http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Mon, 13 Feb 2012 09:39:39 +0000 http://www.elanaspantry.com/forums/topic/substituting-coconut-flour-for-almond-flour#post-3234 Tue, 17 Jan 2012 11:57:34 +0000 Tsila 3234@http://www.elanaspantry.com/forums/ <p>Does anyone know if you can substitute coconut flour for almond flour in gluten-free recipes? I was wanting to try some of Elana's desserts, but I do not have almond flour - I only have coconut. </p> http://www.elanaspantry.com/forums/topic/coconut-flour-substitute#post-3089 Thu, 20 Oct 2011 12:08:32 +0000 nini9606 3089@http://www.elanaspantry.com/forums/ <p>Hi All-</p> <p>I would love to try some of the cakes and muffins that are listed Elanas book but I am allergic to anything with Coconut.</p> <p>Does anyone know of another flour that has the same consistency as coconut flour that would provide similar results.</p> <p>I am also sensitive to gluten(of course), potato and corn.</p> <p>Thank you to anyone who can helps </p> http://www.elanaspantry.com/forums/topic/coconut-oil-instead-of-grapeseed-oil#post-2949 Thu, 14 Jul 2011 16:36:34 +0000 mom2one01 2949@http://www.elanaspantry.com/forums/ <p>Has anyone tried replacing the grapeseed oil with coconut oil in Elana's recipes. I cook a lot with cocnunt oil and prefer it over the grapeseed oil, which in my opinion is a bit too greasy and salty. Plus, I like the added health benefits of the coconut oil. Just wondering if anyone has tried using it...</p> <p>Thanks!<br /> Amy </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/dairy#post-2612 Fri, 11 Mar 2011 17:49:18 +0000 celeste4440 2612@http://www.elanaspantry.com/forums/ <p>My sons have a dairy allergy (along with other food and medicine allergies). We've always used soy milk as a substitute, but now I'm hearing that it's not a good substitute. I read on here that some people don't like almond milk and then my baby is allergic to coconut (just found out). How bad is soy? How does rice taste? Why not almond? Thanks so much! </p> http://www.elanaspantry.com/forums/topic/coconut-nectar#post-2568 Sun, 27 Feb 2011 07:04:18 +0000 ckh 2568@http://www.elanaspantry.com/forums/ <p>I've begun using raw coconut nectar as a substitute for agave, and I'm wondering if other folks have tried it and with what success. </p> <p>Coconut nectar is coconut tree sap. Raw coconut nectar is gluten free with a GI of 35, which makes it about even with an apple in terms of spiking blood sugar. It has an almost neutral PH, and is full of aminos, vitamins and minerals. It is .5% glucose and 80% inulin (the predominantly indigestible 'sugar' our ancient ancestors consumed). I'm using it in two forms, a liquid (which has the appearance of a very thick agave) and a crystal which is produced by vaccum evaporating the moisture leaving a fine crystal which has a sweet and slightly black-strappy scent and mostly inert flavor.</p> <p>Any thoughts? It is somewhat more costly than agave, but I think that might have to do with the fact that it is still micro-batched because there isn't much demand for it. </p> http://www.elanaspantry.com/forums/topic/coconut-cupcakes-bottoms-are-eggy-almost-like-custard#post-2467 Wed, 02 Feb 2011 20:43:54 +0000 crazyape 2467@http://www.elanaspantry.com/forums/ <p>What am I doing wrong? Do I need to mix it better? The tops are wonderful but the bottoms are oily and almost like wet scrambled eggs....help! </p> http://www.elanaspantry.com/forums/topic/coconut-pancakes#post-2483 Fri, 04 Feb 2011 15:40:22 +0000 jsigrist 2483@http://www.elanaspantry.com/forums/ <p>Is there a coconut pancake on this website? I keep searching and can't find one! </p> http://www.elanaspantry.com/forums/topic/may-i-feature-a-recipe-on-my-blog#post-2163 Sat, 23 Oct 2010 20:30:06 +0000 fitlish 2163@http://www.elanaspantry.com/forums/ <p>I recently learned of your website through a friend. We made a recipe (I cannot find it on your site) with chicken. It was hands down the best chicken I've ever had! Not to mention very healthy, fits my Paleo Diet perfectly!