestle if you think that would be of use to grind it up more??? Any suggestions? Thanks in advance! Honeyville_Chris on "Honeyville Almond Flour - 25lb" http://www.elanaspantry.com/forums/topic/honeyville-almond-flour-25lb#post-1163 Thu, 18 Feb 2010 11:44:37 +0000 Honeyville_Chris 1163@http://www.elanaspantry.com/forums/ The issue isn't really with the size of the bag. The problem is that when the almonds are blanched and packaged, the moisture level is higher than when you receive it. The bulk bags have to be able to breath a little in order to get the moisture level right. Hence the fold over in the box. When we receive the almond flour the moisture level is good and we are able to small pack into sealed 5 pound bags. We do offer a modest discount when you order at least 6 of the 5 pound bags, but there are packaging and labor costs that account for the difference per pound. CO lisastafford on "Honeyville Almond Flour - 25lb" http://www.elanaspantry.com/forums/topic/honeyville-almond-flour-25lb#post-1162 Thu, 18 Feb 2010 11:34:55 +0000 lisastafford 1162@http://www.elanaspantry.com/forums/ Chris, I wonder if the blue bag might be replaced with a larger bag that would allow enough extra to place a tie on it to further close the bag. Another option is to use five 5 pound ziploc bags and still give the discount on the bulk purchase. Ariellaman on "grapeseed flour source" http://www.elanaspantry.com/forums/topic/grapeseed-flour-source#post-1161 Thu, 18 Feb 2010 09:52:45 +0000 Ariellaman 1161@http://www.elanaspantry.com/forums/ Would like to find someone locally who buys and uses grapeseed flour, maybe I could split the cost of buying some with you. Please call 303-652-0157 Ariel Laman Honeyville_Chris on "Honeyville Almond Flour - 25lb" http://www.elanaspantry.com/forums/topic/honeyville-almond-flour-25lb#post-1160 Thu, 18 Feb 2010 09:13:31 +0000 Honeyville_Chris 1160@http://www.elanaspantry.com/forums/ Agreed. The change was made in response to your complaint and that of a few others. CO MichelleK on "Honeyville Almond Flour - 25lb" http://www.elanaspantry.com/forums/topic/honeyville-almond-flour-25lb#post-1157 Wed, 17 Feb 2010 17:55:47 +0000 MichelleK 1157@http://www.elanaspantry.com/forums/ I have to say that my package did not come with "heavy" tape. Honeyville_Chris on "Honeyville Almond Flour - 25lb" http://www.elanaspantry.com/forums/topic/honeyville-almond-flour-25lb#post-1156 Wed, 17 Feb 2010 16:34:18 +0000 Honeyville_Chris 1156@http://www.elanaspantry.com/forums/ Hey Everyone, Thought I would chime in on this one. Our Almond Flour comes straight from the farm in a heavy blue bag that is folded over in a sealed box. In the past, if the box was mishandled during shipping you could potentially have a package that opens in transit and an almond flour mess. We've begun to address this by sealing every seam of the box with heavy tape to ensure that the box you receive is sealed and ready for use. At the end of the day we want you to be satisfied with what you purchase. Hope that helps. CO bcroyal on "substitute honey for agave nectar in your recipes?" http://www.elanaspantry.com/forums/topic/substitute-honey-for-agave-nectar-in-your-recipes#post-1136 Fri, 12 Feb 2010 01:21:01 +0000 bcroyal 1136@http://www.elanaspantry.com/forums/ I generally do a 1:1 substitution with either a naturally runny honey (like acacia honey) or I create runny honey by warming 'standard' (e.g. clover) honey before measuring. I am allergic to agave, so I can't compare my results using honey to the original recipe, but I have found everything to be quite tasty. One note - the paler and more transparent the honey, the more neutral the flavor. If you are seeking a sweetener that doesn't impart flavor, avoid heavy, dark colored honeys. If you are looking to flavor the product with a honey taste, use the darker honeys. I don't know how flavorful agave is, but I tend toward the milder honeys for light colored baked goods, and darker honeys for darker, more heavily spiced baked goods. gkmt50 on "Sub for Arrowroot -- Specific Carbohydrate