http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Mon, 13 Feb 2012 10:02:09 +0000 http://www.elanaspantry.com/forums/topic/paleo-bread-1#post-3286 Sun, 12 Feb 2012 18:07:49 +0000 Nikki627 3286@http://www.elanaspantry.com/forums/ <p>I too had the ammonia smell even when cool. I tried again but used half the amount of ground chia and got the same result albeit not as strong. However, it dissipated when cool. I also make Elana's Nutty Bread but I substitute 2T coconut flour for the starch. Both recipes use similar amounts and the same ingredients, but it does not smell like ammonia. I have not figured out why except maybe I used a different brand of coconut flour or perhaps apple cider vinegar. It's been a few months since I've made the Nutty Bread. Hopefully this might help you to know at least you're not alone:) </p> http://www.elanaspantry.com/forums/topic/subbing-kosher-salt-for-the-sea-salt#post-3285 Fri, 10 Feb 2012 14:25:05 +0000 ilissaD 3285@http://www.elanaspantry.com/forums/ <p>I am new to being wheat free and I'd like to try some of these baking recipes. I don't have all the ingredients yet. I noticed that Elana uses celtic sea salt in her recipes, but I only have Kosher salt in the house. Can I use that instead and would the conversion be the same since they are relatively similar in size? </p> <p>Thanks! </p> http://www.elanaspantry.com/forums/topic/paleo-bread-1#post-3272 Fri, 03 Feb 2012 12:13:31 +0000 Tressa B 3272@http://www.elanaspantry.com/forums/ <p>Anybody?? I also made the Scumptious Sandwich Bread, and while not as strong, it still had a slight ammonia smell to it. I also tried lining the Magic loaf pan with parchment paper, thinking it was the aluminum, but that didn't make a difference. I'm running out of ideas and experiments. </p> http://www.elanaspantry.com/forums/topic/paleo-bread-1#post-3253 Tue, 24 Jan 2012 14:22:04 +0000 Tressa B 3253@http://www.elanaspantry.com/forums/ <p>I need help. I have tried making Elana's Paleo Bread three different times, and every time it comes out smelling and tasting so strongly of ammonia that I can't eat it. Even after it cools it's still strong. I really want to figure out what's wrong because I miss bread so much. I have followed the recipe exactly every time. Does anyone have any ideas, or has this happened to anyone else? </p> http://www.elanaspantry.com/forums/topic/almond-flour-pasta#post-3244 Sat, 21 Jan 2012 10:21:37 +0000 anjilly 3244@http://www.elanaspantry.com/forums/ <p>i was in the new oliverde in boulder this week...they sell almond flour pasta...very pricey so i am researching recipes and will pass on if it works </p> http://www.elanaspantry.com/forums/topic/crumbling-cakes#post-3217 Thu, 12 Jan 2012 17:21:30 +0000 cookie 3217@http://www.elanaspantry.com/forums/ <p>michelle-<br /> i ALWAYS use parchment rounds for the bottoms of my cakes. this prevents them from sticking to the bottom in any way. be sure you loosen the edges of the pan with a thin knife before turning out the cake. elana's chocolate cakes are soooo delicate and delicious! that also makes them a little fragile. i've made dozens of them, i love them, but coconut flour makes a delicate crumb! </p> http://www.elanaspantry.com/forums/topic/problem-with-fat-and-oil-sinking-to-bottom-with-coconut-flour#post-3215 Wed, 11 Jan 2012 09:39:21 +0000 Airillusion 3215@http://www.elanaspantry.com/forums/ <p>Last night, I tried baking the coconut cupcakes in Elana's cupcake cookbook. They came out super moist and darker than I expected but I noticed when I bit into one that it seems all the fat/oil sunk to the bottom. The