http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Mon, 13 Feb 2012 09:13:57 +0000 http://www.elanaspantry.com/forums/topic/fumigated-almonds#post-3273 Mon, 06 Feb 2012 01:18:07 +0000 Tgowland 3273@http://www.elanaspantry.com/forums/ <p>Honeyville says their nuts are not steamed or fumigated but I don't hink they are raw - just emailed them so we'll see what they say, but I just ordered raw almonds with no pasturization from Azure Standard And they are the Organic Pastures brand from CA. Their sites gives all the details - <a href="http://organicpastures.com/raw-almond-expose.html" rel="nofollow">http://organicpastures.com/raw-almond-expose.html</a> Unfortunately I still don't see a source of raw, unpasturized and sprouted flour... </p> http://www.elanaspantry.com/forums/topic/agave-nectar-substitute#post-3248 Mon, 23 Jan 2012 18:39:46 +0000 joditimberjay 3248@http://www.elanaspantry.com/forums/ <p>I can't use agave or honey. I have substituted brown rice syrup, maple syrup and regular white sugar in many, many of these recipes and they have come out fine. So I am pretty sure that any other syrup-like sweetener should work just fine. </p> http://www.elanaspantry.com/forums/topic/coconut-oil-1#post-3245 Sun, 22 Jan 2012 14:33:48 +0000 babovka 3245@http://www.elanaspantry.com/forums/ <p>I would say melt first, then measure. </p> http://www.elanaspantry.com/forums/topic/coconut-oil-1#post-3238 Wed, 18 Jan 2012 18:05:00 +0000 Jeb 3238@http://www.elanaspantry.com/forums/ <p>Oh, I have the same question. I've been measuring it as a solid and the recipes seem to work out fine but have been wondering if I should first melt then measure it. Pls let us know. Tks! </p> http://www.elanaspantry.com/forums/topic/eggs-and-salt-2-separate-questions#post-3237 Wed, 18 Jan 2012 15:39:59 +0000 rdk in florida 3237@http://www.elanaspantry.com/forums/ <p>1) I have just read Elana's Almond Flour cookbook. It strikes me that most of the cookie recipes (pages 98 - 110) do not use an egg. I have been baking gluten-free for the past ten years but every cookie I have made still used an egg or an egg substitute. Is there a reason that these almond flour based recipes do not need an egg?</p> <p>2) I decided long ago not to add any salt to any of my cookies. Elana specifies Celtic Sea Salt and salt is in every cookie recipe. Is salt an essential ingredient or is it optional? </p> http://www.elanaspantry.com/forums/topic/almond-flour-5#post-3230 Sun, 15 Jan 2012 09:01:52 +0000 BeckyB 3230@http://www.elanaspantry.com/forums/ <p>Hello :o) I'm new on here so I may have missed a post answering my question already. Is almond flour the same thing as ground almonds? Thanks :o) </p> http://www.elanaspantry.com/forums/topic/what-is-creamy-roasted-almond-butter#post-3216 Wed, 11 Jan 2012 19:46:36 +0000 striver 3216@http://www.elanaspantry.com/forums/ <p>There are several makers of creamy roasted almond butter. I use MaraNatha brand, but you can find others or make it yourself. </p> http://www.elanaspantry.com/forums/topic/agave-warning#post-3208 Wed, 04 Jan 2012 19:30:24 +0000 SarahEliIsaac 3208@http://www.elanaspantry.com/forums/ <p>My son Elijah cannot have any fructose and Agave is a huge no no on his food list, it is pure fructose, so is honey. </p> http://www.elanaspantry.com/forums/topic/corn-pasta#post-3206 Wed, 04 Jan 2012 19:18:20 +0000 SarahEliIsaac 3206@http://www.elanaspantry.com/forums/ <p>you could have spagetti squash, it is gf and completely grain free, you just roast them for about 45 minutes and then empty out the "noodles" from the squash, cover with sauce and yumm </p> http://www.elanaspantry.com/forums/topic/agave-nectar-substitute#post-3201 Mon, 02 Jan 2012 13:12:09 +0000 Karen Y 3201@http://www.elanaspantry.com/forums/ <p>Hi everyone! :)</p> <p>I wanted to make Almond Butter