http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Mon, 13 Feb 2012 01:47:42 +0000 http://www.elanaspantry.com/forums/topic/fumigated-almonds#post-3273 Mon, 06 Feb 2012 01:18:07 +0000 Tgowland 3273@http://www.elanaspantry.com/forums/ <p>Honeyville says their nuts are not steamed or fumigated but I don't hink they are raw - just emailed them so we'll see what they say, but I just ordered raw almonds with no pasturization from Azure Standard And they are the Organic Pastures brand from CA. Their sites gives all the details - <a href="http://organicpastures.com/raw-almond-expose.html" rel="nofollow">http://organicpastures.com/raw-almond-expose.html</a> Unfortunately I still don't see a source of raw, unpasturized and sprouted flour... </p> http://www.elanaspantry.com/forums/topic/marcona-almonds-not-gluten-free#post-2313 Wed, 08 Dec 2010 10:04:47 +0000 elana 2313@http://www.elanaspantry.com/forums/ <p>I just got off the phone with the head of nutsonline and he stated that they import the nuts from overseas. </p> <p>The ingredients for this product (marcona almonds) are almonds, oil and salt. Given that he does not know whether or not the nuts are packed on a gluten free line by his supplier, he is not calling them gluten free at the moment, even though he has no indication whatsoever that there is gluten in them. </p> http://www.elanaspantry.com/forums/topic/does-almond-flour-have-the-texture-of-regular-flour-where-to-buy#post-2132 Wed, 13 Oct 2010 11:12:34 +0000 colormepink 2132@http://www.elanaspantry.com/forums/ <p>Nomad, that was a very helpful comparison! </p> http://www.elanaspantry.com/forums/topic/does-almond-flour-have-the-texture-of-regular-flour-where-to-buy#post-2123 Tue, 12 Oct 2010 00:03:03 +0000 glutenfreenomad 2123@http://www.elanaspantry.com/forums/ <p>If you are curious why Bob's Red Mill almond flour doesn't work well in Elana's recipes, or in some of your own, I did a comparison and posted it on my website. I compared Bob's to Honeyville blanched almond flour, which has a lot more fine particles. You have to see the results to really grasp the huge difference. </p> <p>Check it out here: <a href="http://www.gluten-free-around-the-world.com/blanched-almond-flour.html" rel="nofollow">http://www.gluten-free-around-the-world.com/blanched-almond-flour.html</a></p> <p>Pat </p> http://www.elanaspantry.com/forums/topic/marcona-almonds-not-gluten-free#post-2045 Mon, 27 Sep 2010 20:21:42 +0000 Lecia 2045@http://www.elanaspantry.com/forums/ <p>I did check the gluten free list on the site that Elana lists as the supplier and the Marcona almonds were not listed. Because of my concern I called the company and they assured me they were in fact not a gluten free product. The representative said she would double check to be sure since I found their company listed as a gluten free resource listed on a very popular gluten free recipe website. She returned to the phone after a few minutes and said they were most definitely not gluten free and that I should only look at their nuts and products listed under the gluten free products. I just need to be sure as I have been very, very ill and am just beginning to get better. Any setbacks would be devastating. Thanks for any help with this. </p> http://www.elanaspantry.com/forums/topic/marcona-almonds-not-gluten-free#post-2044 Mon, 27 Sep 2010 20:07:18 +0000 emaegf 2044@http://www.elanaspantry.com/forums/ <p>I checked the website and there is nothing in oron the lamonds which would make them not gluten free. Almonds don't contain gluten themseleves. Since that is the brand Elana used and recommends she knows they are gluten free. Maybe the person you talked to didn't know so they said yes instead of checking. </p> http://www.elanaspantry.com/forums/topic/marcona-almonds-not-gluten-free#post-2043 Mon, 27 Sep 2010 19:59:12 +0000 Lecia 2043@http://www.elanaspantry.com/forums/ <p>Some of the recipes include Marcona almonds at the listed link (www.nutsonline) however when I contacted the supplier to buy them I was told me that the Marcona almonds are not gluten free. Help? </p> http://www.elanaspantry.com/forums/topic/soaked-almond-fours#post-1858 Tue, 27 Jul 2010 17:00:45 +0000 thomkat 1858@http://www.elanaspantry.com/forums/ <p>Hi there,<br /> Nuts, as well as grains, seeds, and some legumes have Phytic Acid. Consuming a lot of PA can cause helath problems. It is recommended that nut, grains, and legumes be soaked over night and then dehydrated at low temps and then ground into flour.