</p> <p>I'd love to feature the recipe and your site on my blog. But wanted to ask if you're OK with me passing along one of your recipes. Also if you could point me out to the recipe that would be really cool. My friend JP says its from your site but I cannot find it. </p> <p>Attached below is the recipe we made.</p> <p>"Check out this site, this is where I get a lot of almond flour based stuff: <a href="http://www.elanaspantry.com" rel="nofollow">http://www.elanaspantry.com</a> Here’s a great Coconut Almond Chicken Recipe too!</p> <p>Coconut Oil 2 tbsp (Used on the bottom of your glass baking dish to prevent sticking)<br /> 2lbs chicken breast<br /> For the Battter<br /> 1 can of coc milk<br /> 1/2 cup almond meal<br /> 8-12 packs of stevia (You can buy a box of packets at most stores)<br /> 1/2 cup shredded almonds<br /> 1/2 cup shredded cocunut<br /> 3 tbsp agave syrup<br /> Cinnamon – 3-5 shakes, depends on your preference</p> <p>And you mix the batter together pour the batter over the chicken in the pan and mix everything together Cover the dish or what you’re using to cook everything in with foil for 1/2 hour at 380 degrees.... Flip over all the chicken breasts in the pan, take foil off and cook another 1/2 hour.... " </p> http://www.elanaspantry.com/forums/topic/coconut-powder#post-1627 Fri, 21 May 2010 18:42:38 +0000 squish 1627@http://www.elanaspantry.com/forums/ <p>I just realize coconut powder is not the same as coconut flour. Anyone have any ideas how to transform the coconut powder to flour because I bought quite a few package and do not want to waste it. I've tried putting it in the blender but it ended up squeezing out the liquid out of it instead of turning into flour. Please provide any suggestion anyone got.<br /> Thanks </p> http://www.elanaspantry.com/forums/topic/wanted-fruit-crisp-topping-recipe#post-1664 Mon, 07 Jun 2010 13:44:35 +0000 susancache 1664@http://www.elanaspantry.com/forums/ <p>I have looked all over for a great Nutty Chunky topping for fruit crumble recipes. I tried making up my own with almond flour/coconut oil/nuts. It was delicious, but too cake like for me and not very attractive. I would like it to use nuts, coconut and preferably stevia, (but agave acceptable), and whatever other ingredients needed. Thanks! </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/coconut-raspberry-bars#post-1488 Wed, 21 Apr 2010 04:52:42 +0000 bakingfool 1488@http://www.elanaspantry.com/forums/ <p>Since I was posting recipes I have changed from the original, I thought I would post this one. We love them. I found the original at All Recipes. I changed it to fit a lower carb diet at the time. While I did use Splenda any sweetener should work. I also have a note on my recipe that said I used 1/4 c. butter and 4 ounces of cream cheese, in place of the remainder of the butter once, to help them hold together. I have made them with various jams and chips. We prefer them without the chips. Enjoy!</p> <p>Coconut Raspberry Bars</p> <p>3/4 cup butter, softened<br /> sweetener of choice equal to 1 c. sugar sweetness<br /> 1 egg<br /> 1/2 tsp. Vanilla extract<br /> 2 cups almond flour<br /> 1 tsp. Baking powder<br /> 2 cups un-sweetened flaked coconut<br /> 1/2 cup chopped walnuts-optional (I did not use any)<br /> 1 (12 oz.) Jar sugar free raspberry or other flavor preserves<br /> 1 cup vanilla or chocolate chips-optional</p> <p>In a mixing bowl, cream butter. Beat in the egg, vanilla and sweetener. Combine flour and baking powder, gradually add to the creamed mixture. Stir in the coconut and the walnuts. Press three-fourths of the dough into a greased 7x11 in. baking pan. Spread with preserves. Sprinkle with chips if using. Crumble remaining dough over the top; press lightly. Bake at 350* degrees F for 30-35 minutes or until golden brown. Cool on a wire rack. Cut into squares.<br /> Makes 36 bars.