http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Sun, 12 Feb 2012 20:47:27 +0000 http://www.elanaspantry.com/forums/topic/paleo-bread-1#post-3272 Fri, 03 Feb 2012 12:13:31 +0000 Tressa B 3272@http://www.elanaspantry.com/forums/ <p>Anybody?? I also made the Scumptious Sandwich Bread, and while not as strong, it still had a slight ammonia smell to it. I also tried lining the Magic loaf pan with parchment paper, thinking it was the aluminum, but that didn't make a difference. I'm running out of ideas and experiments. </p> http://www.elanaspantry.com/forums/topic/paleo-bread-1#post-3253 Tue, 24 Jan 2012 14:22:04 +0000 Tressa B 3253@http://www.elanaspantry.com/forums/ <p>I need help. I have tried making Elana's Paleo Bread three different times, and every time it comes out smelling and tasting so strongly of ammonia that I can't eat it. Even after it cools it's still strong. I really want to figure out what's wrong because I miss bread so much. I have followed the recipe exactly every time. Does anyone have any ideas, or has this happened to anyone else? </p> http://www.elanaspantry.com/forums/topic/banana-bread#post-3028 Sun, 04 Sep 2011 10:55:23 +0000 AprilB 3028@http://www.elanaspantry.com/forums/ <p>Elana...<br /> The Almond Flour Cookbook... it's exciting for me, and it's wonderful...<br /> I have been looking for a recipe for Banana Nut Bread, but do not find it on the web site nor in the book .<br /> Do you have one available?<br /> Thanks,<br /> April </p> http://www.elanaspantry.com/forums/topic/soft-sandwich-bread-for-school-lunches#post-3027 Sat, 03 Sep 2011 14:59:10 +0000 julesmck 3027@http://www.elanaspantry.com/forums/ <p>While I enjoy the 'Scrumptious Sandwich Bread' from Elana's book, I've been having a hard time getting my picky 8-yr old to eat it. He prefers softer sandwich bread. Does anyone have an almond-flour-based recipe (or adaption to Elana's recipe) that produces soft sandwich bread? Thanks. </p> http://www.elanaspantry.com/forums/topic/20-1#post-2969 Sun, 24 Jul 2011 08:57:49 +0000 Marketer772 2969@http://www.elanaspantry.com/forums/ <p>I made the 2.0 bread following the recipe exactly except for leaving out the agave. I don't mind the lack of sweetness, however the bread was much lighter in color, and the consistency was nothing like the picture depicted. In fact, it was so dense, that it was hard to swallow. Does the agave affect the color and texture? If so, is there any way to omit the agave and match the texture to the picture on the recipe page? Thanks. </p> http://www.elanaspantry.com/forums/topic/camp-cooker-challenge#post-2809 Sat, 14 May 2011 12:56:09 +0000 Coastal Camper 2809@http://www.elanaspantry.com/forums/ <p>Hello all,</p> <p>I plan on doing as much (car) camping as possible this summer, and would be sad not to use my good ol' camp cooker: <a href="http://www.coghlans.com/products/camp-cooker-9010" rel="nofollow">http://www.coghlans.com/products/camp-cooker-9010</a>, which is basically a personal over-the-campfire sandwich griller.</p> <p>I usually make cheese, tomato and hummus sandwiches, mini veggie pot pie, and veggie sloppy joe's with them; and friends love bacon and egg breakfast sandwiches as well as meat versions of my aforementioned faves. I would also like to try mini fruit pies, yum! :P</p> <p>My challenge is, how to use the cookers with almond/coconut flours, instead of the usual flour bread? The almond breads from the small loaf pan would be too small; you would just end up with a sticky mess... I wonder if I could bring almond flour with me and do an on-the-spot press-in dough of some kind... </p> <p>I know this is probably out-there for most people, but if anyone has any tips, that would be great!