</p> <p>See this link for more info: <a href="http://www.westonaprice.org/food-features/1893-living-with-phytic-acid.html" rel="nofollow">http://www.westonaprice.org/food-features/1893-living-with-phytic-acid.html</a></p> <p>Here's to your health!<br /> Kathy </p> http://www.elanaspantry.com/forums/topic/grinding-blanched-almonds#post-1655 Fri, 04 Jun 2010 16:27:41 +0000 Cannibella 1655@http://www.elanaspantry.com/forums/ <p>I have seen Grinders make Nut Butter in healthy food stores, so on a scale of 1 to 10 with 2 being an Espresso grind setting, any idea what setting of grind to use to get flour out?</p> <p>Thanks for any tips. :) </p> http://www.elanaspantry.com/forums/topic/unpasteurized-almonds-i-found-them#post-1648 Tue, 01 Jun 2010 22:25:04 +0000 thechad 1648@http://www.elanaspantry.com/forums/ <p>While visiting friend in Chico, Ca. I came across a small family farm that runs a little roadside sdtand, and what did I find Raw Organic Unpasteurized almonds!! they even have a website its <a href="http://www.organicalmondsraw.com" rel="nofollow">http://www.organicalmondsraw.com</a> where they sell unpasteurized almonds great people, I will buy from them from now on </p> http://www.elanaspantry.com/forums/topic/grinding-blanched-almonds#post-1647 Mon, 31 May 2010 17:53:12 +0000 HiDee 1647@http://www.elanaspantry.com/forums/ <p><a href="http://www.lexieskitchen.com/tips/2010/5/17/how-to-make-almond-flour.html" rel="nofollow">http://www.lexieskitchen.com/tips/2010/5/17/how-to-make-almond-flour.html</a></p> <p>this might answer your question. this link was posted on elana's website a week ago.<br /> i might try this as well since i have recently moved out of the US and can no longer get honeyville flour :( </p> http://www.elanaspantry.com/forums/topic/grinding-blanched-almonds#post-1578 Tue, 11 May 2010 14:28:47 +0000 ewill02 1578@http://www.elanaspantry.com/forums/ <p>Does anyone make their own almond flour in the food processor? I have looked into buying the product, but it is a lot cheaper to make it myself. I wondered if anyone does make their own and if has made a difference when baking. </p> http://www.elanaspantry.com/forums/topic/does-almond-flour-have-the-texture-of-regular-flour-where-to-buy#post-1403 Sun, 04 Apr 2010 18:16:23 +0000 Shelvasha-Vegan Canteen 1403@http://www.elanaspantry.com/forums/ <p>Yup. The almond flour I make doesn't end up runny, the only thing it's time consuming. When I ground them up, I have to sift them, which is actually annoying, but I sometimes don't mind when I have nothing to do. The only thing that's difficult to replicate it bread. I made the pumpkin muffins with my own almond flour and they turned out fine.</p> <p>My website is different now actually. It's veggiecanteen.blogspot.com now. I'm not vegan anymore, though I wish I could change my user name. </p> http://www.elanaspantry.com/forums/topic/does-almond-flour-have-the-texture-of-regular-flour-where-to-buy#post-1384 Tue, 30 Mar 2010 12:52:57 +0000 sia77 1384@http://www.elanaspantry.com/forums/ <p>I have tried to make my own almond flour with blanched almonds finely ground and pushed through a sieve. Yes. Tons of work for little yield. </p> <p>I did all that and it still didn't work all that well. I made Elana's pancakes from her awesome book and they just sort of fell apart. I am going to buy some from Honeyville right now. </p> <p>Buy it. Don't bother making it. Honeyville has a great price and it will work. </p> http://www.elanaspantry.com/forums/topic/does-almond-flour-have-the-texture-of-regular-flour-where-to-buy#post-1379 Sun, 28 Mar 2010 12:44:31 +0000 mymanzwife 1379@http://www.elanaspantry.com/forums/ <p>So you're saying that your almond flour that you make on your own works in all of Elana's recipes, then? No runny batter? </p> http://www.elanaspantry.com/forums/topic/does-almond-flour-have-the-texture-of-regular-flour-where-to-buy#post-1378 Sun, 28 Mar 2010 06:33:57 +0000 Shelvasha-Vegan Canteen 1378@http://www.elanaspantry.com/forums/ <p>I just make my own, but I do know if you do a search online, normally you'll find instructions to make your own. It's really easy though. I buy almonds fresh from walmart for 4 bucks, put them in my personal mini blender, blend until the almonds are ground but not too long or I'll end up with butter, and I have almond flour! I know most flour is made with blanched almonds, but I've tried blanched almond flour and didn't really notice a difference.