Blondies but I don't have agave nectar on hand. I'm not quite willing to buy it because I don't cook or bake with it at all. I was wondering if I could substitute golden syrup for agave nectar instead. It's the only thing I have in my pantry that's close to agave nectar. Thanks! </p> http://www.elanaspantry.com/forums/topic/moldy-coconut-flour#post-3199 Fri, 30 Dec 2011 23:47:55 +0000 striver 3199@http://www.elanaspantry.com/forums/ <p>All flour contains some moisture, albeit trace amounts, that can lead to it turning. I would think though that the flour would have to be quite old or poorly stored for mold to grow. </p> http://www.elanaspantry.com/forums/topic/corn-pasta#post-3198 Fri, 30 Dec 2011 06:58:44 +0000 cookie 3198@http://www.elanaspantry.com/forums/ <p>but corn is a grain. i guess if it doesn't bother you, it must be a grain you can handle. </p> http://www.elanaspantry.com/forums/topic/cocoa-butter#post-3193 Thu, 29 Dec 2011 04:27:55 +0000 sundriya 3193@http://www.elanaspantry.com/forums/ <p>Wow! Great site, I could spend hours on there (and no doubt will). I also found her Edible Body Butter recipe, with cocoa butter!! Yikes. Have to try that. Anyway, great tip, many thanks! </p> http://www.elanaspantry.com/forums/topic/cocoa-butter#post-3188 Wed, 28 Dec 2011 13:46:16 +0000 Shanzy 3188@http://www.elanaspantry.com/forums/ <p>Hi there. Check out Meghan Telpners blog. She was making some chocolates in a video that uses this ingredient. Its called making love in the kitchen.... </p> http://www.elanaspantry.com/forums/topic/cocoa-butter#post-3185 Fri, 23 Dec 2011 03:18:11 +0000 sundriya 3185@http://www.elanaspantry.com/forums/ <p>I've just spent the past half our looking around on this website and at this woman's video recipe. Thanks for the great tip! </p> http://www.elanaspantry.com/forums/topic/cocoa-butter#post-3184 Thu, 22 Dec 2011 17:16:14 +0000 cookie 3184@http://www.elanaspantry.com/forums/ <p><a href="http://realfoodforager.com/2011/11/videorecipe-cocoa-butter-layer-cake/" rel="nofollow">http://realfoodforager.com/2011/11/videorecipe-cocoa-butter-layer-cake/</a></p> <p>i found this great looking recipe, too!</p> <p>your cookies sound great. i was reminded of palmers cocoa butter lotion when you were explaining the smells! </p> http://www.elanaspantry.com/forums/topic/where-to-find-raw-almonds#post-3175 Sun, 18 Dec 2011 22:01:26 +0000 Karin 3175@http://www.elanaspantry.com/forums/ <p>Yes, the almonds from CA are irradiated. I buy them with the full green husk on them. They are not shelled or changed in any way. You might want to not worry about fresh almonds, because they are a lot of work anyway. I sit and eat them but the three layers to get to one creates plenty of stuff for my compost heap. </p> http://www.elanaspantry.com/forums/topic/where-to-find-raw-almonds#post-3174 Sun, 18 Dec 2011 21:52:49 +0000 Karin 3174@http://www.elanaspantry.com/forums/ <p>HI,<br /> I would have to look up the irradiated almonds.<br /> Persian is the great area of the Middle East. It includes many Middle Eastern countries, which tend to use many of the same ingredients and recipes. </p> http://www.elanaspantry.com/forums/topic/where-to-find-raw-almonds#post-3173 Sun, 18 Dec 2011 17:39:44 +0000 glutenfreenut 3173@http://www.elanaspantry.com/forums/ <p>Sounds great but not sure what a Persian market is...and I live in northern Canada, so growing an almond tree is not an option, I wish it were LOL! Any idea where I could order from? </p> http://www.elanaspantry.com/forums/topic/where-to-find-raw-almonds#post-3172 Sun, 18 Dec 2011 16:05:47 +0000 Karin 3172@http://www.elanaspantry.com/forums/ <p>Hi,<br /> I find raw almonds at Persian markets in the early Fall/Autumn. If you get them too early they are sour and the seed is not completely formed. It is still gelatinous. Be sure to taste one before purchasing them. The protein amount for fresh almonds is supposedly almost as high as beef per weight. They are probably unavailable right now.