http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Mon, 13 Feb 2012 04:54:55 +0000 http://www.elanaspantry.com/forums/topic/almond-flour-out-of-almond-meal#post-2793 Tue, 10 May 2011 23:47:45 +0000 DianaDavenport 2793@http://www.elanaspantry.com/forums/ <p>Well here's an interesting one. We made "cheese" out of the Macadamia nut pulp we had. It was good. Then, I had almond milk I had let sit too long. It looked like the fresh, raw milk from my grandpa's farm the way it separated. The "cream" looked so creamy.. I shook it up to put it in my chai. Then I opened it, and it smelled very cheesy. Sooooo. next time I make almond milk, I'm going to let the pulp sit in the cheese cloth in the fridge for a week to 10 days to see what kind of "cheese" I get. The way the milk smelled, I am pretty encouraged. I'll try to remember to post my results here. In the meantime, you may want to try it as a use for your pulp. That is if you're even dairy free? LOL! </p> http://www.elanaspantry.com/forums/topic/almond-flour-out-of-almond-meal#post-2706 Mon, 11 Apr 2011 17:59:35 +0000 elana 2706@http://www.elanaspantry.com/forums/ <p>Hi natassa,</p> <p>I use a pizza cutter to cut my crackers into pretty little rows :-)</p> <p>Elana </p> http://www.elanaspantry.com/forums/topic/almond-flour-out-of-almond-meal#post-2664 Fri, 25 Mar 2011 10:58:36 +0000 natassa 2664@http://www.elanaspantry.com/forums/ <p>thank you Elana! I have actually seen those and I had been making a version with almond pulp, carrot pulp, flaxseed and cardamom and cinnamon (like wet carrot bread, which is amazing with almond butter) but it never looked as perfectly square and thick as yours. how do you do that?</p> <p>I also have your book and I love the recipes, the stories and the photographs (same about your blog.) </p> http://www.elanaspantry.com/forums/topic/almond-flour-out-of-almond-meal#post-2662 Fri, 25 Mar 2011 10:35:54 +0000 elana 2662@http://www.elanaspantry.com/forums/ <p>Hi natassa,</p> <p>I don't think the type of wet almond meal you are referring to will work in my recipes that call for regular almond flour, though you could experiment and see how it goes.</p> <p>Have you seen my recipe for Vegan Almond Pulp Crackers:</p> <p><a href="http://www.elanaspantry.com/vegan-almond-pulp-crackers/" rel="nofollow">http://www.elanaspantry.com/vegan-almond-pulp-crackers/</a></p> <p>Hope you enjoy it!<br /> Elana </p> http://www.elanaspantry.com/forums/topic/almond-flour-out-of-almond-meal#post-2591 Sun, 06 Mar 2011 14:37:11 +0000 natassa 2591@http://www.elanaspantry.com/forums/ <p>does anyone know if it's possible to create almond flour out of raw almond meal (from making almond milk out of blanched almonds?) </p> http://www.elanaspantry.com/forums/topic/almond-mealyeast-free-diet#post-1250 Wed, 10 Mar 2010 00:18:54 +0000 elissajeanette 1250@http://www.elanaspantry.com/forums/ <p>I'm interested in this too.. it never occurred to me. I'm yeast free too, and I don't do too well on almond flour. I'm going to try organic almond meal/flour and see if there's a difference. I think that it might be a result of all the insecticides used, but it might also be mould. Food for thought... Perhaps we'll have to go grind our own hehe </p> http://www.elanaspantry.com/forums/topic/blanched-almond-flour-plus-almond-meal-in-muffin-recipes#post-1229 Sat, 06 Mar 2010 07:49:32 +0000 JoseG 1229@http://www.elanaspantry.com/forums/ <p>Just a quick question to see if anyone has tried a mix of blanched almond flour and almond meal in muffin recipes or any other baking. </p> <p>When we first started gluten-free cooking we used Trader Joe's almond meal for the muffins. Finally deciding to invest in some bags of blanched almond flour (Honeyville) we moved in that direction. Recently, as we were running out of almond flour we used half and half in the cranberry lemon muffin recipe and the results were out of this world. They had the light airiness that blanched almond flour but they didn't sink as the original recipe does. Also, the almond meal provided a nice crispy (and slightly shiny) outer layer that was really nice. I