</p> <p>Visit me @ my site Vegan Canteen </p> http://www.elanaspantry.com/forums/topic/does-almond-flour-have-the-texture-of-regular-flour-where-to-buy#post-1377 Sat, 27 Mar 2010 19:52:58 +0000 queensheba123 1377@http://www.elanaspantry.com/forums/ <p>I buy mine from <a href="http://www.jkgourmet.com" rel="nofollow">http://www.jkgourmet.com</a>. It comes in 5lb. ziploc-style bags. The customer service is wonderful and they ship very quickly. The quality is really good. They also have biscotti and granola. </p> http://www.elanaspantry.com/forums/topic/nut-mix-storage-time#post-1193 Thu, 25 Feb 2010 09:33:44 +0000 Kodama 1193@http://www.elanaspantry.com/forums/ <p>Hi all,</p> <p>I'm a recently diagnosed diabetic and have been making drastic changes to my diet. I'm using nut mixes as the majority of my snack food, and was looking at the smoked paprika almonds as a healthy snack to eat during the day. Does anyone know the shelf life of the almonds if stored in a container? </p> http://www.elanaspantry.com/forums/topic/julia-childs-cake-with-chocolate-frosting-and-almonds-how-to-make-healthy#post-940 Tue, 19 Jan 2010 15:33:46 +0000 rasphoto.contact 940@http://www.elanaspantry.com/forums/ <p>How could you NOT resist that cake scene in the movie?! I would LOVE to convert this to one that is healthy for my birthday next month - without all the gluten and sugar... how to?? We all want to know!! </p> http://www.elanaspantry.com/forums/topic/does-almond-flour-have-the-texture-of-regular-flour-where-to-buy#post-925 Fri, 15 Jan 2010 22:08:53 +0000 kellir 925@http://www.elanaspantry.com/forums/ <p>I had always seen Elana's comment that Bob's Almond Flour was runny, and assumed that meant just a looser batter, wetter result. It is HORRIBLE! Some was given to me as a gift, so I used it ~ the muffins ran out of the pan, all over the oven. It didn't even bake up. I use the almond flour from nutsonline and it's great. </p> http://www.elanaspantry.com/forums/topic/almond-flour-help-no-success#post-741 Thu, 17 Dec 2009 15:08:50 +0000 adelshad 741@http://www.elanaspantry.com/forums/ <p>For those concerned with cost (like me a poor grad student), I have had pretty good success making cookies, muffins and crackers (haven't tried bread) with Trader Joe's brand almond meal. It is much more affordable than the blanched almond flours such as Honeyville. </p> http://www.elanaspantry.com/forums/topic/almond-flour-help-no-success#post-720 Tue, 15 Dec 2009 10:11:21 +0000 Carol S 720@http://www.elanaspantry.com/forums/ <p>WooHoo! Success! My husband agrees that I can finally make biscuits! Thanks again, ladies! Now, I'll move on to other recipes from the Almond Flour Cookbook. </p> http://www.elanaspantry.com/forums/topic/almond-flour-help-no-success#post-704 Fri, 11 Dec 2009 16:21:09 +0000 Miss Robin 704@http://www.elanaspantry.com/forums/ <p>Thank you Elana! You are awesome! Happy Hannukah (sp?)! </p> http://www.elanaspantry.com/forums/topic/almond-flour-help-no-success#post-703 Fri, 11 Dec 2009 11:49:37 +0000 Carol S 703@http://www.elanaspantry.com/forums/ <p>Thank you, Elana! And you, Miss Robin, for initiating the contact. I'm using Honeyville blanched almond flour. But, I've been doing the brown sugar packing method. I'll try the scoop method and see what happens. Cross your fingers! </p> http://www.elanaspantry.com/forums/topic/almond-flour-help-no-success#post-702 Fri, 11 Dec 2009 11:12:06 +0000 elana 702@http://www.elanaspantry.com/forums/ <p>I scoop my almond flour which makes it a more packed measurement, though I haven't ever packed it like brown sugar. Using the scoop method that I do, there are approximately 3.8 to 4 ounces of almond flour per cup, roughly 4 cups per pound.