</p> <p>Cheers and happy summer! </p> http://www.elanaspantry.com/forums/topic/gf-bread-20-21#post-2602 Tue, 08 Mar 2011 13:08:03 +0000 elana 2602@http://www.elanaspantry.com/forums/ <p>Thanks for letting us know that it worked! </p> http://www.elanaspantry.com/forums/topic/gf-bread-20-21#post-2559 Tue, 22 Feb 2011 14:23:01 +0000 kobibrock 2559@http://www.elanaspantry.com/forums/ <p>I gave it a try and doubled the recipe. I also added some cinnamon and organic sugar...the loaf took a tad longer to cook and is the perfect size!!! </p> http://www.elanaspantry.com/forums/topic/gf-bread-20-21#post-2538 Sat, 19 Feb 2011 16:31:50 +0000 kobibrock 2538@http://www.elanaspantry.com/forums/ <p>I have a Pampered Chef Bread Pan and it makes this recipe slightly larger than biscotti. Has anyone tried doubling the recipe for a larger loaf? Does it cook through? </p> http://www.elanaspantry.com/forums/topic/so-easy-coconut-flour-bread#post-2208 Thu, 04 Nov 2010 04:42:35 +0000 Jerzeegal 2208@http://www.elanaspantry.com/forums/ <p>I found this recipe on the website of a man who lost over 200 lbs. by eating healthy. He became a whole new person. It's so easy!</p> <p>How To Make Coconut Flour Bread<br /> This is so drop dead simple, even the worst cooks can make this at home. It uses 4 ingredients, 2 of which are from coconuts.<br /> 6 eggs<br /> 1/2 cup melted coconut oil<br /> 1/2 teaspoon sea salt<br /> 3/4 cup coconut flour<br /> Ideally you’d want to use pasture eggs from your local farmer rather than supermarket eggs because of the improved nutritional profile pasture eggs have. Do what you have to do though.<br /> Mix all ingredients together and pour into a small bread pan wiped down with a little coconut oil.<br /> Bake at 350 degrees for 40 minutes.<br /> Empty the bread out onto a towel or plate and leave it to cool for a while. Lining the bread pan with a little coconut oil should make the job easier.<br /> Because the bread is so dense, it doesn’t rise very high as you can see in the picture. When you prepare your bread pan with the oil, pay attention to the bottom portions of the pan. </p> http://www.elanaspantry.com/forums/topic/large-loafs#post-1836 Mon, 19 Jul 2010 22:53:44 +0000 mymanzwife 1836@http://www.elanaspantry.com/forums/ <p>I've made the Scrumptious Sandwich Bread in the 9 x 5 pan, but knew it would come out too flat if I didn't at least<br /> 1 1/2 the recipe, which I ended up doing, and it worked out nicely. :) </p> http://www.elanaspantry.com/forums/topic/large-loafs#post-1834 Mon, 19 Jul 2010 16:06:57 +0000 colormepink 1834@http://www.elanaspantry.com/forums/ <p>Hi Ellen, those pans should work, it will likely just result in a flatter loaf and you may need to adjust the cooking time. My loaf pan is a little bigger than Elana's and my breads don't come out quite as tall as her pictures. I just slice the loaf a little differently to compensate. I cut it in half crosswise and then I slice each half horizontally to get fairly square slices for sandwiches. If I just want toast, I'll just slice it like a regular loaf, the slices are just flatter. </p> http://www.elanaspantry.com/forums/topic/large-loafs#post-1833 Mon, 19 Jul 2010 10:42:29 +0000 Ellen 1833@http://www.elanaspantry.com/forums/ <p>Does anyone use a larger loaf pan for the almond flour breads?<br /> Both the cast iron and the stoneware loaf pans are much larger than the aluminum one Elana prefers.<br /> The one she recommends is:7.5x 3.5x 2.5 and I cannot find that size in either the cast iron or the stoneware...those are:9 x 5 x 2.5.<br /> I really only intend on baking gluten free so I want to buy what will work with those flours...has anyone baked the breads in that size? I am tired of researching loaf pans!!!:O Thank you! Ellen </p> http://www.elanaspantry.com/forums/topic/coconut-flax-bread#post-1794 Tue, 06 Jul 2010 09:41:29 +0000 carrolch 1794@http://www.elanaspantry.com/forums/ <p>Hi inskip14 - Sure! Could you post a link to your blog when you do? Thanks. </p> http://www.elanaspantry.com/forums/topic/coconut-flax-bread#post-1790 Sun, 04 Jul 2010 20:45:33 +0000 inskip14 1790@http://www.elanaspantry.com/forums/ <p>Hi there!