http://www.elanaspantry.com/forums/ Forums for the elanaspantry.com website en Sun, 14 Mar 2010 20:34:28 +0000 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/ <p>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.</p> <p>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???</p> <p>Any suggestions? Thanks in advance! </p> 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/ <p>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? </p> 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/ <p>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. </p> <p>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. </p> <p>Other thoughts? Or do most people just stick to their blanched almond flour? </p> 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/ <p>Hello,<br /> 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? </p> 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/ <p>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? </p> 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/ <p>Has anyone ordered the 25lb back?<br /> 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.</p> <p>Does anyone else feel concerned? </p> 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/ <p>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 </p> http://www.elanaspantry.com/forums/topic/substitute-honey-for-agave-nectar-in-your-recipes#post-382 Fri, 31 Jul 2009 16:43:11 +0000 kara 382@http://www.elanaspantry.com/forums/ <p>Can I easily just substitute honey for agave nectar inthese recipes? if so, 1:1 ratio? </p> http://www.elanaspantry.com/forums/topic/sub-for-arrowroot-specific-carbohydrate-diet#post-301 Sat, 20 Jun 2009 15:24:21 +0000 Katie 301@http://www.elanaspantry.com/forums/ <p>I am getting ready to embark on the SCD, but obviously I don't want to miss out on all these amazing recipes! Can anyone suggest an SCD-legal substitute for the arrowroot powder Elana uses in her baking recipes? I would deeply appreciate it!</p> <p>Thanks!<br /> Katie </p> http://www.elanaspantry.com/forums/topic/substitutions-for-almond-flour-for-sensitivities#post-695 Thu, 10 Dec 2009 15:17:30 +0000 AKM 695@http://www.elanaspantry.com/forums/ <p>I love all of Elana's recipes and have been making new ones left and right in the last few months, but I have a sensitivity to almonds, so avoid almond flour in my baking. Has anyone found a workable substitute? Usually I mix a little brown rice flour and arrowroot, sometimes coconut flour, but they usually don't come out quite as beautiful as in the photos. Maybe I need to increase fat/oil content? Any suggestions would be helpful, although I wonder how many almond sensitive people might be on here... However since all the recipes are grain-free, that makes the gluten and corn intolerances I have tolerable! </p> http://www.elanaspantry.com/forums/topic/almond-flour-can-this-be-bought-in-australia#post-327 Sat, 11 Jul 2009 23:21:33 +0000 Gabriella 327@http://www.elanaspantry.com/forums/ <p>Hi there</p> <p>This is a question for any Aussies on this site mostly, but I'll happily take advice from anyone that may have the answer :-D Does anyone know where you can buy Almond Flour in Australia?? I can get my hands on as much blanched Almond Meal as I'd like but most organics stores think I'm asking for a product that doesn't exist when I ask them for Almond Flour! I always get lead back to the Almond Meal!</p> <p>I'm in Sydney, any hints??</p> <p>Cheers</p> <p>Gabriella </p> 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/ <p>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? </p> 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/ <p>Any one try maple syrup as a substitution for agave? I prefer it much more. </p> 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/ <p>what is going on? it gives off an odor that smells faintly like chlorine....know that i use organic almonds and my microwave<br /> 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 </p> http://www.elanaspantry.com/forums/topic/coconut-oil-good-or-bad#post-634 Mon, 23 Nov 2009 21:17:42 +0000 foser22 634@http://www.elanaspantry.com/forums/ <p>I thought coconut oil was really bad. Recently, I've seen it in recipes and some say it's a good healthy oil. On a TV program last weekend, they said it was not very heart healthy.... </p> http://www.elanaspantry.com/forums/topic/grapeseed-oil-special-conversion-needed-to-use-butter-instead#post-574 Fri, 30 Oct 2009 14:23:12 +0000 muffin92656 574@http://www.elanaspantry.com/forums/ <p>Hi everyone - I saw a recipe I wanted to try (carrot cake) but I don't have grapeseed oil. Does anyone know if I can just use butter in the same amount or is a special conversion required?<br /> Thanks!<br /> leslie </p> http://www.elanaspantry.com/forums/topic/does-almond-flour-have-the-texture-of-regular-flour-where-to-buy#post-380 Thu, 30 Jul 2009 20:50:11 +0000 foodintolerancescook 380@http://www.elanaspantry.com/forums/ <p>I was wondering where I could find almond flour for the cheapest that is blanched and finely ground. I was also wondering if the texture is different or how it tastes in baked goods? I was thinking I might use this instead of 25 different gluten-free flours!!! Also, does this and coconut flour make good bread? </p> http://www.elanaspantry.com/forums/topic/substitute-stevia-for-agave-nectar#post-52 Wed, 27 Aug 2008 23:29:01 +0000 rachel 52@http://www.elanaspantry.com/forums/ <p>I'm not celiac but do have a sensitivity to gluten, sugar, soy and dairy. I've all but cut sugar out of my diet which has been a huge change for me. I'd do almost anything for a cookie! Stevia is my only "legal" sweetener but most of the recipes I can find that use it contain some of my "illegals". I found this fabulous blog last night (and ended up staying up until all hours reading it) and have sleepily spent the day dreaming of yummy Elana-food. Do you have any advice for substituting stevia for agave nectar? Is it even possible or does it end up kind of yicky? I'm a novice cook and baker and am overwhelmed by the variety of stevia options and how to use them. I would love any advice. </p> http://www.elanaspantry.com/forums/topic/adding-more-baking-soda-to-gluten-free-bread-20#post-846 Fri, 08 Jan 2010 14:57:59 +0000 vyvyan 846@http://www.elanaspantry.com/forums/ <p>I love the taste of the Gluten Free Bread 2.0 but I want to get it to RISE more and also get the loaf to be bigger.