know people have probably discussed almond meal versus almond flour on these forums in the past, but I was wondering if anyone else had experimented with half and half and what the results were. I think it would make a nice texture for a cake as well - like that one with the valencia oranges. </p> <p>Other thoughts? Or do most people just stick to their blanched almond flour? </p> http://www.elanaspantry.com/forums/topic/almond-mealyeast-free-diet#post-1207 Mon, 01 Mar 2010 08:33:08 +0000 penfrank 1207@http://www.elanaspantry.com/forums/ <p>Hi, I love cooking with almond meal but I have recently had to go on a yeast-free diet. Does anyone know whether packaged almond meal has mold in it (as packaged almonds often do)? And if so, is there a wauy to get rid of the yeast safely?</p> <p>Thanks. </p> http://www.elanaspantry.com/forums/topic/almond-milk-and-meal#post-1144 Mon, 15 Feb 2010 09:58:06 +0000 lisastafford 1144@http://www.elanaspantry.com/forums/ <p>I wonder if nutsonline are truly raw and the ones in the store may have been heated. </p> http://www.elanaspantry.com/forums/topic/almond-milk-and-meal#post-1141 Sat, 13 Feb 2010 18:37:18 +0000 Song 1141@http://www.elanaspantry.com/forums/ <p>Thanks for the idea to use the meal as a body scrub! And thanks for the nutsonline tip. However, I can get one pound at my grocery store for about $7. The price range that nuttin cited are in the range that I find online also, which is a lot more than in the store. I must be missing something...</p> <p>Oh, and I have purchased nuts from Trader Joe's - but to make almond milk I need pounds, which would be a lot of bags and not cost-effective. Thanks for the suggestion though! CooL! </p> http://www.elanaspantry.com/forums/topic/almond-milk-and-meal#post-1139 Fri, 12 Feb 2010 16:16:51 +0000 nuttin 1139@http://www.elanaspantry.com/forums/ <p>Hey Song,</p> <p>Nutsonline.com has raw organic almonds in bulk: </p> <p><a href="http://www.nutsonline.com/nuts/almonds/organic.html" rel="nofollow">http://www.nutsonline.com/nuts/almonds/organic.html</a></p> <p>You can buy them in amounts of 1 pound and upwards. Price ranges from $13.99 per lb (if you order 1-5 lbs) and gets incrementally cheaper, the larger your bag/order, to $12.59 per lb if you order 15+ pounds.</p> <p>Shipping would vary according to weight: about $7 (for 1 pound); $10-ish for 15 pounds, for example. Cost may also depend on the zip code it's shipping to.</p> <p>Check them out! I am very happy with their service. I haven't ordered these particular almonds but whatever I've gotten from them so far has been fresh and delicious, excellently packaged.</p> <p>Hope that helps. </p> http://www.elanaspantry.com/forums/topic/almond-milk-and-meal#post-1138 Fri, 12 Feb 2010 16:09:35 +0000 lisastafford 1138@http://www.elanaspantry.com/forums/ <p>I use the leftover meal as a body scrub in the shower. It makes your skin feel great. Keep it refrigerated or use immediately.</p> <p>Have you tried Trader Joe's for almonds? </p> http://www.elanaspantry.com/forums/topic/almond-milk-and-meal#post-1137 Fri, 12 Feb 2010 11:18:56 +0000 Song 1137@http://www.elanaspantry.com/forums/ <p>I have become increasingly interested in using almonds in my diet, thanks to Elana's <a href="http://www.amazon.com/gp/product/158761345X?ie=UTF8&amp;tag=elanaspantryc-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=158761345X" title="buy The Gluten-Free Almond Flour Cookbook by Elana Amsterdam online" rel="nofollow">book</a><img src="http://www.assoc-amazon.com/e/ir?t=elanaspantryc-20&amp;l=as2&amp;o=1&amp;a=158761345X" alt="" /> and website and some other reading I have been doing. (Thanks Elana!) I started to make my own <a href="http://www.elanaspantry.com/got-milk/" title="How to make Almond Milk at Elana's Pantry" rel="nofollow">almond milk</a> and find it so easy. I am curious how others make almond milk. I am also interested in hearing whether anyone knows of any use for the meal that remains once the milk is strained out. I feel terribly about throwing it away. Finally, I am interested in whether anyone has a good source for