Diet" http://www.elanaspantry.com/forums/topic/sub-for-arrowroot-specific-carbohydrate-diet#post-1126 Wed, 10 Feb 2010 19:57:38 +0000 gkmt50 1126@http://www.elanaspantry.com/forums/ Here's a link to the legal/illegal list... water chestnuts... <a href="http://pecanbread.com/p/legal_illegal_t-z.htm" rel="nofollow">http://pecanbread.com/p/legal_illegal_t-z.htm</a> vyvyan on "Sub for Arrowroot -- Specific Carbohydrate Diet" http://www.elanaspantry.com/forums/topic/sub-for-arrowroot-specific-carbohydrate-diet#post-1121 Wed, 10 Feb 2010 00:22:11 +0000 vyvyan 1121@http://www.elanaspantry.com/forums/ I've been making the bread 2.0 and have made about 10 loafs for myself and a friend. I calculated that there were about 12-13g of carbs per slice which is too much for my paleo/primal diet (try to have around 50g carbs a day). Today I cooked two loafs of the bread 2.0 (aka nut bread) reducing the amount of arrowroot to 1/4 cup (instead of 3/4c) and bumping up the almond flour to 2cups (instead of 1.5). The bread seems to hold together well but not sure if it will crumble later on. Anyone have any experience? selkie on "Sub for Arrowroot -- Specific Carbohydrate Diet" http://www.elanaspantry.com/forums/topic/sub-for-arrowroot-specific-carbohydrate-diet#post-1117 Tue, 09 Feb 2010 21:14:13 +0000 selkie 1117@http://www.elanaspantry.com/forums/ Hi, FYI the water chestnut flour is very high in sodium. I bought some and thought I'd use it to thicken sauces but never did.. sodium just too high, as bad as packaged gravy mix. Ech. I think if added to baked goods in any quantity above a tablespoon it would make them taste salty and weird. jenzyme on "Sub for Arrowroot -- Specific Carbohydrate Diet" http://www.elanaspantry.com/forums/topic/sub-for-arrowroot-specific-carbohydrate-diet#post-1116 Tue, 09 Feb 2010 15:33:15 +0000 jenzyme 1116@http://www.elanaspantry.com/forums/ Well we eat the good stuff we make him, but we also eat other foods not on the SCD diet, my kids and i love things like tofu and brown rice, potatoes etc..we are also vegetarian so putting them on the SCD vegetarian diet doesn't leave a lot for growing/developing children to eat. i am starting to bake more with the almond flour, i was using spelt to get away from wheat but now i love the awesomeness of almond flour and so do they! lisastafford on "Sub for Arrowroot -- Specific Carbohydrate Diet" http://www.elanaspantry.com/forums/topic/sub-for-arrowroot-specific-carbohydrate-diet#post-1112 Tue, 09 Feb 2010 14:55:35 +0000 lisastafford 1112@http://www.elanaspantry.com/forums/ Jenzyme, Do you follow the SCD with your husband? Three in our family are following it. The teenage daughter gets a few foods not on the plan. I will try making the olive and rosemary bread. Sounds great. jenzyme on "Sub for Arrowroot -- Specific Carbohydrate Diet" http://www.elanaspantry.com/forums/topic/sub-for-arrowroot-specific-carbohydrate-diet#post-1111 Tue, 09 Feb 2010 12:00:53 +0000 jenzyme 1111@http://www.elanaspantry.com/forums/ i was wondering the same thing when i bought this almond flour cookbook. so what i have been doing when making these recipes is leaving out the arrowroot powder and substituting more almond flour instead! it worked great, i make that olive and rosemary bread for my SCD husband all the time and i just do what i said above...he loves it works great, i did it with a few others too, and they worked as well...try it!! MichelleK on "Honeyville Almond Flour - 25lb" http://www.elanaspantry.com/forums/topic/honeyville-almond-flour-25lb#post-1092 Mon, 08 Feb 2010 10:46:03 +0000 MichelleK 1092@http://www.elanaspantry.com/forums/ Has anyone ordered the 25lb back? I recently purchased this and was not too happy with how I received it. The tape on one side of the box was not on and inside the back of flour was open. I called them to express my thoughts and they said that it comes like that and that it wasn't a mistake. I just feel so uneasy about having it semi exposed. Honeyville said they are "working" on a solution, but until then I could buy the 5lb bag. The whole purpose of buy the 25lb is that it is a bit cheaper