http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Mon, 13 Feb 2012 06:14:13 +0000 http://www.elanaspantry.com/forums/topic/bobs-red-mill-finely-ground-almond-mealflour#post-3100 Fri, 28 Oct 2011 11:58:46 +0000 JillianDR 3100@http://www.elanaspantry.com/forums/ <p>Hi Sue<br /> I used Bob's Red Mill almond meal for my first try at one of the crackers. It worked fine for what I needed. I also found almond meal in bulk at my local store. I was willing to experiment. However, I can see how that texture of almond meal might not work for some of her more delicate dishes.</p> <p>Good luck. </p> http://www.elanaspantry.com/forums/topic/bobs-red-mill-finely-ground-almond-mealflour#post-3098 Tue, 25 Oct 2011 15:12:21 +0000 Sue Jensen 3098@http://www.elanaspantry.com/forums/ <p>Have anyone tried Bob's Red Mill's new product called, "Finely ground almond meal/flour?" I know that Elana's Pantry says not to use Bob's Red Mill almond meal for her recipes, but I'm wondering if anyone has tried this new finely ground flour -- particularly for baked goods? It would be great to be able to buy almond flour at the store, instead of ordering on-line. thanks! </p> http://www.elanaspantry.com/forums/topic/cookies-went-flat-when-using-gluten-free-flour#post-1252 Wed, 10 Mar 2010 00:29:09 +0000 elissajeanette 1252@http://www.elanaspantry.com/forums/ <p>maybe you should play with the dry:wet ratio - I usually have to decrease the amount of wet, and add extra bicarb. play around a bit. I've given up on packaged gluten free flours, I never have luck with them. I find that apart from almond meal, buckwheat and rice flour + a pinch of xanthan gum works well, mostly for muffins and cakes, but i seem to remember cookies.. :s in muffins 1 cup rice and 1 cup buckwheat works wonders - particularly in banana muffins. </p> http://www.elanaspantry.com/forums/topic/cookies-went-flat-when-using-gluten-free-flour#post-1231 Sat, 06 Mar 2010 10:46:24 +0000 bucket 1231@http://www.elanaspantry.com/forums/ <p>Hi Everyone<br /> For the first time I tried making my favorite chocolate chip cookie recipe with Bob's gluten free flour. I followed my recipe but replaced the flour with Bob's gluten free and added the Xanthan gum as suggested on Bob's bag. Well my cookies turned out paper thin. They just kept spreading. What did I do wrong? They tasted great and were very crispy but I'm trying to figure out why they went so thin. The batter was normal and not thin.<br /> Thanks for any insight you may share </p> http://www.elanaspantry.com/forums/topic/bobs-red-mill-almond-flour#post-397 Tue, 04 Aug 2009 18:01:46 +0000 laurie 397@http://www.elanaspantry.com/forums/ <p>I made the rye bread yesterday and only had bob's red mill almond flour. I haven't had bread for about six months because I'm type 2 and gluten, soy and dairy free. It was kinda driving me crazy. I susbstituted 1/2 of the almond flour with garbanzo flour and left out the cream of tartar (added 1/2 tsp. vinagar) and left out the caraway. It made an amazing bread. I want to add some grated onion and walnuts the next time I make it. Thanks Elana for your wonderful recipes. I will be trying a new one everyday! </p> http://www.elanaspantry.com/forums/topic/bobs-red-mill-almond-flour#post-304 Tue, 23 Jun 2009 07:44:03 +0000 colormepink 304@http://www.elanaspantry.com/forums/ <p>Nancy, I'd go ahead and try it. I have noticed a number of posters for various recipes that have used Bob's and felt they had good results. I've also noted that fairly recently when I have examined the packages in store, that the quality appears to be finer than it has been in the past. Maybe they've responded to consumer demand for better product as gluten-free interest and awareness has expanded. Good luck, I hope your kids love these recipes as much as mine do and let us know whatever results you may have. </p> http://www.elanaspantry.com/forums/topic/bobs-red-mill-almond-flour#post-296 Wed, 17 Jun 2009 10:05:51 +0000 nancy 296@http://www.elanaspantry.com/forums/ <p>Hello, since I have 2 whole new bags of this, can I blend them to a finer consistency, and then will they work ok for now? Then I'll buy the other brand if my kids like these recipes. Thanks. </p> http://www.elanaspantry.com/forums/topic/improving-bobs-red-mill#post-146 Mon, 01 Dec 2008 22:47:30 +0000 linda345 146@http://www.elanaspantry.com/forums/ <p>I have two questions:<br /> 1. Can I make an acceptable almond flour with the wet blade container of a Vitamix?<br /> 2. Is there a difference in the texture of flour made in the Vitamix compared to flour from BRM?<br /> Thank you. </p> http://www.elanaspantry.com/forums/topic/improving-bobs-red-mill#post-112 Sun, 26 Oct 2008 09:05:07 +0000 lmlcmr 112@http://www.elanaspantry.com/forums/ <p>Is the primary problem with Bob's Red Mill almond flour that the texture is too coarse? If I process it in my Vitamix so that it is more finely ground, will it perform acceptably in Elena's recipes? Wondering if anyone has tried this. BRM is the only brand available where I normally shop, and if it can be made "usable", I'd rather do that than order online. </p>