http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Mon, 13 Feb 2012 08:26:59 +0000 http://www.elanaspantry.com/forums/topic/problem-with-fat-and-oil-sinking-to-bottom-with-coconut-flour#post-3215 Wed, 11 Jan 2012 09:39:21 +0000 Airillusion 3215@http://www.elanaspantry.com/forums/ <p>Last night, I tried baking the coconut cupcakes in Elana's cupcake cookbook. They came out super moist and darker than I expected but I noticed when I bit into one that it seems all the fat/oil sunk to the bottom. The bottom half of the cupcakes are darker and much more moist. The bottom also has a more heavily concentrated agave taste to it. My only other experience baking with coconut flour as the only flour was a yellow cake I made from a recipe by Bruce Fife where the eggs shifted to the top and one side giving that section a quiche like flavor and consistancy. Any suggestions on how to fix the problem of shifting ingredients? Has anyone else experienced these kinds of problems when baking with coconut flour? </p> http://www.elanaspantry.com/forums/topic/moldy-coconut-flour#post-681 Tue, 08 Dec 2009 21:17:26 +0000 eatingfreely 681@http://www.elanaspantry.com/forums/ <p>Does anyone have experience with your coconut flour turning GREEN after baking? I am fairly new to using coconut flour in my GF baking, and think I must have a bag of rancid/moldy flour.</p> <p>I just made some muffins tonight using coconut flour and ground sunflower seeds. After baking them, I ate one, and upon finishing it, noticed the rest of the muffins were developing a light green tinge, which I thought was very strange. Within an hour, the entire batch had turned deep jade green. I bake and cook A LOT and have never seen anything like this. </p> <p>I used coconut flour from this same bag about a month and a half ago, and the cookies turned moldy within 2 days, which I thought was strange, but it was summer and very hot in my apartment, and there was applesauce in the dough and I hadn't refrigerated them. I figured the moisture and heat made it moldy, I didn't think it was the coconut flour, but after this experience tonight, I think I had a bad batch of flour. </p> <p>anyway, now I feel kind of sick, itchy eyes and sore throat and a headache, and I think I'm having a reaction to what was probably a moldy muffin. I'm guessing the heat from the oven made the mold bloom? I'm feeling remarkably stupid for eating one of them...but they weren't green yet! Anyone ever had your coconut flour products turn GREEN, or experience a mold issue? </p> 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/german-pancake-recipe-with-almond-and-or-coconut-flour#post-3007 Mon, 15 Aug 2011 14:51:26 +0000 Autumn22 3007@http://www.elanaspantry.com/forums/ <p>I want to make some German pancakes. I usually use 1c milk or water, 1 c GF flour mix, 6 eggs, vanilla extract, salt, and cinnamon. Melt 1 stick of butter in 9x13 pan and bake at 400 for 25 min. I am eating paleo so I need to use almond and or coconut flour instead of the GF mix. Any suggestions for amounts? </p> http://www.elanaspantry.com/forums/topic/best-of-both-coconut-and-almond-flour#post-2987 Mon, 01 Aug 2011 09:39:09 +0000 DianaDavenport 2987@http://www.elanaspantry.com/forums/ <p>I haven't been on in a while, so I hope I'm not being redundant. I just had to let you know about an experiment I treid that went really well. I am not generally successful i the kitchen when I stray too far from recipes, but I decided to make a coconut AND Almond flour chocolate cake. (Now that I think of it, I used both agave and yakon syup too.) Anywya as much as love Almond Flour, it can be pretty oily at times in the results, and seems to increase in oiliness over time. Cocnut flour however, is very absorbant. I just had a notion, and essentially combined 2 of your recipes to make a cake of my own with these elements.<br /> I will share the recipe here, although, I can't offer a baking time. Our oven is really hard to set and is wildly off the mark. It's mostly just a guessing game here. We just baked at 350 til my husband said he thought it was beginning to smell like it might be done.