http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Mon, 13 Feb 2012 04:09:05 +0000 http://www.elanaspantry.com/forums/topic/cakepop-sticks#post-2476 Thu, 03 Feb 2011 20:13:56 +0000 elana 2476@http://www.elanaspantry.com/forums/ <p>Hi Anjilly,</p> <p>I don't purchase my cakepop sticks in Boulder, I get them online. You can find the link within the post for cake pops, the link is under the "Special Equipment" in the recipe on my website.</p> <p>Hope this helps :-)<br /> Elana </p> http://www.elanaspantry.com/forums/topic/cakepop-sticks#post-2465 Wed, 02 Feb 2011 17:10:11 +0000 anjilly 2465@http://www.elanaspantry.com/forums/ <p>where are these found in boulder? </p> http://www.elanaspantry.com/forums/topic/cakepops#post-2383 Sat, 08 Jan 2011 15:09:31 +0000 anjilly 2383@http://www.elanaspantry.com/forums/ <p>i just noticed elana mentioned cakepops on her menu, and have been wondering lately if there is a gf no sugar method ,looking for a recipe for these..thanks </p> http://www.elanaspantry.com/forums/topic/help-with-sandwich-bread#post-2251 Sun, 14 Nov 2010 08:30:26 +0000 marygl 2251@http://www.elanaspantry.com/forums/ <p>To avoid air bubble, after putting dough in pan, bounce the pan a couple of times on a flat surface. Also, you can run a knife the length of the dough; this also helps keep the top from cracking too much.</p> <p>To make a higher/bigger loaf, I add a couple of egg whites and about two teaspoons baking powder instead of the baking soda. </p> <p>Hope this works for you. </p> http://www.elanaspantry.com/forums/topic/help-with-sandwich-bread#post-2051 Tue, 28 Sep 2010 06:21:52 +0000 Gluten Free BFF 2051@http://www.elanaspantry.com/forums/ <p>Hello all,</p> <p>I've found adding more almond flour and ground flax helps me get a bread that's done all the way through and has a much less mushy texture.</p> <p>I've posted my bread recipe at: <a href="http://gfbff.com/breads/gfbff-bread-2" rel="nofollow">http://gfbff.com/breads/gfbff-bread-2</a></p> <p>I hope this is helpful!<br /> Lori </p> http://www.elanaspantry.com/forums/topic/help-with-sandwich-bread#post-2040 Mon, 27 Sep 2010 13:51:56 +0000 farmwife67 2040@http://www.elanaspantry.com/forums/ <p>Mine turned out perfectly and oh it was so nice to have a hamburger on bread today! </p> http://www.elanaspantry.com/forums/topic/help-with-sandwich-bread#post-2010 Sat, 18 Sep 2010 10:50:04 +0000 yogachic3 2010@http://www.elanaspantry.com/forums/ <p>Thank you so much- I will give that a try! </p> http://www.elanaspantry.com/forums/topic/help-with-sandwich-bread#post-2005 Wed, 15 Sep 2010 07:46:08 +0000 colormepink 2005@http://www.elanaspantry.com/forums/ <p>Make sure your eggs are room temp, you can warm them quickly by placing them in a bowl of warm water for a few minutes. Beat the eggs with either a hand or stand mixer for up to 5 minutes till the eggs are very light in color and are about triple in volume. When you mix the dry ingredients into the wet, use a wide blade spatula, fold in gently and quickly to trap the resulting air bubbles and transfer quickly to your baking pan. Those steps will help add some volume to your loaf. If that still doesn't get you the height you want, I would seek out a narrower, taller loaf pan. </p> http://www.elanaspantry.com/forums/topic/help-with-sandwich-bread#post-2002 Mon, 13 Sep 2010 08:28:00 +0000 yogachic3 2002@http://www.elanaspantry.com/forums/ <p>My sandwich bread was very tasty, but came out very flat- about 2 inches tall. Does anyone know how to make it fluffier/taller? </p> http://www.elanaspantry.com/forums/topic/help-with-sandwich-bread#post-1841 Tue, 20 Jul 2010 20:47:02 +0000 Katie 1841@http://www.elanaspantry.com/forums/ <p>Thanks colormepink!</p> <p>Oops -- typo *and more LIKE focaccia -- that's what I meant. : ) I should mention I make sure to spread it out quite thin and evenly (and if you try it, you will need to wet your hands with water a couple times). I suppose you don't have to spread it out thin, per se, I just prefer skinnier sandwich bread to thick. Either way should work -- just use a normal baking sheet (I use an airbake large size covered with parchment). I cook it at the same recommended temperature and just keep an eye on it every few minutes to prevent burn-age. Let it cool a bit, cut it into rectangles or whathaveyou shapes, and store as Elana suggests.