</p> <p>I am going to make this tomorrow :) And I would actually like to review on my blog... is that okay? </p> http://www.elanaspantry.com/forums/topic/wanted-no-yeast-bread#post-1771 Sat, 26 Jun 2010 06:09:58 +0000 bakingfool 1771@http://www.elanaspantry.com/forums/ <p>I'm sorry, I meant had you considered freezing some of the berries, not drying them. </p> http://www.elanaspantry.com/forums/topic/wanted-no-yeast-bread#post-1762 Fri, 25 Jun 2010 15:25:34 +0000 lisastafford 1762@http://www.elanaspantry.com/forums/ <p>Jeanie, are you currently being treated for yeast in your body? Are you taking anti-fungals of any kind? Are you following an anti-fungal diet? If you do this for a period of time, you may be able to add back some dried fruits in small quantities. </p> http://www.elanaspantry.com/forums/topic/wanted-no-yeast-bread#post-1757 Fri, 25 Jun 2010 08:22:03 +0000 bakingfool 1757@http://www.elanaspantry.com/forums/ <p>I am not Elana, and I am guessing you addressed your question to her, but if you are open to it I will give you my opinion, which is to give it a try.<br /> I can't believe berries would have so much juice that it would totally ruin the recipe, so I would try them. HTH</p> <p>By the way, since you do have a blackberry bush have you considered drying some for use later in the year? Just a thought. </p> http://www.elanaspantry.com/forums/topic/sandwich-bread-20-became-banana-bread-10-wow#post-1740 Wed, 23 Jun 2010 09:47:29 +0000 debmo 1740@http://www.elanaspantry.com/forums/ <p>I just made this recipe and baked it in a large loaf pan. It baked beautifully in ~ 45 minutes and came out of the pan easily, without parchment!! </p> <p>Thank you for the wonderful recipe! </p> http://www.elanaspantry.com/forums/topic/coconut-flax-bread#post-1720 Tue, 15 Jun 2010 12:49:06 +0000 carrolch 1720@http://www.elanaspantry.com/forums/ <p>As much as I love Elana's almond bread recipes, I was consuming too much nut flour so I tweaked a coconut bread recipe to use instead. It makes a moist and fluffy bread that works for sandwiches and toast. I either bake it in a small loaf pan or, lately, spread it in a rectangle on a silpat-lined sheet to the thickness that I want. I then cut in 12 equal squares and I have slices ready to go. With a loaf, so that the slices aren't too dinky, I cut the loaf in half width-wise then slice it length-wise in desired thickness.</p> <p>Coconut Flax Bread<br /> 1/2 c coconut flour<br /> 1/2 c ground flax<br /> 1 tsp baking soda<br /> 1/2 tsp salt<br /> 5 eggs<br /> 1/4 c kefir (or yogurt)<br /> 1/2 c coconut oil (or butter or grapeseed oil)</p> <p>Mix dry ingredients. Mix wet ingredients separately. Combine wet &amp; dry and let sit for a few minutes. Pour into greased loaf pan &amp; bake at 325 F (my oven is convection; if regular, try 350F) for 30-40 minutes. If using a silpat-lined sheet, bake for about 20 minutes or until toothpick comes out clean.</p> <p>If you try this recipe, please let me know how it works for you. Thanks. </p> http://www.elanaspantry.com/forums/topic/wanted-no-yeast-bread#post-1659 Sat, 05 Jun 2010 12:28:02 +0000 Jeansmailonly@gmail.com 1659@http://www.elanaspantry.com/forums/ <p>I love your recipe for almond bread b/c we can't eat yeast. bakers or brewers. Since we are allergic to yeast Doctor says no dried fruits. Would the recipe work if we add FRESH blackberries from our blackberry bush in our yard. Thanks in advance for your quick response. Jeanie </p> http://www.elanaspantry.com/forums/topic/wheat-free-flour-mix-for-yeast-risen-bread#post-1576 Tue, 11 May 2010 09:06:52 +0000 jilljohnson 1576@http://www.elanaspantry.com/forums/ <p>Hi there,<br /> Any chance you could post a recipe for bread using this mix? It sounds great, I am not going to stop trying until I find a recipe that works!<br /> Thanks much!