raw, organic bulk almonds. I haven't found any websites that offer prices lower than I can get in my local store. Thanks for reading this long post! </p> http://www.elanaspantry.com/forums/topic/blanched-vs-natural-almond-flour#post-781 Mon, 28 Dec 2009 21:24:34 +0000 angelkelly 781@http://www.elanaspantry.com/forums/ <p>I use the natural stuff to make banana &#38; healthy fruit &#38; nut breads, they are great. i also use the blanched. It just depends on what you are going for.... </p> http://www.elanaspantry.com/forums/topic/blanched-vs-natural-almond-flour#post-726 Wed, 16 Dec 2009 16:02:19 +0000 adelshad 726@http://www.elanaspantry.com/forums/ <p>I frequently use almond meal from trader joe's, and I've had great success with recipes including Elana's ginger cookies and sesame crackers. The TJ almond meal is much more affordable than blanched almond flour, and b/c the skins are still on you get extra fiber! </p> http://www.elanaspantry.com/forums/topic/blanched-vs-natural-almond-flour#post-718 Mon, 14 Dec 2009 12:52:53 +0000 HiDee 718@http://www.elanaspantry.com/forums/ <p>Thanks for the responses. I had read the FAQ already but just wondered why she uses only blanched. Since I've had much success with the natural (Honeyville brand) I can't see why there'd be much difference but maybe this is a question only Elana can answer. </p> http://www.elanaspantry.com/forums/topic/blanched-vs-natural-almond-flour#post-716 Mon, 14 Dec 2009 10:48:32 +0000 jessica 716@http://www.elanaspantry.com/forums/ <p>HiDee, </p> <p>Not sure about making Elana's recipes with unblanched almond flour...</p> <p>Elana does have an FAQ about this...</p> <p><a href="http://www.elanaspantry.com/frequently-asked-questions/#5almondflour" rel="nofollow">http://www.elanaspantry.com/frequently-asked-questions/#5almondflour</a></p> <p>Check out her <a href="http://www.elanaspantry.com/why-almond-flour/" rel="nofollow">Why Almond Flour?</a> page as well... </p> http://www.elanaspantry.com/forums/topic/blanched-vs-natural-almond-flour#post-715 Sun, 13 Dec 2009 14:51:17 +0000 suziecue 715@http://www.elanaspantry.com/forums/ <p>I'm guessing she uses the blanched almond flour as it is probably closer to texture and acts more like wheat flour. The baked product is probably lighter and less dense.<br /> Just guessing though. </p> http://www.elanaspantry.com/forums/topic/blanched-vs-natural-almond-flour#post-714 Sat, 12 Dec 2009 19:15:34 +0000 HiDee 714@http://www.elanaspantry.com/forums/ <p>Has anyone tried some of Elana's recipes with natural almond flour? Does it work? I'm just curious why Elana ONLY uses blanched. Because I've heard that the natural is better than blanched. I've only just discovered this website and would like to try some recipes but I've only used natural almond flour up to now (and that's what I have on hand). I love the natural but I'm wondering if it's worth it to try the blanched or if the natural is just fine. Thanks! </p> http://www.elanaspantry.com/forums/topic/pecan-pie-recipe#post-457 Sat, 29 Aug 2009 07:00:53 +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/pecan-pie-recipe#post-408 Sun, 09 Aug 2009 18:23:00 +0000 earthmotherpurplesky 408@http://www.elanaspantry.com/forums/ <p>Elana has a Pecan Pie recipe in her <a href="http://www.amazon.com/gp/product/158761345X?ie=UTF8&amp;tag=elanaspantryc-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=158761345X" title="buy The Gluten-Free Almond Flour Cookbook by Elana Amsterdam online" rel="nofollow">cookbook</a><img src="http://www.assoc-amazon.com/e/ir?t=elanaspantryc-20&amp;l=as2&amp;o=1&amp;a=158761345X" alt="" />. 