http://www.elanaspantry.com/forums/ Forums for the elanaspantry.com website en Fri, 19 Mar 2010 14:47:06 +0000 http://www.elanaspantry.com/forums/topic/does-almond-flour-have-the-texture-of-regular-flour-where-to-buy#post-925 Fri, 15 Jan 2010 23:08:53 +0000 kellir 925@http://www.elanaspantry.com/forums/ <p>I had always seen Elana's comment that Bob's Almond Flour was runny, and assumed that meant just a looser batter, wetter result. It is HORRIBLE! Some was given to me as a gift, so I used it ~ the muffins ran out of the pan, all over the oven. It didn't even bake up. I use the almond flour from nutsonline and it's great. </p> http://www.elanaspantry.com/forums/topic/almond-flour-help-no-success#post-741 Thu, 17 Dec 2009 16:08:50 +0000 adelshad 741@http://www.elanaspantry.com/forums/ <p>For those concerned with cost (like me a poor grad student), I have had pretty good success making cookies, muffins and crackers (haven't tried bread) with Trader Joe's brand almond meal. It is much more affordable than the blanched almond flours such as Honeyville. </p> http://www.elanaspantry.com/forums/topic/almond-flour-help-no-success#post-720 Tue, 15 Dec 2009 11:11:21 +0000 Carol S 720@http://www.elanaspantry.com/forums/ <p>WooHoo! Success! My husband agrees that I can finally make biscuits! Thanks again, ladies! Now, I'll move on to other recipes from the Almond Flour Cookbook. </p> http://www.elanaspantry.com/forums/topic/almond-flour-help-no-success#post-704 Fri, 11 Dec 2009 17:21:09 +0000 Miss Robin 704@http://www.elanaspantry.com/forums/ <p>Thank you Elana! You are awesome! Happy Hannukah (sp?)! </p> http://www.elanaspantry.com/forums/topic/almond-flour-help-no-success#post-703 Fri, 11 Dec 2009 12:49:37 +0000 Carol S 703@http://www.elanaspantry.com/forums/ <p>Thank you, Elana! And you, Miss Robin, for initiating the contact. I'm using Honeyville blanched almond flour. But, I've been doing the brown sugar packing method. I'll try the scoop method and see what happens. Cross your fingers! </p> http://www.elanaspantry.com/forums/topic/almond-flour-help-no-success#post-702 Fri, 11 Dec 2009 12:12:06 +0000 elana 702@http://www.elanaspantry.com/forums/ <p>I scoop my almond flour which makes it a more packed measurement, though I haven't ever packed it like brown sugar. Using the scoop method that I do, there are approximately 3.8 to 4 ounces of almond flour per cup, roughly 4 cups per pound.</p> <p>I don't ever use the fluff method to measure almond flour that most bakers use for regular recipes --this would yield runny results in my recipes.</p> <p>Fluffing is when you dip a spoon into your flour jar/bag and lightly place the flour into the cup, this results in a more light measurement as opposed to scooping or packing.</p> <p>Elana :-) </p> http://www.elanaspantry.com/forums/topic/almond-flour-help-no-success#post-700 Fri, 11 Dec 2009 11:49:37 +0000 Miss Robin 700@http://www.elanaspantry.com/forums/ <p>Carol S</p> <p>I was wondering if you are using BLANCHED almond flour? I tried to email Elana to see if the flour should be packed or not, but I just got an automatic response saying should wouldn't respond. I'm hoping she'll respond either on her site or on the forum though. For me, almond flour is pretty expensive to not know if it needs to be packed or not for her recipes. </p> http://www.elanaspantry.com/forums/topic/almond-flour-help-no-success#post-694 Thu, 10 Dec 2009 12:06:31 +0000 Carol S 694@http://www.elanaspantry.com/forums/ <p>Well, maybe I'm confused. I heard about fluffing regular GF flour; but, I was sure that I've heard/read somewhere that with Almond Flour, it should be packed. The reason was that it is so moist that you need to be sure the batter won't be too wet. My drop biscuit batter is usually thick and heavy, not runny at all. There's no way you can "drop" it onto the baking sheet. I usually measure it in a dry measuring cup and then have to pry it out with a spoon until it "plops" onto the baking sheet. Then I sort of pat it a little to get a nice shape...if not, it comes out looking like a mini mountain range. I could actually pick it up and roll it in a ball or something - as long as I kept my hands floured because the dough is very sticky. The outside drys out pretty well, but the center stays moist - not fluffy like the inside of a biscuit should be.