http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Sun, 12 Feb 2012 21:33:45 +0000 http://www.elanaspantry.com/forums/topic/what-is-creamy-roasted-almond-butter#post-3216 Wed, 11 Jan 2012 19:46:36 +0000 striver 3216@http://www.elanaspantry.com/forums/ <p>There are several makers of creamy roasted almond butter. I use MaraNatha brand, but you can find others or make it yourself. </p> http://www.elanaspantry.com/forums/topic/almond-pulp#post-3154 Sun, 11 Dec 2011 13:59:24 +0000 kicking_horse 3154@http://www.elanaspantry.com/forums/ <p>did you get an answer to this question? and can you substitute the pulp for flour in the cracker recipes? </p> http://www.elanaspantry.com/forums/topic/what-is-creamy-roasted-almond-butter#post-3112 Tue, 15 Nov 2011 20:52:11 +0000 ladysuze 3112@http://www.elanaspantry.com/forums/ <p>I live in Australia and have not heard of this product.<br /> Can I buy it here or can I makr it myself?<br /> Thanks.<br /> Ladysuze. </p> http://www.elanaspantry.com/forums/topic/almond-pulp#post-3016 Wed, 24 Aug 2011 11:50:06 +0000 Espresso 3016@http://www.elanaspantry.com/forums/ <p>This may seem pretty basic but I have never worked with almond pulp in a recipe before. I now have to cook completely gluten free and LOVE this website (and the recipes are pretty delicious,too).</p> <p>Many of the recipes call for almond pulp. I have been avoiding them until now but there are some I really want to try. Is there anywhere you can buy it? Or can it only be found a by product of making the milk?</p> <p>Thanks! </p> http://www.elanaspantry.com/forums/topic/almond-flour-substitute#post-2803 Thu, 12 May 2011 17:51:54 +0000 lisastafford 2803@http://www.elanaspantry.com/forums/ <p>Some people use pecan flour, and there are lots of recipes for coconut flour. I hope that helps. </p> http://www.elanaspantry.com/forums/topic/almond-flour-substitute#post-2802 Wed, 11 May 2011 18:12:56 +0000 AyurvedaFoodie 2802@http://www.elanaspantry.com/forums/ <p>I have read through some of the posts that touch this topic, but I am hoping Elana may have some insight for an alternative nut flour that would be a good substitute for Almond. Almond is a powerhouse food and it so happens the only nut I do not tolerate. I'd love to maintain the health advantages without the side effects. Any suggestions? </p> http://www.elanaspantry.com/forums/topic/dairy#post-2625 Tue, 15 Mar 2011 23:51:02 +0000 mymanzwife 2625@http://www.elanaspantry.com/forums/ <p>Rice milk tastes fine but has a high carb content, so I prefer almond milk.<br /> How bad is soy? *Unfermented* soy messes up the thyroid and is an endocrine disrupter. Too many negatives to post here, but you may find this helpful. :)</p> <p><a href="http://articles.mercola.com/sites/articles/archive/2010/12/04/soy-dangers-summarized.aspx" rel="nofollow">http://articles.mercola.com/sites/articles/archive/2010/12/04/soy-dangers-summarized.aspx</a> </p> http://www.elanaspantry.com/forums/topic/dairy#post-2620 Mon, 14 Mar 2011 15:05:32 +0000 Aiml30 2620@http://www.elanaspantry.com/forums/ <p>Hello,</p> <p>I love Silk's Unsweetend Almond milk. I have also tried Blue Diamond's version and they are both great in vitamin intakes. I used to partake in Silk's Organic Unsweetend Soy milk, which tasted good, but there is to much estrogen in it for my diet. Good luck on your hunt! </p> http://www.elanaspantry.com/forums/topic/dairy#post-2615 Fri, 11 Mar 2011 23:47:11 +0000 celeste4440 2615@http://www.elanaspantry.com/forums/ <p>Thank you! </p> http://www.elanaspantry.com/forums/topic/dairy#post-2613 Fri, 11 Mar 2011 18:18:27 +0000 Amelia 2613@http://www.elanaspantry.com/forums/ <p>Hello Celeste 4440,<br /> This is my first post on this website (which I absolutely love), - I use almond milk every day and I love it - I buy blue diamond brand - the unsweetened kind and find it works great with everything, from drinking to baking. Don't be afraid to experiment. Amelia </p> http://www.elanaspantry.com/forums/topic/dairy#post-2612 Fri, 11 Mar 2011 17:49:18 +0000 celeste4440 2612@http://www.elanaspantry.com/forums/ <p>My sons have a dairy allergy (along with other food and medicine allergies). We've always used soy milk as a substitute, but now I'm hearing that it's not a good substitute. I read on here that some people don't like almond milk and then my baby is allergic to coconut (just found out). How bad is soy? How does rice taste? Why not almond? Thanks so much! </p> http://www.elanaspantry.com/forums/topic/yummy-porridge-recipe#post-2457 Mon, 31 Jan 2011 08:49:48 +0000 Stefanie 2457@http://www.elanaspantry.com/forums/ <p>A yummy porridge I have been eating a lot:<br /> Mix the follow ingredients in a small pot. Heat them on medium heat for approximately 8 minutes.