http://www.elanaspantry.com/forums/ Gluten Free Forums for elanaspantry.com en Thu, 09 Sep 2010 16:03:52 +0000 http://www.elanaspantry.com/forums/topic/almond-mealyeast-free-diet#post-1207 Mon, 01 Mar 2010 09:33:08 +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/blanched-almond-flour-plus-almond-meal-in-muffin-recipes#post-1229 Sat, 06 Mar 2010 08:49:32 +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-milk-and-meal#post-1137 Fri, 12 Feb 2010 12:18:56 +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-714 Sat, 12 Dec 2009 20:15:34 +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-24 Thu, 24 Jul 2008 23:31:25 +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> http://www.elanaspantry.com/forums/topic/plantain-038-almond-meal-waffles#post-298 Thu, 18 Jun 2009 05:17:44 +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>