http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Mon, 13 Feb 2012 10:25:25 +0000 http://www.elanaspantry.com/forums/topic/where-to-buy-bulk-dark-chocolate-in-ontario#post-3187 Wed, 28 Dec 2011 13:43:33 +0000 Shanzy 3187@http://www.elanaspantry.com/forums/ <p>Hello all. Just wondering if anyone knows where I can buy a 5 lb. bag (or similar) of dark chocolate for baking. I am hoping that it will be a little cheaper to buy it in bulk. I am in Canada. Amazon doesn't ship that kind of thing here!! Thanks so much!! </p> http://www.elanaspantry.com/forums/topic/classic-chocolate-cupcake-recipe#post-3031 Tue, 06 Sep 2011 09:58:08 +0000 lvfitmama 3031@http://www.elanaspantry.com/forums/ <p>I just prepared my first recipe from the cupcake cookbook. Everything went great until the cupcakes cooled down. They looked beautiful coming out of the oven and now look deflated and wrinkly. Anyone else experience this? Did I do something wrong? </p> http://www.elanaspantry.com/forums/topic/yeast-free-diet-help-with-substitutes#post-562 Sat, 24 Oct 2009 08:47:16 +0000 bonnie0128 562@http://www.elanaspantry.com/forums/ <p>Hello! I recently purchased Elana's cookbook and while it is wonderful, I have to make a lot of substitutions because I have to follow a yeast free diet (no agave, no yacon, no fruit, no sweetened chocolate (even the 73%) and I think no arrowroot powder (planning to double check at my appt monday)). I ordered the book online and was a little disappointed to find so many recipes that include fruit and chocolate - but that is my issue and no fault of Elana; however, I am pressing on and can't wait to try the other recipes!</p> <p>Has anyone had success with substitutions?</p> <p>Arrowroot powder - would coconut flour, soy flour, oat flour, protein powder or vital wheat gluten work? (I cannot have other flours or starches)</p> <p>Yacon - any ideas?</p> <p>Agave - I have used SF Davinci syrup plus erythritol/stevia with some success. I have also used water plus erythritiol/stevia with some success. The only sweeteners I'm allowed are stevia, erythritol, xylitol, and sucralose/Splenda (but not the granular splenda since it contains dextrose). Any suggestions?</p> <p>Chocolate - I can use cocoa powder (thank goodness) but not the 73% cocoa. Has anyone used unsweetened baking chocolate and added a little extra sweetener? Or another idea?</p> <p>Thanks for any ideas you have to offer! </p> http://www.elanaspantry.com/forums/topic/gf-popsicles#post-2925 Mon, 04 Jul 2011 13:00:25 +0000 Anna Z 2925@http://www.elanaspantry.com/forums/ <p>Made these today with some substitutions. They are soooo good! Used peanut butter instead of almond and 1 to 1-1/2T agave as my stevia powder gave a bitter after taste. Anyone remember fudgesicles!!!!!!!! It also seemed this would be a great instant chocolate pudding without freezing. Serving size was 4. </p> http://www.elanaspantry.com/forums/topic/solution-for-sinking-chocolate-chips#post-2790 Tue, 10 May 2011 09:46:58 +0000 navoff 2790@http://www.elanaspantry.com/forums/ <p>I made Elana's Triple Chocolate Chip cupcakes last weekend and shared them with my non-GF friends. Everyone loved them but one thing bothered me. The coconut flour batter is so thin that my chocolate chips all sank to the bottom of the cupcake. Anyone know how to prevent that from happening? </p> http://www.elanaspantry.com/forums/topic/chocolate-cream-pie-questions#post-2737 Sun, 24 Apr 2011 20:20:38 +0000 Donny B 2737@http://www.elanaspantry.com/forums/ <p>I recently purchased The Gluten-Free Almond Flour Cookbook and, while it's taking a while to get used to cooking with almond flour, I've finally had success with such recipes as the pancakes, chocolate chip cookies and scones, and snickerdoodles.</p> <p>However, I just tried making the Chocolate Cream Pie with the Coconut Pie Crust and have some questions.