bottom half of the cupcakes are darker and much more moist. The bottom also has a more heavily concentrated agave taste to it. My only other experience baking with coconut flour as the only flour was a yellow cake I made from a recipe by Bruce Fife where the eggs shifted to the top and one side giving that section a quiche like flavor and consistancy. Any suggestions on how to fix the problem of shifting ingredients? Has anyone else experienced these kinds of problems when baking with coconut flour? </p> http://www.elanaspantry.com/forums/topic/crumbling-cakes#post-3212 Mon, 09 Jan 2012 16:33:19 +0000 MichelleO 3212@http://www.elanaspantry.com/forums/ <p>Hi. Last night I made the chocolate cake recipe from the cookbook. Despite perfect pan preparations, when I turned the cake out, it fell apart. So, what did I do wrong? This frequently happens to me, so I would like some advice on how to make the cake so that it holds together.</p> <p>Just to be clear - it didn't stick to the pan. It lacks internal integrity.<br /> Thanks!<br /> Michelle </p> http://www.elanaspantry.com/forums/topic/choc-cake-stuck-to-pan#post-3211 Mon, 09 Jan 2012 12:25:43 +0000 MichelleO 3211@http://www.elanaspantry.com/forums/ <p>Hi. I made the chocolate cake last night, and despite perfect pan preparations, the cake fell apart when I turned it out. So, the problem is not that the cake won't come out of the pan, the problem is that it is crumbly and looks awful. Is it a problem with baking process itself? Perhaps too long or something? Help! I am famous for my ugly cakes and I would like to be famous for my pretty cakes instead! </p> http://www.elanaspantry.com/forums/topic/breakfast-bars#post-3194 Thu, 29 Dec 2011 15:18:41 +0000 classicalchick 3194@http://www.elanaspantry.com/forums/ <p>I am new to this whole process of cooking with almond flour -- but feel like I have found the perfect site. I am new to forums. So where do I go to find these recipes, like the breakfast bars? Thanks! </p> http://www.elanaspantry.com/forums/topic/chicken-nuggets-anyone#post-3191 Wed, 28 Dec 2011 20:08:37 +0000 alienkitties 3191@http://www.elanaspantry.com/forums/ <p>This is another thing I would like to follow up on too. I need to find a recipe to make these with using small pieces of left over (plucked) chicken versus big cuts. I can't get the little bits to stick together. Or maybe a version that uses ground chicken. THAT is what I would love to see! </p> http://www.elanaspantry.com/forums/topic/chinese-food-egg-rolls#post-3190 Wed, 28 Dec 2011 20:03:36 +0000 alienkitties 3190@http://www.elanaspantry.com/forums/ <p>@Daisy, where do you find the rice paper rolls? Are these in specialty shops? Or everyday stores? </p> http://www.elanaspantry.com/forums/topic/chinese-food-egg-rolls#post-3170 Sun, 18 Dec 2011 11:08:49 +0000 Anne-Marie 3170@http://www.elanaspantry.com/forums/ <p>sorry forgot to mention I'm following the SCD eating plan - no starches! </p> http://www.elanaspantry.com/forums/topic/making-cakes-from-cupcake-recipes#post-3165 Fri, 16 Dec 2011 12:24:46 +0000 ChristinaS 3165@http://www.elanaspantry.com/forums/ <p>I recently purchased Elana's Cupcakes cookbook and am wondering if I can use the same ratio of ingredients to make layer or sheet cakes. Has anyone tried this and had success? </p> http://www.elanaspantry.com/forums/topic/chicken-nuggets-anyone#post-3161 Wed, 14 Dec 2011 10:21:04 +0000 ncbookseller 3161@http://www.elanaspantry.com/forums/ <p>I have made the fish sticks recipe for the family, and they love it! The girls like chicken nuggets, too, but the g-f variety is very expensive. Does anyone have a good gluten-free chicken nuggets recipe? Even better if it can be made in the oven, frozen, and re-heated! </p> http://www.elanaspantry.com/forums/topic/okonomiyaki-japanese-pizza#post-3152 Sun, 11 Dec 2011 02:17:59 +0000 inkyfingers 3152@http://www.elanaspantry.com/forums/ <p>Ooh yum! Okonomiyaki!