</p> <p>I don't ever use the fluff method to measure almond flour that most bakers use for regular recipes --this would yield runny results in my recipes.</p> <p>Fluffing is when you dip a spoon into your flour jar/bag and lightly place the flour into the cup, this results in a more light measurement as opposed to scooping or packing.</p> <p>Elana :-) </p> http://www.elanaspantry.com/forums/topic/almond-flour-help-no-success#post-700 Fri, 11 Dec 2009 10:49:37 +0000 Miss Robin 700@http://www.elanaspantry.com/forums/ <p>Carol S</p> <p>I was wondering if you are using BLANCHED almond flour? I tried to email Elana to see if the flour should be packed or not, but I just got an automatic response saying should wouldn't respond. I'm hoping she'll respond either on her site or on the forum though. For me, almond flour is pretty expensive to not know if it needs to be packed or not for her recipes. </p> http://www.elanaspantry.com/forums/topic/almond-flour-help-no-success#post-694 Thu, 10 Dec 2009 11:06:31 +0000 Carol S 694@http://www.elanaspantry.com/forums/ <p>Well, maybe I'm confused. I heard about fluffing regular GF flour; but, I was sure that I've heard/read somewhere that with Almond Flour, it should be packed. The reason was that it is so moist that you need to be sure the batter won't be too wet. My drop biscuit batter is usually thick and heavy, not runny at all. There's no way you can "drop" it onto the baking sheet. I usually measure it in a dry measuring cup and then have to pry it out with a spoon until it "plops" onto the baking sheet. Then I sort of pat it a little to get a nice shape...if not, it comes out looking like a mini mountain range. I could actually pick it up and roll it in a ball or something - as long as I kept my hands floured because the dough is very sticky. The outside drys out pretty well, but the center stays moist - not fluffy like the inside of a biscuit should be.</p> <p>I have no clue what I'm doing wrong. Maybe I do need less flour. Perhaps I'll give that a try and see what happens.</p> <p>Thanks for the tip. </p> http://www.elanaspantry.com/forums/topic/almond-flour-help-no-success#post-677 Tue, 08 Dec 2009 13:15:36 +0000 Miss Robin 677@http://www.elanaspantry.com/forums/ <p>Carol, you say that you've been "packing" the flour? I guess I haven't heard that we're supposed to do that? I thought I read somewhere (can't remember where) that we're supposed to fluff the flour before spooning it into our measure cup. I thought it was on Elana's site somewhere, but it may not have been. Anyway, this is how I've been using it. How about the rest of you gals?</p> <p>I made Elana's Gluten-Free sandwich bread and I didn't "pack my flour" and I got a product that was fine for my husband, but I thought it was a little on the dry side, but it was definitely edible. I used Honeyville flour also. </p> http://www.elanaspantry.com/forums/topic/almond-flour-help-no-success#post-674 Mon, 07 Dec 2009 19:54:27 +0000 Franleigh 674@http://www.elanaspantry.com/forums/ <p>I purchased "Benefit Your Life" blanched almond flour. It's very "fine". The only problem I've had so far is that some of the recipes (like the cranberry nut bread) are very dark on the bottom half, but it still tastes good. My oven temp is right on the money too. I prefer to cook in glass, so might need to drop the temp a bit. Still new at GF cooking... </p> http://www.elanaspantry.com/forums/topic/almond-flour-help-no-success#post-672 Mon, 07 Dec 2009 13:00:29 +0000 Carol S 672@http://www.elanaspantry.com/forums/ <p>I've been reading this site for months and really appreciate all I've learned; but, I'm having a major problem with the results when I bake with Almond Flour. I'm making sure I'm packing the flour, and measuring accurately, checked the oven temp and I'm still getting a rather dense, heavy product that seems too moist. I'm planning on cutting back on the liquid ingredients to see if that will help; but, I'm really baffled since so many of you have great success with the Honeyville Flour. I'm on my second 5 lb. bag. The whole first bag just did't make anything edible...well, it was edible, just not really good. I bought the cookbook, but nothing has really turned out.