http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Mon, 13 Feb 2012 09:36:13 +0000 http://www.elanaspantry.com/forums/topic/yeast-free-diet-help-with-substitutes#post-2958 Wed, 20 Jul 2011 09:37:45 +0000 lifelady 2958@http://www.elanaspantry.com/forums/ <p>I also do yeast free and was surprised to see you use Splenda. That is a big no-no from my doctor...but I am allowed agave nectar and fruit in moderation. You may have to go much more strict than I do. I am sure every doctor has different opinions but you may want to check out his website...<br /> <a href="http://www.hotzehwc.com/Treatment-Programs/Yeast-Overgrowth/The-Yeast-Free-Eating-Program.aspx" rel="nofollow">http://www.hotzehwc.com/Treatment-Programs/Yeast-Overgrowth/The-Yeast-Free-Eating-Program.aspx</a> </p> http://www.elanaspantry.com/forums/topic/yeast-free-diet-help-with-substitutes#post-2911 Sun, 26 Jun 2011 15:43:52 +0000 MoTomaso 2911@http://www.elanaspantry.com/forums/ <p>Just wanted you all to know that I substituted 1 Tbsp Expert Foods not/Starch for the 1/4 c of arrowroot powder in Elena's rosemary olive bread. I also upped the almond flour to 1/2 c. Worked great. If you can't find not/starch, you could probably make your own with 2 tsp acacia fiber (I like Now Foods organic, it dissolves the best) and a total of 1 tsp gums (guar and/or xanthan). I also left out the agave to make it SCD. Don't miss it! </p> http://www.elanaspantry.com/forums/topic/casserole-topping#post-891 Wed, 13 Jan 2010 11:49:56 +0000 bakingfool 891@http://www.elanaspantry.com/forums/ <p>To late for this holiday but will be right on for the next.</p> <p>I hope this is ok to post here as I did make changes to the recipe.</p> <p>This is my tweak on a recipe from the almondsarein.org website. I changed bread crumbs to almond flour. Bob's Red Mill almond meal works well in this because you want the crunch of larger pieces.</p> <p>Cheesy Almond Crumbs</p> <p>1/3 cup natural sliced almonds<br /> 2 T. butter or oil<br /> 1/2 cup almond meal/flour<br /> 1/3 c. grated Parmesan cheese (if you are dairy free just use more nut meal)</p> <p>Melt the butter and toast the slices of almonds. Remove them and set aside. Add the nut meal to the same pan you used for the slices, stirring until lightly toasted. Stir in the almonds you set aside, and the cheese. Top casserole the last 10 minutes or so of baking. Can add spices and/or also toast everything on top the stove and use on veggies or pasta.</p> <p>Hope that helps </p> http://www.elanaspantry.com/forums/topic/lemon-bar-disaster#post-802 Fri, 01 Jan 2010 15:37:13 +0000 funmama26 802@http://www.elanaspantry.com/forums/ <p>P.S. You can double the filling if you like it thicker. </p> http://www.elanaspantry.com/forums/topic/lemon-bar-disaster#post-797 Fri, 01 Jan 2010 08:52:43 +0000 funmama26 797@http://www.elanaspantry.com/forums/ <p>I made these yesterday. They came out great. Of course I don't know what allergies etc. you may have but here it is anyway...Hope they work for you.</p> <p>Lemon Bar Recipe</p> <p>Preheat oven to 350. Bake in an 8x8 pan (or 9x9)</p> <p>Crust</p> <p>1 ½ cups blanched almond meal<br /> 2 T. coconut flour<br /> 2 T. powdered E (erythritol)<br /> ¼ tsp. stevia<br /> ½ cup butter softened</p> <p>Mix almond meal, coconut flour and sweeteners together in bowl. Add butter and mix with fork until smooth. Press in pan and bake until light golden.</p> <p>Filling:</p> <p>2/3 cup lemon juice (I used organic stuff from Costco) equal to 3 large lemons juiced<br /> ½ tsp. lemon extract<br /> 4 eggs (preferably farm fresh)<br /> 2 T. Honey (or skip and add more sweeteners)<br /> ¼ to ½ tsp. stevia<br /> 2 T. powdered E (increase to 1/3 cup if skipping honey)<br /> 2 T. coconut flour</p> <p>Mix everything together (I threw it in the blender). Bake until light brown on top (20 minutes?)