</p> <p>I increased the ingredients by 1 egg + measurements by 25% and it still came out great but still didn't rise up enough.</p> <p>Should I add more baking soda? </p> http://www.elanaspantry.com/forums/topic/agave-nectar-hfcs-in-disguise#post-144 Fri, 28 Nov 2008 20:59:47 +0000 Pescetarian 144@http://www.elanaspantry.com/forums/ <p>I found this article from another healthy-food-group forum, and wanted to post it here in case someone wasn't aware or would want to be aware of this. I have already taken my most recently purchased Agave bottle back to the store and thrown away my almost-empty bottle. I'll be sticking with honey from now on. </p> <p>"NaturalNews) Editor's note: This highly-controversial article was written by a Citizen Journalist writer, not an in-house NaturalNews staff writer. NaturalNews does not agree with every statement in this story, but we posted it because we are aware of an increasing amount of fraudulent, low-quality "agave" products in the marketplace, and we think a public discussion on agave nectar product is of value. Some readers have pointed out that some of the sources mentioned in this article have conflicts of interest, as they are aligned with competing products such as brown rice syrup. It's up to you, the discerning reader, to decide what to make of this article. I plan to provide more coverage of this topic in the future, and we are currently looking at the agave nectar industry in an effort to separate fact from fiction. Right now, I can confidently say there is a lot of fraud in the agave industry, much like there was in the olive oil industry a few years ago. - Mike Adams, editor of NaturalNews.com</p> <p>Here is the complete article as written by Rami Nagel:</p> <p>Agave nectar is advertised as a "diabetic friendly," raw, and a "100% natural sweetener." Yet it is none of these. The purpose of this article is to show you that agave nectar is in reality not a natural sweetener but a highly refined form of fructose, more concentrated than the high fructose corn syrup used in sodas. Refined fructose is not a 'natural' sugar, and countless studies implicate it as a sweetener that will contribute to disease. Therefore, agave nectar is not a health building product, but rather a deceptively marketed form of a highly processed and refined sweetener.</p> <p>Agave nectar is found on the shelves of health food stores primarily under the labels, "Agave Nectar 100% Natural Sweetener," (1) and "Organic Raw Blue Agave Nectar." (2) In addition, it can be found in foods labeled as organic or raw, including: ketchup, ice-cream, chocolate, and health food bars.</p> <p>The implication of its name, the pictures and descriptions on the product labels, is that agave is an unrefined sweetener that has been used for thousands of years by native people in central Mexico. Botanically, agave plants are in the lily order Liliales and the order Asparagales (depending on which botanical taxonomic system you use) both of which define agave as a flowering plant. For "thousands of years natives to central Mexico used different species of agave plants for medicine, as well as for building shelter," so claims the fanciful pedigree of this plant. Natives would also allow the sweet sap/liquid of the agave to ferment naturally, which created a mildly alcoholic beverage with a very pungent flavor known as 'pulque'. They also made a traditional sweetener from the agave sap/juice (miel de agave) by simply boiling it for several hours. But, as one agave seller explains, the agave nectar purchased in stores is neither of these traditional foods: "Agave nectar is a newly created sweetener, having been developed during the 1990's." (3)</p> <p>What is Agave Nectar?</p> <p>The principal constituent of the agave is starch, such as what is found in corn or rice. The process in which the agave starch is converted into refined fructose and then sold as the sweetener agave nectar is through an enzymatic and chemical conversion that refines, clarifies, heats, chemically alters, centrifuges, and filters the non-sweet starch into a highly refined sweetener, fructose. Here, a distinction must be made. Fructose is not what is found in fruit. Commonly, fructose is compared with its opposite and truly naturally occurring sweetener, known as 'levulose'. There are some chemical similarities between fructose (man made) and levulose (made by nature), and so the synthetically refined sugar fructose was labeled in a way to make one believe it comes from fruit. Levulose is not fructose even though people will claim it is. Russ Bianchi is Managing Director and CEO of Adept Solutions, Inc., a globally recognized food and beverage development company. Russ explains:</p> <p>"If fructose were natural, I would be able to go out to corn field and get a bucket of sweetener. I can go to a beehive and get honey that I can eat without processing it. I can go to an apple tree and pick an apple and eat it. I cannot go out into a cornfield, squeeze corn, and get fructose syrup, and I cannot go into an agave field, and get the product sold on retail shelves, as agave nectar. Falsely labeled agave fructose and high fructose corn syrup are both products of advanced chemistry and extensive food processing technology." (4) Mr. Bianchi has an insider's view of the health food industry and the food creation industry, having worked in the industry for decades.