</p> <p>Does anyone have any extra tips for me? Thanks in advance, and keep those great recipes coming. </p> http://www.elanaspantry.com/forums/topic/does-almond-flour-have-the-texture-of-regular-flour-where-to-buy#post-646 Thu, 26 Nov 2009 10:58:35 +0000 K1MBERLY 646@http://www.elanaspantry.com/forums/ <p>How did the finer blanched Almond flour turn out, say with Pizza dough or cookies? Did the texture resemble regular flour? I baked with Bob's and was very disappointed :( YUCK! Won't order anything else, until I hear some good reviews about Honeyville's flour. Thank you so much! </p> http://www.elanaspantry.com/forums/topic/almond-flour-help-no-success#post-644 Wed, 25 Nov 2009 19:28:52 +0000 K1MBERLY 644@http://www.elanaspantry.com/forums/ <p>Honeyville Almond flour - Is it really like using regular flour? I bought $25 worth of blanched almond flour and everything I baked, had the texture of minced nuts, Yuck! :( Is it worth ordering Honeyville flour online? I'm not ready to give up just yet, but don't want to order a similar product... What have you guys made with Honeyville, and how did your families like it? Thanks! </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-help-no-success#post-393 Mon, 03 Aug 2009 15:10:48 +0000 kara 393@http://www.elanaspantry.com/forums/ <p>I know Almonds.com also sells almond flour/meal, and they have an extra fine option. I was getting runny dough too and someone recommended I make sure I put enough flour in, that I am pakcing the measurements so there is more meal. Hope that helps! </p> http://www.elanaspantry.com/forums/topic/does-almond-flour-have-the-texture-of-regular-flour-where-to-buy#post-391 Sun, 02 Aug 2009 20:38:11 +0000 earthmotherpurplesky 391@http://www.elanaspantry.com/forums/ <p>Diabetic Cook of Maine, </p> <p>Thanks for the reply. Tomorrow, I should receive my almond flour from honeyvillegrain.com and my coconut flour from tropical traditions, and I bought the cookbook advertised on this site, but I have only recently gone back on a low carb diet after falling off of it for about two years. I have used almond meal that I ground myself but never these finer flours. I am genuinely hoping that these flours help me get some variety that was missing when I stopped the low carb diet plan. I really appreciate the tips on beating the eggs to get a lighter product. I don't want to fail this time just because the food frustrates me. </p> <p>Thanks also for the banana bread recipe. What kinds of variations have you tried with this recipe. (I like banana bread occasionally, but prefer other flavors.) If you have answered this already on your site, I apologize. I will click your link once I finish this post. :) </p> http://www.elanaspantry.com/forums/topic/does-almond-flour-have-the-texture-of-regular-flour-where-to-buy#post-388 Sun, 02 Aug 2009 14:55:00 +0000 Diabetic Cook of Maine 388@http://www.elanaspantry.com/forums/ <p>The Honeyville brand makes a huge difference in my baking. The Bob's Red Mill and my own grind are more coarse and it makes the bread have a gritty texture that I don't mind but my family doesn't like, but the Honeyville grind is so fine, it is virtually undetectible in the final product. Yes, the Honeyville brand is more expensive, but the 5 lb. bag is huge, much bigger than a 5 lb. bag of regular wheat flour. Right now, they have a very low shipping price of $4.99 for any size order, which I thought was quite reasonable. I think it is worth it and will buy it again.</p> <p>I made some Banana Bread the other day and my husband and daughter (who don't have the same diet restrictions as I do and can eat anything) loved the bread and said it tasted just like an original made from 100% wheat flour! I'm a diabetic needing lower carbs, so I don't bake 100% gluten-free all the time. In my recipe, I used a combination of almond flour, coconut flour and some wheat flour which made the bread significantly lower in carbs and acceptable to my dietary needs, but I think it might work with a combination of just the two gluten-free flours. My trick for adding more volume to the batter is to whip the eggs on high speed for 2 to 4 minutes with the sugars until light yellow and quite thick before adding the dry ingredients. This method incorporates more air into the batter and really lightens the final product. I've had huge success with breads and cakes using this method.