and it is already a good penny more then other gluten free flours. Does anyone else feel concerned? bakingfool on "Substitutions for Almond Flour for sensitivities" http://www.elanaspantry.com/forums/topic/substitutions-for-almond-flour-for-sensitivities#post-1062 Thu, 04 Feb 2010 09:32:25 +0000 bakingfool 1062@http://www.elanaspantry.com/forums/ lisa, I substitute pecan flour for almond flour all the time (equal amounts). It works fine. You just have to make sure the taste would go with the recipe you are using because it is more "flavorful" than blanched almond flour. It bakes just the same in cookies/brownies, pies and cakes. Haven't tried it in bread. lisastafford on "Substitutions for Almond Flour for sensitivities" http://www.elanaspantry.com/forums/topic/substitutions-for-almond-flour-for-sensitivities#post-1058 Thu, 04 Feb 2010 08:57:01 +0000 lisastafford 1058@http://www.elanaspantry.com/forums/ Pecan flour might be a workable substitution. We are starch free at our house, and my daughter is sensitive to almonds, too. Let me know how the pecan flour works as a substitute. Gabriella on "Almond Flour - Can this be bought in Australia?" http://www.elanaspantry.com/forums/topic/almond-flour-can-this-be-bought-in-australia#post-1056 Thu, 04 Feb 2010 01:52:56 +0000 Gabriella 1056@http://www.elanaspantry.com/forums/ Hi Linda I hadn't seen this reply my apologies! No I still haven't found it here which is so annoying. Plenty of coconut flour! I have had success using almond flour but only for cakes, not so unfortunately with pancakes or biscuits, breads etc. Almond meal works particularly well with Elana's passover torte, very dense and divine. I think a lot of the issue with the way things turn out is the fat / oil content in the meal as opposed to flour. I'll have to keep looking for the almond flour and experimenting in the meantime! Cheers Gabriella Megan Hassen on "Substitutions for Almond Flour for sensitivities" http://www.elanaspantry.com/forums/topic/substitutions-for-almond-flour-for-sensitivities#post-1055 Wed, 03 Feb 2010 19:53:10 +0000 Megan Hassen 1055@http://www.elanaspantry.com/forums/ Teff is a wonderful flour for pancakes and some cookies. You might try it. There a recipe for pancakes at my blog: <a href="http://www.foodsensitivityjournal.com/blog.html" rel="nofollow">http://www.foodsensitivityjournal.com/blog.html</a> Megan Hassen on "Alternatives to Almond flour" http://www.elanaspantry.com/forums/topic/alternatives-to-almond-flour#post-1054 Wed, 03 Feb 2010 19:51:00 +0000 Megan Hassen 1054@http://www.elanaspantry.com/forums/ I had the same problems with almond flour. Teff flour has a great consistency. There's a recipe for pancakes at my blog: <a href="http://www.foodsensitivityjournal.com/blog.html" rel="nofollow">http://www.foodsensitivityjournal.com/blog.html</a> lisastafford on "Alternatives to Almond flour" http://www.elanaspantry.com/forums/topic/alternatives-to-almond-flour#post-1027 Mon, 01 Feb 2010 15:32:51 +0000 lisastafford 1027@http://www.elanaspantry.com/forums/ Have you tried coconut flour, fava bean flour, or tapioca flour? Pecan flour might be the closest to the almond flour. Can you eat pecans? bakingfool on "Alternatives to Almond flour" http://www.elanaspantry.com/forums/topic/alternatives-to-almond-flour#post-1020 Mon, 01 Feb 2010 09:23:54 +0000 bakingfool 1020@http://www.elanaspantry.com/forums/ I would suggest another nut flour such as pecan, walnut, hazelnut, brazil, macadamia. It will change the taste of the recipe as the nuts will add their own flavor so only make 1/4 or 1/2 the recipe until you see if you like it. You will have to experiment to see which flavor you like with which recipes. Just try to get the finest (as in smallest grind) ground flours you can. I've used both nuttyguys.com and nuts4u.com flours and they work well. I have used pecan butter (made myself)in the brownie recipe, and like it better. I also use pecan or hazelnut flour in cookies and pie crust recipes I've tweaked myself. Never used chestnut flour so can't advise you there. Mostly I experiment. Never be afraid