</p> <p>I haven't made any since I stopped the grains, but now I am inspired to make them with coconut flour thanks to your recipe.</p> <p>I think (sadly) the bottom line is that Okonomiyaki are slow to cook and best shared with 4 people, not 20, unless you have a team of cooks and a huge grillplate...</p> <p>The only thing I would add is that okonomiyaki *have* to have dried shaved bonito sprinkled on top, so that it can squirm and writhe in the heat of the pancake - every shop in Japan that specialises in these will have it on hand to sprinkle on. </p> http://www.elanaspantry.com/forums/topic/breakfast-bars#post-3151 Sat, 10 Dec 2011 20:44:00 +0000 glutenfreenut 3151@http://www.elanaspantry.com/forums/ <p>I absolutely love the taste of these bars but everytime I made them, we'd end up eating them with a spoon! So i tried adding 2 whisked eggs to the recipe then just 1 egg &amp; even with just the 1 egg, they came out like bars you can cut with a knife, much better. So if you're not vegan and have no egg allergy, this is a solution!</p> <p>I also used chopped dates instead of raisins, sooo delicious!</p> <p>Sarah </p> http://www.elanaspantry.com/forums/topic/okonomiyaki-japanese-pizza#post-3145 Thu, 08 Dec 2011 08:12:54 +0000 ncbookseller 3145@http://www.elanaspantry.com/forums/ <p>Hi All,</p> <p>I recently made Okonomiyaki for a Thanksgiving side dish. It was wonderful, and people are requesting it for Christmas. I made individual (kind of sandwich sized) pancakes and set them aside. I microwaved and topped them 4 at a time when it was time for serving. I am happy to share my method here, but I am also asking advice on how to make them in bulk faster. Any ideas are welcome.</p> <p>Okonomiyaki</p> <p>Pancakes<br /> 1 head cabbage, finely chopped<br /> 20 eggs<br /> 1 c coconut flour<br /> 4 c water<br /> 3 leeks, chopped and microwaved with butter 10 minutes<br /> 1 T salt<br /> 1 T toasted sesame oil<br /> 1 T ginger paste<br /> 1 lb bacon, cut slices in half</p> <p>Sauce<br /> 1/2 c ketchup<br /> 3 T Worchestershire sauce<br /> 1/2 t Dijon mustard<br /> 1/4 c apple vinegar<br /> 1 T gluten-free soy sauce</p> <p>Toppings<br /> sauce<br /> mayo in a squeeze bottle<br /> toasted seaweed<br /> french fried garlic (from Asian market)<br /> chopped green onion</p> <p>Directions<br /> 1. Mix pancake ingredients (except bacon) and fry in coconut oil 4 at a time for 5-10 minutes over medium heat. Arrange bacon on top from center out.<br /> 2. Flip pancake. Bacon will cook on the bottom side.<br /> 3. Remove from heat. Top. You can look online to see how other people have done it.</p> <p>This was kind of messy and took a long time to make enough for 20 people to have 1-3 each, so I would welcome changes to make it a little easier the next go around.</p> <p>Enjoy! </p> http://www.elanaspantry.com/forums/topic/enchiladas#post-3142 Wed, 07 Dec 2011 17:05:44 +0000 cookie 3142@http://www.elanaspantry.com/forums/ <p>here is my recipe for grain free/vegan tortilla. i have used this recipe many times as enchiladas, with great success.