</p> <p>1 cup quinoa flakes (or a mix of 1/2 cup quiona flakes and 1/2 cup amaranth flakes*)<br /> 1 cup water<br /> 1 cup almond milk (or soy milk or rice milk- whatever milk free substitute you use!)<br /> 3/4 cup ground nut mix (whatever you want- I sometimes add flax seed and/or coconut)<br /> 3/4 cup or 1 cup apple sauce (homemade or organic/pure- baby food can also work)</p> <p>*amaranth is a little bit bitter, so I always mix it with the quinoa </p> http://www.elanaspantry.com/forums/topic/raspberry-frangipane-cake#post-2419 Fri, 21 Jan 2011 20:32:22 +0000 elana 2419@http://www.elanaspantry.com/forums/ <p>That sounds like a worthy experiment; if it turns out it will be magnificent. Please let us all know how it goes if you do try to make it gluten free :-) </p> http://www.elanaspantry.com/forums/topic/raspberry-frangipane-cake#post-2333 Fri, 17 Dec 2010 18:52:28 +0000 woodog 2333@http://www.elanaspantry.com/forums/ <p>This is one of my favorites but it calls for cake flour. Does anyone know if I can substitute almond flour for cake flour?</p> <p>These are the ingredients:</p> <p>14 tablespoons butter<br /> 1 cup cake flour<br /> 14 tbs almond paste<br /> 5 eggs<br /> 1 tsp vanilla<br /> 1.5 cup fresh raspberries<br /> 1 cup sugar </p> http://www.elanaspantry.com/forums/topic/reworking-a-recipe-i-love-to-include-almond-flour#post-1753 Fri, 25 Jun 2010 07:35:30 +0000 bakingfool 1753@http://www.elanaspantry.com/forums/ <p>I'm not a chef, just try converting my own recipes when I can, so thought I'd give a hand. Feel free to ignore any and all.</p> <p>I've never tried to convert metric to American cups, but if I've got it figured out correctly, the original recipe calls for 1 1/2 c. self rising flour(I came up with 337.5 gms from 8 oz.)? If so, that is the amount of almond flour I would use, plus 1/2 tsp. baking powder. I've found that with nut flours you can get away with less because there is no gluten to be risen and to much can cause bitterness.</p> <p>For the butter, and since the recipe calls for milk if needed, I am assuming you use dairy, I would use half butter and half Philly cream cheese. The cream cheese gives you the fat needed but without it turning/being as liquid-y when heated. It just seems to work in cookies really well for me, though it does make them crispy unless using a liquid sweetener, like honey. I don't know the texture you are looking for here, and am not sure you would find the exact texture using an alternative flour anyway. Would not use any milk.</p> <p>For the method have the butter and cream cheese at room temp. Cream the butter and cream cheese. Then add the egg and sugar, blend well. Add the mixed dry ingredients. Watch closely as 15-20 minutes might be to long. Would probably check at 10 minutes.</p> <p>Hope this has been of some help and my figures are not totally off. </p> http://www.elanaspantry.com/forums/topic/reworking-a-recipe-i-love-to-include-almond-flour#post-1750 Thu, 24 Jun 2010 16:44:59 +0000 markds1978 1750@http://www.elanaspantry.com/forums/ <p>Hi, I was wondering if any kind soul/s could lend a hand. I have a recipe for rock cakes that I have absolutely loved since I was a kid. But as it now turns out I have type 2 diabetes I can no longer eat them :-( I would like to be able to convert this recipe into an equally tasty version using almond flour. How would you do this? I made 1 batch today but I was pretty much making up as I went along, it came out too buttery and the texture is awful, dry and crumbly on the outside and almost not cooked in the middle, I didn't use any baking soda which might have something to do with it but I don't really know, as I am far from competent with baking stuff. I will put the recipe below (along with my first attempt amounts in brackets) and wait to see if anyone can help me out :-)</p> <p>Rock cakes:</p> <p>8oz/225g self-raising flour (I tried using 350g of almond flour in my first attempt)<br /> pinch of salt<br /> half teaspoon ground mixed spice<br /> half teaspoon ground cinnamon<br /> 4oz/100g butter (I kept this amount the same but it felt waaaaay to buttery when mixing)<br /> 4oz/100g caster sugar (I substituted this with 15g canderel and sweetness is fine, although could probably do with slightly less)<br /> 4oz/100g sultanas (knocked down to 60g because of sultanas being too sugary)<br /> 1oz/25g chopped mixed peel<br /> 1 large egg<br /> some milk if needed</p> <p>bake on 400F/200C/gas mark 6 for 15-20mins (I cooked mine on 175C for 25mins)</p> <p>method:</p> <p>sift flour with salt, cinnamon, mixed spice then rub in the butter. add the sugar, sultanas and mixed peel (traditionally it should be a dryish mix, but by now my version was extremely buttery and gooey). Beat the egg and pour into mixture and mix to stiff consistency. grease tray and drop the mixture in smallish rocky heaps... that's it</p> <p>Thanks<br /> Mark </p> http://www.elanaspantry.com/forums/topic/storing-almond-flour-cookies#post-1065 Thu, 04 Feb 2010 13:23:14 +0000 jessica 1065@http://www.elanaspantry.com/forums/ <p>i just leave them out on the counter if i know they will be eaten, if i think they will be consumed slowly I'll put them in a container. You could freeze them if there are leftovers and you want to save for another time... </p> http://www.elanaspantry.com/forums/topic/storing-almond-flour-cookies#post-980 Tue, 26 Jan 2010 11:58:36 +0000 whynottri 980@http://www.elanaspantry.com/forums/ <p>I store almond flour cookies in the freezer. I can then take them out a couple at a time to enjoy. I just ate some that were frozen for 3 months and they were just as good as the day I cooked them. If you know you will eat them all quickly, keeping them in the refrigerator would be fine. I think they are better when cold anyway. Good luck. </p> http://www.elanaspantry.com/forums/topic/storing-almond-flour-cookies#post-944 Wed, 20 Jan 2010 07:20:08 +0000 bakingfool 944@http://www.elanaspantry.com/forums/ <p>Personally, I use maple syrup the most and it will turn moldy. I know from experience that left on the counter even just over night they develop an "off" taste. I always refrigerate or freeze my nut flour baked goods. I've kept frozen baked nut flour treats up to 3 months without problems. Just double wrap before freezing. Freeze if it won't be eaten within 3 days. You can always take them out and let them come to room temperature ahead of a meal/snack.<br /> If I'm serving a treat I've frozen I will take it out the night before and put it in the fridge. Then in the morning I will set it on the counter to come to room temp. If it's just been in the fridge just set it out when you get up. An hour is plenty of time to come back to the correct temp. unless it has a "heavy" filling, such as cream cheese and jam. I try to set it out then go dress, brush my teeth, and so on. By the time we set down to eat the food is good to go. Or you can always microwave to warm it up. Not to much, they will dry out.</p> <p>HTH </p> http://www.elanaspantry.com/forums/topic/storing-almond-flour-cookies#post-942 Wed, 20 Jan 2010 03:54:36 +0000 abbybs 942@http://www.elanaspantry.com/forums/ <p>I am also wondering about this and other almond flour baked goods. Are they better in the fridge or in a container? I made the chocolate chip scones and kept them in a container. They became very moist - still delicious but the outside softened a lot. Thanks in advance! </p> http://www.elanaspantry.com/forums/topic/storing-almond-flour-cookies#post-941 Wed, 20 Jan 2010 03:54:33 +0000 abbybs 941@http://www.elanaspantry.com/forums/ <p>I am also wondering about this and other almond flour baked goods. Are they better in the fridge or in a container? I made the chocolate chip scones and kept them in a container. They became very moist - still delicious but the outside softened a lot. Thanks in advance! </p> http://www.elanaspantry.com/forums/topic/storing-almond-flour-cookies#post-760 Wed, 23 Dec 2009 14:34:12 +0000 Melissa0366 760@http://www.elanaspantry.com/forums/ <p>How do you have them stay around long enough to worry about storage containers?!? </p> http://www.elanaspantry.com/forums/topic/storing-almond-flour-cookies#post-757 Wed, 23 Dec 2009 07:07:45 +0000 eternalginaofthesunshinekind 757@http://www.elanaspantry.com/forums/ <p>i wish i knew but they were gone so gosh darn fast i couldn't be of any help. husband went nuts for them (pun intended i suppose!) </p> <p>something tells me a plastic container might work? they'd stay chewy, i would think. </p> http://www.elanaspantry.com/forums/topic/storing-almond-flour-cookies#post-755 Tue, 22 Dec 2009 12:37:11 +0000 Winter2009 755@http://www.elanaspantry.com/forums/ <p>How do you properly store cookies made from almond flour? And how long do they usually keep?