</p> <p>Cool completely and dust with powdered E. </p> http://www.elanaspantry.com/forums/topic/deep-fryer#post-794 Thu, 31 Dec 2009 19:46:25 +0000 lindasgarden 794@http://www.elanaspantry.com/forums/ <p>The best low carb/gluten-free breading I have found is crushed pork rinds. Put the pork rinds in a blender or food processor (or crush in a bag with a rolling pin - or save the crumbs up from the bottom of bags). Dip your meat or whatever into an egg/milk or egg/water mixture and dip in the crumbs. Deep fry - it is really crispy and good. My kids love these and they don't need to be gluten free like I do.</p> <p>Linda </p> http://www.elanaspantry.com/forums/topic/casserole-topping#post-782 Mon, 28 Dec 2009 21:29:14 +0000 angelkelly 782@http://www.elanaspantry.com/forums/ <p>How did that turn out? What's the est of the recipe? </p> http://www.elanaspantry.com/forums/topic/pecan-pie-help#post-752 Mon, 21 Dec 2009 13:31:14 +0000 elyse 752@http://www.elanaspantry.com/forums/ <p>I made two pies for Thanksgiving as well. I used a little extra agar agar and they came out great! It was an awesome food bonding experience because I spent Thanksgiving in the Ozarks where these kinds of ingredients have to be ordered on-line, but I picked them up in Ft. Worth on my way to Arkansas. It turns out that my cousin's fiance had been ordered by her doctor to go sugar and gluten free as well as I, and she was really worried about Thanksgiving foods that she could eat. She loved the pies and immediately ordered Elana's cookbook because she didn't know how to make desserts that met her diet needs. She took the extra pie to her family's Thanksgiving and they loved it and had no idea that it was sugar free and gluten free (I used unsweetened chocolate for the crust). It was a big hit at two Thanksgivings and kind of opened up a whole new world of taste and baking for my cousin's fiance. Our families (and we are tough judges as we have a family full of fabulous bakers)loved it. </p> http://www.elanaspantry.com/forums/topic/yeast-free-diet-help-with-substitutes#post-750 Sun, 20 Dec 2009 19:40:12 +0000 cjweisser 750@http://www.elanaspantry.com/forums/ <p>I buy Cocoa Powder in bulk. It is pure, so I don't have to worry about additives. I have used pure Stevia powder for years, but now that it has been accepted by the FDA as a food, not just a "suppliment," it has fueled the sugar companies. Now you have to check the ingredient list carefully. I have seen almost everything imagineable added to it to "stretch" it, and our pocket books! Including cornstarch and "expanded" what amounts to wood fiber. They'll do anything to gouge the consumer. I am so tired of paying inflated prices for what could be just a simple food. </p> http://www.elanaspantry.com/forums/topic/casserole-topping#post-739 Thu, 17 Dec 2009 14:59:58 +0000 adelshad 739@http://www.elanaspantry.com/forums/ <p>I haven't tried it, but I bet you could dip some onion slices in egg and/or milk, and then coat with almond flour, and bake or fry them for a crunchy onion topping -- I would probably cook them, and then add them to the casserole after it is cooked (at the last minute) so the onions don't become soggy. Though almond slivers sound pretty good too - kind of like a combination of green bean casserole and green beans amandine. </p> http://www.elanaspantry.com/forums/topic/deep-fryer#post-735 Thu, 17 Dec 2009 10:54:59 +0000 bonnie0128 735@http://www.elanaspantry.com/forums/ <p>My family is not gluten-free but enjoy many of Elana's recipes in our low-carb lifestyle. One thing that I am missing is a "breading" that can be used to coat meat/seafood/veggies for the deep-fryer. I don't use our fryer that often, but I would like to enjoy the occasional onion ring, breaded shrimp, etc. Has anyone made a batter with almond flour that works with the deep fryer? </p> http://www.elanaspantry.com/forums/topic/casserole-topping#post-734 Thu, 17 Dec 2009 10:52:03 +0000 bonnie0128 734@http://www.elanaspantry.com/forums/ <p>Has anyone had