<br /> <a href="http://eatthecookie.wordpress.com/2011/05/03/grain-free-tortilla/" rel="nofollow">http://eatthecookie.wordpress.com/2011/05/03/grain-free-tortilla/</a><br /> best,<br /> liz </p> http://www.elanaspantry.com/forums/topic/substitue-almond-flour-for-regular-flour-in-recipes#post-3135 Fri, 02 Dec 2011 08:53:12 +0000 grammaclaudia 3135@http://www.elanaspantry.com/forums/ <p>i have used the Trader Joe's ground almonds, too, but i usually grind my own cause the nearest to Boulder is 300+ miles away. I've found that it works well in banana cakes, pizza crust, pie crust and cookies. Plus you get the added health benefits of the skins--There are 20 different flavonoids in almond skin, including catechin (found in green tea) and naringenin (found in grapefruit). According to a study published in the Journal of Nutrition, researchers found that almond skin by itself boosted the oxidation resistance of LDL (bad) cholesterol by 18%, and when added to the almond meat, that resistance topped 52% </p> http://www.elanaspantry.com/forums/topic/chinese-food-egg-rolls#post-3125 Mon, 28 Nov 2011 18:42:06 +0000 daisycsb 3125@http://www.elanaspantry.com/forums/ <p>You can use rice paper rolls instead. They are sold in sheets and just need to be dunked in warm water. The texture is slightly different but good. </p> http://www.elanaspantry.com/forums/topic/butter-cookies-question#post-3124 Tue, 22 Nov 2011 11:36:18 +0000 Gailruth 3124@http://www.elanaspantry.com/forums/ <p>Will shaped cookie cutters work as well as the 2 inch round, or will my shapes "fan out?" Do the butter cookies freeze well? </p> http://www.elanaspantry.com/forums/topic/recipes#post-3123 Mon, 21 Nov 2011 19:01:17 +0000 mrbill777 3123@http://www.elanaspantry.com/forums/ <p>Having trouble with the pie crust recipe on pg 79. I use it to make pumpkin pie and each time after baking it for 10 mins it over-browns it and by the time I cook the pumpkin in it, it is burnt. What am I doing wrong? I also cook your quiche a lot and the savory pie crust (pg 81) never burns. I don't know what to do, can you help me? </p> http://www.elanaspantry.com/forums/topic/recipes#post-3120 Sat, 19 Nov 2011 19:04:02 +0000 bjtemple 3120@http://www.elanaspantry.com/forums/ <p>If anyone has had problems with these recipes, I have some advice. FOLLOW THE<br /> RECIPE TO THE LETTER. DO NOT VARY. I have made bread, crackers, soup, etc. and<br /> every time, they come out perfect. Good luck. </p> http://www.elanaspantry.com/forums/topic/substitue-almond-flour-for-regular-flour-in-recipes#post-3114 Wed, 16 Nov 2011 09:20:25 +0000 Podsolnuh 3114@http://www.elanaspantry.com/forums/ <p>I was reading Elana's FAQ page regarding the almond flour she uses. I have been using almond flour from trader joe's. It's not blanched, but the price is like $4/lb!!! And all the recipes I've tried so far have worked. Just wanted to get this out there, in case it helps anyone. </p> http://www.elanaspantry.com/forums/topic/chinese-food-egg-rolls#post-3110 Sun, 13 Nov 2011 13:50:52 +0000 Anne-Marie 3110@http://www.elanaspantry.com/forums/ <p>I've been experimenting a lot lately with Chinese food recipes. I've come up with several different sauces that mimic what would pass for some chinese food sauces.<br /> I'm wondering if anyone has a recipe or suggestion on how to make the dough for egg roll wrappers or wonton wrappers?...also looking for some kind of tempura batter...thanks </p> http://www.elanaspantry.com/forums/topic/enchiladas#post-3106 Thu, 10 Nov 2011 10:43:27 +0000 Donny B 3106@http://www.elanaspantry.com/forums/ <p>I just saw a recipe for enchiladas in the new cookbook Paleo Comfort Foods. I haven't made it myself, but you might want to start there. </p> http://www.elanaspantry.com/forums/topic/enchiladas#post-3105 Mon, 07 Nov 2011 13:50:07 +0000 mommyser 