<br /> I combined in a large bowl:<br /> approx 1.5 c. Almond Flour<br /> 1/2 c. Coconut Flour<br /> 1/4 c. Cocoa Powder<br /> 1/2 t. Salt<br /> 1/2 t. Baking Soda<br /> I whisked in a medium bowl:<br /> 1/2 c. Agave Nectar<br /> 1/2 cup of Yakon Syrup diluted by about one third with hot water<br /> 4 Large eggs<br /> 1 T. Vanilla<br /> approx 1/4 cup Ghee (I think you could sub Grapeseed Oil just fine)<br /> approx 1/4 cup of water (adding more if the batter looks too thick. I mixed mine to the<br /> consistency a little more fluid than a brownie batter, but not as runny as a<br /> traditional cake batter.)<br /> Stirred the wet ingredients into the dry and baked at approx 350˚F in a greased square<br /> brownie/cake pan until it smelled like it might be done.<br /> The result was a somewhat dense but moist chocolate cake that was a big hit with all my<br /> guys and kept its character for several days (until it was all gone).<br /> This was my first effort, and although I consider it to have been very successful, I look forward to trying new ways to combine these complimentary flours. I hope you will too, and share your results. :^) </p> http://www.elanaspantry.com/forums/topic/substituting-flour-for-coconut-flour-confused#post-2979 Thu, 28 Jul 2011 13:38:51 +0000 kbstatt 2979@http://www.elanaspantry.com/forums/ <p>Hello. I've recently purchased your book Gluten free cupcakes and can't wait to start baking... I'm so excited to use new and healthy ingredients! But I am making cream cheese chocolate chip cookies for a party this Saturday and I know how to properly substitute everything but the flour. The recipe calls for 2 cups of flour and I want to use coconut flour. How should I do this? Also, the recipe already calls for 2 eggs to be used. Please advise me on how to do this so I don't mess them up... unless you already have a cream cheese chocolate chip cookie recipe in a book somewhere and I will gladly purchase it ;-)</p> <p>Kelli </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/paleo-chocolate-chip-cookies#post-2042 Mon, 27 Sep 2010 18:41:15 +0000 Regina 2042@http://www.elanaspantry.com/forums/ <p>Hello Everyone!<br /> So, for the last six months I have been eating die-hard Paleo (no grains, dairy, legumes, or soy of any kind) and I've had quite an adventure discovering new ways to cook (especially bake) and enjoy food. One of the things I missed most when I "went Paleo" were classic chocolate chip cookies. I couldn't find any recipes that fit within my diet that I found satisfying...and so I made my own! I am extremely pleased with it and I hope others enjoy it too.</p> <p>Paleo Chocolate Cookies:</p> <p>1/2 cup + 1 tablespoon coconut flour<br /> 1/2 teaspoon baking soda<br /> 8 tablespoons refined coconut oil<br /> 1 cup blonde palm sugar<br /> 2 large eggs<br /> 1 1/2 teaspoons vanilla<br /> 1 cup chocolate chips (I buy a brand that is for those with allergies that is guaranteed to be soy and dairy free)</p> <p>- In a medium bowl whisk the coconut flour and the baking soda together.<br /> - In a large bowl mix together the coconut oil, palm sugar, eggs, salt, and vanilla.<br /> - Then mix the dry ingredients into the wet.<br /> - Add the chocolate chips.<br /> - Bake at 350 for 13 minutes.<br /> - Enjoy! </p> http://www.elanaspantry.com/forums/topic/subs-for-coconut-flour#post-2618 Mon, 14 Mar 2011 11:06:05 +0000 kangachick 2618@http://www.elanaspantry.com/forums/ <p>I recently found out that I cannot have coconut so that means no more coconut flour! Does anyone know how to convert a recipe made with coconut flour to regular gluten-free flour or almond flour? I really need help! Thanks! </p> http://www.elanaspantry.com/forums/topic/how-to-convert-pumpkin-bread-recipe#post-545 Sun, 18 Oct 2009 09:26:47 +0000 Leslie 545@http://www.elanaspantry.com/forums/ <p>I have the yummiest Pumpkin Bread Recipe ever and was wondering how to convert it to Gluten/Sugar Free....</p> <p>3c sugar<br /> 1 cup vegetable oil<br /> 4 eggs<br /> 3c Flour<br /> 1.5 tsp salt<br /> 1 tsp cinnamon<br /> 1 tsp nutmeg<br /> 2 tsp baking soda<br /> 1 tsp baking powder<br /> 2/3 cup of water<br /> 2 c cooked mashed pumpkin or canned pumpkin<br /> 1 c chopped nuts or seeds.