</p> <p>Would love to hear of your tweaks. </p> http://www.elanaspantry.com/forums/topic/coconut-cinnamon-almond-drop-cookies#post-892 Wed, 13 Jan 2010 12:16:04 +0000 bakingfool 892@http://www.elanaspantry.com/forums/ <p>I made these today and thought I'd share the recipe with everyone.</p> <p>These came out with the texture of a wheat cookie but don’t include any wheat ingredients. They were not overly “greasy” on the hands either. Though I used a mix of agave and maple syrup I think they would do well only using one or the other, if you choose. I will try these without the cinnamon and using the vanilla some time. Bet those would be good too. This recipe is loosely based on The <a href="http://www.elanaspantry.com/pecan-shortbread-cookies/" title="Pecan Gluten Free Shortbread Cookie Recipe at Elana's Pantry" rel="nofollow">Pecan Shortbread Cookies</a> from elanaspantry.com</p> <p>Coconut Cinnamon Almond Drop Cookies</p> <p>1 1/2 cups packed blanched almond flour, room temperature*<br /> 1 stick of butter, room temperature [1/2 c.] (I use unsalted. If you cut a stick into pats it comes to room temp. faster)</p> <p>Cream together until well incorporated. (I’ve used a spoon or a mixer, either works well.) </p> <p>Add to creamed mixture and mix well:<br /> 2 T. Agave nectar<br /> 3 T. Real maple syrup<br /> 1 T. Vanilla (I didn’t use this time)</p> <p>In a medium bowl stir together: </p> <p>1 cup packed <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>, room temperature*<br /> 1 cup finely shredded unsweetened coconut, room temperature**<br /> 1/4 tsp. Celtic sea salt (I don’t use any salt)<br /> 1/4 tsp. Baking soda<br /> 1 tsp. Ground cinnamon</p> <p>Stir dry ingredients into the wet ingredients until well blended. Scoop tablespoonfuls out onto parchment paper lined cookie sheets. Press them to flatten to about 1/4 inch thick. Bake at 350 degrees F. For 10-13 minutes until nicely browned. Cool cookies on the cookie sheet for 1-2 minutes, then on the parchment paper on a cooling rack for 1-2 minutes before removing to the rack alone to finish cooling. This prevents crumbling and cracking of the tender cookies.</p> <p>* Pack the almond flour by scooping the cup full and against the side of the container. Don’t level off unless it is really heaped up. A bit of rounding is ok.</p> <p>**The coconut I have is from Whole Foods. It is called Unsweetened Organic Coconut, reduced fat, finely shredded for baking, with a green and white label. Made by Edward &amp; Sons Trading Company Inc. A Vegetarian Company. The web site is Edwardandsons.com</p> <p>Enjoy! </p> http://www.elanaspantry.com/forums/topic/flour-substitution-question#post-266 Tue, 12 May 2009 11:08:31 +0000 IrishMeg 266@http://www.elanaspantry.com/forums/ <p>Hi All,</p> <p>I am pretty new to GF. We made the switch basically because of carbs, my daughter is T1 diabetic. I had a question. I got a great new cookbook with a lot of fun vegan treats, but a lot of the recipes call for garbonzo flour which is a little to high in carbs for us. Has anyone ever substituted another flour for this? I have been working with coconut and almond flours, but have not strayed from the recipe because of the cost of ingredients... just to expensive to ruin a batch of anything =) Thanks for all of your imput! Meagan </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/flour-substitution-question-1#post-267 Tue, 12 May 2009 11:14:03 +0000 IrishMeg 267@http://www.elanaspantry.com/forums/ <p>Hi All,</p> <p>I am pretty new to GF. We made the switch basically because of carbs, my daughter is T1 diabetic. I had a question. I got a great new cookbook with a lot of fun vegan treats, but a lot of the recipes call for garbonzo flour which is a little to high in carbs for us. Has anyone ever substituted another flour for this? I have been working with coconut and almond flours, but have not strayed from the recipe because of the cost of ingredients... just to expensive to ruin a batch of anything =) Thanks for all of your imput! Meagan </p>