any success with using almond flour to make a casserole topping? I am making green bean casserole for Christmas (ok, I made it for Thanksgiving too - it was that good!) and the only thing missing was a crunchy topping...like those onion straws or crackers or breadcrumbs. I was thinking about experimenting with almond flour, slivered almonds, and butter - plus maybe some seasonings...but don't want to ruin the whole thing. </p> http://www.elanaspantry.com/forums/topic/lemon-bar-disaster#post-733 Thu, 17 Dec 2009 10:48:53 +0000 bonnie0128 733@http://www.elanaspantry.com/forums/ <p>Help! I tried to make the lemon bars the other day and it was a disaster! First, I'll have to admit that I made a couple substitutions - but they were ones I always make with Elana's recipes and have never had a problem. In place of the grapeseed oil, I used coconut oil. In place of the fresh lemon juice, I used bottled. And in place of the agave, I used a combination of stevia and erythritol (I have a standard "formula" I use so it is always the same from recipe to recipe with good results). The crust came together fine. But the lemon part - GROSS. The lemon mixture appeared to blended just fine (vitamix) but during baking, everything separated. The lemon all went to the middle of the pan, and the oil pooled on top and around the sides. The taste was awful - we even tried scraping the oil off once it had hardened but it couldn't be salvaged. So, I'm not sure which one or combo of substitutions ruined it - but learn from my lesson and stick to the recipe or don't make it! Too bad too, I love lemon bars... </p> http://www.elanaspantry.com/forums/topic/pecan-pie-help#post-711 Sat, 12 Dec 2009 12:12:53 +0000 Gini 711@http://www.elanaspantry.com/forums/ <p>I made 2 pecan pies and 1 skillet apple for Thanksgiving. I was so nervous about the agar, which I have never used, that I probably spent way to much time babying it thru to dissolving. My pecan pies were great, no separating. My husband and I loved them. I had not warned the rest of the visiting family about the "new" pecan pie recipe so they were not pleased with the results. More for us! Yay! </p> http://www.elanaspantry.com/forums/topic/pecan-pie-help#post-675 Tue, 08 Dec 2009 05:59:53 +0000 sondy7 675@http://www.elanaspantry.com/forums/ <p>I had trouble with the pie too! It was a beautiful disaster. The pie looked picture perfect but when I cut into it the crust was rock solid and the "gel" holding the nuts in place was horrible - it just fell off the pecans. I have also had trouble with the agar in the coconut frosting, which I've tried twice - it never completely dissolved, I guess. </p> http://www.elanaspantry.com/forums/topic/cranberries#post-645 Wed, 25 Nov 2009 20:16:24 +0000 yogamom 645@http://www.elanaspantry.com/forums/ <p>my health food store sells dried cranberries sweetened with apple juice-- could you look for something like that? </p> http://www.elanaspantry.com/forums/topic/cranberries#post-640 Tue, 24 Nov 2009 09:38:43 +0000 bonnie0128 640@http://www.elanaspantry.com/forums/ <p>Unfortunately, I can't have a lot of types of sweeteners due to an issue with candidiasis... only erythritol, xylitol, stevia, and sucralose. I guess I'll have to experiment - maybe drying my own or something. That biscotti sound too good to be true! </p> http://www.elanaspantry.com/forums/topic/cranberries#post-639 Tue, 24 Nov 2009 09:16:56 +0000 colormepink 639@http://www.elanaspantry.com/forums/ <p>Hi Bonnie! Fresh cranberries may work with some recipes but they may not work well in the biscotti. Biscotti are meant to be hard and crunchy, the fresh cranberries will likely release too much moisture and ruin the texture. </p> <p>I don't think you can find any commercially dried cranberries without some sugar, they are just too tart. Nutsonline.com carries an organic dried cranberry sweetened with organic cane and if you have a SuperTarget near you, they carry an organic sweetened cranberry as well on the baking aisle, I think it's the Archer Farms line. And then I found this link below- they sell cranberries &#38; cherries sweetened with apple juice. I think I will have to try these myself.