http://www.elanaspantry.com/forums/ Forums for the elanaspantry.com website en Tue, 16 Mar 2010 01:47:30 +0000 http://www.elanaspantry.com/forums/topic/substitute-for-almond-flour#post-1173 Sat, 20 Feb 2010 16:48:31 +0000 Heather_Spronk 1173@http://www.elanaspantry.com/forums/ <p>I'm eating certified organic, gluten-free, dairy-free, sugar-free and I'm allergic to all nuts. My husband and I bake a lot and use different combos of garfava, sorghum, potato starch, tapoica starch, sweet rice and brown rice flour, but the only one we can get organically is brown rice. I'm trying to switch to all organic flours but don't know what combos to try. I noticed someone mentioned buckwheat, brown rice flour, quinoa, and aramanth flour and I know that I can get all those organically. Does anyone have any other suggestions? </p> http://www.elanaspantry.com/forums/topic/substitute-stevia-for-agave-nectar#post-897 Thu, 14 Jan 2010 10:07:07 +0000 susancache 897@http://www.elanaspantry.com/forums/ <p>I am very new here - as of today! I have been using little packets of stevia powder for a couple of years. Part of the problem is that all the different forms of it have different ratios of sweetness. So it is hard to know how much. I always substitute small amounts of it for cooking recipes such as stews,mulegatawny, red cabbage, and other recipes calling for smaller amounts of sugar. I have even substituted part stevia in cranberry sauce to replace part of the sugar. I find that letting the food refrigerate for a day before eating it gets rid of the slight bitter flavor. Maybe it just needs to fully absorb? Baking something sweet is not something I have figured out yet. So - off to try Diane's ideas above..... </p> http://www.elanaspantry.com/forums/topic/substitute-for-almond-flour#post-889 Wed, 13 Jan 2010 12:06:22 +0000 bakingfool 889@http://www.elanaspantry.com/forums/ <p>I use alternative nut flours all the time. They are pretty much interchangeable as long as the grind is fine enough. The taste will be effected so if the particular nut would not taste good in the recipe just use a less flavored one. Almonds are pretty bland so go best with most recipes, that is why so many recipes call for it. </p> http://www.elanaspantry.com/forums/topic/substitute-for-almond-flour#post-842 Fri, 08 Jan 2010 12:56:28 +0000 GreenAcres 842@http://www.elanaspantry.com/forums/ <p>What about chestnut flour???? I saw some in an Asian store yesterday for (US)$3.50/half kilo. One pound of almond meal at Trader Joe's (yes, I know it's not branched, but it's really cheap and works well) is $5/lb. That's cheap, but the chestnut flour is cheaper.</p> <p>Has anyone tried baking with chestnut flour? </p> http://www.elanaspantry.com/forums/topic/how-to-change-your-profile-picture-avatar#post-824 Tue, 05 Jan 2010 11:27:36 +0000 elana 824@http://www.elanaspantry.com/forums/ <p>In order to associate a profile picture with your forums account you will need to create an account at the <a href="http://gravatar.com/" rel="nofollow">gravatar.com</a> website using the same email address you signed up with the forums. </p> <p>Once your email address is associated with a photo at gravatar.com that same email address will be associated with that photo here at the forums. </p> http://www.elanaspantry.com/forums/topic/substitute-for-almond-flour#post-777 Mon, 28 Dec 2009 19:23:47 +0000 Autumn 777@http://www.elanaspantry.com/forums/ <p>Coconut flour is SCD legal. You should really get on the SCD forums, that diet is very rigid and there are lots of experienced people there to help you! </p> http://www.elanaspantry.com/forums/topic/substitute-for-almond-flour#post-775 Mon, 28 Dec 2009 08:09:16 +0000 Jennifer 775@http://www.elanaspantry.com/forums/ <p>I am currently trying to start a SCD (Specific Carbohydrate Diet) for my husband who has Crohn's Disease. Many of the recipes call for almond flour, and we have a child with a nut/peanut allergy. I am very fearful of bringing almond flour into the home due to cross contamination and airborne allergic reactions. Does anyone have any suggestions to substitutes for almond or any other nut flours that would be suitable to the SCD? Please help! </p> http://www.elanaspantry.com/forums/topic/substitute-stevia-for-agave-nectar#post-731 Thu, 17 Dec 2009 10:32:57 +0000 panthergirl 731@http://www.elanaspantry.com/forums/ <p>FYI All,<br /> The agave acts as a binding agent, and Adelshad has the right idea. When substituting stevia, a 1/2 stevia 1/2 agave mixture plus an egg will give "bind" but also sometimes be more cake-like than crumbly. This only mattered to me when having the 'chocolate chip cookies'. Otherwise, I've been happily doing the 1/2 blend for about a year now.