<br /> Jill </p> http://www.elanaspantry.com/forums/topic/amish-friendship-bread-can-i-make-it-have-less-gluten-1#post-1494 Thu, 22 Apr 2010 08:43:02 +0000 cathyh 1494@http://www.elanaspantry.com/forums/ <p>I was recently given a zip lock with the traditional Amish Friendship Bread starter. While I know I can't make this totally gluten free, I am wondering if there is anything I can safely substitute to make the recipe a little less heavy with carbs. I can eat gluten, but try to keep it to a minimum. Any ideas out there would be great! </p> http://www.elanaspantry.com/forums/topic/rhubarb#post-1484 Tue, 20 Apr 2010 07:50:57 +0000 bakingfool 1484@http://www.elanaspantry.com/forums/ <p>I have been thinking of this, and while I haven't ever made a strawberry rhubarb crisp or cobbler using nut flour, I have made other fruit ones. I've used Betty Crockers apple crisp recipe from the "Dinner For Two" cookbook by tweaking the flour to almond or pecan, using maple sugar in place of white sugar, and adding cinnamon to suit us. I've even multiplied this recipe by 4 to feed a bunch. </p> <p>I went online and found some recipes where parts fit the bill for what I would be able to use if I was making a strawberry rhubarb crisp recipe. One had the filling without thickeners, ones' crisp topping used a liquid sweetener(honey)and I changed the flour. Of course you can always use <a href="http://www.elanaspantry.com/apple-crisp/" title="Gluten Free Apple Crisp Recipe at Elana's Pantry" rel="nofollow">Elana's apple crisp</a> topping in place of this one. I hope it works for you. I see no reason why it wouldn't. Please let us know what you thought of it and if you change it. </p> <p>Strawberry Rhubarb Crisp </p> <p>3 cups strawberries, halved<br /> 3 cups rhubarb, chopped<br /> 1/2 cup honey or alternative sweetener</p> <p>Mix together thoroughly and place in an 8x 8 inch ungreased baking pan.</p> <p>1 cup nut flour of choice (almond would be nice here. pecan would go well with apples)<br /> 1/2 Cinnamon-optional<br /> 1/4 c. honey<br /> 1/4 c. butter, melted or oil of choice</p> <p>Beat the butter and honey, then add the nut flour and cinnamon(if using), until crumbly: sprinkle over fruit. Bake at 350* F for 40-50 minutes, until golden.</p> <p>Hope this helps </p> http://www.elanaspantry.com/forums/topic/rhubarb#post-1471 Mon, 19 Apr 2010 07:00:28 +0000 lisastafford 1471@http://www.elanaspantry.com/forums/ <p>I have been wanting to use to rhubarb from my freezer. The strawberries will be in season here pretty soon, so strawberry rhubarb crisp sounds great. If anyone makes it, please let us know the exact ingredients you use (and amounts).</p> <p>I will look forward to making it and having it on one of my treat days! </p> http://www.elanaspantry.com/forums/topic/rhubarb#post-1470 Mon, 19 Apr 2010 04:18:08 +0000 bakingfool 1470@http://www.elanaspantry.com/forums/ <p>A crisp or even a cobbler is a great idea, zandme! Thanks. </p> http://www.elanaspantry.com/forums/topic/rhubarb#post-1469 Sun, 18 Apr 2010 19:41:04 +0000 zandme 1469@http://www.elanaspantry.com/forums/ <p>I usually make strawberry-rhubarb crisp. I'll let the fruit cook on it's own for about 10 min, then drain off some liquid before I add the topping. Keeps it from being strawberry-rhubarb soup! </p> http://www.elanaspantry.com/forums/topic/rhubarb#post-1465 Sat, 17 Apr 2010 07:29:19 +0000 bakingfool 1465@http://www.elanaspantry.com/forums/ <p>The only way I have used rhubarb with almond flour was to make a vanilla almond flour cake and stew the rhubarb as a sauce over that, kind of like a strawberry shortcake. It was delicious.</p> <p>Rhubarb is a pretty wet vegetable to bake into a nut flour recipe because the nut flour doesn't absorb moisture like a grain flour would. Not saying it can't be done, but it could take quite a few trials to get something workable.</p> <p>HTH </p> http://www.elanaspantry.com/forums/topic/rhubarb#post-1452 Thu, 15 Apr 2010 07:11:27 +0000 lindasgarden 1452@http://www.elanaspantry.com/forums/ <p>Now that spring is here my rhubarb plant is growing and I was wondering if anyone had any ideas how to use it with almond flour. Would Rhubarb muffins or bread work with just altering <a href="http://www.elanaspantry.com/recipes/" title="Gluten Free Recipes at Elana's Pantry" rel="nofollow">Elana's recipes</a>? Would you add more sweetener? If anyone has a recipe or has tried it, I would love to hear about it. I will try some experimentation before long - waiting for the rhubarb