</p> <p><a href="http://www.therawchoice.com/shop/cart.php?m=product_detail&#038;p=40" rel="nofollow">http://www.therawchoice.com/shop/cart.php?m=product_detail&#038;p=40</a> </p> http://www.elanaspantry.com/forums/topic/cranberries#post-637 Tue, 24 Nov 2009 08:47:50 +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/pecan-pie-help#post-633 Mon, 23 Nov 2009 13:37:33 +0000 bonnie0128 633@http://www.elanaspantry.com/forums/ <p>My sister-in-law decided to try and tackle the pecan pie recipe (from Elana's book) and did not have success. She says the agar is very slimy and it won't stick to the nuts. I'm not sure what the whole situation is - but has anyone else experienced this? Any solutions? </p> http://www.elanaspantry.com/forums/topic/stuck-pie-crust#post-624 Thu, 19 Nov 2009 16:07:58 +0000 colormepink 624@http://www.elanaspantry.com/forums/ <p>Mmmm... Christmas pie :)</p> <p>I wouldn't think that the trouble is with the oil but the palm shortening may be easier to work with in blending a pastry crust, so it's definitely worth a try. And even if it doesn't turn out pretty, at least you know it will be yummy. You could serve it as Pumpkin Crumble. </p> http://www.elanaspantry.com/forums/topic/stuck-pie-crust#post-623 Thu, 19 Nov 2009 10:05:57 +0000 bonnie0128 623@http://www.elanaspantry.com/forums/ <p>The parchment is a good idea. It was firmly patted together and the crust was baked and cooled before being filled and cooked again.</p> <p>I've also been thinking about trying the whole recipe using palm oil shortening. It is a lot like crisco and i'm wondering if it would work to give even more of a traditional feel to the crust. Blended with a pastery blender or fork, et al.</p> <p>Wish I had more time to experiment before the big day - but there's always Christmas! </p> http://www.elanaspantry.com/forums/topic/stuck-pie-crust#post-622 Thu, 19 Nov 2009 09:34:57 +0000 colormepink 622@http://www.elanaspantry.com/forums/ <p>Bonnie,</p> <p>You might try a circle of parchment in the bottom of the pan. I haven't tried that with a pie, but I use parchment a lot with Elana's recipes and have a lot of success with it releasing the goods. My experience with pie that sticks is usually that the filling seeped through and the sugar welded it to the pan so you might also reexamine if the crust was patted firmly together in the pan and then second, was the crust initially baked before the filling was added. If yes to both of those, I would definitely try the parchment. </p> http://www.elanaspantry.com/forums/topic/stuck-pie-crust#post-619 Thu, 19 Nov 2009 08:44:48 +0000 bonnie0128 619@http://www.elanaspantry.com/forums/ <p>I made the pie crust from the Almond Flour book and filled it with my favorite pumpkin pie filling recipe (modified for my health needs) as a trial run for Thanksgiving. It tastes great - but - the crust is sticking terribly and you can't really get out a whole nice-looking piece. I used coconut oil in place of the grapeseed oil (it is my preferred oil). Do you think that could be the reason? Any suggestions for a solution? I thought about greasing the pan with palm shortening and dusting it with almond flour before pressing in the pie crust - but I'm not sure. </p> http://www.elanaspantry.com/forums/topic/bulk-almond-butter#post-581 Tue, 03 Nov 2009 10:57:20 +0000 barkley 581@http://www.elanaspantry.com/forums/ <p>You might also check for Almond Butter at Costco. I buy it there in pretty large jars and it is nearly half the price of stores like Whole Foods. Try it in the Muesli Bread recipe from the Almond Flour Cookbook. It is fantastic with dried apricots and cranberies. </p> http://www.elanaspantry.com/forums/topic/bulk-almond-butter#post-565 Sun, 25 Oct 2009 12:11:49 +0000 chelesirois 565@http://www.elanaspantry.com/forums/ <p>I buy Once Again Almond Butter in bulk from my local Co-op (12 jars at once), so you might want to check into something like that. I don't get the organic one because it's significantly more expensive and, after emailing with someone from Once Again, I feel safe and comfortable giving my kids the non-organic one.