http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Mon, 13 Feb 2012 12:12:07 +0000 http://www.elanaspantry.com/forums/topic/fumigated-almonds#post-3 Sun, 22 Jun 2008 12:55:36 +0000 Anabetica 3@http://www.elanaspantry.com/forums/ <p>Hi! With Elana's encouragement, and the help of this forum (this is GREAT!), I'd like to ask others who use almond flour, if you have been able to locate a source of almond flour that is made from fumigated almonds? I contacted Honeyville Grains, where I've been ordering, and they sent me an email stating that the almonds they use have been POP treated. </p> <p>Lucy from Lucy's Kitchen believes her source of almond flour only steam treats their almonds. Unfortunately, because of the distance in shipping, it would cost me over $50 more for this flour compared to Honeyville Grain. </p> <p>I go through flour quickly with 4 children. I'd love any ideas or suggestions. I'm new to the celiac world, what have you all learned about this issue?</p> <p>Many Thanks,<br /> Betty </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/coconut-oil-1#post-3062 Mon, 26 Sep 2011 09:55:13 +0000 K80M 3062@http://www.elanaspantry.com/forums/ <p>Elana,</p> <p>I am excited to try some of you new cupcake recipes! When the recipe calls for Coconut oil to be melted...do you start with the 1/4 solid and then melt down or does it call for 1/4 cup melted oil?</p> <p>Thanks! </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-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/agave-warning#post-2581 Wed, 02 Mar 2011 15:18:07 +0000 mom2momless 2581@http://www.elanaspantry.com/forums/ <p>I've been reading several articles lately about the fact that agave is not all it's marketed to be and now it's official...</p> <p>The Glycemic Research Institute® announced that they have legally “De-Listed” and placed a ban on Agave for use in Foods, Beverages, Chocolate, and any other products, due to results of 5 years of Clinical Trials on Agave.<br /> Manufacturers who produce and use Agave in products are now warned that they can be held legally liable for negative health incidents related to ingestion of Agave.</p> <p>The articles I read had indicated, among other things, that agave is NOT nectar at all, it is a highly processed fibrous part of the plant that is turned into a sweetener in much the same process as High Fructose Corn Syrup and is no less caloric. Buyer (and seller) beware! </p> http://www.elanaspantry.com/forums/topic/corn-pasta#post-3085 Sat, 15 Oct 2011 12:40:56 +0000 FashionSansGluten 3085@http://www.elanaspantry.com/forums/ <p>If you're looking for a great tasting pasta substitute, I love Sam Mills Corn Pasta! I can't have any grains or oats, and this pasta saved my food life because now I can still enjoy macaroni and cheese, spaghetti, and other pasta dishes. It's gluten-free, milk-free, soy-free, egg-free, and no sugar added. It's really good.</p> <p>You can purchase here, just in case you can't find it in your store's aisles: <a href="http://www.celiac.com/glutenfreemall/sam-mills-m-146.html" rel="nofollow">http://www.celiac.com/glutenfreemall/sam-mills-m-146.html</a> </p> http://www.elanaspantry.com/forums/topic/moldy-coconut-flour#post-681 Tue, 08 Dec 2009 21:17:26 +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/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/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/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/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/almond-pulp#post-3016 Wed, 24 Aug 2011 11:50:06 +0000 Espresso 3016@http://www.elanaspantry.com/forums/ <p>This may seem pretty basic but I have never worked with almond pulp in a recipe before. I now have to cook completely gluten free and LOVE this website (and the recipes are pretty delicious,too).</p> <p>Many of the recipes call for almond pulp. I have been avoiding them until now but there are some I really want to try. Is there anywhere you can buy it? Or can it only be found a by product of making the milk?