http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Mon, 13 Feb 2012 05:37:46 +0000 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-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-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-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/sandwich-bread-20-became-banana-bread-10-wow#post-291 Mon, 08 Jun 2009 19:43:51 +0000 Shabbydiva 291@http://www.elanaspantry.com/forums/ <p>Hi! My dear boyfriend has been cooped up with me as I recover from a broken ankle. This means that the primary cook and bottle washer is down for the count, which has resulted in all sorts of interesting things. For one thing, my stock pot was "missing" as it was put at the back of the muffin tins. For another, his idea of buying a few bananas meant we had about 20. I do not even eat bananas out of hand, so we had about five almost mushy ones tonight to contend with. I made the Sandwich Bread 2.0 two weeks ago for a lunch, and we all agreed it was delish and slightly reminiscent of banana bread--just more savory. </p> <p>Bananas meet Sandwich Bread 2.0!</p> <p>I am one to print off recipes, put them in a plastic sleeve, and store away in a 3-ring binder. When I play around with them, I put a post-it with the ingredients I tried. This way I can figure out what went right and what went wrong. I read the 5 generation family recipe--gluten filled, of course--as well to make this batch. Perfect the first time out, which I am amazed by. Although, this is the fifth time I have adapted one of Elana's recipes, and only one of those was totally questionable. The other three were amazing--orange cupcakes, red velvet cupcakes, and tiramisu cupcakes/tiramisu. (Let me know if anyone wants to know the specifics of those, however, none are CF.)</p> <p>Here goes with the low-down on the banana bread:</p> <p>In medium bowl whisk together:<br /> -2 cups almond flour<br /> -1 cup arrowroot powder<br /> -1/4 cup flax meal<br /> -1 teaspoon baking soda<br /> -1 teaspoon Celtic salt<br /> -1 teaspoon cinnamon<br /> -1/2 teaspoon nutmeg (I prefer freshly grated.)</p> <p>In large bowl with hand beater or in stand mixer, mix together:<br /> -3 large ripe bananas<br /> -3 eggs<br /> -1/2 cup blue agave<br /> -1/4 cup grapeseed oil<br /> -1 tablespoon vanilla<br /> -1 tablespoon apple cider vinegar </p> <p>After bananas are mostly broken up in wet ingredients, add dry ingredients until just combined thoroughly.</p> <p>***If you want to add any pecans, walnuts, raisins, or CHOCOLATE CHIPS, now is your chance. I live by the motto, "Save the Earth, it is the only planet with chocolate." so you know what we did around here!***</p> <p>Pour into four individual small loaf pans that have been brushed with grapeseed oil and lined with strips of parchment paper. (I have not tried a large loaf, but I find GF breads more dense, and banana bread super dense--GF or not--so I went with the mini loaf pans.)</p> <p>Bake at 350 degrees fr 35-40 minutes, or until a long toothpick comes out clean.</p> <p>Lift loaves out of pans by the edge of the parchment paper and place on wire rack to cool.</p> <p>Enjoy!!!</p> <p>And just so you know, even the dear boyfriend was able to make this with some minor "adult" supervision! Yeah David!!! So easy. So good. </p> http://www.elanaspantry.com/forums/topic/wheat-free-flour-mix-for-yeast-risen-bread#post-458 Sat, 29 Aug 2009 07:12:13 +0000 McJohn 458@http://www.elanaspantry.com/forums/ <p>Finally managed to nail the wheat-free flour mix for yeast-risen bread. That only took since October 2002. The commercial mixes and recommended homemade mixes (starting with Betty Hagman) always had so much starch in them that I really didn't want to use them: what's the good of removing wheat and replacing it with powdered calories?</p> <p>We use 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">Honeyville Grain blanched almond flour</a>: it's become a pantry staple and I get better at baking with it every time I try something new.</p> <p>* * *</p> <p>All-Purpose Gluten-Free Flour Mix</p> <p>2 cups Almond flour<br /> 1 cup Sorghum flour<br /> 1 cup Brown rice flour<br /> 1/2 cup Tapioca or potato starch<br /> 1 cup Powdered milk<br /> 1 Tbsp Xanthan gum</p> <p>Sift, mix, mix, sift, mix, sift. Store in labeled plastic bags in refrigerator. Use in one-for-one proportions in recipes that call for regular flour. Probably a little macho for anything like angel-food cake.