</p> <p>Thank you so much for your time and help! :) </p> http://www.elanaspantry.com/forums/topic/elanas-gf-sandwich-bread-almond-flour-subs#post-486 Sat, 12 Sep 2009 18:05:43 +0000 earthmotherpurplesky 486@http://www.elanaspantry.com/forums/ <p>Sonya,<br /> I don't know about substituting other flours in this recipe. I know from reading/experimenting that the problem is that different gluten free flours are different weights. I have a recipe I want to try on another site that uses other flours. It looks good, and Karen Robertson is supposed to be great. I have included the address for you. <a href="http://www.celiac.com/articles/679/1/Bread-Class-with-Alternative-Flours-by-Karen-Robertson/Page1.html" rel="nofollow">http://www.celiac.com/articles/679/1/Bread-Class-with-Alternative-Flours-by-Karen-Robertson/Page1.html</a></p> <p>Also, here is one with oat/barley/millet combination you mentioned from glutenfreemommy, who is also great. I haven't tried the recipe yet because I don't have these flours. <a href="http://glutenfreemommy.com/baking-gluten-free-bread-millet-oatmeal-bread/" rel="nofollow">http://glutenfreemommy.com/baking-gluten-free-bread-millet-oatmeal-bread/</a> </p> http://www.elanaspantry.com/forums/topic/elanas-gf-sandwich-bread-almond-flour-subs#post-484 Fri, 11 Sep 2009 12:07:33 +0000 Sonya 484@http://www.elanaspantry.com/forums/ <p>I would like to substitute the almond flour in this recipe that sounds so good and easy. Which other flour can I use and how much? Oat/barley/millet...? </p> http://www.elanaspantry.com/forums/topic/almond-milk#post-424 Wed, 12 Aug 2009 19:09:07 +0000 foodintolerancescook 424@http://www.elanaspantry.com/forums/ <p>see my post about making homemade almond milk, in a regular blender, at <a href="http://foodintolerancescook.blogspot.com/2009/07/homemade-almond-milk-delicious-low.html" rel="nofollow">http://foodintolerancescook.blogspot.com/2009/07/homemade-almond-milk-delicious-low.html</a><br /> it's delicious, low calorie, and under $1 a quart </p> http://www.elanaspantry.com/forums/topic/almond-milk#post-402 Fri, 07 Aug 2009 06:51:32 +0000 Stacie 402@http://www.elanaspantry.com/forums/ <p>I also like the Blue Diamond Unsweetened Chocolate. I heat it up and add a bit of stevia for a yummy hot chocolate. </p> http://www.elanaspantry.com/forums/topic/almond-milk#post-401 Thu, 06 Aug 2009 12:55:28 +0000 sherryyow 401@http://www.elanaspantry.com/forums/ <p>I like Blue Diamond Unsweetened Vanilla. </p> http://www.elanaspantry.com/forums/topic/almond-milk#post-398 Wed, 05 Aug 2009 09:46:40 +0000 LisaB 398@http://www.elanaspantry.com/forums/ <p>What is a good almond milk to purchase? If I don't make my own. </p> http://www.elanaspantry.com/forums/topic/why-not-rice-flour#post-396 Tue, 04 Aug 2009 11:18:48 +0000 Diane 396@http://www.elanaspantry.com/forums/ <p>Pick up an Indian cookbook (recipes from scratch) &#38; learn Indian cooking. Lots of tasty &#38; nourishing food &#38; desserts for a celiac. For example, chickpea flour, shredded coconut &#38; other gluten-free foods have been used very creatively &#38; deliciously for decades to create some wonderful gluten-free desserts (and foods). Check out your local Indian grocery store, or the ethnic section of a regular grocery store. Not only will it fit a student's budget, but you will pick up some creative &#38; tasty ways/tips to expand your diet. Hope this helps. </p> http://www.elanaspantry.com/forums/topic/almond-flour-substitution-for-crackers#post-343 Tue, 21 Jul 2009 08:02:08 +0000 colormepink 343@http://www.elanaspantry.com/forums/ <p>Maybe flax meal or seed, or sesame seeds? How about grinding sunflower seeds, I don't know if that would be on the banned list or not. Any of these will have a much higher oil content than the blanched almond flour so you might have to play around with the ingredient list, maybe add arrowroot powder or some other agent to help crisp them up. </p> http://www.elanaspantry.com/forums/topic/almond-flour-substitution-for-crackers#post-321 Tue, 07 Jul 2009 06:59:04 +0000 Whoobaby 321@http://www.elanaspantry.com/forums/ <p>I would love to make some of these fantastic crackers for the kids lunch boxes, however nuts aren't allowed at school? Any idea for a sub for the almond flour other than rice flour? </p> http://www.elanaspantry.com/forums/topic/why-not-rice-flour#post-283 Fri, 29 May 2009 09:24:50 +0000 stephen 283@http://www.elanaspantry.com/forums/ <p>great response nycgirl!