</p> <p>Take water for example. We all know that the chemical formula for water is H2O: two hydrogens and one oxygen. The opposite would be O2H, which is nothing close to water. Likewise, man-made fructose would have to have the chemical formula changed for it to be levulose, so it is not levulose. Saying fructose is levulose is like saying that margarine is the same as butter. Refined fructose lacks amino acids, vitamins, minerals, pectin, and fiber. As a result, the body doesn't recognize refined fructose. Levulose, on the other hand, is naturally occurring in fruits, and is not isolated but bound to other naturally occurring sugars. Unlike man-made fructose, levulose contains enzymes, vitamins, minerals, fiber, and fruit pectin. Refined fructose is processed in the body through the liver, rather than digested in the intestine.(5) Levulose is digested in the intestine. Refined fructose robs the body of many micronutrient treasures in order to assimilate itself for physiological use. While naturally occurring fruit sugars contain levulose bound to other sugars, high fructose corn syrup contains "free" (unbound), chemically refined fructose. Research indicates that free refined fructose interferes with the heart's use of key minerals like magnesium, copper and chromium. (6)</p> <p>The reason why refined fructose is used so commonly as a sweetener is simple: it's extremely cheap in cost.</p> <p>Agave nectar, as a final product, is mostly chemically refined fructose, anywhere from 70% and higher according to the agave nectar chemical profiles posted on agave nectar websites. The refined fructose in agave nectar is much more concentrated than the fructose in high fructose corn syrup. For comparison, the high fructose corn syrup used in sodas is 55% refined fructose. High fructose corn syrup is made with genetically modified enzymes. Is agave syrup (refined fructose) made the same way?</p> <p>"They are indeed made the same way, using a highly chemical process with genetically modified enzymes. They are also using caustic acids, clarifiers, filtration chemicals and so forth in the conversion of agave starches into highly refined fructose inulin that is even higher in fructose content than high fructose corn syrup", says Mr. Bianchi. Inulin is a chain of chemically refined fibers and sugars linked together, and, this bears repeating, high fructose inulin has more concentrated sugar than high fructose corn syrup!</p> <p>In a confidential FDA letter, Dr. Martin Stutsman (from the Food and Drug Administration's Office of Labeling Enforcement) explains the FDA's food labeling laws related to Agave Nectar: "Corn syrup treated with enzymes to enhance the fructose levels is to be labeled 'High Fructose Corn Syrup.'" According to Mr. Stutsman, agave, whose main carbohydrate is starch, requires the label "hydrolyzed inulin syrup." Even though, like corn, agave is a starch processed with enzymes, it does not require the label high fructose agave syrup because the resulting refined fructose sweetener is so sweet that it is chemically closer to inulin.</p> <p>From this point forward, agave nectar will be referred to by a more accurate name: agave syrup. This name is also legally uncomplicated and non-deceptive, per US Federal labeling laws, even though the true name would be hydrolyzed high fructose inulin syrup. "The product called 'agave nectar' is really chemically refined hydrolyzed high fructose, which is intentionally mislabeled to deceive consumers," states Mr. Bianchi.</p> <p>In a stunning report released in October 2008, the U.S. government's own accountability office reported that of the thousands of food products imported into the US each year from 150 countries, just 96 total food items were inspected by the FDA to insure label accuracy and food safety. (7) The FDA doesn't usually protect consumers regarding food safety or food labeling, nor does it usually take action against many misleading labels. This was seen with the processed infant formula scandal from China, where infant milk powder was tainted with toxic melamine.</p> <p>High Fructose Agave's Dubious History</p> <p>In the year 2000, with warrants in hand, federal agents from the Office of Criminal Investigations of the Food and Drug Administration (FDA) came banging on the door of North America's largest agave nectar distributor, Western Commerce Corporation in California. In an extremely rare case of the FDA protecting consumer interests (rather than supporting big business, while shutting down legitimate and health consciousness competition), they discovered that Western Commerce Corporation was adulterating their agave syrup with high fructose corn syrup (to lower the cost even more and increase profit margins). While the federal agents confiscated the material in the warehouse, the owners of Western Commerce Corporation were nowhere to be found. Those who ran the company fled the country with millions of dollars in assets to avoid criminal prosecution.</p> <p>This adulterated agave syrup (refined fructose) was also labeled as certified organic (8) to fool consumers into thinking they were getting a pure product. This shows you how unverified organic labels were used in the USA, and continue being used even now.