<br /> We are going to plant an almond tree in January. The variety we purchased is a prolific fruiting type. </p> http://www.elanaspantry.com/forums/topic/canned-sweetened-condensed-milk#post-3169 Sat, 17 Dec 2011 08:20:10 +0000 JillianDR 3169@http://www.elanaspantry.com/forums/ <p>Hi Bren22 - GREAT! do you think you could post your recipe so that we can try it?</p> <p>Thanks! </p> http://www.elanaspantry.com/forums/topic/canned-sweetened-condensed-milk#post-3168 Sat, 17 Dec 2011 07:37:11 +0000 bren22 3168@http://www.elanaspantry.com/forums/ <p>I found a recipe for making condensed milk using coconut milk. It works great. </p> http://www.elanaspantry.com/forums/topic/homemade-approximation-of-suggested-almond-flour-brands#post-3164 Fri, 16 Dec 2011 07:18:53 +0000 ash 3164@http://www.elanaspantry.com/forums/ <p>i have a pretty good homemade consistancy. I soak the nuts 12 hrs, then blend them in a vitamix and make almond mylk. I strain the mylk through fine mesh, like a nut mylk bag, and then dehydrate the pulp. the pulp is the perfect texture, not gritty not oily at all. </p> http://www.elanaspantry.com/forums/topic/where-to-find-raw-almonds#post-3163 Wed, 14 Dec 2011 15:15:20 +0000 glutenfreenut 3163@http://www.elanaspantry.com/forums/ <p>Hi all, I read online that most almonds come from California and are irradiated by law. Is there anywhere to find non-irradiated organic almonds? </p> http://www.elanaspantry.com/forums/topic/homemade-approximation-of-suggested-almond-flour-brands#post-3160 Wed, 14 Dec 2011 08:31:54 +0000 glutenfreenut 3160@http://www.elanaspantry.com/forums/ <p>sounds like alot of work, but I'm sure it's worth it! Best of luck with your cookbook! </p> http://www.elanaspantry.com/forums/topic/homemade-approximation-of-suggested-almond-flour-brands#post-3158 Tue, 13 Dec 2011 12:51:08 +0000 lunaelu 3158@http://www.elanaspantry.com/forums/ <p>I soak overnight, blanch(peel), and then grind fresh almonds in my Cuisinart. I use them immediately in pancakes, muffins, and breads. I let them dry out awhile for things like cookies. I don't like commercial almond flour because the taste is so bland and I don't know how long they've been sitting there on the shelf. Baking soda and powder are my best friends as are tapioca and arrowroot starches. To get the right texture using fresh almonds it's a matter of balance of the flours and starches, the leavening agents, and the moisture. I mostly use maple syrup as my sweetener. I'm working in a cookbook that uses fresh almond flour as its base. </p> http://www.elanaspantry.com/forums/topic/homemade-approximation-of-suggested-almond-flour-brands#post-3156 Tue, 13 Dec 2011 07:38:50 +0000 glutenfreenut 3156@http://www.elanaspantry.com/forums/ <p>Very interesting and it would certainly be cheaper this way. What do you use to grind the almonds? </p> http://www.elanaspantry.com/forums/topic/homemade-approximation-of-suggested-almond-flour-brands#post-3155 Tue, 13 Dec 2011 00:06:48 +0000 grammaclaudia 3155@http://www.elanaspantry.com/forums/ <p>I don't know how close I approximate commercial almond flour--I've never used it. I have soaked and slow roasted and ground my own almonds, and the flavor is sweetly amazing! I've used skins on and off. It depends on what you are making. I make banana cake, cookies, and pizza crust and there's not much difference between skins and skinless. But--there are 20 different flavenoids in the skins, which have amazing benefits, including lowering cholesterol. </p> http://www.elanaspantry.com/forums/topic/almond-pulp#post-3154 Sun, 11 Dec 2011 13:59:24 +0000 kicking_horse 3154@http://www.elanaspantry.com/forums/ <p>did you get an answer to this question? and can you substitute the pulp for flour in the cracker recipes? </p> http://www.elanaspantry.com/forums/topic/homemade-approximation-of-suggested-almond-flour-brands#post-3153 Sun, 11 Dec 2011 09:07:41 +0000 glutenfreenut 3153@http://www.elanaspantry.com/forums/ <p>This is a good question &amp; I wonder the same thing. I too tolerate nuts better when soaked &amp; dehydrated. I wonder if it would work to soak the almond flour over night before using it in baking?