</p> <p>If you want to see my recipe and use it as a place to start developing one to fit your dietary needs, visit my blog:</p> <p><a href="http://diabeticsrejoice.blogspot.com/" rel="nofollow">http://diabeticsrejoice.blogspot.com/</a> </p> <p>and click on bananas in the list of ingredients and that post will pop up. </p> http://www.elanaspantry.com/forums/topic/does-almond-flour-have-the-texture-of-regular-flour-where-to-buy#post-384 Sun, 02 Aug 2009 10:26:02 +0000 earthmotherpurplesky 384@http://www.elanaspantry.com/forums/ <p>I have baked with almond MEAL in the past, and the texture was too coarse. Elana's cookbook (and this is posted on this site too under ingredients) explains that some almond flours aren't as fine as they need to be. Bob's Red Mill is easy to find, but she says it's too coarse. I am not risking paying big bucks for a flour that is too coarse. Look for blanched almond flour as the hulls are removed through the blanching process before it is ground. I have some ordered now that should be in tomorrow. I got it from Honeyville online at <a href="http://www.honeyvillegrain.com" rel="nofollow">http://www.honeyvillegrain.com</a>. As soon as I bake with it, I will tell you how it worked for me. Elana gives several brands she has tried that are of a good fine texture. All of this is under ingredients. </p> http://www.elanaspantry.com/forums/topic/does-almond-flour-have-the-texture-of-regular-flour-where-to-buy#post-381 Fri, 31 Jul 2009 09:19:27 +0000 nicholashundley 381@http://www.elanaspantry.com/forums/ <p>I haven't used almond flour much, so I don't know the answer to the questions on how it tastes or works for bread. But you might want to consider looking at <a href="http://www.greenpolkadotbox.info" rel="nofollow">http://www.greenpolkadotbox.info</a> as a new place to buy it. You can browse the online store (it hasn't launched for purchases yet). They will have almond flour and PLENTY of other gluten-free products in the near future. On their site, they already have listed over thirty brands selling gluten free products, and will include even more items from companies like:</p> <p>Eating Gluten Free<br /> Gluten Free Oats<br /> Gluten Freeda Foods<br /> Glutino<br /> Jule's Gluten Free<br /> Bob's Red Mill</p> <p>Their prices are competitive and they are running a pre-launch special for those who sign up with their name and email before August 3rd. </p> http://www.elanaspantry.com/forums/topic/does-almond-flour-have-the-texture-of-regular-flour-where-to-buy#post-380 Thu, 30 Jul 2009 19:50:11 +0000 foodintolerancescook 380@http://www.elanaspantry.com/forums/ <p>I was wondering where I could find almond flour for the cheapest that is blanched and finely ground. I was also wondering if the texture is different or how it tastes in baked goods? I was thinking I might use this instead of 25 different gluten-free flours!!! Also, does this and coconut flour make good bread? </p> http://www.elanaspantry.com/forums/topic/almond-flour-help-no-success#post-375 Wed, 29 Jul 2009 15:24:06 +0000 Diabetic Cook of Maine 375@http://www.elanaspantry.com/forums/ <p>I made Banana Bread today with the Honeyville Almond Flour and WOW! What a difference! The almonds are so finely ground they were virtually undetectible in the final product. When you can afford it and if you're really serious about cooking with almond flour, trying the Honeyville brand is a must. I think you'll be pleased.</p> <p>For a while, before I finally gave in and purchased the Honeyville brand, I would grind my own almonds and could never get them fine enough that they couldn't be detected in my baked goods. Everything had the texture of cornmeal or, as my husband put it "like crunchy peanut butter!" I really didn't mind the texture, but my husband didn't like it. He said once after eating a cake I made he had to floss the almond bits from between his teeth! That's not exactly what you expect from eating cake, so I understand that it might be unappealing.