</p> <p>Today, high fructose agave syrup is made primarily by two companies, Nekulti, and IIDEA. Yet a third agave marketer, by the name of 'Volcanic,' has a suspicious claim on their website. "If your agave comes from one of the other two companies in Mexico, something has been added." (9) They are referring to Nekulti and IIDEA. Their claim is based upon an analysis, which claims that their agave nectar has a lower refined fructose level.</p> <p>Blue Agave Nectar is Not a Safe Sweetener</p> <p>When the Spaniards came to the New World, around 1535, they brought with them a<br /> desire for brandy. When their supplies ran out they had to find a new alcoholic beverage to replace their lost brandy. The Spaniards found that by distilling the juice of the plant now known as the blue agave plant they could produce a potent alcoholic beverage, which over time has evolved into what we now call tequila. In order to produce a sweetener from the blue agave plant, the entire pineapple -like, giant root bulb of the plant is removed from the earth. It is then dried and juiced, making an agave starch juice. This in no way resembles any form of traditional use of the blue agave plant. While great for distilling tequila, the blue agave plant, when transformed through a chemical process into refined fructose, may contain many properties that make them dangerous and toxic for regular human consumption.</p> <p>"Yucca species, together with other agaves, are known to contain large quantities of saponins," according to Tyler's Honest Herbal. Saponins in many varieties of agave plants are toxic steroid derivatives, as well as purgatives, and are to be avoided during pregnancy or breastfeeding because they might cause or contribute to miscarriage. These toxins have adverse effects on non-pregnant people and many health compromised consumer categories as well. They are known to contribute to internal hemorrhaging by destroying red blood cells, and they may gravely negatively harm people taking statin and high blood pressure drugs. Agave may also stimulate blood flow in the uterus.(10) Other first hand reports indicate agave may promote sterility in women. Since the agaves used for agave syrup are not being used in their traditional way, there should be a warning label on the sweetener packages that it may promote miscarriage during pregnancy, through weakening the uterine lining.</p> <p>What's Wrong With Fructose?</p> <p>Once eaten, refined fructose appears as triglycerides in the blood stream, or as stored body fat. Elevated triglyceride levels, caused by consumption of refined fructose, are building blocks for hardening human arteries. Metabolic studies have proven the relationship between refined fructose and obesity.(11) Because fructose is not converted to blood glucose, refined fructose doesn't raise nor crash human blood glucose levels -- hence the claim that it is safe for diabetics. Supposedly, refined fructose has a low glycemic index, and won't affect your blood sugar negatively. But the food labels are deceptive. Refined fructose is not really safe for diabetics. "High fructose from agave or corn will kill a diabetic or hypoglycemic much faster than refined white sugar," says Mr. Bianchi. "By eating high fructose syrups, you are clogging the veins, creating inflammation, and increasing body fat, while stressing your heart. This is in part because refined fructose is foreign to the body, and is not recognized by it."</p> <p>The average person consumes about 98 pounds of highly refined corn fructose per year in the USA, that roughly translates into half a cup of refined fructose per day. In an average supermarket, at least 2/3 of all items contain some form of highly refined fructose, because it is one of the cheapest ingredients and fillers for foods, next to water, air, and salt. In health food stores, some foods contain a sweetener called crystalline fructose or other sweeteners labeled as fructose. Essentially, these are all refined corn fructose, labeled in a way to trick people that it is something more natural. Mr. Bianchi concludes:</p> <p>"The simple answer tends to be the correct one. There is no land of milk and agave. Milk comes from goats, cows, humans, etc., and honey comes from bees. What I want people to understand is that mislabeling a sweetener like agave syrup is about money and profit, to the real determent of your health. The unethical factor is that the natural health food business has gone to great lengths in the case of agave to defraud consumers, by deceiving and lying to those who are trying to seek better health. There is something ethically worse about a company pretending to sell something all natural to people seeking health, than a mainstream company not pretending that their food is healthier. For example, nobody selling fast and junk foods is advocating it is health food. When you are in a natural health food store, you expect to pay extra money for something that is good for you. We have con artists here, pretending to deliver better health at a higher cost, when in reality it is equal to, or much worse than the many other sweeteners or harmful junk food. People are expecting to receive health, and are intentionally being defrauded for profit."</p> <p>Amber Agave Syrup (refined fructose)</p> <p>Agave syrup (refined fructose) comes in two colors: clear or light, and amber. What is this difference? Mr. Bianchi explains, "Due to poor quality control in the agave processing plants in Mexico, sometimes the fructose gets burned after being heated above 140 degrees Fahrenheit, it creates a darker, or amber color."