http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Mon, 13 Feb 2012 03:08:58 +0000 http://www.elanaspantry.com/forums/topic/hard-time-baking-with-almond-flour#post-1592 Thu, 13 May 2010 10:16:56 +0000 lisastafford 1592@http://www.elanaspantry.com/forums/ <p>I grew up eating foods that had almonds or almond flavoring in them, so it wasn't such a big adjustment for me. I hope that you will stick it out and find some recipes that you like and work well for you. </p> http://www.elanaspantry.com/forums/topic/hard-time-baking-with-almond-flour#post-1584 Wed, 12 May 2010 14:12:38 +0000 MsLomeraz 1584@http://www.elanaspantry.com/forums/ <p>Thank you bakingfool for the packing almond flour tip! After baking with wheat flour (where packing is a no-no) I have struggled with the recipes. Now I will go home and give it another shot. She's definitely turned me on to agave though- the stuff is great.<br /> And thank you Kellir for posting this question. Hopefully you've had better luck! </p> http://www.elanaspantry.com/forums/topic/hard-time-baking-with-almond-flour#post-1423 Thu, 08 Apr 2010 03:04:06 +0000 bakingfool 1423@http://www.elanaspantry.com/forums/ <p>I'm not sure how much reading on this site you've done, so can't say if you've run across this information yet, or not.</p> <p>Elana uses dry measuring cups for both liquid and dry ingredients. If you are using the dry and liquid cups that may make a difference. She also packs the almond flour into the cup by pressing the full cup against the side of the jar as she scoops the flour out. If you are not doing this it could mean you are not using the correct amount. </p> <p>HTH </p> http://www.elanaspantry.com/forums/topic/hard-time-baking-with-almond-flour#post-1422 Wed, 07 Apr 2010 21:02:38 +0000 kellir 1422@http://www.elanaspantry.com/forums/ <p>I have been having some difficulty getting used to baking with almond flour... somewhat better with the coconut flour, but I don't like the taste as much.</p> <p>Tonight I tried to make the <a href="http://www.elanaspantry.com/ginger-cookies/" title="Gluten Fre Ginger Snap Cookie Recipe at Elana's Pantry" rel="nofollow">ginger cookies</a> from Elana's blog, and they completely ran and spread out on the pans ~ I had to scrape them off and form kind of sticky balls out of them - nothing like the beautiful photo on the blog post. I followed the recipe exactly and am NOT using Bob's Red Mill flour (have already had disastrous results with that), so are there other ideas on what is going wrong? I have also had the <a href="http://www.elanaspantry.com/homemade-starbucks-orange-cake/" title="Gluten Free Homemade Starbuck's Orange Cake Recipe at Elana's Pantry" rel="nofollow">orange cake</a> fall apart in one of my tries at that also. </p> http://www.elanaspantry.com/forums/topic/need-something-mozzarella-like-ricotta-like#post-1362 Thu, 25 Mar 2010 10:26:50 +0000 bakingfool 1362@http://www.elanaspantry.com/forums/ <p>Janeen, that cheese looks delicious! Unfortunately it also contains ingredients I can't have. So... Hopefully the link will help many others though.</p> <p>I can't really come up with an ingredient to substitute for cheesecake except the "cream cheese" you've already tried. That would take alot of work to make enough to do a cake. I will keep you in mind if I come up with anything. </p> <p>Oh, I just thought, what about a ricotta cheesecake? I know there are recipes out there and maybe you could use a very mild flavored oil and no spices to make the ricotta? Still alot of work to get the base ingredients for sure. HTH </p> http://www.elanaspantry.com/forums/topic/need-something-mozzarella-like-ricotta-like#post-1331 Sat, 20 Mar 2010 13:43:35 +0000 janeen 1331@http://www.elanaspantry.com/forums/ <p>I'm with you, bakingfool. I have to make everything from scratch almost, so I will *not* be making cream cheese from scratch very often, at least not this way. I did enjoy it while I had it, though. :)</p> <p>Meanwhile, I found out about Daiya shredded cheese. <a href="http://www.daiyafoods.com/" rel="nofollow">http://www.daiyafoods.com/</a><br /> I bought mine from Vegan Essentials.