<br /> Regards. </p> http://www.elanaspantry.com/forums/topic/substitute-stevia-for-agave-nectar#post-727 Wed, 16 Dec 2009 17:05:41 +0000 adelshad 727@http://www.elanaspantry.com/forums/ <p>I made Elana's ginger cookies with stevia (mostly - I left in 2 T. agave) - I added an egg to make up for the lost liquid. The result was more muffin like than cookies like, but still very tasty! The recipe with these changes are on my blog <a href="http://www.delshadduo.blogspot.com" rel="nofollow">www.delshadduo.blogspot.com</a> </p> http://www.elanaspantry.com/forums/topic/substitute-stevia-for-agave-nectar#post-667 Sun, 06 Dec 2009 12:57:35 +0000 Gini 667@http://www.elanaspantry.com/forums/ <p>For those, like me, who need an agave substitute, <a href="http://www.vivapura.com" rel="nofollow">www.vivapura.com</a> has "Jerusalem Artichoke Syrup". It is about 13 on the glycemic index. They are the only ones in the U.S. that have this product. I have used it with good results in the recipes I have tried so far. I am new to this forum and am grateful to have found it! I especially needed the help with pancake turning, can't wait to try them again. The taste is fab. I freeze the leftovers and before work pop them into the toaster oven and think I am having a great pastry with my yogurt/fruit breakfast. Thanks all for being there! </p> http://www.elanaspantry.com/forums/topic/substitute-stevia-for-agave-nectar#post-614 Mon, 16 Nov 2009 00:55:14 +0000 Elissa 614@http://www.elanaspantry.com/forums/ <p>I recently made a nice fruit cake sweetened with pineapples and stevia (and of course, fruit) and that worked really well. I mix it in some orange juice, but so far I've not been game to try it in other recipes - I think i'll try your suggestions Diane, It's difficult for me to find agave here and I prefer to use stevia anyway. Thanks! </p> http://www.elanaspantry.com/forums/topic/pecan-pie-recipe#post-457 Sat, 29 Aug 2009 08:00:53 +0000 McJohn 457@http://www.elanaspantry.com/forums/ <p>I made a wheat-free sugar-free pecan pie a quadzillion years ago for the wheat-allergic diabetic family member who got me into the baking thing. We used Joseph's Sugar Free Maple Syrup and Joseph's Sugar Free Maltitol Syrup and she said it turned out great. (I have to stay away from Joseph's syrups, as their particular maltitol fomulation renders me unfit for polite company for at least a day--something to watch out for, although the intended target said she could not possibly have cared less about that.) I've made pecan pie with regular sugar free pancake syrup, but the texture and color aren't exactly pecan pie-ish and it set me off.</p> <p>We don't use agave: I'm a little suspicious of the carb count and our nutrition program is going so well I didn't want to take the risk. For our purposes, erythritol and Splenda work just fine.</p> <p>The recipe was adapted from one on Epicurious, but I haven't had a chance to edit it for a step-by-step layout of the ingredients and process we used. We ignored what they said about the crust and replaced the brown sugar in the filling with a half-and-half blend of powdered erythritol and Splenda for Baking, with a teaspoon of maple flavoring. (It would be possible to use Diabetisweet's brown sugar blend too, I imagine.) We also used Egg Beaters instead of the real eggs.</p> <p><a href="http://www.epicurious.com/recipes/food/views/240422?mbid=rss_epinr" rel="nofollow">http://www.epicurious.com/recipes/food/views/240422?mbid=rss_epinr</a><br /> Bon Appétit | November 2007 - Sarah Patterson Scott</p> <p>MAPLE PECAN TART<br /> In this refined version, pecan pie is all grown up.