</p> <p>Chain Food Stores and Health Food Stores</p> <p>When Western Commerce Corporation was shut down, due to their agave syrup alteration scheme in 2000, the big guys in the food industry stayed away from any agave syrups. They knew better than to risk lawsuits, and health consumer fraud. "They were clear that agave was criminally mislabeled per US Code Of Federal Regulation labeling laws, with an untried sweetener, new to the market, that contained saponins, and was not clearly approved as safe for use." explains Mr. Bianchi. For many years following this bust agave syrup was not used.</p> <p>But recently, some sellers in the agave syrup field, once quiet, have begun sneaking back into the food and beverage chain. And retail food giants like Whole Foods, Wegman's, Trader Joes and Kroger, (12) who should know better, and who should know the food labeling laws and requirements, still have no hesitation in selling the toxic, unapproved, and mislabeled refined fructose agave syrup, as well as products containing it. Mr. Bianchi explains the legality of this practice. "The simple answer here, again, tends to be the correct one. The stores carry agave products knowing that if they are caught, the legal responsibility will be on the agave sellers and producers, and not the stores. They will just pull it off the shelves. They may also be victims themselves and lied to by the purveyors and sellers of agave products. So long as agave products are profitable, the stores will carry them, regardless of fraudulent labeling or health concerns. Stores will continue to carry agave until consumer fraud complaints to local district attorneys, consumer unions, class action litigation or severe reactions like death ensue."</p> <p>Conclusions on Agave Syrup</p> <p>Without the FDA making efforts to enforce food-labeling laws, consumers cannot be certain that what they are eating is even what the label says it is. New sweeteners like agave syrup (refined fructose) were made to coin a profit, and not to help or assist vital health. Due to the lies from many companies who sell agave syrup (refined fructose), you have been led to believe that it is a safe and a natural sweetener. The retail refined agave syrup label does not explain that it goes through a complicated chemical refining process of enzymatic digestion, which converts the starch into the free, man-made chemical fructose that has a direct link to serious the degenerative disease conditions so prevalent in our culture. While high fructose agave syrup won't spike your blood sugar levels, the fructose in it will cause: mineral depletion, liver inflammation, hardening of the arteries, insulin resistance leading to diabetes, cardio-vascular disease, obesity, and may be toxic for use during pregnancy.</p> <p>If you want to buy something sweet, get a piece of fruit, not a candy bar labeled as a "health food." If you want to create something sweet, use sweeteners that are known to be safer. For uncooked dishes, unheated raw honey or dates work well. For cooked dishes or sweet drinks, a good organic maple syrup, or even freshly juiced apple juice or orange juice can provide delicious and relatively safe sweetness. In general, to be healthy, we cannot eat sugar all day, no matter how natural the form of sugar is, or is claimed to be. One should limit total sweetener consumption to approximately 10% of daily calories. Or one sweet side dish per day, (like a bowl of fruit with yogurt.)</p> <p>While it may be depressing news to hear about the lack of standards in the health food world, let this news help encourage you to seek access to more pure and unrefined foods and sweetener sources, so that you can be healthier."</p> <p>source: <a href="http://www.naturalnews.com/024892.html" rel="nofollow">http://www.naturalnews.com/024892.html</a> </p> http://www.elanaspantry.com/forums/topic/coconut-milk#post-839 Thu, 07 Jan 2010 23:50:22 +0000 kesh 839@http://www.elanaspantry.com/forums/ <p>Hi Elana,</p> <p>Can you use So Delicious refrigerated coconut milk in place of the can milk in your recipes that call for coconut milk? </p> <p><a href="http://blog.wholefoodsmarket.com/2009/06/so-delicious-refrigerated-coconut-milks/" rel="nofollow">http://blog.wholefoodsmarket.com/2009/06/so-delicious-refrigerated-coconut-milks/</a></p> <p>I'm so delighted to have found your Website! I ordered you recipe book and can't wait to check it out! </p> <p>Thanks!<br /> +Karen </p> http://www.elanaspantry.com/forums/topic/agave-nectar-rebuttal#post-849 Fri, 08 Jan 2010 23:39:06 +0000 kesh 849@http://www.elanaspantry.com/forums/ <p><a href="http://alteredplates.blogspot.com/2008/12/madhavas-craig-gerbore-responds-to.html" rel="nofollow">http://alteredplates.blogspot.com/2008/12/madhavas-craig-gerbore-responds-to.html</a> </p> http://www.elanaspantry.com/forums/topic/benefits-of-almond-flour-v-high-fat-content#post-779 Mon, 28 Dec 2009 21:44:09 +0000 annaa 779@http://www.elanaspantry.com/forums/ <p>I am loving the almond flour but am concerned about the high fat content of eating too many nuts. Does anyone have any further information? </p> http://www.elanaspantry.com/forums/topic/egg-replacer#post-249 Tue, 28 Apr 2009 14:22:34 +0000 kangachick 249@http://www.elanaspantry.com/forums/ <p>Has anyone tried using egg replacer in these recipes? I am on a low fat diet due to dietary issues so I was wondering if this would help. Even if maybe I did half or a third eggs and the rest use the egg replacer. </p> <p>Thanks again! </p> http://www.elanaspantry.com/forums/topic/disappointment-in-suppliers#post-776 Mon, 28 Dec 2009 12:19:11 +0000 kelegirl 776@http://www.elanaspantry.com/forums/ <p>I just moved to Germany for work with the military and found this website. German food is heavy and filled with gluten, so I was excited to order the ingredients to make my own foods. I was very disappointed to learn that none of the suppliers listed on the website ship to international APO addresses. Has anyone found a way to get supplies overseas at APO addresses? Thank you. </p> http://www.elanaspantry.com/forums/topic/yeast-free-diet-help-with-substitutes#post-562 Sat, 24 Oct 2009 09:47:16 +0000 bonnie0128 562@http://www.elanaspantry.com/forums/ <p>Hello! I recently purchased Elana's cookbook and while it is wonderful, I have to make a lot of substitutions because I have to follow a yeast free diet (no agave, no yacon, no fruit, no sweetened chocolate (even the 73%) and I think no arrowroot powder (planning to double check at my appt monday)). I ordered the book online and was a little disappointed to find so many recipes that include fruit and chocolate - but that is my issue and no fault of Elana; however, I am pressing on and can't wait to try the other recipes!</p> <p>Has anyone had success with substitutions?</p> <p>Arrowroot powder - would coconut flour, soy flour, oat flour, protein powder or vital wheat gluten work? (I cannot have other flours or starches)</p> <p>Yacon - any ideas?</p> <p>Agave - I have used SF Davinci syrup plus erythritol/stevia with some success. I have also used water plus erythritiol/stevia with some success. The only sweeteners I'm allowed are stevia, erythritol, xylitol, and sucralose/Splenda (but not the granular splenda since it contains dextrose). Any suggestions?</p> <p>Chocolate - I can use cocoa powder (thank goodness) but not the 73% cocoa. Has anyone used unsweetened baking chocolate and added a little extra sweetener? Or another idea?</p> <p>Thanks for any ideas you have to offer! </p> http://www.elanaspantry.com/forums/topic/almond-flour-help-no-success#post-364 Mon, 27 Jul 2009 21:14:35 +0000 foodintolerancescook 364@http://www.elanaspantry.com/forums/ <p>I never have success with almond flour! I don't know what I do wrong. I always end up with something that tastes like crunchy nuts with egg or something in between. Is that supposed to happen? Like the orange almond cookies on this site, it didn't even turn to cookie dough, it was just goo. (Even after several hours of refrigeration. And I just tried the rye bread but it tasted like flax with almonds in it! I do try to make my own to save money and I make sure they are pretty fine but maybe they're not fine enough? I'm getting pretty frustrated and discouraged with it! </p> http://www.elanaspantry.com/forums/topic/measuring-agave#post-670 Sun, 06 Dec 2009 21:04:16 +0000 Kimberley 670@http://www.elanaspantry.com/forums/ <p>Hi Everyone!</p> <p>I just made the Chocolate cake and I'm eagerly waiting to see how it turned out! However the batter tasted really sweet...does anyone know when measuring agave is it the dry cup measure or the liquid one? I fear I may have made a mistake I used the liquid measuring cup.</p> <p>Much appreciated :) </p> http://www.elanaspantry.com/forums/topic/moldy-coconut-flour#post-681 Tue, 08 Dec 2009 22:17:26 +0000 eatingfreely 681@http://www.elanaspantry.com/forums/ <p>Does anyone have experience with your coconut flour turning GREEN after baking? I am fairly new to using coconut flour in my GF baking, and think I must have a bag of rancid/moldy flour.</p> <p>I just made some muffins tonight using coconut flour and ground sunflower seeds. After baking them, I ate one, and upon finishing it, noticed the rest of the muffins were developing a light green tinge, which I thought was very strange. Within an hour, the entire batch had turned deep jade green. I bake and cook A LOT and have never seen anything like this. </p> <p>I used coconut flour from this same bag about a month and a half ago, and the cookies turned moldy within 2 days, which I thought was strange, but it was summer and very hot in my apartment, and there was applesauce in the dough and I hadn't refrigerated them. I figured the moisture and heat made it moldy, I didn't think it was the coconut flour, but after this experience tonight, I think I had a bad batch of flour. </p> <p>anyway, now I feel kind of sick, itchy eyes and sore throat and a headache, and I think I'm having a reaction to what was probably a moldy muffin. I'm guessing the heat from the oven made the mold bloom? I'm feeling remarkably stupid for eating one of them...but they weren't green yet! Anyone ever had your coconut flour products turn GREEN, or experience a mold issue? </p> http://www.elanaspantry.com/forums/topic/goat-butter#post-647 Thu, 26 Nov 2009 13:11:18 +0000 badpenny 647@http://www.elanaspantry.com/forums/ <p>I was wondering if anyone has used goat butter? If so, how was it? </p> http://www.elanaspantry.com/forums/topic/agave-nectar-on-amazon#post-668 Sun, 06 Dec 2009 13:08:46 +0000 melodique 668@http://www.elanaspantry.com/forums/ <p>I just rec'd an email from amazon.com stating that the Madhava agave nectar is part of their subscribe and save program. If you subscribe to have them ship it to you at regular intervals (one, two, three or six months - you choose) you get an extra 15% off. I found that it's cheaper per ounce to buy 6 bottles of the 23.5 ounce bottles as there is no shipping charge. The gallon bottle has an $11 (!) shipping charge.<br /> The gallon with shipping is $45.95 for 176 ounces. The six bottles are $31.02 for 141 ounces, or $26.37 if you sign up for the subscribe and save.