http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Sun, 12 Feb 2012 16:09:52 +0000 http://www.elanaspantry.com/forums/topic/cake-using-coconut-flour#post-3096 Sat, 22 Oct 2011 13:07:56 +0000 chili24 3096@http://www.elanaspantry.com/forums/ <p>I have not any baked/flour products for over a year due to my diet. Then I found this fabulous website through a friend and am so delighted!! I am eagerly awaiting my almond flour from Honeyville, but in the meantime I would like to bake me a cake for my birthday and all I have is coconut flour. My favorite cake is carrot cake and I have already checked it out. It looks so promising but I don't know if it will work with coconut flour. Please share your ideas and thought. THANK YOU! </p> http://www.elanaspantry.com/forums/topic/cupcake-or-cake#post-3069 Fri, 30 Sep 2011 20:24:05 +0000 Owleon 3069@http://www.elanaspantry.com/forums/ <p>Elana, first of all, I purchased both of your cookbooks, and discovered this website. I am in heaven. These recipes are fabulous! I do so appreciate all that testing you've had to do to create these masterpieces.</p> <p>My question is, if I want to take one of your cupcake recipes and make a cake out of it, how do I do that? I'm a little nervous because of the different flours, and I hate to waste premium flour on flops.</p> <p>Thank you for your cookbooks, and thank you in advance for your help.</p> <p>Heather </p> http://www.elanaspantry.com/forums/topic/freezing-almond-flour-cakes-2#post-2976 Wed, 27 Jul 2011 22:18:29 +0000 SundayCrepes 2976@http://www.elanaspantry.com/forums/ <p>I don't know about the cakes, but I have frozen the gf bread 2.0 and the sandwich bread (from the cookbook) and both froze fine. The sandwich bread is very cake like. </p> http://www.elanaspantry.com/forums/topic/freezing-almond-flour-cakes-2#post-2974 Tue, 26 Jul 2011 15:16:56 +0000 steffy 2974@http://www.elanaspantry.com/forums/ <p>Hello!</p> <p>I need to make a fancy birthday cake, but due to my schedule constraints I am planning on making the cake on a Mon/Tues, freezing it, decorating on Thurs/Fri to serve on Fri/Sat. </p> <p>I know 'normal' cakes freeze without trouble... but do Almond Flour cakes freeze well??</p> <p>(I'd like to make it a chocolate cake.)</p> <p>Anyone have any experience or suggestions?? </p> http://www.elanaspantry.com/forums/topic/easy-black-white-cake#post-2558 Tue, 22 Feb 2011 10:55:25 +0000 elana 2558@http://www.elanaspantry.com/forums/ <p>Your son is so cute all covered in yummy cake! </p> http://www.elanaspantry.com/forums/topic/easy-black-white-cake#post-2556 Tue, 22 Feb 2011 08:19:50 +0000 juniorGFchefs 2556@http://www.elanaspantry.com/forums/ <p>Who else thinks this cakes is perfect! </p> <p>We made this tonight and LOVED it!!</p> <p>We had to make a few modifications, just a couple though, but it turned the cake into a triple chocolate cake!<br /> * We used Dark Chocolate Chips instead of white<br /> * We used Unsweetened Chocolate Almond Milk instead of coconut milk<br /> * We added some Chocolate Flavored Stevia Drops</p> <p>AMAZING! So soft and sweet and chocolaty! It was just perfect along with a glass of almond milk! Everyone in the house gave it 10 stars!!</p> <p>You can see a photo of 4 year old "Little Chef" covered in the cake, as he just dived into it with glee, here:<br /> <a href="http://juniorglutenfreechefs.blogspot.com/2011/02/recipe-review-easy-black-white-cake.html" rel="nofollow">http://juniorglutenfreechefs.blogspot.com/2011/02/recipe-review-easy-black-white-cake.html</a></p> <p>Thank you!!! </p> http://www.elanaspantry.com/forums/topic/strawberry-cake#post-2541 Sun, 20 Feb 2011 10:37:35 +0000 elana 2541@http://www.elanaspantry.com/forums/ <p>Hi there,</p> <p>I don't have any recipes for strawberry cake on the website. Sorry I can't be of more help and hope you had a lovely Valentines Day :-)</p> <p>Elana </p> http://www.elanaspantry.com/forums/topic/favorite-birthday-cake#post-2514 Fri, 11 Feb 2011 16:48:31 +0000 AmberJill 2514@http://www.elanaspantry.com/forums/ <p>ps - I just noticed that I misspelled Elana's name, twice! Oops, sorry Elana! Thanks for the suggestion, Rachel! </p> http://www.elanaspantry.com/forums/topic/favorite-birthday-cake#post-2512 Thu, 10 Feb 2011 18:25:46 +0000 reikonemo 2512@http://www.elanaspantry.com/forums/ <p>Hi Amber,</p> <p>My birthday is coming up tomorrow, and I'm planning on making the German cake with my family. It's a lot of preparation, which is why I'm getting everyone to chip in. If you're doing this on your own, I'd suggest taking the easy way out and make cupcakes.</p> <p>But honestly, anything on this site will be delicious! Just scroll down the cupcake/cake list and pick one you have the ingredients for :)<br /> <a href="http://www.elanaspantry.com/tag/cakes-and-cupcakes/" rel="nofollow">http://www.elanaspantry.com/tag/cakes-and-cupcakes/</a></p> <p>Rachel </p> http://www.elanaspantry.com/forums/topic/strawberry-cake#post-2510 Thu, 10 Feb 2011 14:47:42 +0000 katblandford 2510@http://www.elanaspantry.com/forums/ <p>Love Elana's recipes! I am trying to find a strawberry cake recipe that I swear I found on your site this past summer. It was so yummy, I want to make it again for Valentine's Day but I cannot seem to find it. Thank you! </p> http://www.elanaspantry.com/forums/topic/favorite-birthday-cake#post-2509 Thu, 10 Feb 2011 12:55:08 +0000 AmberJill 2509@http://www.elanaspantry.com/forums/ <p>I've tried and loved many of Elena's recipes. I'm more of a cookie girl, than a cake girl (my fave's are the Tropical Choco Chip!). But I must make a birthday cake for a good friend, who consequently started me eating grain and sugar free and introduced me to Elena's Pantry, and I really don't want to screw up! So, any favorite cake and frosting suggestions out there? She is grain, sugar, and dairy free. </p> http://www.elanaspantry.com/forums/topic/raspberry-frangipane-cake#post-2419 Fri, 21 Jan 2011 20:32:22 +0000 elana 2419@http://www.elanaspantry.com/forums/ <p>That sounds like a worthy experiment; if it turns out it will be magnificent. Please let us all know how it goes if you do try to make it gluten free :-) </p> http://www.elanaspantry.com/forums/topic/cakepops#post-2383 Sat, 08 Jan 2011 15:09:31 +0000 anjilly 2383@http://www.elanaspantry.com/forums/ <p>i just noticed elana mentioned cakepops on her menu, and have been wondering lately if there is a gf no sugar method ,looking for a recipe for these..thanks </p> http://www.elanaspantry.com/forums/topic/raspberry-frangipane-cake#post-2333 Fri, 17 Dec 2010 18:52:28 +0000 woodog 2333@http://www.elanaspantry.com/forums/ <p>This is one of my favorites but it calls for cake flour. Does anyone know if I can substitute almond flour for cake flour?</p> <p>These are the ingredients:</p> <p>14 tablespoons butter<br /> 1 cup cake flour<br /> 14 tbs almond paste<br /> 5 eggs<br /> 1 tsp vanilla<br /> 1.5 cup fresh raspberries<br /> 1 cup sugar </p> http://www.elanaspantry.com/forums/topic/reworking-a-recipe-i-love-to-include-almond-flour#post-1753 Fri, 25 Jun 2010 07:35:30 +0000 bakingfool 1753@http://www.elanaspantry.com/forums/ <p>I'm not a chef, just try converting my own recipes when I can, so thought I'd give a hand. Feel free to ignore any and all.</p> <p>I've never tried to convert metric to American cups, but if I've got it figured out correctly, the original recipe calls for 1 1/2 c. self rising flour(I came up with 337.5 gms from 8 oz.)? If so, that is the amount of almond flour I would use, plus 1/2 tsp. baking powder. I've found that with nut flours you can get away with less because there is no gluten to be risen and to much can cause bitterness.