3105@http://www.elanaspantry.com/forums/ <p>Hey there,<br /> I just had a flare up so I am really trying hard to get on the right track long term. I need to just bite the bullet and become gluten and dairy free. I am from Southern Louisiana so I know and need amazing food. Verde Chicken Enchiladas is what I need at the moment. A recipe that mimics the creaminess and flavor with the almost burnt melted cheese on top, BUT it must be free of all things gluten and dairy. Can someone help me with a recipe. I am going on a brief chicken soup recovery diet so my insides can rest. I want to start eating food again by using this whole cooked chicken and some of the broth from this soup in the enchiladas. Any recipe suggestions out there? Does anyone want to experiment with me?<br /> Thanks! </p> http://www.elanaspantry.com/forums/topic/pumpkin-bars-has-anyone-tried-freezing#post-3079 Tue, 11 Oct 2011 08:53:33 +0000 DC12 3079@http://www.elanaspantry.com/forums/ <p>Also, can the recipe be doubled and baked in a 9 x 13 pan? Thank you! :o) </p> http://www.elanaspantry.com/forums/topic/pumpkin-scones#post-3077 Fri, 07 Oct 2011 06:06:17 +0000 Hmvh 3077@http://www.elanaspantry.com/forums/ <p>This is my first Fall with the paleo/primal lifestyle that my family started last January. Once October hit it was as if a need for all things pumpkin suddenly switched on. Using Elana's scones as a base, I tried the following pumpkin scone recipe this morning with relative success:</p> <p>2.5c almond flour<br /> 3/4 tsp baking soda<br /> 1.5 tsp cinnamon<br /> 1 tsp cloves<br /> 1tsp nutmeg<br /> 1/2 tsp ginger<br /> 1 egg<br /> 3/4 c unsweetened pumpkin canned<br /> 3Tb honey<br /> 1tsp vanilla<br /> -followed Elana's prep with mixing dry ingredients and wet ingredients separate and then combining, dough was a bit sticky to knead but was able to flatten it to 1/2 inch and separate into 8 triangles for baking. I then baked them at 350 for 15-17 minutes! </p> <p>I thought they were relatively delicious ( as compared to the Starbucks pumpkin scones of my past!) and passed the test on my kiddos. Any suggestions for making them better? Elana, planning on doing a pumpkin scone anytime this fall? You are my go-to-blog for recipes, especially baked goods and I thank you for your support and motivation! </p> http://www.elanaspantry.com/forums/topic/muffins-and-breads-mushy-and-custard-like#post-3072 Sun, 02 Oct 2011 15:54:50 +0000 Meems 3072@http://www.elanaspantry.com/forums/ <p>Make sure your oven temp is correct! My oven runs very hot, so often I have to pull things out 5-10 minutes before I the recipe says to. If your oven is not hot enough, maybe that is causing the soggy middles? My thought is that if you are following the recipes exactly and it's still happening...it's your oven! Oh, make sure you are preheating long enough too. HTH. </p> http://www.elanaspantry.com/forums/topic/cupcake-or-cake#post-3069 Fri, 30 Sep 2011 20:24:05 +0000 Owleon 3069@http://www.elanaspantry.com/forums/ <p>Elana, first of all, I purchased both of your cookbooks, and discovered this website. I am in heaven. These recipes are fabulous! I do so appreciate all that testing you've had to do to create these masterpieces.</p> <p>My question is, if I want to take one of your cupcake recipes and make a cake out of it, how do I do that? I'm a little nervous because of the different flours, and I hate to waste premium flour on flops.</p> <p>Thank you for your cookbooks, and thank you in advance for your help.