</p> <p>I have no clue what I'm doing wrong. Maybe I do need less flour. Perhaps I'll give that a try and see what happens.</p> <p>Thanks for the tip. </p> http://www.elanaspantry.com/forums/topic/almond-flour-help-no-success#post-677 Tue, 08 Dec 2009 14:15:36 +0000 Miss Robin 677@http://www.elanaspantry.com/forums/ <p>Carol, you say that you've been "packing" the flour? I guess I haven't heard that we're supposed to do that? I thought I read somewhere (can't remember where) that we're supposed to fluff the flour before spooning it into our measure cup. I thought it was on Elana's site somewhere, but it may not have been. Anyway, this is how I've been using it. How about the rest of you gals?</p> <p>I made Elana's Gluten-Free sandwich bread and I didn't "pack my flour" and I got a product that was fine for my husband, but I thought it was a little on the dry side, but it was definitely edible. I used Honeyville flour also. </p> http://www.elanaspantry.com/forums/topic/almond-flour-help-no-success#post-674 Mon, 07 Dec 2009 20:54:27 +0000 Franleigh 674@http://www.elanaspantry.com/forums/ <p>I purchased "Benefit Your Life" blanched almond flour. It's very "fine". The only problem I've had so far is that some of the recipes (like the cranberry nut bread) are very dark on the bottom half, but it still tastes good. My oven temp is right on the money too. I prefer to cook in glass, so might need to drop the temp a bit. Still new at GF cooking... </p> http://www.elanaspantry.com/forums/topic/almond-flour-help-no-success#post-672 Mon, 07 Dec 2009 14:00:29 +0000 Carol S 672@http://www.elanaspantry.com/forums/ <p>I've been reading this site for months and really appreciate all I've learned; but, I'm having a major problem with the results when I bake with Almond Flour. I'm making sure I'm packing the flour, and measuring accurately, checked the oven temp and I'm still getting a rather dense, heavy product that seems too moist. I'm planning on cutting back on the liquid ingredients to see if that will help; but, I'm really baffled since so many of you have great success with the Honeyville Flour. I'm on my second 5 lb. bag. The whole first bag just did't make anything edible...well, it was edible, just not really good. I bought the cookbook, but nothing has really turned out.</p> <p>Does anyone have any extra tips for me? Thanks in advance, and keep those great recipes coming. </p> http://www.elanaspantry.com/forums/topic/does-almond-flour-have-the-texture-of-regular-flour-where-to-buy#post-646 Thu, 26 Nov 2009 11:58:35 +0000 K1MBERLY 646@http://www.elanaspantry.com/forums/ <p>How did the finer blanched Almond flour turn out, say with Pizza dough or cookies? Did the texture resemble regular flour? I baked with Bob's and was very disappointed :( YUCK! Won't order anything else, until I hear some good reviews about Honeyville's flour. Thank you so much! </p> http://www.elanaspantry.com/forums/topic/almond-flour-help-no-success#post-644 Wed, 25 Nov 2009 20:28:52 +0000 K1MBERLY 644@http://www.elanaspantry.com/forums/ <p>Honeyville Almond flour - Is it really like using regular flour? I bought $25 worth of blanched almond flour and everything I baked, had the texture of minced nuts, Yuck! :( Is it worth ordering Honeyville flour online? I'm not ready to give up just yet, but don't want to order a similar product... What have you guys made with Honeyville, and how did your families like it? Thanks! </p> http://www.elanaspantry.com/forums/topic/where-to-purchase-cheap-agave-nectar#post-586 Wed, 04 Nov 2009 19:42:23 +0000 jessica 586@http://www.elanaspantry.com/forums/ <p>hi all</p> <p>there is a link to purchase agave nectar by the gallon on elana's ingredients page:</p> <p><a