</p> <p>* * *</p> <p>Of course, this is the most appalling form of cheat: I'm just putting in powdered milk where a lot of the starch would go. To make it worse, I use gelatin in the bread itself--it helps the xanthan gum to make the canopy for the carbon dioxide from the yeast. If you're not vegan or sensitive to milk proteins, this might be a good mix for you. </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-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-52 Wed, 27 Aug 2008 22:29:01 +0000 rachel 52@http://www.elanaspantry.com/forums/ <p>I'm not celiac but do have a sensitivity to gluten, sugar, soy and dairy. I've all but cut sugar out of my diet which has been a huge change for me. I'd do almost anything for a cookie! Stevia is my only "legal" sweetener but most of the recipes I can find that use it contain some of my "illegals". I found this fabulous blog last night (and ended up staying up until all hours reading it) and have sleepily spent the day dreaming of yummy Elana-food. Do you have any advice for substituting stevia for agave nectar? Is it even possible or does it end up kind of yicky? I'm a novice cook and baker and am overwhelmed by the variety of stevia options and how to use them. I would love any advice. </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/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-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-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> http://www.elanaspantry.com/forums/topic/what-are-your-favorite-elana-recipes#post-908 Fri, 15 Jan 2010 08:48:01 +0000 babovka 908@http://www.elanaspantry.com/forums/ <p>I am fairly new to this site, and wondered what people's favorite recipes are, the ones that are so yummy that they make them over and over. My favorites (thus far) are: <a href="http://www.elanaspantry.com/cinnamon-bun-muffins/" rel="nofollow">Cinnamon Bun Muffins</a>, <a href="http://www.elanaspantry.com/pecan-shortbread-cookies/" rel="nofollow">Pecan Shortbread Cookies</a>, <a href="http://www.elanaspantry.com/video-tutorials-chocolate-chip-cookies/" rel="nofollow">Chocolate Chip Cookies</a> and <a href="http://www.elanaspantry.com/vanilla-cupcakes-with-chocolate-frosting/" rel="nofollow">Vanilla Cupcakes with Chocolate Frosting</a> (the frosting is to die for!). I have yet to try many of Elana's recipes, but these are definitely 'keepers'! I especially like how she combines coconut flour with almond flour in the cinnamon bun muffin recipe, gives it a really nice texture. </p> http://www.elanaspantry.com/forums/topic/turning-muffin-recipe-into-bread#post-904 Thu, 14 Jan 2010 11:33:03 +0000 aileahd 904@http://www.elanaspantry.com/forums/ <p>I would like to make the Carrot Banana Muffins in bread form instead of muffins; any tips on how to do this? We also live at 7000 feet if that makes a difference.</p> <p>Thanks! </p> http://www.elanaspantry.com/forums/topic/simple-bread#post-833 Thu, 07 Jan 2010 12:32:52 +0000 babovka 833@http://www.elanaspantry.com/forums/ <p>Hi, was wondering if anyone has tried making the Simple Bread recipe without the agave (or any other sweetner)? I like the bread a lot, but found it a bit too sweet to use for sandwiches and didn't know if the sweetner served some purpose other than sweetening. Thanks very much. </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/bread-20-uneven-top#post-571 Mon, 26 Oct 2009 22:22:29 +0000 shirehobbit 571@http://www.elanaspantry.com/forums/ <p>Good evening!</p> <p>I just baked my first loaf of the 2.0 Sandwich Bread. It is not pretty like in the photo. The top is uneven (part of the crust looks like a thick slanted roof). I used the magic line pan. Any theories on what caused this? Note, my electric oven is old. </p> <p>Shire </p> http://www.elanaspantry.com/forums/topic/stick-together#post-550 Wed, 21 Oct 2009 10:00:45 +0000 amberross 550@http://www.elanaspantry.com/forums/ <p>Just wanted to drop a line to let you all know that I think Elana is a genius and i love her book. If you don't already have her book, it is a worthwhile investment. I also wanted to say that I have started my own food blog with stories about this new journey I am on since becoming GF and DF recently. I am posting recipes and although I do not wish to take anything away from this website whatsoever, would love if anyone interested would take a look. I have already posted a recipe for bread that is so close to 'real' bread you will just fall over. <a href="http://www.glutenfreemiddle.blogspot.com" rel="nofollow">http://www.glutenfreemiddle.blogspot.com</a> </p> http://www.elanaspantry.com/forums/topic/zucchini-bread#post-480 Wed, 09 Sep 2009 07:21:16 +0000 mappetey 480@http://www.elanaspantry.com/forums/ <p>Hi all, </p> <p>I just received the cookbook &#38; a big bag of Honeyville almond flour in the mail last week. I made the Zucchini Bread last night, and I baked it for 60 minutes. The outside