</p> <p>Heather </p> http://www.elanaspantry.com/forums/topic/challah-recipe-2#post-3064 Tue, 27 Sep 2011 07:27:22 +0000 rachel p 3064@http://www.elanaspantry.com/forums/ <p>Any success with finding gluten free challah recipes? I bake a lot with almond flour and brown rice flour but prefer not to bring in tapioca flour or xantham gum.<br /> The recipes that I have found all use tapioca flour, xantham gum and cornstarch.<br /> Thanks! </p> http://www.elanaspantry.com/forums/topic/twinkie-filling-recipe-with-coconut-milk#post-3056 Fri, 23 Sep 2011 13:56:11 +0000 adeis1210 3056@http://www.elanaspantry.com/forums/ <p>I made the twinkies from Elana's website and they cakes were awesome, but the filling just absorbed into the cake part after a while. I was thinking of making a filling using coconut milk, but I am no chemist and cannot come up with a recipe.</p> <p>Would anyone have any ideas for me??? Please and thank you! :)</p> <p>AnnMarie<br /> Livonia, MI </p> http://www.elanaspantry.com/forums/topic/peach-crisp-has-anyone-had-trouble#post-3053 Wed, 21 Sep 2011 22:04:40 +0000 froggy 3053@http://www.elanaspantry.com/forums/ <p>For the crisp topping....<br /> Has anyone tried using a nut oil, like walnut oil, instead of grapeseed oil?<br /> Also, how about using palm sugar or date sugar instead of agave syrup? </p> http://www.elanaspantry.com/forums/topic/ruggelah#post-3042 Mon, 19 Sep 2011 20:04:56 +0000 gaags 3042@http://www.elanaspantry.com/forums/ <p>Did you ever come up with a GF ruggelah recipe? How about mandel brodt? </p> http://www.elanaspantry.com/forums/topic/gf-challah#post-3038 Tue, 13 Sep 2011 13:56:24 +0000 bouldergirl 3038@http://www.elanaspantry.com/forums/ <p>With the high holidays quickly approaching, I am in search of a delicious gluten free challah recipe (round).</p> <p>Any suggestions?</p> <p>Thanks! </p> http://www.elanaspantry.com/forums/topic/classic-chocolate-cupcake-recipe#post-3031 Tue, 06 Sep 2011 09:58:08 +0000 lvfitmama 3031@http://www.elanaspantry.com/forums/ <p>I just prepared my first recipe from the cupcake cookbook. Everything went great until the cupcakes cooled down. They looked beautiful coming out of the oven and now look deflated and wrinkly. Anyone else experience this? Did I do something wrong? </p> http://www.elanaspantry.com/forums/topic/cinnamon-rolls#post-3029 Sun, 04 Sep 2011 14:34:59 +0000 lesliepd 3029@http://www.elanaspantry.com/forums/ <p>Hi Elana! My name is Elise, i am 11, and I am on the SCD (Specific Carbohydrate Diet)<br /> I know you have your cinnamon bun muffins, but what I am really looking for is a yummy cinnamon roll! if you could make a cinnamon roll recipe, that would be awesome!!<br /> my mom makes muffins sometimes, but i would LOVE a good cinnamon roll!!!<br /> Thank you and i hope you try a cinnamon roll recipe!</p> <p>Love,<br /> Elise ♥ </p> http://www.elanaspantry.com/forums/topic/banana-bread#post-3028 Sun, 04 Sep 2011 10:55:23 +0000 AprilB 3028@http://www.elanaspantry.com/forums/ <p>Elana...<br /> The Almond Flour Cookbook... it's exciting for me, and it's wonderful...<br /> I have been looking for a recipe for Banana Nut Bread, but do not find it on the web site nor in the book .<br /> Do you have one available?