<br /> Servings: Makes 8 servings</p> <p>INGREDIENTS<br /> Crust:<br /> 1/2 cup (1 stick) unsalted butter, room temperature<br /> 1/4 cup sugar<br /> 1 large egg yolk<br /> 1/8 teaspoon salt<br /> 1 1/4 cups unbleached all purpose flour</p> <p>FILLING:<br /> 3 large eggs (We used Egg Beaters)<br /> 1/2 cup (packed) golden brown sugar (We used powdered erythritol and maple flavoring)<br /> 1/2 cup pure maple syrup (We used Joseph's Maple Syrup)<br /> 1/2 cup dark corn syrup (We used Joseph's Maltitol Syrup)<br /> 1/4 cup (1/2 stick) unsalted butter, melted (We used Land o' Lakes Light Butter)<br /> 1/8 teaspoon salt<br /> 1 1/2 cups coarsely chopped pecans<br /> Whipped cream or vanilla ice cream</p> <p>PREPARATION<br /> FOR CRUST:<br /> Using electric mixer, beat butter in medium bowl until smooth. Add sugar, egg yolk, and salt; beat until blended. Add flour and beat just until dough begins to clump together. Gather dough into ball; flatten into disk. Roll out dough on lightly floured work surface to 101/2-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce dough all over with fork. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.</p> <p>Place crust in freezer 30 minutes before filling and baking.</p> <p>FOR FILLING:<br /> Preheat oven to 350°F. Whisk eggs and brown sugar in medium bowl until well blended. Whisk in maple syrup, corn syrup, melted butter, and salt. Stir in pecans. Pour filling into unbaked crust. Place tart on rimmed baking sheet.</p> <p>Bake tart until filling is slightly puffed and set, about 40 minutes. Transfer to rack and cool. DO AHEAD: Can be made 1 day ahead. Tent loosely with foil and let stand at room temperature.</p> <p>Cut tart into wedges and serve with whipped cream or ice cream. </p> http://www.elanaspantry.com/forums/topic/how-to-change-your-elanas-pantry-forums-password#post-456 Fri, 28 Aug 2009 13:07:49 +0000 elana 456@http://www.elanaspantry.com/forums/ <p>After you have officially registered and signed into Elana's Pantry Forums you should change your password to something you will remember.</p> <p>To do this, login to the forums at the top of the page, after you are logged in, click your user name at the top where it says "Welcome, username!". Next, click the 'Edit' tab to change you password. Click 'Update Profile' when done. </p> http://www.elanaspantry.com/forums/topic/bread-terriffic#post-451 Sun, 23 Aug 2009 20:06:50 +0000 momto3boys 451@http://www.elanaspantry.com/forums/ <p>I wasn't impressed with the Bob's Red Mill wonderful bread mix. I made it in my breadmaker and I ended up tossing it. Just was not palatable and couldn't even slice it properly for sandwiches.</p> <p>I will stick to making it from scratch =) </p> http://www.elanaspantry.com/forums/topic/bread-terriffic#post-448 Wed, 19 Aug 2009 17:54:08 +0000 Lenee 448@http://www.elanaspantry.com/forums/ <p>Do you know if Sami's is considered gluten free? I see that the ingredients listed in some of the breads are gluten free, but how do you know it is a safe GF product? </p> http://www.elanaspantry.com/forums/topic/substitute-stevia-for-agave-nectar#post-422 Wed, 12 Aug 2009 20:00:52 +0000 foodintolerancescook 422@http://www.elanaspantry.com/forums/ <p>Diane! I really like your suggestion. Is it possible you could e-mail the recipes with your substitutions to me? I run a gluten-free, dairy-free, sugar-free website (and DIET) and I would love to try your substitutes. Can you email me at <a href="mailto:foodintolerancescook@gmail.com">foodintolerancescook@gmail.com</a> ? Do you use pureed pears or what and what is one forth of a pear? 1/4 cup? Please let me know. You can see my site too at <a href="http://www.foodintolerancescook.blogspot.com" rel="nofollow">www.foodintolerancescook.blogspot.com</a> </p> http://www.elanaspantry.com/forums/topic/substitute-stevia-for-agave-nectar#post-418 Wed, 12 Aug 2009 12:06:44 +0000 Diane 418@http://www.elanaspantry.com/forums/ <p>Rachel, I use Stevia for everything (it is my only legal sweetener as well). For every 1/4 cup of Agave nectar, I sub approx 2.5 teaspoons of a Stevia Blend + 1/4 pear (you can try some other fruit to give some bulk). I also generally up the # of eggs by about 25-50% or even added flax meal with a little water (experimentation is the only solution). So far, I have made Elana's Orange Cake, Chocolate Chip Brownies (w/o the chips, due to the sugar) &#38; Chocolate Peanut Butter Cookies (recipe from another website) this week with Stevia &#38; pears as my only sweetners &#38; they are absolutely yummy (the texture is great too). My hubby, who can eat whatever he wants, including gluten &#38; sugar, absolutely loves them. The brand of the Stevia Blend I use is StevitaStevia.com's Spoonable Stevia product, their filler