<br /> <a href="http://store.veganessentials.com/daiya-shredded-vegan-cheese-p2767.aspx" rel="nofollow">http://store.veganessentials.com/daiya-shredded-vegan-cheese-p2767.aspx</a></p> <p>Lordamercy, my 8 year old is in heaven! We got both the cheddar and the Italian blend, which is sort of like mozzarella with maybe a hint of parmesan. We've been having cheese omelets, pizza, tuna melts, quesadillas, and all kinds of things cheesey. It's not quite real cheese, for certain, but it is so much closer than anything I've been able to fashion. It is casein free and soy free, too. Rather expensive, as well. It has been doing the trick, though. :)</p> <p>With Passover right around the corner, I'm already thinking ahead to Shavuot, with blintzes and cheesecake. I think I might revisit that pine nut "ricotta" of Elana's for the blintzes. Any ideas on cheesecake??? </p> http://www.elanaspantry.com/forums/topic/need-something-mozzarella-like-ricotta-like#post-1281 Fri, 12 Mar 2010 14:15:27 +0000 elissajeanette 1281@http://www.elanaspantry.com/forums/ <p>I can have cream cheese frosting again?? I'm on the verge of screaming with enthusiasm... WOW thank you for doing all the hard experimenting for us haha<br /> Carrot cake here I come! </p> http://www.elanaspantry.com/forums/topic/need-something-mozzarella-like-ricotta-like#post-1057 Thu, 04 Feb 2010 05:43:33 +0000 bakingfool 1057@http://www.elanaspantry.com/forums/ <p>That's good to know, janeen. Thanks for all the reports. </p> <p>I guess if I ever do make it to completely dairy free I had better really want a cream cheese frosting, to be willing to go to all the trouble of making the "cheese" before even starting on a cake, as I (like almost everyone else here) already have to cook and bake everything I eat. </p> http://www.elanaspantry.com/forums/topic/need-something-mozzarella-like-ricotta-like#post-1052 Wed, 03 Feb 2010 16:02:46 +0000 janeen 1052@http://www.elanaspantry.com/forums/ <p>The macadamia nut cream cheese makes a divine cream cheese frosting. It is still a lot of work just to get to the starting ingredient, though. </p> http://www.elanaspantry.com/forums/topic/need-something-mozzarella-like-ricotta-like#post-1034 Tue, 02 Feb 2010 09:42:17 +0000 lisastafford 1034@http://www.elanaspantry.com/forums/ <p>A Vita Mix is so worth the investment. I bought a refurbished one for lots less than retail. </p> http://www.elanaspantry.com/forums/topic/need-something-mozzarella-like-ricotta-like#post-1033 Tue, 02 Feb 2010 08:58:33 +0000 janeen 1033@http://www.elanaspantry.com/forums/ <p>I made the raw macadamia nut cream cheese. I don't have a vitamix, so I just used my food processor. The food processor did *not* get the mac nuts to a fine enough consistency that anyone would ever mistake this for real cream cheese. It is still pretty good, but not really good enough to warrant the hassle of making it, IMO. Might be different with a vitamix, though. </p> <p>We'll see how well it makes a frosting. :) </p> http://www.elanaspantry.com/forums/topic/need-something-mozzarella-like-ricotta-like#post-1029 Mon, 01 Feb 2010 17:29:37 +0000 bakingfool 