<br /> Thanks,<br /> April </p> http://www.elanaspantry.com/forums/topic/soft-sandwich-bread-for-school-lunches#post-3027 Sat, 03 Sep 2011 14:59:10 +0000 julesmck 3027@http://www.elanaspantry.com/forums/ <p>While I enjoy the 'Scrumptious Sandwich Bread' from Elana's book, I've been having a hard time getting my picky 8-yr old to eat it. He prefers softer sandwich bread. Does anyone have an almond-flour-based recipe (or adaption to Elana's recipe) that produces soft sandwich bread? Thanks. </p> http://www.elanaspantry.com/forums/topic/breakfast-bars#post-3026 Tue, 30 Aug 2011 08:20:06 +0000 eri0219 3026@http://www.elanaspantry.com/forums/ <p>I just made one and it was little lose to cut in squares, so I waited until completely cooled down and was able to hold them together. I changed to cranberries instead of raisins. Sooo delicious! </p> http://www.elanaspantry.com/forums/topic/breakfast-bars#post-3023 Mon, 29 Aug 2011 05:40:07 +0000 ohbieder 3023@http://www.elanaspantry.com/forums/ <p>What holds them together? </p> http://www.elanaspantry.com/forums/topic/print-recipes#post-3022 Mon, 29 Aug 2011 04:30:42 +0000 Roxanne 3022@http://www.elanaspantry.com/forums/ <p>Hi, I'm new to your site and am really impressed with the ingredients you use. Last night I purchased your books on line but as these will take a week or two to arrive (international order) I would like to print a number of recipes from your website. I'm wondering if there is a faster way than going in to each recipe and printing it off? If not, I guess I'll be sitting at my computer for a while:) Thanks. </p> http://www.elanaspantry.com/forums/topic/doubling-or-tripling-recipes#post-3012 Sat, 20 Aug 2011 11:54:14 +0000 coachamy 3012@http://www.elanaspantry.com/forums/ <p>I'm just wondering if anyone has tried doubling and tripling these recipes and what adjustments were made?<br /> I love Elana's recipes however many make only small batches. I tend to bake for 25-30 people and wondered if I would be successful if I doubled a batch. I seem to remember that salt should not be doubled. Any assistance would be appreciated. :o) </p> http://www.elanaspantry.com/forums/topic/sesame-crackers#post-3011 Fri, 19 Aug 2011 21:05:40 +0000 rrkaplan 3011@http://www.elanaspantry.com/forums/ <p>I was preparing to make the Sesame Crackers from Elana's cookbook. However, I only had about 1/3 cup of sesame seeds, so I improvised. </p> <p>I added about 1/4 cup of poppy seeds and some dried onion and "topped it off" with more almond flour to total the 1 cup of sesame seeds called for in the recipe. I also rolled out the dough a little thinner than suggested and reversed the baking sheets halfway through the baking so the crackers would brown evenly. </p> <p>The crackers turned out a lovely light golden color and taste similar to the Streit's Moonstrip "Onion and Poppy" matzah, which is reminiscent of my childhood growing up in New York. They are absolutely yummy! </p> http://www.elanaspantry.com/forums/topic/pasta-1#post-3008 Thu, 18 Aug 2011 10:23:38 +0000 prose310 3008@http://www.elanaspantry.com/forums/ <p>Do you have a recipe for gluten free pasta to be made in pasta maker? </p> http://www.elanaspantry.com/forums/topic/turning-a-cupcake-recipe-into-a-cake#post-3006 Sun, 14 Aug 2011 17:58:43 +0000 gojirama 3006@http://www.elanaspantry.com/forums/ <p>I was just thinkng I wanted to do the same with the Nutella cupcakes! I am thinking 8-9 inch pan, 350 for 30-35 minutes. </p> http://www.elanaspantry.com/forums/topic/turning-a-cupcake-recipe-into-a-cake#post-3003 Fri, 12 Aug 2011 18:02:30 +0000 cristi 3003@http://www.elanaspantry.com/forums/ <p>I want to make a cake out of the marble cupcake recipe in Elana's new cookbook. I'm thinking I can without a problem and it would turn out. Any reason why it might not? Anyone ever try? </p> http://www.elanaspantry.com/forums/topic/tiramisu-recipe#post-2991 Wed, 03 Aug 2011 05:14:34 +0000 adeis1210 2991@http://www.elanaspantry.com/forums/ <p>I am looking for a tiramisu recipe using Elana's expertise and awesomeness. Anyone know of anywhere I might be able to find one??? </p>