</p> <p>Mix sugar and oil beat in eggs one at a time<br /> Mix Flour spices and salt in a separate bowl<br /> Add dry to wet alternating with water, mixing well in between additions<br /> Add Pumpkin, stir well<br /> Stir in nuts</p> <p>Pour into 2 greased and floured 9x5x13 loaf pans<br /> Bake at 350 for 1 hour.... actually takes more like 1.5 hours.<br /> eggs and wet separate. Add Dry to wet</p> <p>I usually double the spices and nuts/seeds.</p> <p>Everyone just raves about this bread and I would love to know how to make a healthier Gluten and Sugar free version.</p> <p>Any ideas?</p> <p>Thanks so much,</p> <p>Leslie </p> http://www.elanaspantry.com/forums/topic/converting-almond-flour-recipes-to-coconut-flour#post-2080 Sun, 03 Oct 2010 13:03:56 +0000 sdeskr 2080@http://www.elanaspantry.com/forums/ <p>Hi All,</p> <p>I would prefer to make Elana's recipes if possible w/coconut flour since it is half the price per pound than almond and just as healthy. Has anyone converted any of the cookbook recipes to coconut flour? </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/pizza-dough-recipe#post-261 Tue, 05 May 2009 21:09:47 +0000 lcahse016 261@http://www.elanaspantry.com/forums/ <p>Does anybody have a good gluten-free recipe for pizza dough? </p> http://www.elanaspantry.com/forums/topic/brands-of-coconut-flour-and-almond-flour#post-1678 Thu, 10 Jun 2010 13:24:29 +0000 Ellen 1678@http://www.elanaspantry.com/forums/ <p>Hi,<br /> when I researched ingredients I saw that tropical traditions coconut flour was crossed out and aloha nu is the preferred one. I need to order again (I had tropical traditions) is the aloha nu better in some way?<br /> I also need to order more almond flour. I had honeyville, but I see benefit your life is the top pick-is it better in some way? Thank you, Ellen </p> http://www.elanaspantry.com/forums/topic/does-almond-flour-have-the-texture-of-regular-flour-where-to-buy#post-380 Thu, 30 Jul 2009 19:50:11 +0000 foodintolerancescook 380@http://www.elanaspantry.com/forums/ <p>I was wondering where I could find almond flour for the cheapest that is blanched and finely ground. I was also wondering if the texture is different or how it tastes in baked goods? I was thinking I might use this instead of 25 different gluten-free flours!!! Also, does this and coconut flour make good bread? </p> http://www.elanaspantry.com/forums/topic/my-favorite-almond-flour-waffles#post-1440 Mon, 12 Apr 2010 10:05:58 +0000 lisastafford 1440@http://www.elanaspantry.com/forums/ <p>Recipe modified was Midas Gold Waffles in Breaking The Vicious Cycle by Elaine Gottschall with influence from The Southern Living Cookbook.</p> <p>Almond Flour Waffles</p> <p>Melt 2 tablespoons butter in a sautee pan or measure 2 tablespoons grapeseed oil.<br /> Separate 4 eggs. Place whites in one bowl and mix on high until stiff peaks form.<br /> Place egg yolks in another large bowl. Add melted butter or oil and 1/4 cup water. Mix well.</p> <p>Add 1 cup almond flour, 1/4 tsp salt, 1/4 tsp baking soda, and 1 tsp vanilla. Mix well. Fold the stiff egg whites into the remaining batter until blended, but still fluffy. </p> <p>Place 1/2 cup batter in the center of a pre-heated, well oiled waffle iron. Close it and set your timer for 4 minutes. Remove from waffle iron with a fork and serve with the toppings of your choice. We like sliced strawberries and a drizzle of honey. I always double this recipe so that leftovers can be quickly heated in the toaster oven on busy mornngs.