to try. Have fun and good luck. Donna janeslo on "Alternatives to Almond flour" http://www.elanaspantry.com/forums/topic/alternatives-to-almond-flour#post-1015 Sun, 31 Jan 2010 13:58:15 +0000 janeslo 1015@http://www.elanaspantry.com/forums/ Love the blog, love the recipes, love the cookbook, and suddenly I seem to have become reactive to almond flour. It is not from overuse as I am careful to rotate ingredients when baking. I am also allergic to corn, but do use Italian Chesnut flour, rice flour, and potato flour - however, nothing compares to your almond flour recipes. Any suggestions? lisastafford on "maple syrup?" http://www.elanaspantry.com/forums/topic/maple-syrup#post-1000 Thu, 28 Jan 2010 22:00:40 +0000 lisastafford 1000@http://www.elanaspantry.com/forums/ Before we started the SCDiet, I used Maple Syrup in place of Agave to bake. I love everything maple. I grew up in New York State and had several neighbors who harvested maple sap and made syrup. It worked fine as a substitution, and I couldn't really taste it. Now that we can only have honey, I am really enjoying IT, probably too much!! My grandfather was a beekeeper, and the honey reminds me of him. I have to keep reminding myself that our focus is on protein, fruits and vegetables. The baked goods are treats to have occasionally, not all the time. bakingfool on "maple syrup?" http://www.elanaspantry.com/forums/topic/maple-syrup#post-983 Wed, 27 Jan 2010 09:04:35 +0000 bakingfool 983@http://www.elanaspantry.com/forums/ Yes, I use it for my sweetener. None of the others seem to agree with me, I've tried them all. Pure maple workes for me. There are two drawbacks, the cost and the strong flavor. Though it works well with many other foods it doesn't work well with them all. You just have to try a recipe and see how it tastes for you. I like the maple sugar(powder)as a substitute when you don't need or want the extra liquid, say in a recipe I'm tweaking myself. Also you have to be careful about leaving your baked goods out on the counter with maple as it can mold. I've had some things take on a nasty taste just leaving them out over night. sylvia.wildflower.smiles on "maple syrup?" http://www.elanaspantry.com/forums/topic/maple-syrup#post-981 Tue, 26 Jan 2010 18:58:43 +0000 sylvia.wildflower.smiles 981@http://www.elanaspantry.com/forums/ Any one try maple syrup as a substitution for agave? I prefer it much more. scottfree7 on "Sub for Arrowroot -- Specific Carbohydrate Diet" http://www.elanaspantry.com/forums/topic/sub-for-arrowroot-specific-carbohydrate-diet#post-978 Tue, 26 Jan 2010 11:11:56 +0000 scottfree7 978@http://www.elanaspantry.com/forums/ Never heard of it till you mentioned it. Wouldn't trust anything with the word "starch" in it. According to SCD, it's just feeding those undesirable critters in the gut. Just learned the other day from an MD/acupuncturist that there's a branch of traditional Chinese medicine which says that starch encourages parasites. That's pretty close to what SCD says, though they wouldn't use the term "parasites." Anyway it feels very good to be encouraging the right kind of gut flora and discouraging the undesirables. Onward. lisastafford on "almond flour - smells funny when microwaved" http://www.elanaspantry.com/forums/topic/almond-flour-smells-funny-when-microwaved#post-977 Tue, 26 Jan 2010 07:23:42 +0000 lisastafford 977@http://www.elanaspantry.com/forums/ Microwaving food changes its' chemistry. You are spending a lot of time and money on this good quality food. I recommend warming it in the toaster oven, oven, or on the stovetop for best results. lisastafford on "Sub for Arrowroot -- Specific Carbohydrate Diet" http://www.elanaspantry.com/forums/topic/sub-for-arrowroot-specific-carbohydrate-diet#post-975 Tue, 26 Jan 2010 07:17:38 +0000 lisastafford 975@http://www.elanaspantry.com/forums/ I sent the email to join. thanks. So what do you think of Water Chestnut starch? scottfree7 on "Sub for Arrowroot -- Specific Carbohydrate Diet" http://www.elanaspantry.com/forums/topic/sub-for-arrowroot-specific-carbohydrate-diet#post-971 Mon, 25 Jan 