</p> <p>HTH!<br /> Michele </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/bulk-almond-butter#post-561 Sat, 24 Oct 2009 08:37:06 +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-559 Sat, 24 Oct 2009 08:24:39 +0000 bonnie0128 559@http://www.elanaspantry.com/forums/ <p>Here's my report back:</p> <p>I tried a Zucchini Coconut Bread recipe and it turned out ok. The almond flour + coconut flour combo was wonderful. The muffins had a great texture and it is definitely an experiment that I will be repeating! The reason they were only "ok" is that I was also making some other adjustments and the level of sweetness and amount of zucchini was a bit off.</p> <p>So, the original recipe called for white flour. I took the amount called for (2 cups) and subbed 1.5 cups almond flour and .5 cup sifted coconut flour. I had read that coconut flour is good to sub at about 30% so I wanted to go a little light just in case. I think 25% was a good amount - maybe even a little less would be good.</p> <p>Happy experimenting! </p> http://www.elanaspantry.com/forums/topic/oil-content-when-converting-recipes#post-542 Wed, 14 Oct 2009 15:37:16 +0000 colormepink 542@http://www.elanaspantry.com/forums/ <p>Yes, almond flour is very different than wheat flour. I used some numbers from Bob's Red Mill site for comparison. Whole wheat flour per 1/4c has .5g fat, 23g carb, and 4g protein. Almond flour per 1/4c has 14g fat, 6g carb, and 6g protein so chemically they will work differently in baking. I have found with traditional recipes that call for small amounts of flour, you can substitute nut flour without too much trouble but for a batter that may call for 2 to 3 or 4 cups of flour they may be more than one change necessary. I would definitely decrease the oil, I would start with 1/4 of the amount and see what the batter looks like. You may need to increase it from there, you would probably still aim for a consistency that you are familiar with from the original. It may also be necessary to increase the eggs but I would start small, write down your changes as you go and see what the results are. When I'm not sure about a recipe I'm altering or working with unfamiliar ingredients I usually try to make a reduced amount (1/2 to 1/4 of the original recipe) so if something does go wrong, I haven't wasted too much of my expensive ingredients. </p> http://www.elanaspantry.com/forums/topic/oil-content-when-converting-recipes#post-540 Wed, 14 Oct 2009 07:39:55 +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/almond-flour-coconut-flour#post-531 Mon, 12 Oct 2009 09:20:56 +0000 jessica 531@http://www.elanaspantry.com/forums/ <p>Elana has a great Gluten Free Vanilla Raspberry Torte recipe that uses both almond and coconut flour in her <a href="http://www.amazon.com/Gluten-Free-Almond-Flour-Cookbook/dp/158761345X" title="gluten free cookbook" rel="nofollow">cookbook</a> :-) </p> http://www.elanaspantry.com/forums/topic/almond-flour-coconut-flour#post-530 Mon, 12 Oct 2009 08:53:37 +0000 amberross 530@http://www.elanaspantry.com/forums/ <p>Everything I keep reading about coconut flour says that you can replace any other flour by 10-30% with coconut flour and it will give the same wonderful texture of Wheat flour but with much higher protien and fiber but a lower glycemic index count. Post how it turns out if you try it. </p> http://www.elanaspantry.com/forums/topic/almond-flour-coconut-flour#post-522 Sat, 10 Oct 2009 07:42:00 +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>