href="http://www.elanaspantry.com/ingredients/#agave-nectar" rel="nofollow">http://www.elanaspantry.com/ingredients/#agave-nectar</a></p> <p>:-) </p> http://www.elanaspantry.com/forums/topic/where-to-purchase-cheap-agave-nectar#post-582 Tue, 03 Nov 2009 12:00:53 +0000 barkley 582@http://www.elanaspantry.com/forums/ <p>You might also want to try Amazon.com. I buy the Madhava in a 4 or 6 pack of bottles through the autoship program, which saves another 15%. You just specify how frequent you want it sent. No tax and No shipping costs! </p> http://www.elanaspantry.com/forums/topic/where-to-purchase-cheap-agave-nectar#post-553 Thu, 22 Oct 2009 21:49:50 +0000 Sara Matson 553@http://www.elanaspantry.com/forums/ <p>Hi...I just learned that CostCo carries almost 48 oz in a 2pk. for a little less that $8.<br /> Sara </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/almond-flour-help-no-success#post-393 Mon, 03 Aug 2009 16:10:48 +0000 kara 393@http://www.elanaspantry.com/forums/ <p>I know Almonds.com also sells almond flour/meal, and they have an extra fine option. I was getting runny dough too and someone recommended I make sure I put enough flour in, that I am pakcing the measurements so there is more meal. Hope that helps! </p> http://www.elanaspantry.com/forums/topic/does-almond-flour-have-the-texture-of-regular-flour-where-to-buy#post-391 Sun, 02 Aug 2009 21:38:11 +0000 earthmotherpurplesky 391@http://www.elanaspantry.com/forums/ <p>Diabetic Cook of Maine, </p> <p>Thanks for the reply. Tomorrow, I should receive my almond flour from honeyvillegrain.com and my coconut flour from tropical traditions, and I bought the cookbook advertised on this site, but I have only recently gone back on a low carb diet after falling off of it for about two years. I have used almond meal that I ground myself but never these finer flours. I am genuinely hoping that these flours help me get some variety that was missing when I stopped the low carb diet plan. I really appreciate the tips on beating the eggs to get a lighter product. I don't want to fail this time just because the food frustrates me. </p> <p>Thanks also for the banana bread recipe. What kinds of variations have you tried with this recipe. (I like banana bread occasionally, but prefer other flavors.) If you have answered this already on your site, I apologize. I will click your link once I finish this post. :) </p> http://www.elanaspantry.com/forums/topic/does-almond-flour-have-the-texture-of-regular-flour-where-to-buy#post-388 Sun, 02 Aug 2009 15:55:00 +0000 Diabetic Cook of Maine 388@http://www.elanaspantry.com/forums/ <p>The Honeyville brand makes a huge difference in my baking. The Bob's Red Mill and my own grind are more coarse and it makes the bread have a gritty texture that I don't mind but my family doesn't like, but the Honeyville grind is so fine, it is virtually undetectible in the final product. Yes, the Honeyville brand is more expensive, but the 5 lb. bag is huge, much bigger than a 5 lb. bag of regular wheat flour. Right now, they have a very low shipping price of $4.99 for any size order, which I thought was quite reasonable. I think it is worth it and will buy it again.</p> <p>I made some Banana Bread the other day and my husband and daughter (who don't have the same diet restrictions as I do and can eat anything) loved the bread and said it tasted just like an original made from 100% wheat flour! I'm a diabetic needing lower carbs, so I don't bake 100% gluten-free all the time. In my recipe, I used a combination of almond flour, coconut flour and some wheat flour which made the bread significantly lower in carbs and acceptable to my dietary needs, but I think it might work with a combination of just the two gluten-free flours. My trick for adding more volume to the batter is to whip the eggs on high speed for 2 to 4 minutes with the sugars until light yellow and quite thick before adding the dry ingredients. This method incorporates more air into the batter and really lightens the final product. I've had huge success with breads and cakes using this method.