is erythritol. I have been using all their products for over 6yrs (except the gum, I don't chew gum) &#38; buy the Spoonable Stevia in 1lb jars, specifically sold for baking. You can call them for free samples, and purchase directly through them (call them for discounted pricing) or I believe they sell it through Amazon as well. I have tried most of the Stevia products on the market &#38; this one has the least after-taste. The stevia substitution depends on the brand &#38; the blend, so you have to experiment. I read on another forum on Elena's website, that someone substitutes 1/4 cup of Agave for 1/2 cup of sugar in recipes, so I am ready to experiment with other recipes as well. Thanks Elana for providing such wonderful recipes and a place for an exchange of helpful info. </p> http://www.elanaspantry.com/forums/topic/pecan-pie-recipe#post-408 Sun, 09 Aug 2009 19:23:00 +0000 earthmotherpurplesky 408@http://www.elanaspantry.com/forums/ <p>Elana has a Pecan Pie recipe in her cookbook. I haven't made it yet, but it looks great! For it, she uses a dark chocolate pie crust recipe. </p> http://www.elanaspantry.com/forums/topic/bread-terriffic#post-365 Mon, 27 Jul 2009 22:47:05 +0000 foodintolerancescook 365@http://www.elanaspantry.com/forums/ <p><a href="http://www.samisbakery.com/products/millet-and-flax/detail.cfm?id=13" rel="nofollow">http://www.samisbakery.com/products/millet-and-flax/detail.cfm?id=13</a><br /> I found this bread here. Is it worth ordering? </p> http://www.elanaspantry.com/forums/topic/breadmaker#post-359 Mon, 27 Jul 2009 11:20:39 +0000 elana 359@http://www.elanaspantry.com/forums/ <p>Recently several people have asked if my bread can be made in a breadmaker; I don't have one, so really can't answer this question. All of my breads are quick breads and simple to make, not requiring much equipment.</p> <p>If you do experiment and make one of my breads in your breadmaker, please stop back by and reply to this topic to let us all know how it turns out!</p> <p>Thanks,<br /> Elana </p> http://www.elanaspantry.com/forums/topic/fumigated-almonds#post-302 Mon, 22 Jun 2009 15:59:36 +0000 gks 302@http://www.elanaspantry.com/forums/ <p>Hi. For anyone who makes their own almond flour, I do have a source of untreated, truly raw almonds. I have purchased them, and they actually sprout. </p> <p><a href="http://rawfromthefarm.com/nuts.aspx" rel="nofollow">http://rawfromthefarm.com/nuts.aspx</a> </p> http://www.elanaspantry.com/forums/topic/fumigated-almonds#post-300 Fri, 19 Jun 2009 14:36:05 +0000 Anabetica 300@http://www.elanaspantry.com/forums/ <p>I had received the same info recently. I'm so glad to hear this. Right now I'm responding to all grains, among many other foods. Almond is not on the list yet! </p> http://www.elanaspantry.com/forums/topic/fumigated-almonds#post-299 Thu, 18 Jun 2009 17:44:42 +0000 elana 299@http://www.elanaspantry.com/forums/ <p>Just an update straight from the source regarding almond flour...according to Honeyville their blanched almond flour is pasteurized (steam treated). They are not fumigated.</p> <p>I received this message directly from Honeyville today:</p> <p>"I’d like to clarify the pasteurization process, just in case you did not know. As you know, any almond coming out of California must be pasteurized. The Blanched Almond Flour gets a hot water bath to remove the skins that also constitutes the pasteurization process. No chemical process for the Blanched Almonds. I wasn’t sure if you were aware."</p> <p>That's the scoop straight from Honeyville. </p> http://www.elanaspantry.com/forums/topic/substitute-stevia-for-agave-nectar#post-252 Tue, 28 Apr 2009 14:31:07 +0000 kangachick 252@http://www.elanaspantry.com/forums/ <p>does anyone know when it is best to use stevia and when not to? I am not sure when I should use it and when I shouldn't. </p> http://www.elanaspantry.com/forums/topic/substitute-for-almond-flour#post-202 Tue, 10 Mar 2009 07:29:32 +0000 marthaaston 202@http://www.elanaspantry.com/forums/ <p>I've used a combination of buckwheat, brown rice flour, quinoa, and aramanth flours. My favorite has been buckwheat with the almond flour, but I seem to have problems with the brown rice flour. Try out her pancake/flapjacks recipe and experiment with the flours you can have, making a small batch. That's what I did, making them about everyday for two weeks until