</p> <p>: ) </p> http://www.elanaspantry.com/forums/topic/help-with-sandwich-bread#post-1840 Tue, 20 Jul 2010 19:25:42 +0000 colormepink 1840@http://www.elanaspantry.com/forums/ <p>That's a great alternative, Katie. </p> http://www.elanaspantry.com/forums/topic/help-with-sandwich-bread#post-1839 Tue, 20 Jul 2010 16:07:28 +0000 Katie 1839@http://www.elanaspantry.com/forums/ <p>This might sound crazy, but I don't even put my dough in the pan anymore. I have found I get the perfect (well, perfect for me!) type of bread if I actually wet my hands with water and flatten the bread onto a parchment covered baking sheet. It will be thin, but cooked through and more focaccia or the "ends" of a loaf of bread. I LOVE it. If you're willing to try this method, you just might find it to be easier than the pan. I do. It cooks much faster, also. Let me know if you have questions : )</p> <p>Best,<br /> Katie </p> http://www.elanaspantry.com/forums/topic/help-with-sandwich-bread#post-1835 Mon, 19 Jul 2010 16:13:54 +0000 colormepink 1835@http://www.elanaspantry.com/forums/ <p>Usually when you hear done on the edges but raw in the middle for the same amount of time a recipe states it means your oven temp is off or you are baking in a different pan than called for in the recipe. Glass, shiny metal or dark metal pans all cook a little differently. Elana recommends a loaf pan that is shiny metal, if you are using glass, dark metal or non-stick pans, reduce your oven temp by 25 degrees. If you are using the same type of pan as Elana, then I would suspect your oven temp may be off. There are oven thermometers you can get that will help you figure out how hot your oven is actually getting or you can just try reducing the temp a bit to see if that helps. </p> http://www.elanaspantry.com/forums/topic/help-with-sandwich-bread#post-1832 Mon, 19 Jul 2010 09:39:42 +0000 anjilly 1832@http://www.elanaspantry.com/forums/ <p>really like the sandwich bread, hwever every time i have made it the sides are done and the middle has a tunnel of raw dough and air space. i am tired of thowing the middle third away. have tried cooking longer and that does not really help..anyone else had this happen? </p> http://www.elanaspantry.com/forums/topic/gf-bread-20#post-595 Wed, 11 Nov 2009 12:28:22 +0000 selkie 595@http://www.elanaspantry.com/forums/ <p>Hi, I don't know if this will help, but I've tried 2 of the bread recipes- the muesli and the raisin one. Each time they cooked all the way through. I think it might just take awhile to get used to the almond flour, it's pretty different than other baking. First loaf I overbaked slightly, second one was perfect. Also fyi I've noticed across the board (with my oven at least) her recommended baking times seem overlong. I followed the recs for the first loaf and it was drying out, overbaked. I have a gas oven and it tends to run hot, but I have an oven thermometer and I turn the temp down somewhat to compensate- so I did bake it at 350 as recommended. But these small loaves- I think the baking time rec is something like 40-50 minutes which seems very long to me. (I baked the second set of loaves for 25 minutes and one was done, the other needed a couple more minutes as there was a bit more batter in the pan). </p> <p>I don't use the magic line pans, I have vintage Ovenex and Bakerex tins, can pick em up in that size for about three bucks in antique/ thrift stores, they work really well (textured tins, seem to bake bread better than smooth tins). </p> <p>Ok I'm not sure if this has helped at all. I'd check your oven temp to be sure it's right...xould it be too low? - and in the book she recommended the smaller tins because she said a full size bread tin would leave the center of the loaves doughy, so I'd stay with the small tins. </p> http://www.elanaspantry.com/forums/topic/gf-bread-20#post-583 Tue, 03 Nov 2009 12:03:20 +0000 anjilly 583@http://www.elanaspantry.com/forums/ <p>i have now made the gf bead 2.0 three times and feel it could be very good..however every time there is a big doughy hole in the center and have even overcooked to try to remedy. am using the magic line pans maybe a larger, or 'regular ' bread pan is what was intended? any one have experience with this? </p>