</p> <p>If you want to see my recipe and use it as a place to start developing one to fit your dietary needs, visit my blog:</p> <p><a href="http://diabeticsrejoice.blogspot.com/" rel="nofollow">http://diabeticsrejoice.blogspot.com/</a> </p> <p>and click on bananas in the list of ingredients and that post will pop up. </p> http://www.elanaspantry.com/forums/topic/does-almond-flour-have-the-texture-of-regular-flour-where-to-buy#post-384 Sun, 02 Aug 2009 11:26:02 +0000 earthmotherpurplesky 384@http://www.elanaspantry.com/forums/ <p>I have baked with almond MEAL in the past, and the texture was too coarse. Elana's cookbook (and this is posted on this site too under ingredients) explains that some almond flours aren't as fine as they need to be. Bob's Red Mill is easy to find, but she says it's too coarse. I am not risking paying big bucks for a flour that is too coarse. Look for blanched almond flour as the hulls are removed through the blanching process before it is ground. I have some ordered now that should be in tomorrow. I got it from Honeyville online at <a href="http://www.honeyvillegrain.com." rel="nofollow">www.honeyvillegrain.com.</a> As soon as I bake with it, I will tell you how it worked for me. Elana gives several brands she has tried that are of a good fine texture. All of this is under ingredients. </p> http://www.elanaspantry.com/forums/topic/does-almond-flour-have-the-texture-of-regular-flour-where-to-buy#post-381 Fri, 31 Jul 2009 10:19:27 +0000 nicholashundley 381@http://www.elanaspantry.com/forums/ <p>I haven't used almond flour much, so I don't know the answer to the questions on how it tastes or works for bread. But you might want to consider looking at <a href="http://www.greenpolkadotbox.info" rel="nofollow">www.greenpolkadotbox.info</a> as a new place to buy it. You can browse the online store (it hasn't launched for purchases yet). They will have almond flour and PLENTY of other gluten-free products in the near future. On their site, they already have listed over thirty brands selling gluten free products, and will include even more items from companies like:</p> <p>Eating Gluten Free<br /> Gluten Free Oats<br /> Gluten Freeda Foods<br /> Glutino<br /> Jule's Gluten Free<br /> Bob's Red Mill</p> <p>Their prices are competitive and they are running a pre-launch special for those who sign up with their name and email before August 3rd. </p> http://www.elanaspantry.com/forums/topic/does-almond-flour-have-the-texture-of-regular-flour-where-to-buy#post-380 Thu, 30 Jul 2009 20:50:11 +0000 foodintolerancescook 380@http://www.elanaspantry.com/forums/ <p>I was wondering where I could find almond flour for the cheapest that is blanched and finely ground. I was also wondering if the texture is different or how it tastes in baked goods? I was thinking I might use this instead of 25 different gluten-free flours!!! Also, does this and coconut flour make good bread? </p> http://www.elanaspantry.com/forums/topic/where-to-purchase-cheap-agave-nectar#post-378 Thu, 30 Jul 2009 15:03:24 +0000 nicholashundley 378@http://www.elanaspantry.com/forums/ <p>You might want to check out <a href="http://www.greenpolkadotbox.info" rel="nofollow">www.greenpolkadotbox.info</a> . You can get it online there for $5.72 (free shipping) for 16.9 ounces (that's $2.86 per cup) or $29.94 for 1 gallon (that's $1.87 a cup). A gallon might not be a bad idea since it's got a long shelf life, from my experience. Hope that helps! (They have a special going on now until August 3rd, too you might want to check out) </p> http://www.elanaspantry.com/forums/topic/almond-flour-help-no-success#post-375 Wed, 29 Jul 2009 16:24:06 +0000 Diabetic Cook of Maine 375@http://www.elanaspantry.com/forums/ <p>I made Banana Bread today with the Honeyville Almond Flour and WOW! What a difference! The almonds are so finely ground they were virtually undetectible in the final product. When you can afford it and if you're really serious about cooking with almond flour, trying the Honeyville brand is a must. I think you'll be pleased.