1029@http://www.elanaspantry.com/forums/ <p>wasn't showing I posted. </p> http://www.elanaspantry.com/forums/topic/need-something-mozzarella-like-ricotta-like#post-1019 Mon, 01 Feb 2010 08:02:41 +0000 bakingfool 1019@http://www.elanaspantry.com/forums/ <p>WOW! Janeen, you've been one busy cook! Thanks for letting us know how it's going for you and the family. </p> <p>I was wondering on Elana's "ricotta" dip if substituting most or all of the lemon juice with olive oil might work best in lasagna. You've made the dip and I haven't.. but I thought the olive flavor would go well there. Just an idea to mull over.</p> <p>If you've tasted dairy at all in the past I don't think you will ever make a nut based recipe taste like it. I do however, think you can get used to the taste of nut based dairy foods. I wonder if making the nut cheese a day ahead would give the flavors time to blend and mellow and taste less off to you.</p> <p>Looking forward to the next report... </p> http://www.elanaspantry.com/forums/topic/need-something-mozzarella-like-ricotta-like#post-1014 Sun, 31 Jan 2010 11:42:41 +0000 janeen 1014@http://www.elanaspantry.com/forums/ <p>The Nut Cheese Experiments, Part 1 :)</p> <p>I looked through all the recipes, and it seems as though a number of them have rejuvelac as an ingredient. I didn't really know what that was, so I looked it up. Turns out, it is a sprouted wheat or rye item, and since we are gluten free, I can't do that. I wasn't really sure what the purpose of the rejuvelac was anyway, and I didn't want to start off the bat with subbing ingredients in unknown recipes, so I just skipped those.</p> <p>Next, I made Elena's Creamy "ricotta" dip<br /> <a href="http://www.elanaspantry.com/creamy-ricotta-dip/" rel="nofollow">http://www.elanaspantry.com/creamy-ricotta-dip/</a></p> <p>It is made with pine nuts. It was yummy and very ricotta-like. The dip was too lemony for using in lasagna, I thought, but that seems an easy enough tweak.</p> <p>I was thinking that making a lot of pine nut cheese might break my grocery budget, so next I tried the cashew cheese.<br /> <a href="http://chocolateandzucchini.com/archives/2008/11/raw_cashew_cheese.php" rel="nofollow">http://chocolateandzucchini.com/archives/2008/11/raw_cashew_cheese.php</a></p> <p>This was very good, but not quite as good as the pine nut one. It had a bit more of a cashew taste, which again, is good, but is not ricotta. I put the cashew cheese in the lasagna, and my family loved it, but I thought it had a bit of an off-taste. Either it mellowed or I did, though, because the leftovers were just scrumptious. :) I'll try a less-lemony version of the pine nut dip in the lasagna next time. </p> <p>In the meantime, I made this artichoke pate:<br /> <a href="http://www.godairyfree.org/Recipes/Appetizers/Artichoke-Pate-Vegan-Gluten-Free-Soy-" rel="nofollow">http://www.godairyfree.org/Recipes/Appetizers/Artichoke-Pate-Vegan-Gluten-Free-Soy-</a><br /> Free.html</p> <p>and served it to my homeschool-mom-friends who came over for a fun evening. We all really liked it. The almonds and artichokes make a nice base, but it mostly tasted like garlic... no complaints, though. :)</p> <p>Next, I'm going to try the macadamia cream cheese.