edges were very dark brown, yet the bread wasn't completely cooked/ almost raw on the inside. I live in Boulder at 5500 ft., and put the bread back in the oven for another 20 minutes. It still didn't cook completely. Any suggestions re: what could have gone wrong? </p> <p>Thanks for any suggestions, ideas, etc.! </p> http://www.elanaspantry.com/forums/topic/elanas-gf-sandwich-bread-almond-flour-subs#post-484 Fri, 11 Sep 2009 12:07:33 +0000 Sonya 484@http://www.elanaspantry.com/forums/ <p>I would like to substitute the almond flour in this recipe that sounds so good and easy. Which other flour can I use and how much? Oat/barley/millet...? </p> http://www.elanaspantry.com/forums/topic/wheat-free-yeast-risen-bread-recipe#post-460 Sat, 29 Aug 2009 07:24:05 +0000 McJohn 460@http://www.elanaspantry.com/forums/ <p>Jennifer Cinquepalmi just published a new gluten-free baking book. Her daughter is intolerant of wheat, and Jennifer found herself intolerant of all the starch in traditional wheat-free flour mixes. She found that it wasn't just a matter of revamping the ingredients, but the process as well, and her method of letting the bread rise absolutely does it. This is an adapted version of her recipe. My baking target person had some toast with her breakfast this morning (she's really missed toast) and is now humming like a happy little caterpillar.</p> <p>* * *</p> <p>Jennifer Cinquepalmi's Gluten-Free Homestyle Bread (Mutant Version)</p> <p>Ingredients<br /> Pam or other cooking spray (for greasing the baking dishes)<br /> 6 cups Gluten-Free Flour Mix, complete<br /> or<br /> 4-1/2 cups Gluten-Free flour (Almond/Sorghum/Brown Rice blend, say)<br /> 1/2 cup Tapioca or potato flour/starch<br /> 1 cup Powdered milk<br /> 2 tsp Xanthan gum</p> <p>2 tsp Salt<br /> 4-1/2 tsp<br /> (1-1/3 Tbsp) Dry yeast granules<br /> Two 1/4 oz pkts Unflavored gelatin<br /> 6 Tbsp Applesauce (preferable) or Canola oil<br /> 2-1/2 cups Water, evenly divided into two glass measuring cups<br /> 4 Eggs<br /> 2 tsp Vinegar<br /> 2 Tbsp Honey</p> <p>Directions</p> <p>• Preheat oven to 200 degrees F.<br /> • Spray two standard-size loaf pans with cooking spray.<br /> • In glass measuring cups, nuke water to about 110 degrees F. Pour half the water into a shallow bowl and use it to soften the gelatin. With the other half, stir in the honey and proof the yeast.<br /> • (Optional, but recommended in non-tropical climates.) Put hot water in the bowl of the mixer to heat it up some.<br /> • In separate mixing bowl, combine flour mix and salt. Combine well; sifting the ingredients together a couple of times couldn't hurt.<br /> • Transfer dry ingredients to warmed bowl of mixer. Add oil, eggs, vinegar, and water/honey/yeast mixture. Mix on High for three minutes, scraping down sides of bowl.<br /> • Spoon mixture into pans, heaping it toward the middle. This is because the loaf will tend to fall in the center, and if it does, you want the bread to be flat across the top.<br /> • Turn oven off and place pans inside. Let rise 40 minutes, or until bread reaches top of pan.<br /> • Without removing pans from oven, turn oven to 375 degrees F (for metal pans) or 325 degrees F (for glass pans) and bake about 40 minutes, or until loaves sound hollow when tapped.</p> <p>Original recipe: Jennifer Cinquepalmi, The Complete Book of Gluten-Free Cooking, Aidant Books </p> http://www.elanaspantry.com/forums/topic/breadmaker#post-359 Mon, 27 Jul 2009 10:20:39 +0000 elana 359@http://www.elanaspantry.com/forums/ <p>Recently several people have asked if my bread can be made in a breadmaker; I don't have one, so really can't answer this question. All of my breads are quick breads and simple to make, not requiring much equipment.</p> <p>If you do experiment and make one of my breads in your breadmaker, please stop back by and reply to this topic to let us all know how it turns out!</p> <p>Thanks,<br /> Elana </p> http://www.elanaspantry.com/forums/topic/baking-with-walnut-flour-turning-black#post-337 Mon, 20 Jul 2009 05:05:24 +0000 straka 337@http://www.elanaspantry.com/forums/ <p>Recently I baked bread the other day (btw incredible recipes Elana) using just walnuts (I substituted almond flour) - we have plenty of walnuts in our garden, so it is my first choice for lots of reasons as you can imagine. </p> <p>However - the walnuts, when combined with baking soda go black. I mean BLACK. It looks like burnt! But tastes great.<br /> When I just sprinkle them on fruits and bake with butter and honey at the same temperature, they never change color, so I figured it must be the soda.</p> <p>Anyone experienced something like this and know what to do about it?</p> <p>thnx a lot. </p>