</p> <p>Thanks! </p> http://www.elanaspantry.com/forums/topic/xylitol-2#post-3041 Sun, 18 Sep 2011 22:03:13 +0000 KristinesKids 3041@http://www.elanaspantry.com/forums/ <p>Hi<br /> I want to know how to use Xylitol in a recipe when the recipe asks for Agave Nectar or honey, maple syrup.<br /> Reason being is I am allergic to honey and Agave makes me itch, which I am thinking I am having a reaction to it too. I tried the Yacon syrup which gave me the itching reaction too.<br /> Thanks<br /> KristinesKids </p> http://www.elanaspantry.com/forums/topic/maple-syrup#post-981 Tue, 26 Jan 2010 17:58:43 +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/grapeseed-oil-warning#post-3067 Thu, 29 Sep 2011 13:15:29 +0000 fitwomenforlife 3067@http://www.elanaspantry.com/forums/ <p>I love Elayna's recipes and I believe she is changing the status quo through her perfect ratios and for the most part awesome ingredients.</p> <p>I warning regarding "grapeseed oil" which is about 75% Polyunsaturated Fat, which can significantly inhibit the thyroid and digestive system. These fats are defense chemicals produced by the plant to ward off predators (us). They should consumed VERY moderately, if at all.</p> <p>Also, fats high in un-sat fats when heated become rancid and toxic to the body. </p> <p>Coconut oil, butter, and/or olive oil are best. In order of best to least best as olive oil also can breakdown in heat.</p> <p>Thanks, </p> <p>Nick Garcia<br /> <a href="http://fitwomenforlife.com" rel="nofollow">http://fitwomenforlife.com</a> </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-2956 Tue, 19 Jul 2011 18:26:12 +0000 olgaturner 2956@http://www.elanaspantry.com/forums/ <p>I'm having a hard time with my cookies, they are wheat gluten and dairy free (I do use one egg). I am packaging them in cellophane and sealing them but come 7 days, it tastes funky. It has a great texture but tastes weird. Does anyone have and suggestions on what I can do to make the cookie last longer??</p> <p>Thank you for any advise you may have!!! </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> http://www.elanaspantry.com/forums/topic/creamy-roasted-almond-butter#post-3047 Wed, 21 Sep 2011 02:19:39 +0000 Kintbury Cook 3047@http://www.elanaspantry.com/forums/ <p>Hi. I've just bought 'The Gluten-Free Almond Flour Cookbook' and am a bit lost about what creamy roasted almond butter is - it isn't mentioned in the 'Stocking the Pantry' section at the beginning, and only features in the first four bread recipes (which were what I really wanted to bake). Can anyone tell me what it is and/or where to get it/how to make it. I am based in the UK. Thanks </p> http://www.elanaspantry.com/forums/topic/paleo-bread#post-3078 Mon, 10 Oct 2011 09:10:49 +0000 bouldergirl 3078@http://www.elanaspantry.com/forums/ <p>Hi!</p> <p>I would like to use grapeseed oil instead of coconut oil in this recipe.<br /> Will this substitution be okay? </p> http://www.elanaspantry.com/forums/topic/almond-flour-protein-source#post-3054 Thu, 22 Sep 2011 18:55:26 +0000 cranberrycat 3054@http://www.elanaspantry.com/forums/ <p>I recently posted one of the recipes containing almond flour on another discussion forum (Zone) and was shot down because of a few things, one being the protein count. In the Zone, almond flour would not be recognized as a bio-available source of protein. My argument is that normally almonds are used in much smaller amounts, and that the protein count is too low to be considered as a "block" of protein. In your recipes, though, the protein count is higher because a larger portion of almond product is used.