I found the mixture I liked best. When using buckwheat, I've learned you need to add a 1/4 cup more water or so, plus I add a 1/4-1/2 cup of oil as well. Yesterday, I made bread with buckwheat, almond (you could use brown rice), quinoa, and flaxseed flours. It was quite tasty. I used mostly buckwheat and almond (4 cups each), and 1 cup of each quinoa and flaxseed. </p> http://www.elanaspantry.com/forums/topic/substitute-for-almond-flour#post-189 Wed, 25 Feb 2009 12:15:23 +0000 colormepink 189@http://www.elanaspantry.com/forums/ <p>I'm also allergic to almonds but I can eat other nuts. I prefer walnuts and buy them in bulk. I grind them in my food processor as small as possible and then further reduce them in a coffee grinder. I used to try to sift the flour after I did the coffee grinder to get as much flour-like uniformity as possible but walnuts are oily and didn't sift well. It would be nice to find walnut flour but all I can source is walnut meal so I grind a couple pounds of walnuts at a time and put in the fridge or freezer until I need it. I find that I have to reduce the amount of oil that Elana's recipes call for or everything is an oily mess. I generally use about 1/4 of the amount of oil called for. I've been very happy with the results with this substitution. </p> http://www.elanaspantry.com/forums/topic/substitute-for-almond-flour#post-175 Sat, 31 Jan 2009 09:52:23 +0000 ebates 175@http://www.elanaspantry.com/forums/ <p>Coconut flour tends to be hypoallergenic when it comes to "nut" flours. My son doesn't seem to tolerate almonds at the moment, but he has no issues with coconut flour. Plus its super healthy. </p> http://www.elanaspantry.com/forums/topic/substitute-stevia-for-agave-nectar#post-160 Fri, 19 Dec 2008 22:39:41 +0000 chariscreations 160@http://www.elanaspantry.com/forums/ <p>Has anyone ever heard of the sweetener Lakanto? I am interested to find out if anyone has tried it, and if anyone has any other information on it, other than the website that is selling it!! Thank you! </p> http://www.elanaspantry.com/forums/topic/bread-terriffic#post-152 Mon, 08 Dec 2008 14:35:22 +0000 Rachel B 152@http://www.elanaspantry.com/forums/ <p>I get Sami's bread whenever I'm in Florida and have never had any problems with it. It's delicious. </p> http://www.elanaspantry.com/forums/topic/pecan-pie-recipe#post-150 Sat, 06 Dec 2008 09:24:02 +0000 alissaaron 150@http://www.elanaspantry.com/forums/ <p>my mom made an incredible one for thanksgiving. i will see if she can reproduce the recipe! </p> http://www.elanaspantry.com/forums/topic/substitute-stevia-for-agave-nectar#post-147 Thu, 04 Dec 2008 12:24:18 +0000 lcameris 147@http://www.elanaspantry.com/forums/ <p>Has anyone been experimenting with a sweetener called Erythritol? It's made from sugar, but supposedly has not after taste. A brand-name is ZSweet, but there's others too. Whole Foods carries it. I've yet to use it, but I just bought some. </p> http://www.elanaspantry.com/forums/topic/gluten-free-diet#post-142 Fri, 28 Nov 2008 15:29:58 +0000 Rachel B 142@http://www.elanaspantry.com/forums/ <p>Kelly, what is the URL for your website. I'm always looking for the type of recipes that you mentioned. Thanks. </p> http://www.elanaspantry.com/forums/topic/canning#post-129 Tue, 18 Nov 2008 20:41:28 +0000 Mrs. Oddbird 129@http://www.elanaspantry.com/forums/ <p>WHOA - You can't up and can just anything. </p> <p>You need some info about the acidity of the recipe. The density can also be important. Was this recipe meant to be canned? Especially for beginners, it is best to work with recipes that were meant to be canned and have been tested. Then you don't mess with the ingredients because that can change the Ph. </p> <p>Some recipes are not acidic enough to be canned safely (green beans) in a boiling water bath. </p> <p>Some recipes are too dense to be canned at all (BWB or pressure canner) or in certain size jars (pumpkin puree).