</p> <p>Sarah </p> http://www.elanaspantry.com/forums/topic/xylitol-2#post-3149 Sat, 10 Dec 2011 20:24:05 +0000 glutenfreenut 3149@http://www.elanaspantry.com/forums/ <p>I dont have any suggestions just wanted to say to be careful using Xylitol, both my husband and I had to run straight to the bathroom when I used it in baking! </p> http://www.elanaspantry.com/forums/topic/cocoa-butter#post-3148 Sat, 10 Dec 2011 04:04:58 +0000 sundriya 3148@http://www.elanaspantry.com/forums/ <p>Hi Cookie,</p> <p>Thanks for your reply and sorry that mine was so late. Last weekend I just went ahead and tried substituting cocoa butter for regular butter in one of Elana's chocolate chip cookie recipes (this one: <a href="http://www.elanaspantry.com/chocolate-chip-cookies/)" rel="nofollow">http://www.elanaspantry.com/chocolate-chip-cookies/)</a>. I have nothing against regular butter (on the contrary...), coconut oil or any of the other natural fats and oils used for baking, I just wanted to experiment a little. I'd bought this big tub of organic cocoa butter online several weeks ago (a bit impulsively, I admit), figuring I'd no doubt find plenty of recipes to use it in...Boy, was I wrong! A google search for 'cocoa butter recipes' mainly leads to lots of soap making sites. Though I did find <a href="http://digestivewellness.blogspot.com/2010/05/cocoa-butter-recipes-where-are-they.html" rel="nofollow">http://digestivewellness.blogspot.com/2010/05/cocoa-butter-recipes-where-are-they.html</a> Anyway, as I mentioned I finally just decided to wing it and add it to the choc. chip cookie recipe instead of butter. Now, one thing is that cocoa butter smells like it should be illegal or something. It is just too gorgeous smelling. But it is rock hard, so you basically have to sort of chisel it out of the tub, which leads to flakes of it flying wildly all over the kitchen. And I didn't measure it properly, I'm afraid, just whacked out a few chunks, melted these in a saucepan and added this to the dough. I should have measured the melted cocoa butter, but got distracted and forgot. But once the cookies were finished baking and I tasted one....Unbelievably yummy. I think I heard angels sing. It gave the cookies an extra chocolatey flavor and aroma. I probably did use too much as they could have done with being slightly less greasy, something to adjust the next time around. But definitely a good substitute for other oils if you feel like trying something different. </p> http://www.elanaspantry.com/forums/topic/cocoa-butter#post-3144 Wed, 07 Dec 2011 17:13:18 +0000 cookie 3144@http://www.elanaspantry.com/forums/ <p>sundriya: sorry, i read wrong, though you said coconut! not sure about cocoa! </p> http://www.elanaspantry.com/forums/topic/cocoa-butter#post-3143 Wed, 07 Dec 2011 17:12:14 +0000 cookie 3143@http://www.elanaspantry.com/forums/ <p>sundriya:<br /> i know for sure that it will not sub 1:1 as an oil, as it has many solids in it from the coconut flesh. it is actually best eaten raw, i have seen many truffle recipe etc using it. oh, i just remembered seeing a frosting recipe that uses it. i would try to google search coconut butter + recipes and see what you get. also, the forum on marksdailyapple.com is a goldmine for coconut recipes. i would shy away from using it to replace fat in a