to grow some more first since it's still pretty short yet here in MN. </p> http://www.elanaspantry.com/forums/topic/substitute-stevia-for-agave-nectar#post-1368 Fri, 26 Mar 2010 17:26:08 +0000 lisastafford 1368@http://www.elanaspantry.com/forums/ <p>Have you all looked into Xylitol? There are some other threads on this discussion board about it. We use toothpaste and gum that contain Xylitol and I have been reading more about it. </p> http://www.elanaspantry.com/forums/topic/substitute-stevia-for-agave-nectar#post-1367 Thu, 25 Mar 2010 20:16:30 +0000 Diane 1367@http://www.elanaspantry.com/forums/ <p>Ari,</p> <p>Clarification re my substitution of stevia (&#38; pear) for agave syrup (posted 7 months ago, above):<br /> "For every 1/4 cup of Agave nectar, I sub approx 2.5 teaspoons of a Stevia Blend + 1/4 pear (you can try some other fruit to give some bulk). .... The brand of the Stevia Blend I use is StevitaStevia.com's Spoonable Stevia product, their filler is erythritol."</p> <p>When Elana's recipe calls for 1/4 cup of Agave nectar, I use approx 2.5 tspns of Stevita Stevia's Spoonable Stevia AND a peeled &#38; cored quarter of a fresh or frozen ripe pear (I have generally used Anjou pears - got a bunch for a really good price &#38; froze a couple of bags of peeled quarters for future use). I generally blend the pear quarters (fresh/frozen) with other liquid ingredients (eggs, vanilla, etc) in my Vitamix &#38; add my liquid mixture to my dry, 'flour' mixture. I have experimented by incorporating the stevia with the liquid ingredients and also by mixing it in with the 'flour', dry ingredients &#38; sifting them together; both ways work. I don't always increase the eggs, as sometimes it may taste 'eggy'. </p> <p>Since, I love experimenting every time I bake/cook, I never follow a recipe, not even mine (that would be so boring). So, I don't have any written recipes (much to my hubby's disgust). I believe for both of Elana's recipes I mentioned in my earlier post, I tried to stick to her recipe as much as I could (since I was trying to figure out the stevia substitution myself). Now, I generally use Elana's recipes as a guideline &#38; then just have fun &#38; go crazy. </p> <p>Hope this helps, keep us posted on your experimentations.</p> <p>Diane J. </p> http://www.elanaspantry.com/forums/topic/substitute-stevia-for-agave-nectar#post-1353 Wed, 24 Mar 2010 01:42:21 +0000 Ari- The Frugally Rich Life 1353@http://www.elanaspantry.com/forums/ <p>Diane! How exactly do you substitute the pear and the stevia? Is one-forth pear equal to 1/4 c.? Do you have any of your recipes written down? Could you email me back? This would really, really help me out! Thank you! -Ari</p> <p>PS. My email is thefrugallyrichlife AT gmail DOT com. </p> http://www.elanaspantry.com/forums/topic/bagelsi#post-1239 Sun, 07 Mar 2010 20:27:31 +0000 DonnaMuraAdmin 1239@http://www.elanaspantry.com/forums/ <p>I am fairly new to gluten free baking. I just ordered <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">Elana's 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 was just wondering if anyone has used the <a href="http://www.shareasale.com/r.cfm?b=215045&amp;u=412167&amp;m=25930&amp;urllink=&amp;afftrack=" title="buy gluten free blanched almond flour online" rel="nofollow">almond flour</a> to make bagels. I would appreciate all the help I can get. Donna in TN <a href="mailto:djmura1@gmail.com">djmura1@gmail.com</a> </p> http://www.elanaspantry.com/forums/topic/sandwich-bread-20-became-banana-bread-10-wow#post-1236 Sun, 07 Mar 2010 08:50:18 +0000 cookie 1236@http://www.elanaspantry.com/forums/ <p>anyone think this could be made in a regular loaf pan? i'd like to try a big loaf! </p> http://www.elanaspantry.com/forums/topic/hawaiian-breadroll-alternative-using-almond-flour#post-1178 Sun, 21 Feb 2010 11:27:13 +0000 gkmt50 1178@http://www.elanaspantry.com/forums/ <p>We are making the transition to grain free. Basically what that means is that I will be trying out recipes while using up the remaining ingredients in our home. Anyway, my daughter LOVES Hawaiian Rolls (King's brand) which I guess is a potato roll? Has anyone been able to mimic this flavor/texture with almond flour? I am sure I will be able to make a suitable sandwich bread using Elana's cookbook, just looking for a "dinner roll" she will enjoy as much as the King's brand.