2010 23:20:04 +0000 scottfree7 971@http://www.elanaspantry.com/forums/ Here's how to join the yahoo support group for scd. Send an email to <a href="mailto:scdinfo-owner@yahoogroups.com">scdinfo-owner@yahoogroups.com</a> and type Join in the subject line. The response will tell you what the next steps are. I've been reading their posts (and occasionally commenting) for about two months. I've saved some of the material that was especially interesting to me. Some of the participants are brand new and some have been on the scd diet for many years. It's an interesting mix and I've learned a lot. Good luck! Naturopath on "Coconut Oil?? Good or Bad?" http://www.elanaspantry.com/forums/topic/coconut-oil-good-or-bad#post-969 Mon, 25 Jan 2010 22:55:53 +0000 Naturopath 969@http://www.elanaspantry.com/forums/ "Naturally" saturated fats such as coconut oil, palm kernel oil, butter, and even the fat in beef or lamb that has been raised on grass and NOT on corn, are all very healthy. We consumed all of these before heart disease became a problem. Heart disease went up when we switched to over heated and non traditional vegetable fats including corn oil, safflower oil, cottonseed oil, and more recently the GMO canola oil. A few good web pages on the cholesterol MYTH are <a href="http://www.SpaceDoc.net" rel="nofollow">www.SpaceDoc.net</a> and <a href="http://www.Thincs.org" rel="nofollow">www.Thincs.org</a> There are also great articles and information on the original 58 year old Price-Pottenger Nutrition Foundation's web site at <a href="http://www.ppnf.org." rel="nofollow">www.ppnf.org.</a> Elana's recipes are fabulous. I always substitute yacon syrup for agave, to make them even healthier. rini on "almond flour - smells funny when microwaved" http://www.elanaspantry.com/forums/topic/almond-flour-smells-funny-when-microwaved#post-968 Mon, 25 Jan 2010 16:11:02 +0000 rini 968@http://www.elanaspantry.com/forums/ what is going on? it gives off an odor that smells faintly like chlorine....know that i use organic almonds and my microwave is only cleaned with water - no sprays...is the bread not meant to be microwaved? it does not smell funny when toasted...please advise...lisa lisastafford on "Sub for Arrowroot -- Specific Carbohydrate Diet" http://www.elanaspantry.com/forums/topic/sub-for-arrowroot-specific-carbohydrate-diet#post-962 Mon, 25 Jan 2010 07:18:55 +0000 lisastafford 962@http://www.elanaspantry.com/forums/ Yes, I've been on Elaine's website a lot. I will check out nomorecrohns.com and would like info on the yahoo support group. thanks. scottfree7 on "Sub for Arrowroot -- Specific Carbohydrate Diet" http://www.elanaspantry.com/forums/topic/sub-for-arrowroot-specific-carbohydrate-diet#post-961 Sun, 24 Jan 2010 23:25:40 +0000 scottfree7 961@http://www.elanaspantry.com/forums/ Lisa, There's a very helpful yahoo support group for people on the SCD. You might also check out <a href="http://www.NoMoreCrohns.com." rel="nofollow">www.NoMoreCrohns.com.</a> If you're interested, I'll give you the information on the yahoo support group. In the meantime, are you familiar with the website named for Elaine Gottschall's book? <a href="http://www.breakingtheviciouscycle.info." rel="nofollow">www.breakingtheviciouscycle.info.</a> It's very instructive. lisastafford on "Coconut Oil?? Good or Bad?" http://www.elanaspantry.com/forums/topic/coconut-oil-good-or-bad#post-956 Fri, 22 Jan 2010 10:35:27 +0000 lisastafford 956@http://www.elanaspantry.com/forums/ Babovka, thanks for that. I will continue to research it. Steve-O on "Grapeseed Oil - special conversion needed to use butter instead?" http://www.elanaspantry.com/forums/topic/grapeseed-oil-special-conversion-needed-to-use-butter-instead#post-938 Mon, 18 Jan 2010 16:57:30 +0000 Steve-O 938@http://www.elanaspantry.com/forums/ I just made the cranberry walnut bread with a couple of substitutions. Came out spectacular! .5 cups butter = .5 cups grapeseed oil NOTES: equals 1 stick. Melt butter before adding ~.5 cups of maple syrup = .5 cups agave nectar NOTES: use between .25 and .5 cups of maple syrup Good luck!