http://www.elanaspantry.com/forums/ Gluten Free Forums for elanaspantry.com en Fri, 30 Jul 2010 18:57:20 +0000 http://www.elanaspantry.com/forums/topic/storage-of-flour-038-flaxseed-meal#post-1109 Tue, 09 Feb 2010 11:49:06 +0000 jenzyme 1109@http://www.elanaspantry.com/forums/ <p>we keep all flours and things in our deep freezer, they go bad quicker than you think! </p> http://www.elanaspantry.com/forums/topic/storage-of-flour-038-flaxseed-meal#post-1074 Fri, 05 Feb 2010 21:47:20 +0000 Diane 1074@http://www.elanaspantry.com/forums/ <p>I buy whole Golden flax from Whole Foods (about 10lbs at a time) &#38; keep it in the fridge. Every couple of weeks, I grind up a batch &#38; keep this meal in the freezer (in airtight containers). I incorporate flax meal in my daily diet &#38; find that the colder the meal is, the better it blends with liquids without thickening &#38; becoming mucilaginous too quickly. I put 4 tablespoons in my morning protein shake &#38; the colder the flax meal is, the thinner &#38; easier the shake is to drink. - Diane J. </p> http://www.elanaspantry.com/forums/topic/storage-of-flour-038-flaxseed-meal#post-1066 Thu, 04 Feb 2010 15:15:59 +0000 bakingfool 1066@http://www.elanaspantry.com/forums/ <p>After I open the bags I put the flour into jars with a tight fitting lid and store in the fridge. Long term storage is vacuum sealed with the foodsaver and into the freezer. </p> http://www.elanaspantry.com/forums/topic/storage-of-flour-038-flaxseed-meal#post-683 Tue, 08 Dec 2009 22:23:43 +0000 eatingfreely 683@http://www.elanaspantry.com/forums/ <p>I always keep my flaxmeal and nuts and seeds in the fridge; the natural oils can go rancid quickly, espeically in ground nuts/seeds like flaxmeal. As for flours, the flours that I don't use often I refrigerate/freeze, so as not the risk them spoiling. But the flours I use regularly, I don't refrigerate, since I go through them more quickly. </p> http://www.elanaspantry.com/forums/topic/bread-20-uneven-top#post-602 Fri, 13 Nov 2009 09:04:04 +0000 Beth 602@http://www.elanaspantry.com/forums/ <p>I had the same problem with the little magic line pan and it wasn't done in the middle with the nutty bread. So I also have a great pan by Amco that comes with a top to slide on the top. So I doubled the recipe, added 1 tsp xanthan gum and subbed 1/2 of the arrowroot powder with Pamela's pancake baking mix, baked at 350 with top on most of the way (just left a tiny bit open for steam to escape) for 30 minutes and then took top off for last 20 minutes. Total bake time was around 45-50 minutes. It came out great. Totally done in the middle and the top was not all cracked and brown. (I also added hemp seeds to increase protein, but that is besides the point. It worked great for me,good luck! </p> http://www.elanaspantry.com/forums/topic/storage-of-flour-038-flaxseed-meal#post-585 Wed, 04 Nov 2009 12:36:16 +0000 Skycatcher 585@http://www.elanaspantry.com/forums/ <p>I do, simply based on almond nuts going stale if not sealed tightly, so I keep them refrigerated. Don't know if it's necessary, but at the cost of the flour, I wasn't taking any chances. </p> http://www.elanaspantry.com/forums/topic/bread-20-uneven-top#post-571 Mon, 26 Oct 2009 23:22:29 +0000 shirehobbit 571@http://www.elanaspantry.com/forums/ <p>Good evening!</p> <p>I just baked my first loaf of the 2.0 Sandwich Bread. It is not pretty like in the photo. The top is uneven (part of the crust looks like a thick slanted roof). I used the magic line pan. Any theories on what caused this? Note, my electric oven is old. </p> <p>Shire </p> http://www.elanaspantry.com/forums/topic/storage-of-flour-038-flaxseed-meal#post-570 Mon, 26 Oct 2009 23:01:32 +0000 shirehobbit 570@http://www.elanaspantry.com/forums/ <p>After you've opened the bags do you keep them in the fridge? </p> http://www.elanaspantry.com/forums/topic/what-do-you-grease-your-baking-pans-with#post-544 Fri, 16 Oct 2009 16:25:44 +0000 Franleigh 544@http://www.elanaspantry.com/forums/ <p>I use VCO to grease baking pans as it's more stable at higher temps than butter. VCO virgin coconut oil and organic butter are the only 2 "good" saturated fats I use daily. Together (butter and VCO), they provide a unique flavor. I saute veggies in a little of both, each AM and add scrambled eggs with about an oz. of cheddar cheese. Very low carb/high protein breakfast/brunch that has "staying power" and excellent for controlling blood sugar levels. </p> http://www.elanaspantry.com/forums/topic/what-do-you-grease-your-baking-pans-with#post-543 Fri, 16 Oct 2009 12:13:54 +0000 shirehobbit 543@http://www.elanaspantry.com/forums/ <p>I'm going to make the 2.0 bread this weekend and I am so excited! I'm a T2 diabetic and my body hates wheat flour (it spikes my blood sugar). </p> <p>If I decide I don't want to grease the bread pan with butter, what would you suggest? Coconut oil? </p> <p>shirehobbit </p>