<br /> <a href="http://www.reallyrawfood.com/2008/07/13/raw-vegan-recipe-macadamia-nut-cheese/" rel="nofollow">http://www.reallyrawfood.com/2008/07/13/raw-vegan-recipe-macadamia-nut-cheese/</a></p> <p>I have a GF carrot cake mix, and I would just love some cream cheese frosting for it. </p> http://www.elanaspantry.com/forums/topic/need-something-mozzarella-like-ricotta-like#post-955 Fri, 22 Jan 2010 09:31:41 +0000 lisastafford 955@http://www.elanaspantry.com/forums/ <p>If you can handle soy, silken tofu can be mashed with a fork and used in place of ricotta cheese, like in lasagna. </p> http://www.elanaspantry.com/forums/topic/need-something-mozzarella-like-ricotta-like#post-954 Fri, 22 Jan 2010 08:24:54 +0000 bakingfool 954@http://www.elanaspantry.com/forums/ <p>You're welcome. Please let us know which ones you try and how you liked them. </p> http://www.elanaspantry.com/forums/topic/need-something-mozzarella-like-ricotta-like#post-953 Fri, 22 Jan 2010 05:56:10 +0000 janeen 953@http://www.elanaspantry.com/forums/ <p>Thanks, Kellir.</p> <p>LOL, bakingfool, I am amazed, impressed, and grateful! I think the problem was my searching process. I just kept looking for dairy-free cheese, and wasn't getting anywhere. The nut cheese search seems to have worked so much better!</p> <p>OK, I'm off to make cheese!</p> <p>Thanks!!!!</p> <p>Janeen </p> http://www.elanaspantry.com/forums/topic/need-something-mozzarella-like-ricotta-like#post-952 Thu, 21 Jan 2010 17:11:24 +0000 bakingfool 952@http://www.elanaspantry.com/forums/ <p>Ok, two more.</p> <p> <a href="http://www.ehow.com/how_2053821_make-raw-almond-cheese.html" rel="nofollow">http://www.ehow.com/how_2053821_make-raw-almond-cheese.html</a></p> <p><a href="http://nuggetmarket.com/recipes.php?id=267&#038;page=" rel="nofollow">http://nuggetmarket.com/recipes.php?id=267&#038;page=</a></p> <p>The term "raw nut cheese" brings up quite a few too. </p> http://www.elanaspantry.com/forums/topic/need-something-mozzarella-like-ricotta-like#post-951 Thu, 21 Jan 2010 16:20:54 +0000 bakingfool 951@http://www.elanaspantry.com/forums/ <p>Glad to help. Enjoy!<br /> edited to add<br /> Ok, got off here and thought "if there is one recipe out there there should be more". So I did a search for "recipe for nut cheeses" and came up with this one. It looks delicious..and easy. Looks just like cream cheese.<br /> <a href="http://www.reallyrawfood.com/2008/07/13/raw-vegan-recipe-macadamia-nut-" rel="nofollow">http://www.reallyrawfood.com/2008/07/13/raw-vegan-recipe-macadamia-nut-</a></p> <p>Maybe you should do some more searching? You never know what you might come across. Maybe just the one you are looking for.</p> <p>edit<br /> Now I'm on a kick. Found a couple more that sound really interesting.</p> <p><a href="http://chocolateandzucchini.com/archives/2008/11/raw_cashew_cheese.php" rel="nofollow">http://chocolateandzucchini.com/archives/2008/11/raw_cashew_cheese.php</a></p> <p>scroll way down, she says it comes out like homemade ricotta.</p> <p><a href="http://www.godairyfree.org/Alisa-s-Blog/Alisa-s-Milk-Free-" rel="nofollow">http://www.godairyfree.org/Alisa-s-Blog/Alisa-s-Milk-Free-</a></p> <p>this one just sounds so good!</p> <p>Hope that helps </p> http://www.elanaspantry.com/forums/topic/need-something-mozzarella-like-ricotta-like#post-950 Thu, 21 Jan 2010 14:59:47 +0000 kellir 950@http://www.elanaspantry.com/forums/ <p>There is a recipe for a live cashew cheese that might be helpful. With no agar or chia or anything to gel it, is stays as a spread, but is great for lasagna, wraps, etc. For one who stays away from fermented things, this wouldn't work due to the miso.</p> <p>Blend 2 cups of cashews with 1 cup of water and 4 tsp of light miso. Let sit in a strainer or cheesecloth overnight (or up to 8 hours) in a warm place to drain any liquid out.</p> <p>Then blend the cashew mixture with 2 Tbsp olive or grapeseed oil, 1/4 c lemon juice and 1/2 tsp salt. All of these can be adjusted to taste. Let it chill for a while and then eat.