</p> <p>For a while, before I finally gave in and purchased the Honeyville brand, I would grind my own almonds and could never get them fine enough that they couldn't be detected in my baked goods. Everything had the texture of cornmeal or, as my husband put it "like crunchy peanut butter!" I really didn't mind the texture, but my husband didn't like it. He said once after eating a cake I made he had to floss the almond bits from between his teeth! That's not exactly what you expect from eating cake, so I understand that it might be unappealing.</p> <p>I don't bake 100% gluten-free. Since I'm diabetic, my main goal is to reduce the carbs significantly and cut the fat while still retaining the taste, texture and crumb of a high carb, high fat original. I think I've managed to find a great balance. If you want to view my Banana Blueberry Tea Bread recipe, check out my blog: <a href="http://diabeticsrejoice.blogspot.com/" rel="nofollow">http://diabeticsrejoice.blogspot.com/</a></p> <p>Maybe it can be a starting point for making adjustments in your own recipes. Good luck! </p> http://www.elanaspantry.com/forums/topic/almond-flour-help-no-success#post-373 Tue, 28 Jul 2009 21:08:11 +0000 foodintolerancescook 373@http://www.elanaspantry.com/forums/ <p>Is it as fine as regular flour? I can't afford to buy any thing more right now and I'm trying to use the almonds I have. Has anyone successfully made their own flour? </p> http://www.elanaspantry.com/forums/topic/almond-flour-help-no-success#post-370 Tue, 28 Jul 2009 15:31:33 +0000 Diabetic Cook of Maine 370@http://www.elanaspantry.com/forums/ <p>Like you, I've been grinding my own almonds but, just today, I received my first bag of the Honeyville Almond flour and the grind is so nice and fine! Compared to it, my home grind looks like gravel! Also, I've seen Bob's Red Mill at Whole Foods, but I never bought it because it looked exactly like what I can do myself. I can't wait to see what difference the Honeyville brand will make in my recipes. </p> http://www.elanaspantry.com/forums/topic/almond-flour-help-no-success#post-368 Tue, 28 Jul 2009 12:51:14 +0000 Christina 368@http://www.elanaspantry.com/forums/ <p>Well Elana does suggest the Honeyville brand almond flour for her recipes, maybe you should try that first and see how it goes. </p> http://www.elanaspantry.com/forums/topic/where-to-purchase-cheap-agave-nectar#post-366 Mon, 27 Jul 2009 22:49:48 +0000 foodintolerancescook 366@http://www.elanaspantry.com/forums/ <p>Does anyone get agave nectar somewhere that is cheap!? I use it a lot and get the tiny bottles for $4 each and it's pricy (about $4 a cup!) Any suggestions would be great! </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/almond-flour-help-no-success#post-364 Mon, 27 Jul 2009 21:14:35 +0000 foodintolerancescook 364@http://www.elanaspantry.com/forums/ <p>I never have success with almond flour! I don't know what I do wrong. I always end up with something that tastes like crunchy nuts with egg or something in between. Is that supposed to happen? Like the orange almond cookies on this site, it didn't even turn to cookie dough, it was just goo. (Even after several hours of refrigeration. And I just tried the rye bread but it tasted like flax with almonds in it! I do try to make my own to save money and I make sure they are pretty fine but maybe they're not fine enough? I'm getting pretty frustrated and discouraged with it! </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/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/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/bread-terriffic#post-45 Wed, 20 Aug 2008 08:29:45 +0000 Audrey Buchinger 45@http://www.elanaspantry.com/forums/ <p>Hello,</p> <p>The very best bread recipe I have found for people with celiac is called "Bob's wonderful bread" from Bob's red Mill. You can order packages on line right from the mill. The brownies are wonderful too. <a href="http://www.bobsredmill.com" rel="nofollow">www.bobsredmill.com</a> A lot of the grocery stores carry their products, ask them to get this for you it is gluten free, wheat free, dairy free. Wonderful. Audrey </p>