</p> <p>First, all the pie crusts recipes say they fill one 9.5" pie dish or a deep-dish pie dish. How is this possible? Wouldn't a deep-dish pan need more crust? I found the recipe to barely come halfway up my standard 9.5" pie plate (and it wasn't a very thick crust, so I don't think I could've spread it out any more), so I don't know how it would be enough for a deep-dish pan. But it did taste good.</p> <p>Secondly, the chocolate filling made WAY too much. Don't get me wrong, it's delicious, but it filled the pie pan to the brim (going past the height of the pie crust) and I still had some leftover, even though I followed the directions exactly.</p> <p>Everything still tastes good (although I'll use less agave next time), but I think I either have to halve the filling recipe to fit the 9.5" pan, or double the crust recipe to accommodate all that filling in a deep-dish pan.</p> <p>Has anyone else tried this recipe? Did I do something wrong, or are these the intended proportions? </p> http://www.elanaspantry.com/forums/topic/gluten-free-recipe-with-coconut-flour-help#post-2285 Tue, 30 Nov 2010 10:27:13 +0000 devduke2 2285@http://www.elanaspantry.com/forums/ <p>I'm trying to make the gluten-free bread recipe with coconut flour instead of arrowroot powder because the arrowroot is too starchy for yeast infections. When I substitute the amount, though, my bread won't rise. </p> <p>Any suggestions? Should I add more baking soda? </p> http://www.elanaspantry.com/forums/topic/recipe-for-gluten-free-chocolate-wafer-cookies#post-2331 Thu, 16 Dec 2010 09:35:46 +0000 Farmhouse34 2331@http://www.elanaspantry.com/forums/ <p>I am dying to make the chocolate refrigerator roll. You know, the one with the nabisco chocolate wafers. I've searched the internet and cannot find a gluten free recipe anywhere! Does anyone have a recipe or have any ideas on how to make the wafers? I can go without many things on Christmas but this isn't one of them! haha<br /> Thanks sooooooo much ~~~Susan </p> http://www.elanaspantry.com/forums/topic/chocolate-walnut-torte#post-2039 Mon, 27 Sep 2010 09:45:28 +0000 Barbara 2039@http://www.elanaspantry.com/forums/ <p>I made the Chocolate Walnut Torte and really liked it. But I would like to make it without the egg whites and make it more of a pie instead of a torte. Any suggestions? </p> http://www.elanaspantry.com/forums/topic/help-cocoa-wheats-made-with-almond-flour#post-2079 Sun, 03 Oct 2010 10:22:30 +0000 farmwife67 2079@http://www.elanaspantry.com/forums/ <p>I have tasted a few of the chocolate baking things before cooking, such as the chocolate cake and the chewy chocolate cookies and they remind me of cocoa wheats. My kids love cocoa wheats and I am wondering if anyone has an idea how I could make them with almond flour, cocoa powder and agave? </p> http://www.elanaspantry.com/forums/topic/sub-for-heavy-cream#post-1860 Tue, 27 Jul 2010 20:13:21 +0000 ejelassi 1860@http://www.elanaspantry.com/forums/ <p>i've been given a task by my executive chef...find a way to make lactose-free ganache. i can use any alternative milk (almond, cashew, soy...) but nothing with lactose. is it possible to substitute anything for heavy cream? please...help! </p> http://www.elanaspantry.com/forums/topic/vegan-chocolate-frosting#post-2007 Wed, 15 Sep 2010 11:03:23 +0000 carrolch 2007@http://www.elanaspantry.com/forums/ <p>Has anyone made the vagan chocolate frosting with coconut oil in place of grapeseed? If so, do you still need to freeze a full 15 minutes before whipping? </p> http://www.elanaspantry.com/forums/topic/help-substiutions-for-ganachepossible#post-1859 Tue, 27 Jul 2010 20:10:45 +0000 ejelassi 1859@http://www.elanaspantry.com/forums/ <p>i have been given a task by my executive chef...find a way to make a lactose-free ganache. i can use any alternative milk (cashew, soy, almond, etc.), but no lactose. i'm not sure this is even possible, but please...help!! </p> http://www.elanaspantry.com/forums/topic/chocolate-almond-flour-torte-moist-chocolate-cake#post-1843 Wed, 21 Jul 2010 13:24:11 +0000 meghanmf 1843@http://www.elanaspantry.com/forums/ <p>Hi all, </p> <p>Thought I'd share a recipe adapted from the Kenwood Creative Food Processing Cooking cookbook by Becky Johnson (2001, p. 54), which came with my Kenwood Multi-Pro food processor (love it!). I call this a Chocolate Almond Flour Torte though it does not have icing or layers. The original recipe is called 'Moist Chocolate Cake.'</p> <p>First, let me say I am not a celiac, nor do I suffer from food allergies, so apologies if elements of the recipe are not appropriate for your needs. </p> <p>I have copied the recipe below with my modifications in brackets.</p> <p>It is described as 'a cross between a cake and a mousse' and that seems to fit the bill. I have found that it is indeed 'slightly gooey in the middle' and sinks, closer in quality to a brownie than cake.</p> <p>Serves 4<br /> Prep time: 15 minutes<br /> Cooking time: 20 minutes<br /> Freezing: Recommended</p> <p>Ingredients:<br /> 4 eggs<br /> 225g (8 oz) Caster Sugar -- [1-2 TBSP Agave Nectar]<br /> 2 drops of vanilla essence -- [1 tsp vanilla extract]<br /> 150g (5.5 oz) dark chocolate, 70% or greater<br /> 125g (4.5 oz) unsalted butter -- [100g goat's butter, all I had!]<br /> 50 ml (just under 1/4 cup) water<br /> 25g (1 oz) plain flour -- [Excluded flour]<br /> 50g (2 oz) almond flour -- [Increased to 100g almond flour, approx 1 cup)<br /> Optional: icing sugar or cocoa powder, to dust -- [Excluded both]<br /> Optional: whipped cream, to serve -- [Served with homemade Coconut Milk ice cream!]</p> <p>1. Preheat oven to 320 F (170 C). Grease and line an 18 cm (7 in) loose-bottomed cake tin. Alternatively, I used two 7 in pie tins, greased with coconut oil.</p> <p>2. Whisk together the eggs, agave nectar (or sugar if you're including that), and vanilla extract until light and fluffy. In a food processor this takes about 2 min, but I have also done this by hand. I should note that I estimated the agave nectar amount, as I think I used about 1.5 TBSP.</p> <p>3. Meanwhile, put the chocolate, buter and water in a large bowl and heat over a saucepan of simmering water, but do not stir. When all are melted, stir gently together.</p> <p>4. Using a metal spoon, gently but thoroughly fold the creamed mixture into the chocolate mixture. Stir in the almond flour (and the regular flour if you're including it). Pour into tin and bake for 20 minutes. When cooked, remove from tin and place on a cooling rack. This version is not as gooey as the original but has a lovely, mousse-like richness and is really a lovely (Optional: Dust with cocoa or icing/powdered sugar) I served mine with homemade coconut ice cream.</p> <p>Delicious!! </p> <p>x @MeghanMF </p> http://www.elanaspantry.com/forums/topic/dagoba-chocolate-disappointment#post-1562 Wed, 05 May 2010 09:35:00 +0000 penfelt 1562@http://www.elanaspantry.com/forums/ <p>I am so excited to have found this website and cookbook! I love making these almond flour recipes. I totally appreciate the source list for ingredients, but am really surprised to see that Dagoba is one of the main ingredients that are promoted. </p> <p>Dagoba was bought out by Hershey a few years ago, and they don't certify their chocolate fair trade---no matter how good their marketing is around that, they aren't actually good enough to the farmers who supply them to qualify for either Rainforest Certification or Fair Trade status. And Hershey is one of the nastiest corporations today!</p> <p>Does anybody have experience using Equal Exchange chocolate, or Endangered Species? Are there non-corporate chips out there? My co-op sells some in bulk---I will look into the brand.