</p> <p>You will not be able to detect botulism in any way. Well, the trip to the ER is a tip-off, I suppose. :-)</p> <p>Your local Master Gardener/Gardening Extension may offer canning classes, but it is perfectly possible to learn from a book. (I've done both and I've been canning for nearly 20 years.) I'm just trying to point out that the recipe choice is important. Here's a tested recipe for mango salsa. <a href="http://www.great-salsa.com/canning-salsa-mango.html" rel="nofollow">http://www.great-salsa.com/canning-salsa-mango.html</a> </p> http://www.elanaspantry.com/forums/topic/canning#post-128 Tue, 18 Nov 2008 12:05:47 +0000 Tammy 128@http://www.elanaspantry.com/forums/ <p>I forgot to say, 1) remove any bubbles as you fill the jar by running a knife blade through it a few times and 2) that you need to let the jars cool on the counter overnight. Then remove the rings and store in a cool place. Consult a canning book if you're worried about discoloration--sometimes it just means you didn't fill the jar full enough, and it's okay. Never eat from a jar that did not seal properly, or has a bulging lid, or has a bad odor. Happy canning! </p> http://www.elanaspantry.com/forums/topic/canning#post-127 Tue, 18 Nov 2008 08:45:06 +0000 Tammy 127@http://www.elanaspantry.com/forums/ <p>Hi TLC,</p> <p>I just joined and saw your post. I love this blog too!</p> <p>My sister taught me to can this summer (proving old dogs can learn new tricks--I'm 46). I found a recipe for zucchini salsa and made three batches--it's wonderful. There's not much to it. You need the right equipment...a really large and deep pot (~5 gallon) with a rack on the bottom (I use a round cake rack), a canning funnel, jars, lids and rings. A magnetic lid lifter is handy. Sis gave me a boxed set of plastic canning devices with the lid lifter, a plastic bubble popper (don't know what they call it--a knife will work just as well), a jar lifter, and a canning funnel. She also gave me Ball's canning book (available at Target when canning season starts).</p> <p>Run the empty jars through the dishwasher. When you've made your salsa, put the lids and rings in a saucepan, cover with water, and heat to 180F. Turn off heat and cover. Fill your gigantic pot at least 2 inches higher than the size of jar you're using. Put the empty jars in the pot and heat the water to 180F. Take out a jar using the jar lifter, set on a folded kitchen towel, put the funnel on top, use a ladle to fill the jar to 1/4"-1/2" from the top. Take off the funnel, wipe the lip of the jar with a damp cloth, put a sterilized lid from the saucepan on top, and lightly screw on a ring until it stops turning (don't make it tight). Use the jar lifter to set the filled jar back in the water, and lift out an empty jar.</p> <p>When all the jars are full, bring water to boil, and set timer for 15 minutes from the time it began to boil. At the end of the time, turn off heat and remove jars from the water with the jar lifter. Set on a kitchen towel to cool. You may hear a pop as the vacuum seal is formed, but not hearing one doesn't mean it didn't form. After an hour or two, tap the lids to see if the seals are good. The lid should be a little concave and sound solid when you tap it. Tug at the edges and see if the lid holds. A hollow sound means a vacuum seal did not form, so you'll need to refrigerate and eat right away, or start over with a clean jar and a new sterilized lid.</p> <p>Hope that helps! I'm a beginner and found it easy, so you should be able to do it too. Best wishes! </p> http://www.elanaspantry.com/forums/topic/close-to-a-good-brownie-recipe#post-126 Tue, 18 Nov 2008 08:16:12 +0000 Tammy 126@http://www.elanaspantry.com/forums/ <p>Hi, I'm new here...been visiting Elana's blog for a month and just found the forum.</p> <p>I made brownies last month when I had a complete recipe disaster trying to adapt a recipe for chocolate oatmeal protein bars (chocolate whey protein powder, peanut butter, uncooked steel cut oats, agave, flaxseed meal, vanilla, egg to bind it, spread in pan and bake 15 min. @ 350). They were awful! So I broke them up, baked them @ 200 for an hour or two, pulverized them into flour, and used it in my old Baker's brownie recipe, substituting agave for the sugar. They were awesome! I keep the extra "flour" in my freezer. I'm not sure you'd want to go the extra step in making this flour, though, as it would take all day just to make brownies. Here's the brownie recipe, though:</p> <p>2 oz. unsweetened baking chocolate<br /> 1/3 cup butter (could substitute coconut oil)<br /> 2 eggs<br /> 3/4 cup agave nectar<br /> 1 tsp. vanilla<br /> 2/3 cup chocolate protein "flour"<br /> 1/2 tsp. baking powder<br /> 1/4 tsp. fine sea salt<br /> 1/2 cup pecan pieces</p> <p>Melt chocolate and butter (or oil).