</p> <p>Thanks in advance. </p> http://www.elanaspantry.com/forums/topic/buying-arrowroot#post-1153 Wed, 17 Feb 2010 10:21:30 +0000 janeen 1153@http://www.elanaspantry.com/forums/ <p>Thanks! They do have a BRM package that looks like a good buy. :) </p> http://www.elanaspantry.com/forums/topic/buying-arrowroot#post-1147 Mon, 15 Feb 2010 11:03:10 +0000 lisastafford 1147@http://www.elanaspantry.com/forums/ <p>I found some on <a href="http://www.amazon.com" rel="nofollow">http://www.amazon.com</a>. </p> http://www.elanaspantry.com/forums/topic/buying-arrowroot#post-1146 Mon, 15 Feb 2010 10:49:39 +0000 janeen 1146@http://www.elanaspantry.com/forums/ <p>I love using arrowroot in recipes that require a lot of starch, rather than cornstarch. I use it every week to make GF challah bread, for example. I am wondering -- what is the best source for buying arrowroot? I would like to buy it in bulk to save $$$. Alternatively, I am open to considering other starches, but definitely not corn. Suggestions???</p> <p>Thanks!<br /> Janeen </p> http://www.elanaspantry.com/forums/topic/sandwich-bread-in-cookbook#post-1087 Sun, 07 Feb 2010 15:15:58 +0000 lisastafford 1087@http://www.elanaspantry.com/forums/ <p>I made it without the flax meal. I used an equal amount of almond flour. I am thinking of trying it again in the new loaf pan that arrived in the mail. </p> http://www.elanaspantry.com/forums/topic/sandwich-bread-in-cookbook#post-1078 Sat, 06 Feb 2010 18:50:45 +0000 mymanzwife 1078@http://www.elanaspantry.com/forums/ <p>Thanks, Diane! I noticed that Elana is using the golden flax meal in her recent "Nut Butter Cups/Balls" blog entry, so that one is new to me as well. I had read one of the reviews at the link she provided and it said this:</p> <p>"This is my first time buying golden flaxmeal - I've used the dark variety for a while. The gold seems to have less flavor which means you can add it to dishes without an intrusive taste - but I do miss the nutty taste of the dark flaxmeal."</p> <p>So, although that person misses the nutty taste of the dark (I know I won't! haha), at least it's good to know there's another option that may not be as offensive to my taste buds. </p> <p>Btw, my husband, who is really the reason I'm trying out all of these new recipes, really liked the bread, so I thought I should at least report in about that. :) </p> http://www.elanaspantry.com/forums/topic/sandwich-bread-in-cookbook#post-1073 Fri, 05 Feb 2010 20:37:31 +0000 Diane 1073@http://www.elanaspantry.com/forums/ <p>mymanzwife - I haven't tried the Scrumptious Sandwich Bread recipe yet, however if you don't like the taste of flaxseed meal, here is a hint. I find Golden flax (light brown) is very tasty, the darker flax (very dark brown, almost blackish) has a much stronger &#38; 'odd' flavor. If you want to give flaxseed another try, buy some Golden flax &#38; grind it up in a vitamix (I keep a batch of it in my fridge/freezer). It is a great source of omega-3's &#38; especially fiber (for those of us who can't eat gluten. Hope this helps. Diane J. </p> http://www.elanaspantry.com/forums/topic/sandwich-bread-in-cookbook#post-1067 Thu, 04 Feb 2010 14:32:05 +0000 mymanzwife 1067@http://www.elanaspantry.com/forums/ <p>Well, I made the Scrumptious Sandwich Bread yesterday, and I wanted to like it, but there's an odd taste to it. I ate it plain, I toasted some and put some cherry butter on it, and I even made a tiny sandwich with it (mayo and mustard included), and I couldn't overcome that taste. I really think I just don't like flaxseed meal--that was the first time I've used that ingredient. The texture was soft and perfect, the bread rose nicely, but I think I'll move on to the other bread recipes or just omit the