</p> <p>Thanks GFers! Sorry to be a downer... </p> http://www.elanaspantry.com/forums/topic/banana-coconut-chocolate-chip-muffins#post-1551 Tue, 04 May 2010 20:59:08 +0000 amanda-k 1551@http://www.elanaspantry.com/forums/ <p>I adapted Elana's banana blueberry muffin recipe with stuff I had around the pantry. Thought I'd share!</p> <p>BANANA COCONUT CHOCOLATE CHIP MUFFINS<br /> (Gluten-free, dairy-free, naturally sweetened)</p> <p>3 cups blanched almond flour<br /> 1/4 tsp salt<br /> 1 1/2 tsp baking soda<br /> 1/2 tbs cinnamon<br /> 1 packet stevia<br /> 2 cups overly ripe, mashed bananas<br /> 3 eggs<br /> 2 tbs grapeseed oil<br /> 1/2 cup flaked coconut<br /> 1/2 cup very dark chocolate chips </p> <p>Preheat the oven to 350 and prepare 12 muffin cups. Combine the first four dry ingredients in a large bowl. In another bowl, combine the bananas, eggs, and grapeseed oil thoroughly. Add the wet ingredients into the almond flour mixture and mix until completely combined. Then, mix in the coconut and chocolate chips. Divide the batter into the muffin cups (I used an ice cream scoop.) Bake for 25-30 minutes, or until the tops are puffy and golden brown. Let cool in the pan for a little while before you take them out. </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/cocoa-banana-muffins#post-1358 Wed, 24 Mar 2010 10:32:20 +0000 carrolch 1358@http://www.elanaspantry.com/forums/ <p>I saw a great recipe on La Tartine Gourmande for "Cocoa, hazelnut and banana muffins" and decided to try it. Here are the changes I made.</p> <p>1 cup almond flour<br /> 1 tbsp coconut flour<br /> 1 tsp baking powder<br /> 1/2 tsp baking soda<br /> 1/4 tsp salt<br /> 4 tbsp unsweetened cocoa<br /> 2 eggs<br /> 1/4 cup maple syrup<br /> 7 tbsp butter, melted<br /> 1 tsp vanilla extract<br /> 2 bananas, mashed</p> <p>•In a bowl, combine the flours with the baking powder, baking soda, cocoa and salt; set aside.<br /> •Preheat the oven to 350 F (I always lower the temp 25 degrees with my convection oven).<br /> •In the bowl of a stand mixer, beat the eggs with the maple syrup until pale and light in color.<br /> •Stir in the melted butter, vanilla and bananas.<br /> •Add the dry ingredients and mix until just combined.<br /> •Fill the greased muffin tin 3/4 full and bake for 20-25 minutes or until done. </p> http://www.elanaspantry.com/forums/topic/how-can-i-sub-for-73-dark-chocolate#post-1072 Fri, 05 Feb 2010 20:12:41 +0000 kimoneill77 1072@http://www.elanaspantry.com/forums/ <p>Hi,<br /> My daughter is sensitive to sugar so I can almost never find a packaged or processed chocolate bar that works for her. In other <a href="http://www.elanaspantry.com/recipes/" rel="nofollow">recipes</a> on this site, I have used real cocoa with stevia, but I don't think that will work for the <a href="http://www.elanaspantry.com/chocolate-raspberry-bonbons/" title="Chocolate Raspberry Bonbons recipe at Elana's Pantry" rel="nofollow">chocolate bon bons recipe</a> which I just HAVE to make! I was thinking of melting down bakers chocolate with some of her almond milk and stevia? Does anyone have any other suggestions or has anyone does this before?</p> <p>Thanks!!! </p> http://www.elanaspantry.com/forums/topic/samoas-using-the-coconut-macaroons-recipe#post-287 Wed, 03 Jun 2009 08:54:23 +0000 CinnamonQuill 287@http://www.elanaspantry.com/forums/ <p>I made some 'Samoas' (now known as Caramel DeLites) using <a href="http://www.elanaspantry.com/coconut-macaroons/" rel="nofollow">Elana's coconut macaroon recipe</a> as the base. The macaroons were simply flawless and resulted in slightly chewy cookies, which is how I like them. I then covered the tops with Heidi Swanson's honey caramel recipe (Elana also has a variation of the caramel recipe on her site). Finally, I dipped them in chocolate and drizzled chocolate over the tops.