<br /> In bowl, beat eggs with agave nectar.<br /> Combine with chocolate mixture, and stir in vanilla.<br /> Add dry ingredients and nuts and mix well.</p> <p>Spread in greased 8" or 9" pan (I used an 8x11" pan, worked fine but I like my brownies thin and crisp, not thick and cakey). Bake @ 350F for 25 min. or until done. Serve with whipped cream sweetened with agave. </p> http://www.elanaspantry.com/forums/topic/gluten-free-diet#post-115 Sun, 02 Nov 2008 12:42:40 +0000 Elizabeth 115@http://www.elanaspantry.com/forums/ <p>One thing to watch for when buying oats (oatmeal) even in the natural selection at the grocery is look for the gluten free oats. I have run into that before and was quite ill. Also watch for anything that says "modified." Typically means there is some sort of thickner added to it, which could be a gluten. </p> http://www.elanaspantry.com/forums/topic/substitute-stevia-for-agave-nectar#post-111 Fri, 24 Oct 2008 16:05:43 +0000 zebe912 111@http://www.elanaspantry.com/forums/ <p>Stevia definitely interacts differently with ingredients than any sort of syrup or dry sugar so it isn't just an even substitute all the time. If you can get over the way it tastes, then search for gluten free stevia recipes that people have already "test driven." That way you can get your feet wet on things that should be successful (that's how I used Elana's blog when learning to cook GF &#38; RSF). Eventually you'll be able to figure out substitutions on your own. I just don't like the taste of stevia! </p> http://www.elanaspantry.com/forums/topic/annies-natural-ketchup-not-gf#post-101 Thu, 16 Oct 2008 04:02:52 +0000 benevolentkitchen 101@http://www.elanaspantry.com/forums/ <p>sounds as if Annie's, like most multi-use facilitates, (like most home kitchen remember), is doing everything to keep folks safe -- there are so few dedicated facilities, and when cleaning is done well, there really is no medical need for a dedicated facility. </p> http://www.elanaspantry.com/forums/topic/gluten-free-diet#post-100 Thu, 16 Oct 2008 04:00:16 +0000 benevolentkitchen 100@http://www.elanaspantry.com/forums/ <p>ChrisinOr,<br /> Please make sure you are following up on your vitamins and minerals panels -- avoiding that many foods can lead to deficiencies.<br /> As for Gluten free foods, there are so many gluten free products, here are some great grains and such to get you started:<br /> quinoa<br /> teff<br /> buckwheat<br /> and the 'standards'<br /> rice<br /> corn </p> http://www.elanaspantry.com/forums/topic/substitute-stevia-for-agave-nectar#post-99 Thu, 16 Oct 2008 03:55:54 +0000 benevolentkitchen 99@http://www.elanaspantry.com/forums/ <p>please watch the amount of stevia you use -- it is not really intended for 'food' use like sugar and agave -- it is an herb -- plus a little goes a long way like 1 t dry stevia = 1 cup sugar in sweetness. Sweeteners are part of the main chemical reaction in baking, so a major alternation, like sugar vs. stevia makes a HUGE difference. agave is acceptable for diabetics though. </p> http://www.elanaspantry.com/forums/topic/substitute-stevia-for-agave-nectar#post-83 Sat, 27 Sep 2008 16:29:13 +0000 Ninufar 83@http://www.elanaspantry.com/forums/ <p>I'd be interested in anyone else's reports, &#38; if I try a recipe here I will post the results. I've eaten things w/agave and been okay, but I'm very cautious with all syrups/sugars/etc. </p> <p>Am tempted to buy a stevia cookbook w/o buying the stevia. (I'm just cooking for myself, &#38; I'm used to mild tastes, but I'm ready to believe in Vee's predictions of consistency woes. I left the sweetener out of another GF bread-type recipe recently and it tasted fine... just took 40min longer to cook than predicted!!! More like a big lump than a loaf, too.) </p> http://www.elanaspantry.com/forums/topic/substitute-for-almond-flour#post-80 Wed, 24 Sep 2008 21:50:21 +0000 Vee 80@http://www.elanaspantry.com/forums/ <p>You might consider using a blend of organic gluten-free flours to create a basic flour mix for baked goods recipes. Common choices to use would be equal amounts of tapioca flour, potato flour, rice flour(with gf baking soda and xantham gum added). And yes, I like adding coconut flour in these blends as well. It has a high fiber content.