</p> <p>We had some trouble with almond flour pancakes, and they took so long to cook. These waffles turn out perfectly everytime. As a variation, you can use coconut milk in place of the water or 1/2 of the eggs. </p> http://www.elanaspantry.com/forums/topic/coconut-flour-recipe-ideas#post-1941 Thu, 19 Aug 2010 12:04:37 +0000 veredstory 1941@http://www.elanaspantry.com/forums/ <p>Hello all, I mixed up my coconut and almond flours and began making the herb crust with the coconut flour. Of course it would not come together, so now I have the raw ingredients of coconut flour, mixed with scallions, grapeseed oil,salt and water. Any ideas what I could make with this -- it is totally dry and not yet cooked. </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/keeping-coconut-flour-muffins-fresh#post-1630 Sun, 23 May 2010 05:33:52 +0000 Ellen 1630@http://www.elanaspantry.com/forums/ <p>I am new to gluten free baking. I made muffins and stored them in a container on the counter. They went bad quickly (two days). Do you keep them in the refrigerator, or freeze them? I was sad to throw them out! Thank you! Ellen </p> http://www.elanaspantry.com/forums/topic/alternative-to-coconut-flour#post-1500 Fri, 23 Apr 2010 22:30:09 +0000 peggyinoz 1500@http://www.elanaspantry.com/forums/ <p>I would love to try this Apple cranberry tart with easy crust recipe I found - but it uses coconut flour but I don't have this so what can I use instead?</p> <p>Can I also substitute tapioca flour - what can I use? Looking forward to your advice. Cheers Peggy </p> http://www.elanaspantry.com/forums/topic/substitutions-for-almond-flour-for-sensitivities#post-695 Thu, 10 Dec 2009 14:17:30 +0000 AKM 695@http://www.elanaspantry.com/forums/ <p>I love all of Elana's recipes and have been making new ones left and right in the last few months, but I have a sensitivity to almonds, so avoid almond flour in my baking. Has anyone found a workable substitute? Usually I mix a little brown rice flour and arrowroot, sometimes coconut flour, but they usually don't come out quite as beautiful as in the photos. Maybe I need to increase fat/oil content? Any suggestions would be helpful, although I wonder how many almond sensitive people might be on here... However since all the recipes are grain-free, that makes the gluten and corn intolerances I have tolerable! </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/almond-flour-2#post-864 Mon, 11 Jan 2010 20:34:12 +0000 kesh 864@http://www.elanaspantry.com/forums/ <p>Hi Elana,</p> <p>So I finally received your recipe book and my almond flour in the mail! I've been baking up a storm today! I made the coffee cake, sandwich bread and pecan muffins - exactly to your recipe specifications. The sandwich bread turned out great, but the cake and muffins were a little on the dry side (a little too crumbly). The batter for both of these was more like cookie dough. Is this the right consistency? I am wondering if I should add some water or milk to the recipe. Or what would make it more moist? </p> <p>One other question for you. I have been enjoying the coconut flour recipes on this site and have grown very fond of the texture. The almond flour recipes seem a bit more dense and not as moist. If I wanted to use half coconut flour and half almond flour in your recipes in your book do you think this would work? I know that you suggest we experiment, which I am all for doing, but I thought I'd see if you thought it was plausible. </p> <p>Thanks so much!<br /> +Karen</p> <p>ps - I can't wait to try to make the chicken fingers! </p> http://www.elanaspantry.com/forums/topic/does-anyone-else-use-a-convection-oven#post-284 Sat, 30 May 2009 12:58:55 +0000 Rachel B 284@http://www.elanaspantry.com/forums/ <p>I live full-time in a motor home and have a microwave/convection combo oven. I never use the microwave, but I do use the convection for everything. It's taken me a lot of experimenting to find the best way to bake, roast, reheat and defrost in the convection.</p> <p>I'd like to know if anybody uses a convection oven for Elana's baked goods? </p> <p>I've found that any of them that call for 350 degrees and a short baking time doesn't work for me. I generally use 300 degrees for a longer period of time and things come out fine. I've made Elana's Simple Bread, Nut Bread, Chocolate Chip Cookies, Sesame Cookies, Orange Cake, Almond Butter Brownies, and they were all delicious. The only failure I've had were the Prune Truffles.