</p> <p>I wanted to share, and love hearing about what everyone else is creating. I was hoping I could upload a picture, but here is my direct blog post about the cookies (with pictures): <a href="http://thecinnamonquill.com/blog/?p=399" rel="nofollow">http://thecinnamonquill.com/blog/?p=399</a></p> <p>-CinnamonQuill </p> http://www.elanaspantry.com/forums/topic/close-to-a-good-brownie-recipe#post-36 Fri, 15 Aug 2008 01:15:20 +0000 katchmoleen 36@http://www.elanaspantry.com/forums/ <p>I don't bake much, so anyone feel free to try and tweek this recipe. I started out with an SCD recipe for peanut butter brownies. The texture was right on for brownies, but the peanut butter taste totally overpowered the cocoa that I added to the original recipe. Tonight I made it with <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> instead, but didn't care as much for the texture. The taste was quite good! When I make them again, I think I will throw all the ingredients into the <a href="http://www.amazon.com/gp/product/B0018QOG6O?ie=UTF8&amp;tag=elanaspantryc-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B0018QOG6O" rel="nofollow">vitamix</a><img src="http://www.assoc-amazon.com/e/ir?t=elanaspantryc-20&amp;l=as2&amp;o=1&amp;a=B0018QOG6O" alt="" /> (or other high speed blender) and see if I can smooth it out. Just starting with almond butter would be the smartest thing, but it is too expensive for my budget.<br /> Keep in mind that amounts are rather approximate...I am a "dump cook." Also, I have six kids so made a big pan. The recipe can easily be halved.</p> <blockquote><p> Preheat oven to 325 and grease a 9x13 pan.</p> <p>4 cups almond flour<br /> 1/2 cup cocoa powder or amount desired for chocolate flavor<br /> 4 eggs<br /> 1 cup agave or honey<br /> 1 teaspoon baking soda<br /> About 1/2 cup of water, enough to make a manageable batter but not too thin.</p> </blockquote> <p>I mixed this in a bowl but next time I will put it in the vitamix to make a smoother product. Added about 1 cup of Sunspire chocolate chips (if you are really sensitive to gluten you may not be able to tolerate this brand but we do fine with it).</p> <p>Put in the pan and bake for 20-25 minutes; do not overbake.</p> <p>See if you can make it better. We love brownies! </p> http://www.elanaspantry.com/forums/topic/chocolate-and-different-diets#post-18 Sat, 12 Jul 2008 15:54:52 +0000 Anabetica 18@http://www.elanaspantry.com/forums/ <p>Hi Elana and others,</p> <p>I've been trying to follow the SCD diet for our celiac. Very similar to what you're already doing, Elana. But one thing that is "illegal" is chocolate. I don't remember the exact reason. I know you don't use sugar, but I noticed the Dagoba chocolate chips have sugar. </p> <p>I'm having an extremely hard time trying to stick to this diet and am not sure if I really have to. One of the things we have missed is chocolate. Last night, at a restaurant, we were celebrating my parents anniversary and this place had a flourless brownie recipe. It's gluten free but not sugar free. We ate it anyways, and we're okay today. </p> <p>How did you determine what you could have or couldn't have? How did you figure out which gluten free ingredients were okay and not? I have read your testimonial but just wanted to hear more of your thought process to help me on my journey. </p> <p>I have 4 children and one child and I have celiac. But I'm keeping the house on the SCD diet. I found that I didn't care for or feel good on all the boxed GF foods, especially the baked goods. So, I found SCD and have been trying that. But usually there's at least one food or condiment where we mess up, but nobody seems to really suffer. </p> <p>With the Dagoba chips, is there a reason the 365 brand at Whole Foods wouldn't work as well? I'm trying to save money too. </p> <p>MANY thanks,<br /> Betty </p>