<br /> I've found the blended flours tend to make a better final product than using 100% of just one of them. If you're not a candidate for mixing your own baking mix to have on hand, there are a lot of gluten-free baking mixes readily available. I tend to avoid the ones with garfava or fava bean flour. It gives an off-taste to the food you are making, in my opinion. Good luck with your hunt for a suitable almond flour substitute for Elana's great recipes. </p> http://www.elanaspantry.com/forums/topic/substitute-for-almond-flour#post-79 Tue, 23 Sep 2008 10:41:45 +0000 stephen 79@http://www.elanaspantry.com/forums/ <p><b>jsa11406</b>,</p> <p>you could try experimenting with coconut flour. Elana has a bunch of recipes that use it instead of almond flour. </p> http://www.elanaspantry.com/forums/topic/bread-terriffic#post-77 Mon, 22 Sep 2008 21:05:36 +0000 zebe912 77@http://www.elanaspantry.com/forums/ <p>I don't like the Bob's bread or flour mixes at all. They end up too gritty and icky for me. I definitely prefer to make my own flour mixes. There's a Michigan company called Sami's that has awesome flax millet bread though (pre-made). For a while there was talk that their bread was "tainted" with too much gluten, but every store around here sells it and it is really popular, so I assume they fixed it. The Sami bread tastes and feels like normal multigrain bread and is really light &#38; fluffy.</p> <p>This is a recent post from another blog (I hope you don't mind Elana) that looks really similar to the Sami bread but I haven't gotten to try it yet:</p> <p><a href="http://tinyurl.com/54cghj" rel="nofollow">http://tinyurl.com/54cghj</a> </p> http://www.elanaspantry.com/forums/topic/substitute-for-almond-flour#post-74 Mon, 22 Sep 2008 09:07:43 +0000 jsa11406 74@http://www.elanaspantry.com/forums/ <p>I am allergic to almonds and am in need of a substitution for almond flour. Other things I am allergic to are gluten, eggs, soy, olives (olive oil), pears, peaches, apples, lemon, navy beans, millet, and the list goes on! Elana uses almond flour in several of her recipes and I want to be able to cook them but I need a suitable flour to use. Any help would greatly be appreciated. Thanks. :o) </p> http://www.elanaspantry.com/forums/topic/substitute-for-almond-flour#post-71 Wed, 17 Sep 2008 13:02:10 +0000 Vee 71@http://www.elanaspantry.com/forums/ <p>Beckyboo,<br /> Are you also gluten intolerant? Are you seeking gluten-free flour ideas for baked goods recipes that do not utilize nut flours? I could better make suggestions for you if I knew a little more of what else you are avoiding and what type of recipes you are wanting to make. I have a lot of experience with making substitutions in recipes. Maybe I can help. </p> http://www.elanaspantry.com/forums/topic/substitute-stevia-for-agave-nectar#post-70 Wed, 17 Sep 2008 12:49:04 +0000 Vee 70@http://www.elanaspantry.com/forums/ <p>Rachel,<br /> I've been thrilled with finding Elana's blog site as well. So encouraging and fun to read. Love the recipes.<br /> I'm curious as to why you don't use agave nectar? I think substituting it when agave nectar is called for in a recipe would cause taste and consistency woes.</p> <p>I did find for you on another site, a chocolate chip cookie recipe using only stevia as a sweetener, that might work if you use appropriate substitutions for the butter and the regular flour it calls for. I found it at <a href="http://www.stevia.net/morerecipes4.html" rel="nofollow">www.stevia.net</a> Let us know how it turns out if you try it. </p> http://www.elanaspantry.com/forums/topic/bread-terriffic#post-68 Wed, 17 Sep 2008 12:12:30 +0000 Vee 68@http://www.elanaspantry.com/forums/ <p>I could not find a recipe titled "Bob's wonderful bread" on their website. I found the GF bread mixes though. Which packaged bread mix is used for this, please. And is the recipe you used on the package itself? Thanks. </p> http://www.elanaspantry.com/forums/topic/substitute-stevia-for-agave-nectar#post-55 Wed, 03 Sep 2008 21:25:31 +0000 suekam 55@http://www.elanaspantry.com/forums/ <p>I have the exact same sensitivities (at least so I'm told... I haven't been able to cut them all out at once - too overwhelming! I've been concentrating on the gluten.) What's the blog you found?? I've been dealing with these diet changes for about 2 months and would love to find others in the same situation - DH is pretty numb to my complaining after 7 YEARS of stomach problems!! </p>