</p> <p>Another argument is that protein from vegetables is not bioavailable because much of it is bound to the fiber, which is not broken down during digestion, and this could also be a part of the concern regarding the protein in almonds and other nuts. </p> <p>Do you have any data that supports almond flour as being a good source of protein, other than the number of grams of protein that it contains?? </p> http://www.elanaspantry.com/forums/topic/can-z-sweeteryythritol-substitute-for-agave#post-3019 Sat, 27 Aug 2011 14:52:16 +0000 KaarenC 3019@http://www.elanaspantry.com/forums/ <p>I LOVE Elana's choc chip cookies, but my husband has asked me to try making them with ZSweet instead of Agave nectar (he has to watch his blood sugar). I understand how to sub Agave nectar for sugar or ZSweet for sugar but I am a little confused about the change in liquids when going from Agave to a dry sweetener like ZSweet.... Any ideas??<br /> Thanks! </p> http://www.elanaspantry.com/forums/topic/xylitol-1#post-1784 Fri, 02 Jul 2010 11:36:56 +0000 cweaver3 1784@http://www.elanaspantry.com/forums/ <p>I am wanting to know what is the current recommendations regarding the use of xylitol in cooking? Is it a legitimate alternative to cane sugar, stevia and agave as a sweetener? </p> http://www.elanaspantry.com/forums/topic/cheap-expeller-pressed-grapeseed-oil#post-2972 Sun, 24 Jul 2011 23:08:29 +0000 moosemtnmama 2972@http://www.elanaspantry.com/forums/ <p>Living in Fairbanks, Alaska means I scour the internet for reasonable prices and shipping on items I cannot find locally (at least not at a good price). Azure Standard Foods sells Napa grapeseed oil by the gallon for cheap if you belong to a coop, which I do. </p> http://www.elanaspantry.com/forums/topic/20-1#post-2969 Sun, 24 Jul 2011 08:57:49 +0000 Marketer772 2969@http://www.elanaspantry.com/forums/ <p>I made the 2.0 bread following the recipe exactly except for leaving out the agave. I don't mind the lack of sweetness, however the bread was much lighter in color, and the consistency was nothing like the picture depicted. In fact, it was so dense, that it was hard to swallow. Does the agave affect the color and texture? If so, is there any way to omit the agave and match the texture to the picture on the recipe page? Thanks. </p> http://www.elanaspantry.com/forums/topic/yeast-free-diet-help-with-substitutes#post-562 Sat, 24 Oct 2009 08:47:16 +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/coconut-oil-instead-of-grapeseed-oil#post-2949 Thu, 14 Jul 2011 16:36:34 +0000 mom2one01 2949@http://www.elanaspantry.com/forums/ <p>Has anyone tried replacing the grapeseed oil with coconut oil in Elana's recipes. I cook a lot with cocnunt oil and prefer it over the grapeseed oil, which in my opinion is a bit too greasy and salty. Plus, I like the added health benefits of the coconut oil. Just wondering if anyone has tried using it...</p> <p>Thanks!<br /> Amy </p> http://www.elanaspantry.com/forums/topic/anyone-ever-use-steviva-blend#post-2948 Thu, 14 Jul 2011 16:33:37 +0000 mom2one01 2948@http://www.elanaspantry.com/forums/ <p>I have had good success baking with Steviva Blend, but would love to know how to convert the Agave used in Elana's recipes to it. Suggestions anyone? I prefer not to use Agave. I have not tried substituting honey in her recipes yet. Has anyone had success using honey in these recipes? I would still prefer to use the Steviva Blend if I can figure out how to make it work!</p> <p>Thanks! :)<br /> Amy </p> http://www.elanaspantry.com/forums/topic/alternative-flours#post-2937 Mon, 11 Jul 2011 20:57:54 +0000 any27 2937@http://www.elanaspantry.com/forums/ <p>Hey Everyone, </p> <p>I'm new-ish to the GF baking world, and I'm wondering where the best place is to buy alternative flours? I'm wanting to get quite a variety as I'm hoping to experiment quite a bit. I normally buy my almond flour from Honeyville, but I'm really looking for somewhere (besides Bob's Red Mill cause I've heard too many bad things) that I can get a variety of flours and things like guar and xanthum gum in addition to brown rice flour and sorghum flour. Let me know folks! </p> http://www.elanaspantry.com/forums/topic/annies-natural-ketchup-not-gf#post-14 Tue, 08 Jul 2008 21:56:42 +0000 TLC 14@http://www.elanaspantry.com/forums/ <p>I just saw this in your list of items you use, and visited their site to see the ingredients, and her site here <a