</p> <p>For the butter, and since the recipe calls for milk if needed, I am assuming you use dairy, I would use half butter and half Philly cream cheese. The cream cheese gives you the fat needed but without it turning/being as liquid-y when heated. It just seems to work in cookies really well for me, though it does make them crispy unless using a liquid sweetener, like honey. I don't know the texture you are looking for here, and am not sure you would find the exact texture using an alternative flour anyway. Would not use any milk.</p> <p>For the method have the butter and cream cheese at room temp. Cream the butter and cream cheese. Then add the egg and sugar, blend well. Add the mixed dry ingredients. Watch closely as 15-20 minutes might be to long. Would probably check at 10 minutes.</p> <p>Hope this has been of some help and my figures are not totally off. </p> http://www.elanaspantry.com/forums/topic/reworking-a-recipe-i-love-to-include-almond-flour#post-1750 Thu, 24 Jun 2010 16:44:59 +0000 markds1978 1750@http://www.elanaspantry.com/forums/ <p>Hi, I was wondering if any kind soul/s could lend a hand. I have a recipe for rock cakes that I have absolutely loved since I was a kid. But as it now turns out I have type 2 diabetes I can no longer eat them :-( I would like to be able to convert this recipe into an equally tasty version using almond flour. How would you do this? I made 1 batch today but I was pretty much making up as I went along, it came out too buttery and the texture is awful, dry and crumbly on the outside and almost not cooked in the middle, I didn't use any baking soda which might have something to do with it but I don't really know, as I am far from competent with baking stuff. I will put the recipe below (along with my first attempt amounts in brackets) and wait to see if anyone can help me out :-)</p> <p>Rock cakes:</p> <p>8oz/225g self-raising flour (I tried using 350g of almond flour in my first attempt)<br /> pinch of salt<br /> half teaspoon ground mixed spice<br /> half teaspoon ground cinnamon<br /> 4oz/100g butter (I kept this amount the same but it felt waaaaay to buttery when mixing)<br /> 4oz/100g caster sugar (I substituted this with 15g canderel and sweetness is fine, although could probably do with slightly less)<br /> 4oz/100g sultanas (knocked down to 60g because of sultanas being too sugary)<br /> 1oz/25g chopped mixed peel<br /> 1 large egg<br /> some milk if needed</p> <p>bake on 400F/200C/gas mark 6 for 15-20mins (I cooked mine on 175C for 25mins)</p> <p>method:</p> <p>sift flour with salt, cinnamon, mixed spice then rub in the butter. add the sugar, sultanas and mixed peel (traditionally it should be a dryish mix, but by now my version was extremely buttery and gooey). Beat the egg and pour into mixture and mix to stiff consistency. grease tray and drop the mixture in smallish rocky heaps... that's it</p> <p>Thanks<br /> Mark </p> http://www.elanaspantry.com/forums/topic/carrot-cake-change#post-1690 Sat, 12 Jun 2010 05:43:48 +0000 silbarules 1690@http://www.elanaspantry.com/forums/ <p>My Mother used to replace carrots with beets or parsnips in cakes, no one could detect the latter without the tell-tale colour and, so good for you! </p> http://www.elanaspantry.com/forums/topic/carrot-cake-change#post-1638 Wed, 26 May 2010 15:31:21 +0000 pkm 1638@http://www.elanaspantry.com/forums/ <p>Hey, lovely recipe, tastes great without the frosting, we are trying that with another one later, however, try substituting the grated raw carrot with grated raw BEETROOT, (Red beet), same great texture &amp; moistness with similar great taste but with a twist.....hope you like it !<br /> Pete UK.