</p> <p>also.... if almond flour isn't your thing, coconut flour is about $5 per pound. You can get 16 batches of muffins from one pound of coconut flour. </p> <p>It is cheaper and more nutritious than rice flour since a little goes such a long way...</p> <p>Here's a list of Elana's recipes using coconut flour: <a href="http://www.elanaspantry.com/tag/coconut-flour/" rel="nofollow">http://www.elanaspantry.com/tag/coconut-flour/</a></p> <p>For more on coconut flour:</p> <p><a href="http://www.mercola.com/products/coconut_flour.htm" rel="nofollow">http://www.mercola.com/products/coconut_flour.htm</a></p> <p><a href="http://www.tropicaltraditions.com/organic_coconut_flour.htm" rel="nofollow">http://www.tropicaltraditions.com/organic_coconut_flour.htm</a> </p> http://www.elanaspantry.com/forums/topic/why-not-rice-flour#post-282 Fri, 29 May 2009 08:17:55 +0000 nycgirl 282@http://www.elanaspantry.com/forums/ <p>I think there are a few reasons. </p> <p>1) Rice flour on its own is not great to cook with. It's very dry and doesn't stick together. That's why there aren't too many recipes that just use rice flour alone. Generally, to make a recipe work well, you have to use an elaborate little combination of rice flour, tapioca flour, potato starch, and maybe some xanthan gum. Same thing with potato flour -- it doesn't work well by itself.<br /> 2) Rice flour also lacks nutrition, at least if it's white rice flour, which is basically empty calories. Brown rice flour might be a bit more nutritious. However, most celiacs already eat a lot of rice and rice pasta and do not need more of it in their diets. Nut flour provides very healthy fats and proteins that rice flour does not. Potato flour is also not terribly nutritious, and a good percentage of celiacs also need to avoid potatoes. </p> <p>I do not think any of these recipes would work if you just substituted in rice flour for the existing flour, no. You would have to do a lot of experimentation and modification, which also gets expensive and results in a lot of wasted food. I would look for recipes which are already intended to be made with the flours you want to use. </p> <p>Check out the Elana's chocolate cake with beets in it. That one is designed to be less expensive. She also comments on some of the things you are asking about in her post about that cake. </p> <p>You might want to try ordering a 5 lb bag of almond flour from Honeyville. It's only about half as expensive as almond flour is in the natural food store. And keep in mind that the recipes made with almond flour are sooo much more filling and nutritious than recipes made with wheat or rice flour. For instance, I can eat half a pan of regular brownies easily. But almond butter brownies are so filling that I can only eat 1 or 2! </p> <p>If you are on a serious budget, though, as I was a couple of years ago when I was in school, I recommend going to a Chinese or Asian grocery store and buying tons of rice noodles. They usually sell them very, very cheaply, and you can then make a ton of different pasta dishes out of them so you don't get bored. Get a rice steamer, too, and buy a huge bulk bag of brown rice. This will last you for months. Get creative with using beans and inexpensive veggies in your dishes. Make bean soups with whatever veggies are available to you. I have lived on lentil stew and rice for weeks at a time very happily, healthily, and cheaply! Make your own hummus. That's very cheap and healthy also. And try Elana's Purple Velvet Torte! <a href="http://www.elanaspantry.com/purple-velvet-torte/" rel="nofollow">http://www.elanaspantry.com/purple-velvet-torte/</a> </p> http://www.elanaspantry.com/forums/topic/why-not-rice-flour#post-280 Wed, 27 May 2009 21:01:31 +0000 Myburntwings 280@http://www.elanaspantry.com/forums/ <p>Hey ya, I just recently found out I have Celiac disease. My nutritionist told be to use rice flour because it is within my price range as a student. Why is it everything on here is made with almond or coconut flour? What about rice or potato flours for those who cannot afford such expensive flours? Can these recipes be converted to use Rice flour? You have a really lovely site. Your recipes are amazing to look at. I would love to be able to make them. </p> <p>Shiloh </p>