href="http://www.anniesnaturals.com/organic_condiments" rel="nofollow">http://www.anniesnaturals.com/organic_condiments</a> says that it is "Made on shared equipment that also processes Peanuts, Milk, Egg, Soy, Fish and Wheat." Just wanted to let you know! </p> http://www.elanaspantry.com/forums/topic/what-does-fat-from-coconut-milk-mean#post-2863 Wed, 08 Jun 2011 10:51:36 +0000 firstjodi 2863@http://www.elanaspantry.com/forums/ <p>In the recently posted recipe for dairy free chocolate mousse there is mention of ½ cup fat from coconut milk (canned)= what does that mean? Only the fat from the coconut milk? How do you get to the fat part? Sorry, but I don't get it. Can anyone help me?<br /> Thank you in advance<br /> Jodi </p> http://www.elanaspantry.com/forums/topic/bad-aftertaste-from-coconut-oil#post-2801 Wed, 11 May 2011 14:10:10 +0000 reikonemo 2801@http://www.elanaspantry.com/forums/ <p>I am a regular consumer of coconut oil. I usually get unrefined Spectrum Coconut Oil or extra virgin, cold-pressed International Harvest Coconut Oil, but I use it so often that I decided to get a big 32 oz jar. It's by a different brand (Earth Circle Organics), also unrefined, but it leaves a nasty soapy aftertaste in my mouth - much more powerful than the mild, sweet aftertaste of using other coconut products.</p> <p>Has anyone else encountered this problem? Is there a way I can deodorize the oil in my kitchen? I would use it as a lotion, but I don't think my boyfriend would appreciate it, haha! </p> http://www.elanaspantry.com/forums/topic/1-cup-hazelnuts-how-much-ground#post-2849 Mon, 30 May 2011 19:59:58 +0000 jsigrist 2849@http://www.elanaspantry.com/forums/ <p>In one of her recipes, she calls for 1 cup hazelnuts and then grind them. How much would this equal if I bought them already ground? </p> http://www.elanaspantry.com/forums/topic/dark-chocolate-chips-and-almond-flour-1#post-2859 Fri, 03 Jun 2011 12:12:54 +0000 bouldergirl 2859@http://www.elanaspantry.com/forums/ <p>Hi Elana!</p> <p>Where in Boulder can I find the dark chocolate chips - 73% cacoa?</p> <p>Also, do I need to refrigerate the almond flour from Honeyville? It notes it on the package.</p> <p>Thanks! </p> http://www.elanaspantry.com/forums/topic/montebaldograpeseed-oil#post-2528 Tue, 15 Feb 2011 20:31:34 +0000 jsigrist 2528@http://www.elanaspantry.com/forums/ <p>Is this is a good brand of oil to use? I found it cheaper than spectrum. </p> http://www.elanaspantry.com/forums/topic/sugar-instead-of-agave#post-2819 Tue, 17 May 2011 14:06:57 +0000 teitei 2819@http://www.elanaspantry.com/forums/ <p>I would like to buy Elana's Gluten Free Almond Flour Cookbook but I prefer to use sugar instead of agave. Has anyone done this and if so, in what ratio do you substitute? Did the recipes still turn out good? Thanks! </p> http://www.elanaspantry.com/forums/topic/earth-balance-buttery-spread#post-2753 Tue, 03 May 2011 12:51:14 +0000 apple25 2753@http://www.elanaspantry.com/forums/ <p>Where can I find this Earth Balance Buttery Spread? I checked Amazon and it shows up with the Spectrum shortening. </p> http://www.elanaspantry.com/forums/topic/almond-flour-substitute#post-2802 Wed, 11 May 2011 18:12:56 +0000 AyurvedaFoodie 2802@http://www.elanaspantry.com/forums/ <p>I have read through some of the posts that touch this topic, but I am hoping Elana may have some insight for an alternative nut flour that would be a good substitute for Almond. Almond is a powerhouse food and it so happens the only nut I do not tolerate. I'd love to maintain the health advantages without the side effects. Any suggestions? </p> http://www.elanaspantry.com/forums/topic/nuts-online-sprouted-flour#post-2713 Tue, 12 Apr 2011 07:53:12 +0000 laurensmom 2713@http://www.elanaspantry.com/forums/ <p>Hi There </p> <p>I'm wondering if anyone has substituted the sprouted flour from nuts online for the almond flour? It has sprouted almond flour as it's base and I'm wondering if it would be more digestible.