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/plantain-038-almond-meal-waffles#post-298 Thu, 18 Jun 2009 04:17:44 +0000 lintln 298@http://www.elanaspantry.com/forums/ <p>Alchemille asked me to post any plantain flour recipes that I may have. Today I experimented with this flour and came up with these waffles. They are nice and crisp in the waffle maker, but when they cool down soften up (but not soggy). They are not crumbly and hold their form well. I ate them out of my hand (but don't tell anyone!! haha) with no crumbs or breaking. So, if you are in the mood for soft waffles:</p> <p>1 cup almond meal<br /> 1/2 cup plantain flour<br /> 2 tsp gf, aluminum free baking powder<br /> 3 tbsp sugar (or the sweetness equivilant of what you use)<br /> dash of salt<br /> 3/4 cup liquid (I used 1/2 cup fizzy water, 1/4 cup milk)<br /> 3 tbsp oil (melted butter, shortening, whatever you use)</p> <p>Mix all together and bake in a waffle maker. I have a new belgian waffle maker that makes big, rectangle Belgian waffles, and this made 6 waffles. </p> <p>They were pretty yummy, not banana-y at all. Next time I make them, I am going to leave out the sweetener and add some Italian spices, grated cheese and maybe some diced pepperoni and make pizza waffles.</p> <p>On a personal note, my men (hubby and 13 year old son) get to use the old waffle maker, which makes those round, heart-shaped waffles. It is old, takes forever and makes a huge mess (which I don't clean because it is not GF!). I splurged on a new one a few weeks ago for a GF brunch I did (oops, did I forget to tell the guests that everything was gf???) and it is so non-stick, I don't even need to oil it at all, it has a batter overflow rim so that nothing drips and the baking round only takes 2 minutes! I really am liking it, so that I am planning on tweaking this recipe to become a standard for my lunch, in different variations.</p> <p>Enjoy! </p> http://www.elanaspantry.com/forums/topic/pecan-pie-recipe#post-150 Sat, 06 Dec 2008 08:24:02 +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/pecan-pie-recipe#post-38 Sun, 17 Aug 2008 15:48:49 +0000 zebe912 38@http://www.elanaspantry.com/forums/ <p>Elana has an almond based pie crust that is phenomenal. My guess is that you could sub all or some of the almond flour with pecan so that the flavor would meld better. <a href="http://www.elanaspantry.com/desserts/chocolate-cream-pie/" rel="nofollow">http://www.elanaspantry.com/desserts/chocolate-cream-pie/</a></p> <p>The following is not endorsed by Elana in anyway (at least at the time of posting) but might give you ideas for experimenting.</p> <p>As for the agave nectar, you may be able to sub fairly equivalent for corn syrup (I'd probably use a little less), but watch your mixture carefully as you bake because it will take longer than the corn syrup. Agave will have more water to cook off than corn syrup would (as evidenced by the different viscosities). You may even want to cook down your filling first as they do in this traditional version: <a href="http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_16098,00.html" rel="nofollow">http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_16098,00.html</a></p> <p>Here are a couple of ideas to get you started though:<br /> (For this one I would sub sucnat for the brown sugar if you are avoiding refined sugar. If you are cooking diabetic, avoid this one, well any of them really.)<br /> <a href="http://www.opensourcefood.com/people/ChefCleo/recipes/agave-nectar-bourbon-pecan-pie" rel="nofollow">http://www.opensourcefood.com/people/ChefCleo/recipes/agave-nectar-bourbon-pecan-pie</a></p> <p><a href="http://www.volcanicnectar.com/recipes/Devilish_Pecan_Pie.html" rel="nofollow">http://www.volcanicnectar.com/recipes/Devilish_Pecan_Pie.html</a><br /> <a href="http://www.volcanicnectar.com/recipes/Cranberry_Pecan_Pie.html" rel="nofollow">http://www.volcanicnectar.com/recipes/Cranberry_Pecan_Pie.html</a> </p> http://www.elanaspantry.com/forums/topic/pecan-pie-recipe#post-26 Sun, 03 Aug 2008 11:03:23 +0000 themir 26@http://www.elanaspantry.com/forums/ <p>i too would love a pecan pie recipe</p> <p>thanks </p> http://www.elanaspantry.com/forums/topic/pecan-pie-recipe#post-24 Thu, 24 Jul 2008 22:31:25 +0000 Myrna 24@http://www.elanaspantry.com/forums/ <p>Do you have a pecan pie recipe made with a grain-free crust, no corn syrup, and using agave nectar as the sweetener? I couldn't find one in your recipe archive, but I might have just missed it. My husband loves pecan pie, so I'd like to find a way to make it for him "legally." Thanks. </p>