http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Mon, 13 Feb 2012 04:55:44 +0000 http://www.elanaspantry.com/forums/topic/baking-soda-alternative#post-3183 Thu, 22 Dec 2011 16:30:57 +0000 anitaroz 3183@http://www.elanaspantry.com/forums/ <p>I'm curious, how much baking soda does one have to eat to have this problem? </p> http://www.elanaspantry.com/forums/topic/baking-soda-alternative#post-3182 Thu, 22 Dec 2011 16:07:50 +0000 MysticSaber 3182@http://www.elanaspantry.com/forums/ <p>Hello! I was wondering if anyone knows of a good baking soda alternative? I avoid it because, among other reasons, it prevents the absorption of many vitamins and minerals, especially vitamin B. Thank you! </p> http://www.elanaspantry.com/forums/topic/baking-soda-vs-baking-powder#post-3093 Fri, 21 Oct 2011 08:22:48 +0000 Kintbury Cook 3093@http://www.elanaspantry.com/forums/ <p>Hi. Baking soda in US and Australian recipes is what we call bicarbonate of soda in the UK. Maybe that is available in Sweden? If not, as cfrance says, use 2 - 3 times more baking powder than the amount of baking/bicarbonate of soda required in the recipe, and that should work for you. </p> http://www.elanaspantry.com/forums/topic/baking-soda-vs-baking-powder#post-3091 Thu, 20 Oct 2011 14:26:05 +0000 cfrance 3091@http://www.elanaspantry.com/forums/ <p>You can substitute baking powder for baking soda. You need to use 2-3 times more baking powder than baking soda. I have done this and it worked. However, note that baking powder may contain corn, like mine did. </p> http://www.elanaspantry.com/forums/topic/baking-soda-vs-baking-powder#post-3086 Sun, 16 Oct 2011 03:47:11 +0000 anzi87 3086@http://www.elanaspantry.com/forums/ <p>I have a question about baking soda and baking powder. I live in Sweden and when i read recipes with baking soda (i have the gluten free almond flour cookbook from Elana) i thought it was the regular "bakpulver" that you buy in regular stores at the shelf for baking. But when I tried a recipe it didnt turn out so well. When translating bakpulver it sometimes comes out as bakingpowder instead. What is the different?</p> <p>If there is a different can you use baking powder instead if you increase the amount (seems like its not strong enough to rise bread)??</p> <p>Anyone who can help me explain? </p> http://www.elanaspantry.com/forums/topic/2-questions-about-almond-butter-blondies#post-1463 Sat, 17 Apr 2010 05:36:20 +0000 janeen 1463@http://www.elanaspantry.com/forums/ <p>LOL, we made them AGAIN!!! This time, I followed Elana's recipe exactly except (there's always an except!) I used maple syrup instead of agave, with a 1:1 substitution. (I have been having some disturbing liver test results and decided to give up agave for awhile, just in case.) The texture was the same as Elana's, only the flavor was a little more caramel-like. Wonderful! That's how I'm going to make them from now on, except during Passover, when I'll make them without the baking soda. They are my dd's new favorite treat. (Mine too. Shhhh!) :D </p> http://www.elanaspantry.com/forums/topic/2-questions-about-almond-butter-blondies#post-1431 Fri, 09 Apr 2010 03:58:51 +0000 bakingfool 1431@http://www.elanaspantry.com/forums/ <p>Thanks for the update, janeen. Now I will have to give these a try both ways, in the future.</p> <p>Don't you just love a recipe that can "take it" and still come out delish? LOL That's what makes them "Keepers"! </p> http://www.elanaspantry.com/forums/topic/2-questions-about-almond-butter-blondies#post-1429 Thu, 08 Apr 2010 12:03:17 +0000 janeen 1429@http://www.elanaspantry.com/forums/ <p>Oh, yes, I forgot to mention that. It was Passover, so I definitely left out the baking soda. They weren't as fluffy. They were more chewy, which might also have been affected by the change in sweetener. I'm thinking the recipe must be pretty forgiving to stand up to all my experiments. :) </p> http://www.elanaspantry.com/forums/topic/2-questions-about-almond-butter-blondies#post-1426 Thu, 08 Apr 2010 03:17:17 +0000 bakingfool 1426@http://www.elanaspantry.com/forums/ <p>MMMmm! That sounds delicious. I'm making a note on my recipe to try that in the future. Thanks.</p> <p>So you did leave the baking soda out this time? </p> http://www.elanaspantry.com/forums/topic/2-questions-about-almond-butter-blondies#post-1414 Wed, 07 Apr 2010 12:11:42 +0000 janeen 1414@http://www.elanaspantry.com/forums/ <p>They turned out GREAT!!! I was planning to make them exactly the same, only without the baking soda, but then at the last minute, I substituted maple syrup and organic sugar for the agave. They were chewier and more caramel-y, but wonderful. They didn't last long. ;) </p> http://www.elanaspantry.com/forums/topic/2-questions-about-almond-butter-blondies#post-1363 Thu, 25 Mar 2010 10:32:31 +0000 bakingfool 1363@http://www.elanaspantry.com/forums/ <p>Great! Glad to hear it worked out for you, and the family