<br /> can you advice as to the quantity if replacing agave with stevia, &amp; would we mix the stevia with extra oil or water?...if at all! </p> http://www.elanaspantry.com/forums/topic/six-layer-white-cake#post-1618 Thu, 20 May 2010 15:20:51 +0000 colormepink 1618@http://www.elanaspantry.com/forums/ <p>Baking with coconut flour is not like baking with other gluten or gluten-free flours. It is extremely thirsty and requires that much egg and oil to provide balance, good texture and structure. If you search out other coconut flour recipes you will see that they all use very small amounts of flour in proportion to eggs and oil. The amount of sweetener can be adjusted to suit your tastes without affecting the texture or structure too much but changing the other ingredients will. </p> http://www.elanaspantry.com/forums/topic/six-layer-white-cake#post-1617 Thu, 20 May 2010 11:10:03 +0000 PineTreeLady 1617@http://www.elanaspantry.com/forums/ <p>I have a question about your <a href="http://www.elanaspantry.com/and-now-cake/" title="Six Layer White Gluten Free Cake Recipes at Elana's Pantry" rel="nofollow">Six Layer White Cake</a>. You only list one cup of coconut flour but 12 eggs, one cup of oil and one cup of agave. How can this work? </p> http://www.elanaspantry.com/forums/topic/chocolate-banana-cake#post-1472 Mon, 19 Apr 2010 07:02:35 +0000 lisastafford 1472@http://www.elanaspantry.com/forums/ <p>That sounds great. Would love to hear more recipes from you! </p> http://www.elanaspantry.com/forums/topic/chocolate-banana-cake#post-1468 Sun, 18 Apr 2010 19:35:10 +0000 zandme 1468@http://www.elanaspantry.com/forums/ <p>Hi Everyone!</p> <p>I just came up with this recipe last night when I was craving brownies. I can't tolerate too many eggs so I started with the <a href="http://www.elanaspantry.com/honey-cake/" rel="nofollow">honey cake recipe</a> and went from there. Hope you like it! </p> <p>Chocolate Banana Cake</p> <p>2 c. almond flour<br /> 1/2 c. natural cocoa powder<br /> 1/2 tsp. baking soda<br /> 1/2 tsp. salt<br /> 2 medium ripe bananas, mashed<br /> 1/4 c. honey (or agave)<br /> 1 egg</p> <p>Preheat oven to 350 and grease a 9" cake pan.</p> <p>Mix dry ingredients in a bowl. Mix wet ingredients in seperate bowl and then add to dry ingredients.</p> <p>Pour into prepared cake pan and bake for 25-30 min. or until toothpick comes out clean. </p> http://www.elanaspantry.com/forums/topic/diabetic-celiac-low-gi-cake#post-1334 Sat, 20 Mar 2010 19:19:08 +0000 Violet 1334@http://www.elanaspantry.com/forums/ <p>I've been struggling with sugar issues for what feels like forever. I'm starting to settle though now all thanks to my new friend Stevia. Zero Glycemic. I agree with elissajeanette that it can be difficult to work with, but I have found a couple tricks along the way. My best tip is to add (or add more) vanilla to the recipe to balance out the flavour :) I like to use New Roots concentrated stevia extract powder, and the vanilla I like is raw ground vanilla bean powder. Both are pretty potent, but I like that because it helps to keep my substitutions inexpensive.<br /> I recently made some of Elana's coconut flour cupcakes substituting in Stevia instead of Agave - and they turned out FANTASTIC! I didn't even need to change anything else, which seemed odd, but was a welcomed surprise :)<br /> I have also made a very similar recipe to the one elissajeanette posted for the chocolate mousse, but mine was:<br /> 1 avocado<br /> 3-5T cacao powder<br /> stevia and vanilla to taste (starting with very small amounts)<br /> I swear it tasted like a Snack Pack! But it's been many years since I've had one so I don't know how reliable that is :)</p> <p>Anyways, best of luck studentmum!