<br /> Anyone else find anything cheaper out there? </p> http://www.elanaspantry.com/forums/topic/flax-meal-scrumptious-bread#post-651 Sun, 29 Nov 2009 07:40:42 +0000 Jebb 651@http://www.elanaspantry.com/forums/ <p>I got the Almond Flour cookbook after finding this site last week. It's got some wonderful recipes in it but I can't have everything in alot of the recipes but I'm using alot of almond flour these days and will try to make substitutions for whatever I can't have. My question is what can I replace the flax meal with in the Scrumptious Bread recipe? I can't have flax.<br /> Thanks, Jebb </p> http://www.elanaspantry.com/forums/topic/grapeseed-oil-measures#post-648 Thu, 26 Nov 2009 13:44:03 +0000 badpenny 648@http://www.elanaspantry.com/forums/ <p>Hi. When using grapeseed oil as a substitue for butter/other fats, do the amounts called for stay the same, cup for cup? </p> http://www.elanaspantry.com/forums/topic/cranberries#post-637 Tue, 24 Nov 2009 09:47:50 +0000 bonnie0128 637@http://www.elanaspantry.com/forums/ <p>I would love to make some of the recipes that call for dried cranberries - except I haven't been able to find any that are un-sweetened (or healthily sweetened). Do you think I could use fresh cranberries and maybe up the sweetness a bit? I'm especially interested in trying the cranberry chocolate biscotti! </p> http://www.elanaspantry.com/forums/topic/question-about-coconut-flour-recipes#post-635 Mon, 23 Nov 2009 21:47:59 +0000 veggievixen 635@http://www.elanaspantry.com/forums/ <p>I tried some of the coconut flour recipes on Elana's website, including the cherry-pecan loaf and the zucchini muffins. They browned up faster than they were done baking on the inside. I was really excited about using coconut flour because it is cheaper than lots of other alternative flours out there and it has some great benefits. Any ideas why my recipes could be turning out this way? </p> http://www.elanaspantry.com/forums/topic/glycemic-research-institute-severe-side-effects-in-agave-clinical-trial#post-626 Thu, 19 Nov 2009 21:09:42 +0000 mtkoren 626@http://www.elanaspantry.com/forums/ <p>Rather shocking was the late October announcement from the Glycemic Research Institute that they were halting clinical trials on diabetic subjects being given higher doses of Agave syrup (supplied by Volcanic) due to "severe side effects in diabetics". And they speculate on the causes and so on.</p> <p>As I understand it, this is the organization that certifies diabetic friendly foods based on glycemic indices and clinical trials. It is worth a read!</p> <p>Here is the link:</p> <p><a href="http://www.glycemic.com/AgaveReport.htm" rel="nofollow">http://www.glycemic.com/AgaveReport.htm</a></p> <p>Michael </p> http://www.elanaspantry.com/forums/topic/bulk-almond-butter#post-561 Sat, 24 Oct 2009 09:37:06 +0000 bonnie0128 561@http://www.elanaspantry.com/forums/ <p>Does anyone know of a good resource for almond butter - maybe even in bulk? It is so expensive at the stores around me. I've made my own in the past but was never very excited about the results. So many of Elana's recipes that I want to try call for "creamy roasted almond butter" - but I can't afford $20 brownies!!! (Ok, that may be a bit of an stretch - but the stuff IS expensive :D)</p> <p>I know it's not the same, but wouldn't it be nice if we could come up with a substitute - like almond flour plus oil/butter etc!? </p> http://www.elanaspantry.com/forums/topic/almond-flour-coconut-flour#post-522 Sat, 10 Oct 2009 08:42:00 +0000 bonnie0128 522@http://www.elanaspantry.com/forums/ <p>Are there any recipes that use both almond flour and coconut flour? I like the texture of each separately but would love to try some baked goods that incorporate both flours in one. I think the texture would be great! I've considered trying on my own but have no idea where to start. :) Any suggestions? </p> http://www.elanaspantry.com/forums/topic/cheese-substitute#post-551 Thu, 22 Oct 2009 20:28:28 +0000 cogirl527 551@http://www.elanaspantry.com/forums/ <p>Hi Elana,<br /> I just recently found out I have to be gluten free, dairy free(casein) and soy free. I just bought your cookbook today and want to try your eggplant Parmesan recipe. Do you have any recommendations for a cheese substitute that is tasty, or what you do. </p> <p>Thanks!</p> <p>Janet_ </p> http://www.elanaspantry.com/forums/topic/oil-content-when-converting-recipes#post-540 Wed, 14 Oct 2009 08:39:55 +0000 bonnie0128 540@http://www.elanaspantry.com/forums/ <p>So I've been doing a lot of research lately and trying to learn how to convert my old favorite recipes. I think I've got a good handle on things so far - except for the oil/butter/crisco amount. In recipe's that are very similar to Elana's, the oil content is usually double to 4x as much. Do you think it is because of the oil in the almond flour or maybe we've just traditionally used too much oil in our baking? I don't have any understanding of the chemistry of baking and can't really afford too much experimenting. Does anyone have any suggestions about how to tell if there is enough oil (et al) in the batter stage? I'm thinking that I like the recipes I've tried so far (Elana does a GREAT job) - so maybe I should just try using half to 1/4 of the oil if the other ingredients are similar (dry to wet ratio, etc) so the new recipe would be in line with Elana's work.</p> <p>For example, I love the Pumpkin Pie Muffins which call for 2 T oil. My pumpkin bread recipe (good for loaf, muffins, etc) that uses white flour calls for 1/2 cup oil (8 T). The other ingredients are the same (for the most part, spices vary slightly - as does sugar) just subbing almond flour for the white flour.