</p> <p>I don't bake 100% gluten-free. Since I'm diabetic, my main goal is to reduce the carbs significantly and cut the fat while still retaining the taste, texture and crumb of a high carb, high fat original. I think I've managed to find a great balance. If you want to view my Banana Blueberry Tea Bread recipe, check out my blog: <a href="http://diabeticsrejoice.blogspot.com/" rel="nofollow">http://diabeticsrejoice.blogspot.com/</a></p> <p>Maybe it can be a starting point for making adjustments in your own recipes. Good luck! </p> http://www.elanaspantry.com/forums/topic/almond-flour-help-no-success#post-373 Tue, 28 Jul 2009 20:08:11 +0000 foodintolerancescook 373@http://www.elanaspantry.com/forums/ <p>Is it as fine as regular flour? I can't afford to buy any thing more right now and I'm trying to use the almonds I have. Has anyone successfully made their own flour? </p> http://www.elanaspantry.com/forums/topic/almond-flour-help-no-success#post-370 Tue, 28 Jul 2009 14:31:33 +0000 Diabetic Cook of Maine 370@http://www.elanaspantry.com/forums/ <p>Like you, I've been grinding my own almonds but, just today, I received my first bag of the Honeyville Almond flour and the grind is so nice and fine! Compared to it, my home grind looks like gravel! Also, I've seen Bob's Red Mill at Whole Foods, but I never bought it because it looked exactly like what I can do myself. I can't wait to see what difference the Honeyville brand will make in my recipes. </p> http://www.elanaspantry.com/forums/topic/almond-flour-help-no-success#post-368 Tue, 28 Jul 2009 11:51:14 +0000 Christina 368@http://www.elanaspantry.com/forums/ <p>Well Elana does suggest the Honeyville brand almond flour for her recipes, maybe you should try that first and see how it goes. </p> http://www.elanaspantry.com/forums/topic/almond-flour-help-no-success#post-364 Mon, 27 Jul 2009 20:14:35 +0000 foodintolerancescook 364@http://www.elanaspantry.com/forums/ <p>I never have success with almond flour! I don't know what I do wrong. I always end up with something that tastes like crunchy nuts with egg or something in between. Is that supposed to happen? Like the orange almond cookies on this site, it didn't even turn to cookie dough, it was just goo. (Even after several hours of refrigeration. And I just tried the rye bread but it tasted like flax with almonds in it! I do try to make my own to save money and I make sure they are pretty fine but maybe they're not fine enough? I'm getting pretty frustrated and discouraged with it! </p> http://www.elanaspantry.com/forums/topic/fumigated-almonds#post-302 Mon, 22 Jun 2009 14:59:36 +0000 gks 302@http://www.elanaspantry.com/forums/ <p>Hi. For anyone who makes their own almond flour, I do have a source of untreated, truly raw almonds. I have purchased them, and they actually sprout. </p> <p><a href="http://rawfromthefarm.com/nuts.aspx" rel="nofollow">http://rawfromthefarm.com/nuts.aspx</a> </p> http://www.elanaspantry.com/forums/topic/fumigated-almonds#post-300 Fri, 19 Jun 2009 13:36:05 +0000 Anabetica 300@http://www.elanaspantry.com/forums/ <p>I had received the same info recently. I'm so glad to hear this. Right now I'm responding to all grains, among many other foods. Almond is not on the list yet! </p> http://www.elanaspantry.com/forums/topic/fumigated-almonds#post-299 Thu, 18 Jun 2009 16:44:42 +0000 elana 299@http://www.elanaspantry.com/forums/ <p>Just an update straight from the source regarding almond flour...according to Honeyville their blanched almond flour is pasteurized (steam treated). They are not fumigated.</p> <p>I received this message directly from Honeyville today:</p> <p>"I’d like to clarify the pasteurization process, just in case you did not know. As you know, any almond coming out of California must be pasteurized. The Blanched Almond Flour gets a hot water bath to remove the skins that also constitutes the pasteurization process. No chemical process for the Blanched Almonds. I wasn’t sure if you were aware."</p> <p>That's the scoop straight from Honeyville. </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>