</p> <p>I've had a package of Coconut Flour in my pantry for months, but haven't tried anything in the convection oven with it yet. I hesitate because I can't eat things with too many carbs which is why I love the almond flour recipes. However, I am having company this coming week and might try one of the coconut flour cake or muffin recipes. I'll post how well it comes out using Elana's instructions if I do. </p> http://www.elanaspantry.com/forums/topic/question-about-coconut-flour-recipes#post-635 Mon, 23 Nov 2009 20:47:59 +0000 veggievixen 635@http://www.elanaspantry.com/forums/ <p>I tried some of the coconut flour recipes on Elana's website, including the cherry-pecan loaf and the zucchini muffins. They browned up faster than they were done baking on the inside. I was really excited about using coconut flour because it is cheaper than lots of other alternative flours out there and it has some great benefits. Any ideas why my recipes could be turning out this way? </p> http://www.elanaspantry.com/forums/topic/help-with-recipe-conversion#post-603 Sat, 14 Nov 2009 00:05:32 +0000 Leslie 603@http://www.elanaspantry.com/forums/ <p>I was wondering if anyone could help me convert this recipe so I can use almond or coconut flour.....</p> <p>2 cups whole wheat flour<br /> 2 cups unbleached white flour<br /> 4 tbsp vinegar<br /> 2 packages of active dry yeast<br /> 3 tsp salt<br /> 2 cups sunflower seeds<br /> 2 cups warm water</p> <p>Bake at 375 for 60 min</p> <p>This bread is yummy do you think it would work with almond flour or coconut flour?</p> <p>Thanks,</p> <p>Leslie </p> http://www.elanaspantry.com/forums/topic/almond-flour-coconut-flour#post-522 Sat, 10 Oct 2009 07:42:00 +0000 bonnie0128 522@http://www.elanaspantry.com/forums/ <p>Are there any recipes that use both almond flour and coconut flour? I like the texture of each separately but would love to try some baked goods that incorporate both flours in one. I think the texture would be great! I've considered trying on my own but have no idea where to start. :) Any suggestions? </p> http://www.elanaspantry.com/forums/topic/pumpkin-cookies-coconut-flour#post-515 Tue, 06 Oct 2009 13:00:58 +0000 Hanni 515@http://www.elanaspantry.com/forums/ <p>Does anyone have a recipe for coconut flour pumpkin cookies? If not, does anyone have ideas for modifying existing recipes? I really enjoyed the cakey consistency of the <a href="http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=2056" rel="nofollow"> Whole Foods Chocolate Chocolate-Chip Cookie recipe</a> and think it would lend itself well to a pumpkin variation. </p> http://www.elanaspantry.com/forums/topic/almond-vs-coconut-flour#post-495 Sat, 19 Sep 2009 20:27:01 +0000 nicoasty 495@http://www.elanaspantry.com/forums/ <p>Hello all. I'm new to the gluten free world; mainly researching it in relation to the paleo diet. I was wondering which type of flour is generally cheaper- Almond or Coconut? Do typical grocery stores carry them, and if so, what stores? And, is there any other type of non gluten flour that is cheaper than Almond or Coconut? Thanks for any help. </p> http://www.elanaspantry.com/forums/topic/why-not-rice-flour#post-280 Wed, 27 May 2009 21:01:31 +0000 Myburntwings 280@http://www.elanaspantry.com/forums/ <p>Hey ya, I just recently found out I have Celiac disease. My nutritionist told be to use rice flour because it is within my price range as a student. Why is it everything on here is made with almond or coconut flour? What about rice or potato flours for those who cannot afford such expensive flours? Can these recipes be converted to use Rice flour? You have a really lovely site. Your recipes are amazing to look at. I would love to be able to make them. </p> <p>Shiloh </p> http://www.elanaspantry.com/forums/topic/diy-coconut-flour-3#post-63 Thu, 04 Sep 2008 19:23:55 +0000 M 63@http://www.elanaspantry.com/forums/ <p>I've read that the fat content in coconut flour (the packaged) kind is different from grinding shredded unsweetened coconut so it may not work to make your own coconut flour. Good luck and let us know if you hear differently. </p> http://www.elanaspantry.com/forums/topic/coconutalmond-flour-recipes#post-135 Thu, 20 Nov 2008 21:06:13 +0000 JerseyGirl 135@http://www.elanaspantry.com/forums/ <p>I am looking for some healthy Coconut/Almond Flour Recipes? Where use both flours in the same recipe. </p>