recipe, though! let us know if you come up with some great stuff! </p> http://www.elanaspantry.com/forums/topic/homemade-approximation-of-suggested-almond-flour-brands#post-3139 Mon, 05 Dec 2011 14:44:27 +0000 imamused 3139@http://www.elanaspantry.com/forums/ <p>I understand that Elana clearly states that her recipes that homemade almond flour will not work well for her recipes. However, I also have a bit of an intolerance to nuts. But if I prepare them (according to Weston A Price Foundation instructions) by soaking and dehydrating them, I can handle them. I have not found a brand of commercial almond flour that is prepared this way.</p> <p>So I guess what I am asking, does anyone have any pointers on how to approximate the grind of the commercial almond flour at home?</p> <p>Thanks!!</p> <p>Dee </p> http://www.elanaspantry.com/forums/topic/agave-warning#post-3138 Mon, 05 Dec 2011 10:55:58 +0000 staceyannjo 3138@http://www.elanaspantry.com/forums/ <p>I really like Agave in my coffee, and in the recipes that I have made from Elana's book and others. I am with the others on the Stevia thing....weird, bitter taste and aftertaste. Is it better to just use sugar? Calories are the same? The sugar/sweetner thing is very confusing to me! </p> http://www.elanaspantry.com/forums/topic/maple-syrup#post-3127 Mon, 28 Nov 2011 20:36:21 +0000 Sherri 3127@http://www.elanaspantry.com/forums/ <p>Just remember, Maple syrup is not legal on the Specific Carbohydrate Diet, pure or otherwise :) </p> http://www.elanaspantry.com/forums/topic/grapeseed-oil-warning#post-3118 Sat, 19 Nov 2011 06:56:32 +0000 kareyann 3118@http://www.elanaspantry.com/forums/ <p>Thank you for posting this. I always felt dubious about the grape seed oil, and would do half of the grape seed oil with half applesauce just to not use so much. I'll just go back to coconut oil or butter. I find Elana's recipes very forgiving with some minor tweaking. Thanks Elana! : ) </p> http://www.elanaspantry.com/forums/topic/xylitol-2#post-3117 Sat, 19 Nov 2011 06:52:19 +0000 kareyann 3117@http://www.elanaspantry.com/forums/ <p>Hi There,<br /> I'm not sure if you have tried using the xylitol yet, but I use it in equal measurements as what Elana asks for, sometimes slightly less (because it's expensive!) Also I use lakanto which is erythritol, I discovered it from using the Body Ecology book. They both work beautifully for us who can't have any sugar at all.<br /> Good luck, and here's to no more itching! : ) </p> http://www.elanaspantry.com/forums/topic/cocoa-butter#post-3116 Sat, 19 Nov 2011 06:11:07 +0000 sundriya 3116@http://www.elanaspantry.com/forums/ <p>Does anyone know how I can use cocoa butter in a recipe? I would like to try using it in gluten free cakes and breads. Can I just substitute cocoa butter for the same amount of, say, coconut oil or regular butter? Does anyone have any experiences with the taste or texture? Thanks for any help! Regards, Sundriya </p> http://www.elanaspantry.com/forums/topic/what-is-creamy-roasted-almond-butter#post-3112 Tue, 15 Nov 2011 20:52:11 +0000 ladysuze 3112@http://www.elanaspantry.com/forums/ <p>I live in Australia and have not heard of this product.<br /> Can I buy it here or can I makr it myself?<br /> Thanks.<br /> Ladysuze. </p> http://www.elanaspantry.com/forums/topic/canned-sweetened-condensed-milk#post-3101 Fri, 28 Oct 2011 12:56:49 +0000 JillianDR 3101@http://www.elanaspantry.com/forums/ <p>What is a good substitution for canned sweetened condensed milk in a recipe?</p> <p>thanks! </p> http://www.elanaspantry.com/forums/topic/bobs-red-mill-finely-ground-almond-mealflour#post-3100 Fri, 28 Oct 2011 11:58:46 +0000 JillianDR 3100@http://www.elanaspantry.com/forums/ <p>Hi Sue<br /> I used Bob's Red Mill almond meal for my first try at one of the crackers. It worked fine for what I needed. I also found almond meal in bulk at my local store. I was willing to experiment. However, I can see how that texture of almond meal might not work for some of her more delicate dishes.