loves them. Please let us know how they turn out without the baking soda. </p> http://www.elanaspantry.com/forums/topic/2-questions-about-almond-butter-blondies#post-1338 Sun, 21 Mar 2010 17:38:11 +0000 janeen 1338@http://www.elanaspantry.com/forums/ <p>I couldn't wait. :D I made the almond butter blondies, and they are half gone already, LOL! Two cups turned out to be right for the almond butter. I don't know what I was thinking -- I guess I was thinking in terms of weight, so 16 oz would be a pound, but I didn't know how many cups that would be. Turns out, 16 oz by volume works nicely. :)</p> <p>Our favorite part is the flat, gooey center, so I think I may try it without the baking soda for Pesach. :)</p> <p>Thanks for the help!</p> <p>Janeen </p> http://www.elanaspantry.com/forums/topic/2-questions-about-almond-butter-blondies#post-1336 Sun, 21 Mar 2010 07:11:31 +0000 cookie 1336@http://www.elanaspantry.com/forums/ <p>these are quite tasty, but might be a little dense without the baking soda. i believe there is some sort of vinegar trick you can use to make things like this a little fluffier without baking soda. anyone have the secret? </p> http://www.elanaspantry.com/forums/topic/2-questions-about-almond-butter-blondies#post-1319 Fri, 19 Mar 2010 18:35:09 +0000 lisastafford 1319@http://www.elanaspantry.com/forums/ <p>I make these often and always use the baking soda. It makes them puff up. I'm sure they would taste good even if they are not puffy. It is very difficult to eat just one or two. Yummy. </p> http://www.elanaspantry.com/forums/topic/2-questions-about-almond-butter-blondies#post-1316 Thu, 18 Mar 2010 10:39:44 +0000 bakingfool 1316@http://www.elanaspantry.com/forums/ <p>As there is 8 ounces in one cup I would assume that 16 oz. would be 2 cups. Sorry I can't help on the baking soda question. HTH </p> http://www.elanaspantry.com/forums/topic/2-questions-about-almond-butter-blondies#post-1315 Thu, 18 Mar 2010 09:10:35 +0000 janeen 1315@http://www.elanaspantry.com/forums/ <p>I haven't made these before and have 2 questions:<br /> 1. Could someone please tell me how many cups are in a 16 oz jar of almond butter? My jar is quite a bit bigger...<br /> 2. Is there any reason these wouldn't work if I left out the baking soda? I'm thinking of making them during Passover... if I can wait that long, LOL!</p> <p>Thanks!<br /> Janeen </p> http://www.elanaspantry.com/forums/topic/adding-more-baking-soda-to-gluten-free-bread-20#post-884 Wed, 13 Jan 2010 10:22:58 +0000 Miss Robin 884@http://www.elanaspantry.com/forums/ <p>Vyvyan,</p> <p>I also wanted a bigger loaf and tried doubling the recipe and put it into a 9x5 loaf pan and baked it until the center of the loaf was 205 degrees. I got a reasonably sized loaf with the inside cooked. The outside of the loaf was a little darker than maybe I would have preferred but my husband thought it tasted good. I thought it was a little dry for my tastes, but I plan to add raisins next time (hubby was excited about that idea). Next time I would try loosely laying some foil over the top after 10 minutes or so to reduce how dark the outside got. The loaf pan I use is from Pampered Chef and it's one of those stoneware ones (don't know if that made a difference in how well it cooked or not). </p> http://www.elanaspantry.com/forums/topic/adding-more-baking-soda-to-gluten-free-bread-20#post-870 Tue, 12 Jan 2010 12:04:02 +0000 lisastafford 870@http://www.elanaspantry.com/forums/ <p>Vyvyan,</p> <p>I think one of the reasons this loaf is small is because if it is much bigger, it won't get done in the middle. Baking with almond flour is different from wheat in this way. It takes longer to bake, and you don't want the outside to get dry and hard while you're getting the middle done.</p> <p>Lisa </p> http://www.elanaspantry.com/forums/topic/adding-more-baking-soda-to-gluten-free-bread-20#post-846 Fri, 08 Jan 2010 13:57:59 +0000 vyvyan 846@http://www.elanaspantry.com/forums/ <p>I love the taste of the Gluten Free Bread 2.0 but I want to get it to RISE more and also get the loaf to be bigger.</p> <p>I increased the ingredients by 1 egg + measurements by 25% and it still came out great but still didn't rise up enough.</p> <p>Should I add more baking soda? </p> http://www.elanaspantry.com/forums/topic/baking-soda-taste#post-534 Mon, 12 Oct 2009 15:04:44 +0000 elana 534@http://www.elanaspantry.com/forums/ <p>Hi There,</p> <p>I'm not sure what the problem is with the strong taste though can tell you that I always use Arm &#38; Hammer baking soda and have not had this problem.</p> <p>Hope this helps.</p> <p>Elana </p> http://www.elanaspantry.com/forums/topic/baking-soda-taste#post-532 Mon, 12 Oct 2009 10:03:06 +0000 lnicole 532@http://www.elanaspantry.com/forums/ <p>Has anyone noticed their baked goods coming out with a fairly strong baking soda taste? I use Bobs red mill baking soda, is this whats making the difference? </p>