flaxseed meal next time to see if that makes a difference. </p> <p>Btw, for my 9 x 5 pan, I ended up 1 1/2 -ing the recipe instead of doubling it and that worked out pretty well, too. </p> http://www.elanaspantry.com/forums/topic/sandwich-bread-in-cookbook#post-1001 Thu, 28 Jan 2010 21:53:59 +0000 mymanzwife 1001@http://www.elanaspantry.com/forums/ <p>Trader Joe's is where I buy my almond butter, too. Thing is, the store is about 40 min. away and I'm down to the one jar and about 1/4 left in another one. My friend said she gets *organic* almond butter at Costco--again, about the same distance from where I live. </p> <p>Now that I realize that Elana utilizes it in several recipes, and $4.99 isn't TOO bad compared to other stores, it's at least doable to use on occasion. It's not like you'd really want to whip up a loaf of this bread every day--not at what it ends up costing anyway. </p> http://www.elanaspantry.com/forums/topic/sandwich-bread-in-cookbook#post-996 Thu, 28 Jan 2010 20:32:21 +0000 lisastafford 996@http://www.elanaspantry.com/forums/ <p>I found almond butter at Trader Joes for $4.99 per jar. It's much cheaper there than Publix or Kroger, but the bread is still expensive to make. </p> http://www.elanaspantry.com/forums/topic/sandwich-bread-in-cookbook#post-995 Thu, 28 Jan 2010 20:08:37 +0000 mymanzwife 995@http://www.elanaspantry.com/forums/ <p>Okay, that's the size of my pan, and my dilemma was whether or not doubling the recipe would be TOO much for it, so I'm glad to know it worked out for you. Thanks for letting me know! Hope to make it soon, but was kind of saving the almond butter to make her brownie recipe for the first time. ;-) So many new and exciting things to make! </p> http://www.elanaspantry.com/forums/topic/sandwich-bread-in-cookbook#post-994 Thu, 28 Jan 2010 16:28:48 +0000 lbanura 994@http://www.elanaspantry.com/forums/ <p>I think my pan is 9 by 5... it's your typical size loaf pan. I did bake it longer... probably about 60 minutes. Maybe less... I didn't really time it. I just stuck a knife in the middle and when it came out clean I took it out. I did seven eggs instead of eight and that seemed to work good. Also the almond butter I used has a bit of sweetening in it. If you are just using plain almond butter you may want to add a bit of agave or something. It worked out great doubleing the recipe. The bread is amazing! Great Texture! </p> http://www.elanaspantry.com/forums/topic/sandwich-bread-in-cookbook#post-993 Thu, 28 Jan 2010 14:03:16 +0000 mymanzwife 993@http://www.elanaspantry.com/forums/ <p>lbanura, I wanted to make the recipe, too, but I also have a bigger loaf pan than what is called for. How big is your pan and did you have to bake it longer? </p> http://www.elanaspantry.com/forums/topic/sandwich-bread-in-cookbook#post-991 Thu, 28 Jan 2010 06:27:33 +0000 lbanura 991@http://www.elanaspantry.com/forums/ <p>I actually made it last night and doubled the recipe because I have a big size loaf pan... wow.. it's really good! Don't think I will make it that often though because it's kind of expensive when you considered the cup and a half of almond butter... whew! Tasty though and packed with protien! </p> http://www.elanaspantry.com/forums/topic/sandwich-bread-in-cookbook#post-989 Thu, 28 Jan 2010 06:17:42 +0000 lisastafford 989@http://www.elanaspantry.com/forums/ <p>I made the sandwich bread and we like it best toasted with butter or Earth balance on it. It is a nice accompaniement to eggs. I don't especially like the texture for sandwiches. We haven't had sandwiches since being GF. If I want tuna, for example, I just make up some tuna salad and eat it with a fork. </p> http://www.elanaspantry.com/forums/topic/sandwich-bread-in-cookbook#post-985 Wed, 27 Jan 2010 10:48:00 +0000 lbanura 985@http://www.elanaspantry.com/forums/ <p>Has anyone tried to make the Sandwish Bread in Elana's cookbook? It has mostly almond butter in it and it seems that it would turn out really heavy and gooey. If someone has tried it can you let me know how it turned out? Thanks:) </p>