</p> <p>Good luck. </p> http://www.elanaspantry.com/forums/topic/bobs-red-mill-finely-ground-almond-mealflour#post-3098 Tue, 25 Oct 2011 15:12:21 +0000 Sue Jensen 3098@http://www.elanaspantry.com/forums/ <p>Have anyone tried Bob's Red Mill's new product called, "Finely ground almond meal/flour?" I know that Elana's Pantry says not to use Bob's Red Mill almond meal for her recipes, but I'm wondering if anyone has tried this new finely ground flour -- particularly for baked goods? It would be great to be able to buy almond flour at the store, instead of ordering on-line. thanks! </p> http://www.elanaspantry.com/forums/topic/cake-using-coconut-flour#post-3096 Sat, 22 Oct 2011 13:07:56 +0000 chili24 3096@http://www.elanaspantry.com/forums/ <p>I have not any baked/flour products for over a year due to my diet. Then I found this fabulous website through a friend and am so delighted!! I am eagerly awaiting my almond flour from Honeyville, but in the meantime I would like to bake me a cake for my birthday and all I have is coconut flour. My favorite cake is carrot cake and I have already checked it out. It looks so promising but I don't know if it will work with coconut flour. Please share your ideas and thought. THANK YOU! </p> http://www.elanaspantry.com/forums/topic/how-to-make-a-cookie-last#post-3094 Sat, 22 Oct 2011 00:28:52 +0000 inkyfingers 3094@http://www.elanaspantry.com/forums/ <p>Hi - I freeze Elana's cookies all the time! Not only do they keep well that way, it stops me eating so many! I just get 2 out when I feel the need and by the time I've made a hot drink they're ready to go! I just keep them in a sealed plastic container in the freezer - they stay nice and crisp!<br /> Thanks Elana - you're a lifesaver! </p> http://www.elanaspantry.com/forums/topic/baking-soda-vs-baking-powder#post-3093 Fri, 21 Oct 2011 08:22:48 +0000 Kintbury Cook 3093@http://www.elanaspantry.com/forums/ <p>Hi. Baking soda in US and Australian recipes is what we call bicarbonate of soda in the UK. Maybe that is available in Sweden? If not, as cfrance says, use 2 - 3 times more baking powder than the amount of baking/bicarbonate of soda required in the recipe, and that should work for you. </p> http://www.elanaspantry.com/forums/topic/creamy-roasted-almond-butter#post-3092 Fri, 21 Oct 2011 08:12:09 +0000 Kintbury Cook 3092@http://www.elanaspantry.com/forums/ <p>Thanks Sallie - I've now tried one recipe and was really pleased at how well it worked out(and yes, it was fun!) </p> http://www.elanaspantry.com/forums/topic/baking-soda-vs-baking-powder#post-3091 Thu, 20 Oct 2011 14:26:05 +0000 cfrance 3091@http://www.elanaspantry.com/forums/ <p>You can substitute baking powder for baking soda. You need to use 2-3 times more baking powder than baking soda. I have done this and it worked. However, note that baking powder may contain corn, like mine did. </p> http://www.elanaspantry.com/forums/topic/baking-soda-vs-baking-powder#post-3086 Sun, 16 Oct 2011 03:47:11 +0000 anzi87 3086@http://www.elanaspantry.com/forums/ <p>I have a question about baking soda and baking powder. I live in Sweden and when i read recipes with baking soda (i have the gluten free almond flour cookbook from Elana) i thought it was the regular "bakpulver" that you buy in regular stores at the shelf for baking. But when I tried a recipe it didnt turn out so well. When translating bakpulver it sometimes comes out as bakingpowder instead. What is the different?</p> <p>If there is a different can you use baking powder instead if you increase the amount (seems like its not strong enough to rise bread)??</p> <p>Anyone who can help me explain? </p>