</p> <p>~V~ </p> http://www.elanaspantry.com/forums/topic/diabetic-celiac-low-gi-cake#post-1256 Wed, 10 Mar 2010 11:05:03 +0000 vyvyan 1256@http://www.elanaspantry.com/forums/ <p>Palm sugar/Agave have the same GI. I usually mix 50/50 - maybe around 30 GI according to claims (haven't tested on myself though). Be careful since Palm Sugar burns easily in recipes - its less forgiving than agave. </p> http://www.elanaspantry.com/forums/topic/diabetic-celiac-low-gi-cake#post-1254 Wed, 10 Mar 2010 01:08:43 +0000 elissajeanette 1254@http://www.elanaspantry.com/forums/ <p>If you replace agave with coconut palm sugar it's lower GI, or if you make the gingerbread with a pinch of stevia mixed with coconut oil as the sweetener it's low GI and delicious... banana anything will be much higher GI, and will likely spike the blood sugar (particularly if you add any agave or other sweetener). Chocolate mousse could be done:<br /> 1 ripe avocado<br /> 3 -5 tablespoons (taste as you go) cocoa powder<br /> 4 soaked medjool dated + soaking water<br /> blend all ingredients in a mini whizz (normal sized blenders tend to be too big, but food processor might work.<br /> Serve.<br /> Yum...<br /> Stevia helps to rebuild the pancreas, so it is the ideal sweetener for diabetics, but it's difficult to use. </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/coconut-flour-chocolate-cake-help-please#post-931 Sat, 16 Jan 2010 19:27:20 +0000 crisford 931@http://www.elanaspantry.com/forums/ <p>Unfortunately I don't have access to the same products as most of you as I live waaaay down the bottom of Australia. The coconut flour I bought is the only one I've seen here, bought in bulk from a specialist bulk food shop, that's why I wasn't sure whether it would be the same as the products in America. Mine is has a flour texture but definitely isn't white! Anyway, I'll give it another go but I think I will reduce the eggs this time (mine have an average weight of 75-80g or 2.6-2.8ounces each). It would be good to set more quickly than the last attempt as the coconut flour was just starting to burn by the time it was done. </p> http://www.elanaspantry.com/forums/topic/coconut-flour-chocolate-cake-help-please#post-930 Sat, 16 Jan 2010 09:20:32 +0000 jessica 930@http://www.elanaspantry.com/forums/ <p>What brand of coconut flour did you use? It should NOT look like toasted coconut! I use Bob's coconut flour as well and this cake has turned out great both times... </p> http://www.elanaspantry.com/forums/topic/coconut-flour-chocolate-cake-help-please#post-924 Fri, 15 Jan 2010 21:26:38 +0000 tessasanso 924@http://www.elanaspantry.com/forums/ <p>Hi, I have made this many times and I use free range eggs from my own chickens and have never had a problem. SOmetimes recipes just dont work, for whatever reason, and if you try it again it will work. The batter is VERY runny and doesnt seem like batter at all. I was shocked that it turned into a cake. I buy BOb's Red Mill Coconut Flour. </p> http://www.elanaspantry.com/forums/topic/coconut-flour-chocolate-cake-help-please#post-923 Fri, 15 Jan 2010 18:52:53 +0000 crisford 923@http://www.elanaspantry.com/forums/ <p>So I tried the coconut flour chocolate cake but it didn't turn out at all like I expected. It was incredibly runny, so much so I couldn't describe it as batter, more as liquid which meant it took twice as long as it was meant to to cook and came out with a bottom layer of set eggy stuff that had seperated out in the cooking process. I suspect 10 eggs was too many (I used free range eggs that are probably WAY larger than standard) and I'm wondering about the coconut flour. What I purchased was the colour of toasted coconut - is that normal? So I guess my main question is for those of you who've had success with the recipe - what texture was the batter? BTW, the kids still LOVED it but I wouldn't serve it to guests the way it turned out this time! </p> http://www.elanaspantry.com/forums/topic/diabetic-celiac-low-gi-cake#post-573 Wed, 28 Oct 2009 22:22:38 +0000 studentmum 573@http://www.elanaspantry.com/forums/ <p>Hi All,</p> <p>My niece is a diabetic celiac, she is only 9 and misses out on a lot of things friends have, I would love to make her a very yummy special cake but haven't done much homework so was wondering if anyone else in the same situation has worked out the nutritional values of some of the gluten free cakes so I cake make a low GI one.</p> <p>Thanks<br /> Sarah :) </p>