</p> <p>Any thoughts? </p> http://www.elanaspantry.com/forums/topic/where-to-buy-nuts-by-bulk#post-2782 Sat, 07 May 2011 11:07:52 +0000 kaluz 2782@http://www.elanaspantry.com/forums/ <p>Hello All!<br /> I was wondering if anyone has a recommendation for a website where i could buy "cheap" all types of nuts (hazelnuts, almond, walnut, cashew...etc) by bulk. If you know please let me know </p> http://www.elanaspantry.com/forums/topic/almond-oil#post-2736 Sat, 23 Apr 2011 19:39:01 +0000 anikabundschuh 2736@http://www.elanaspantry.com/forums/ <p>I am trying to start experimenting with new ingredients for baking, and I'm curious about almond oil. Has anyone done any baking with it? What does it substitute for? I'm planning on making the vegan chocolate icing which calls for grapeseed oil. I saw that many people substituted it for coconut oil... would almond oil work? Please give any information you can! Sorry, I'm new to this haha!<br /> Thanks! </p> http://www.elanaspantry.com/forums/topic/where-to-buy-almond-flour-in-boulder-co#post-2681 Wed, 30 Mar 2011 09:45:06 +0000 bouldergirl 2681@http://www.elanaspantry.com/forums/ <p>Hi!</p> <p>I live in Boulder, Colorado. Where can I find in a local store a good brand of almond flour? I do not want to use the bobs red mill, per elana.</p> <p>Thanks! </p> http://www.elanaspantry.com/forums/topic/carob-chips#post-2671 Sat, 26 Mar 2011 15:58:08 +0000 Moni 2671@http://www.elanaspantry.com/forums/ <p>Hello! I am caffeine intolerant and I was wondering if Carob Chips are good to use instead of dark chocolate chips. Since the carob chips are very sweet I do not know if the recipies would turn out too sweet in the end.<br /> Any ideas?<br /> Thank you!!! </p> http://www.elanaspantry.com/forums/topic/kosher-for-passover-agave-nectar#post-1310 Wed, 17 Mar 2010 10:32:17 +0000 elke613 1310@http://www.elanaspantry.com/forums/ <p>Does anyone know of a brand of Agave nectar that is reliably certified kosher for passover? </p> http://www.elanaspantry.com/forums/topic/new-to-scd-and-searching-for-flour#post-2668 Sat, 26 Mar 2011 08:05:03 +0000 Belmikry 2668@http://www.elanaspantry.com/forums/ <p>Hi there,<br /> I was recently diagnosed with ulcerative colitis and my medical provider gave me a copy of "The Vicious Cycle"- a SCD diet which uses almond flour- I have a sever peanut allergy and I am having a hard time finding a safe almond flour distributor in Canada that does not have any traces of peanuts. I can't go to any of the bulk bins stores in town which sell almond flour due to cross contamination issues. </p> <p>Doe anyone know where I could find pure peanut-free almond flour in Canada? or perhaps an alternative to nut flours that are not grains? I really can't wait to start feeling better on this diet!<br /> Thank you for you help- this blog is very inspiring and I hope to try some of these delicious recipes soon!<br /> Kim </p> http://www.elanaspantry.com/forums/topic/best-nut-milk-for-coffee#post-2647 Thu, 24 Mar 2011 03:50:41 +0000 StoneAgeQueen 2647@http://www.elanaspantry.com/forums/ <p>Hi guys! I can't have any dairy at all and I'm a coffee freak who doesn't enjoy black coffee. At the minute I use soy milk and I want to stop for various reasons. I've made almond milk before and, while it was delicious by itself, I didn't enjoy the very nutty taste in coffee. My question is which is the least 'nutty' tasting nut milk (lol)? I'm going to try cashew milk this weekend.. but I was also thinking that macadamia milk might be ideal, as it's creamy and not too 'nutty' tasting. Let me know what you think, thanks. </p> http://www.elanaspantry.com/forums/topic/beating-egg-yolks#post-2585 Sat, 05 Mar 2011 12:46:39 +0000 georgia7am 2585@http://www.elanaspantry.com/forums/ <p>WHISK the egg yolks in making the chocolate velvet torte. I used and electric mixer on med- hi &amp; I got hard specks of egg yolk in the mix. I was informed by "chef" Goggle that you can't use an electric mixer, especially on high speed, as spots of egg yolk harden on the side of the bowl. I strained the yolks and proceeded with the recipe. Should be okay. </p>