</p> <p>I used to use my Pumpkin Bread recipe with many variations and would like to translate those variations to the almond flour - think it'll work with keeping the 2 T oil?</p> <p>Any ideas? </p> http://www.elanaspantry.com/forums/topic/egg-replacer-for-your-cupcake-recipe#post-518 Thu, 08 Oct 2009 19:11:16 +0000 tatum 518@http://www.elanaspantry.com/forums/ <p>Hello.. I have searched the forum and blogs and have no found a clear answer for substituting eggs in the vanilla cupcake recipe. I cannot have dairy :(( </p> http://www.elanaspantry.com/forums/topic/baking-soda-taste#post-532 Mon, 12 Oct 2009 11:03:06 +0000 lnicole 532@http://www.elanaspantry.com/forums/ <p>Has anyone noticed their baked goods coming out with a fairly strong baking soda taste? I use Bobs red mill baking soda, is this whats making the difference? </p> http://www.elanaspantry.com/forums/topic/anyone-tried-brown-rice-syrup-as-a-sweetener#post-449 Sun, 23 Aug 2009 19:57:55 +0000 momto3boys 449@http://www.elanaspantry.com/forums/ <p>Hi Fellow Recipe Lovers,</p> <p>I have worked with the Agave Nectar, and so far so good. It makes the chocolate chip cookies almost have a "caramel-y" flavor to them that I adore. But I want to see what other options that are out there. I ordered some Coconut Flour today because I want to make the Blueberry Muffins and the Chocolate Cupcakes. On their site I noticed "Brown Rice Syrup". It is a gluten free sweetener too. This had me excited because I've had Brown Rice Syrup in other gluten free things I have purchased and I had no reactions to it.</p> <p>Has anyone had any experience with substituting this for the agave? For some reason I did have some digestive issues when using the grapeseed oil and agave. At least that is what I'm attributing it to, because everything else has checked out fine so far.</p> <p>So please share if you have baked with Brown Rice Syrup and if there are anything warnings about it.</p> <p>Thanks! =) </p> http://www.elanaspantry.com/forums/topic/palm-sugar#post-223 Thu, 02 Apr 2009 12:13:42 +0000 Imara 223@http://www.elanaspantry.com/forums/ <p>I know that Elana uses agave nectar as a sweetner but I prefer palm sugar or coconut sugar as it is sometimes referred to. It is a whole sweetner non processed sweetner and it registers as about a 35 on the glycemic scale - you use it the same as you would sugar. Does anyone know what the substitutions are if you want to use another sweetner besides agave in Elana'a recipes? </p> http://www.elanaspantry.com/forums/topic/egg-substitute-for-coating-chicken-eggplant-etc#post-482 Wed, 09 Sep 2009 21:06:19 +0000 alyneg 482@http://www.elanaspantry.com/forums/ <p>One of my sons is on a gluten free/casein free diet. My other son has a food allergy to all dairy and all eggs. What is a mother to do when she wants to make chicken tenders, fish sticks or eggplant parmesan for the whole family????? </p> http://www.elanaspantry.com/forums/topic/elanas-gf-sandwich-bread-almond-flour-subs#post-484 Fri, 11 Sep 2009 13:07:33 +0000 Sonya 484@http://www.elanaspantry.com/forums/ <p>I would like to substitute the almond flour in this recipe that sounds so good and easy. Which other flour can I use and how much? Oat/barley/millet...? </p> http://www.elanaspantry.com/forums/topic/using-navitas-raw-cacao-nibs-vs-dagoba-choco-drops#post-427 Thu, 13 Aug 2009 09:53:58 +0000 RCasey19 427@http://www.elanaspantry.com/forums/ <p>I have a whole bag of Navitas Raw cacao nibs (unsweetened). Can I substitute this ingreditent for the Dagoba choco drops? Do I need to add more agave to the recipe to make it sweeter ? </p> http://www.elanaspantry.com/forums/topic/pineapple-ginger-sorbet-candying-without-cane-sugar#post-461 Sat, 29 Aug 2009 13:15:12 +0000 MinifadBlogspotCom 461@http://www.elanaspantry.com/forums/ <p>As a ginger fanatic, I am absolutely dying to make this Pineapple Ginger Sorbet I saw on foodgawker today:<br /> <a href="http://www.phoo-d.com/2009/08/pineapple-ginger-sorbet.html" rel="nofollow">http://www.phoo-d.com/2009/08/pineapple-ginger-sorbet.html</a></p> <p>Ingredients: </p> <p>1/2 ripe pineapple, skinned, cored, and cut into chunks (Approx. 2 cups of pineapple puree)<br /> 1/2 cup water<br /> 1/8 - 1/4 cup sugar (I used cane sugar and it was wonderful)<br /> 1 lime, juiced<br /> 1/4 cup candied ginger chunks</p> <p>I have erythritol, stevia, and agave all at my disposal. What do you think would work best, both in the sorbet and for candying the ginger? I was thinking a combo of erythritol and stevia would probably work best for the ginger, although I've never tried candying with it. My biggest pet peeve with erythritol is the cold aftertaste, but I don't think this would matter in this recipe, so I could use it in the sorbet as well if you think that would work the best (and that would give it the lowest glycemic index, as well).</p> <p>Thoughts? Thanks, everyone! </p> http://www.elanaspantry.com/forums/topic/egg-substitute#post-445 Wed, 19 Aug 2009 16:12:30 +0000 linny 445@http://www.elanaspantry.com/forums/ <p>I'm SO excited to begin making some of these recipes but I can't eat eggs. Will some of these recipes work with egg substitute? I'm thinking muffins and cakes might... Any suggestions appreciated. </p> http://www.elanaspantry.com/forums/topic/how-to-substitute-agave-nectar-for-sugar#post-412 Tue, 11 Aug 2009 07:57:53 +0000 Stacie 412@http://www.elanaspantry.com/forums/ <p>Does anyone have any suggestions on how to replace sugar with agave nectar in some of my pre-elana's-blog recipes? I have a few old favorites I would like to over-haul but thought I would seek advice before my trial and error experiments begin. </p>