</p> <p>This is also really great with some chopped olives added to it. </p> http://www.elanaspantry.com/forums/topic/need-something-mozzarella-like-ricotta-like#post-949 Thu, 21 Jan 2010 13:02:15 +0000 janeen 949@http://www.elanaspantry.com/forums/ <p>Thanks! I've never tried working with agar before... I'll have to try it! </p> http://www.elanaspantry.com/forums/topic/need-something-mozzarella-like-ricotta-like#post-948 Thu, 21 Jan 2010 11:30:06 +0000 bakingfool 948@http://www.elanaspantry.com/forums/ <p>I saw this today and thought I'd post it here for you. It is a recipe for make your own cashew cheese. Needless to say I've never made it nor can I vouch for how it turns out. Good luck with it.</p> <p><a href="http://www.astray.com/recipes/?show=Agar%20cheese%5E" rel="nofollow">http://www.astray.com/recipes/?show=Agar%20cheese%5E</a></p> <p>I hope it's ok to post a link as I couldn't find anything saying not to. If not, would someone please let me know? </p> http://www.elanaspantry.com/forums/topic/need-something-mozzarella-like-ricotta-like#post-947 Thu, 21 Jan 2010 09:33:31 +0000 janeen 947@http://www.elanaspantry.com/forums/ <p>Thanks, but so far, all of these I have found on the market have casein in them, which is dairy. But maybe I should check again to see if there are other brands? Or do you have a recipe for almond or cashew cheese you like?</p> <p>Thanks!<br /> Janeen </p> http://www.elanaspantry.com/forums/topic/need-something-mozzarella-like-ricotta-like#post-946 Wed, 20 Jan 2010 16:07:19 +0000 jessica 946@http://www.elanaspantry.com/forums/ <p>almond or cashew cheese </p> http://www.elanaspantry.com/forums/topic/need-something-mozzarella-like-ricotta-like#post-943 Wed, 20 Jan 2010 04:48:50 +0000 janeen 943@http://www.elanaspantry.com/forums/ <p>I have just GOT to have something to substitute for cheese. We gave up dairy about a year ago, but would really, really like something to put in blintzes, in lasagna, and on pizza.</p> <p>No dairy (including goat and sheep cheese), and no soy. It doesn't have to be vegan. Suggestions???</p> <p>Thanks!<br /> Janeen </p> http://www.elanaspantry.com/forums/topic/orange-cake#post-890 Wed, 13 Jan 2010 11:12:51 +0000 bakingfool 890@http://www.elanaspantry.com/forums/ <p>While I have not used Elana's Orange Cake recipe yet, I do double nut flour cakes all the time. Yes, just double all the ingredients. Mine come out as well as a single recipe though I usually use a larger pan to bake it in. If you are going to use the same size pan you may have to bake longer to get it done enough. Just test by touch or sticking a toothpick/straw in as in the old days.</p> <p>Sorry, I can't help with the icing. I don't usually use any but sometimes use whipped cream. No help to you. </p> http://www.elanaspantry.com/forums/topic/orange-cake#post-834 Thu, 07 Jan 2010 18:40:00 +0000 kellir 834@http://www.elanaspantry.com/forums/ <p>I'm going to be making the Orange Cake for a group of 40-50 soon, so will be making several cakes to feed the whole group. I'd like to make a thicker cake, so am considering doubling (or making 1 1/2 times) the recipe to make each cake thicker. </p> <p>Has anyone tried this? Is it a straight doubling, or are any changes needed to make it work in a larger quantity?</p> <p>I'm also debating the icing to use. The cake has such a wonderful, strong flavor that I don't want to cover it up with a powdered sugar icing. I'm vegan, so wouldn't be using any heavy cream to thicken the icing, so am looking for one that is thick enough to stay on the cake (and maybe even be decorated). Any suggestions would be most appreciated! </p>