http://www.elanaspantry.com/forums/ Gluten Free Forums for elanaspantry.com en Thu, 09 Sep 2010 15:32:20 +0000 http://www.elanaspantry.com/forums/topic/reworking-a-recipe-i-love-to-include-almond-flour#post-1753 Fri, 25 Jun 2010 08:35:30 +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 17:44:59 +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/how-to-convert-pumpkin-bread-recipe#post-567 Mon, 26 Oct 2009 10:40:40 +0000 jessica 567@http://www.elanaspantry.com/forums/ <p>You should give Elana's <a href="http://www.elanaspantry.com/pumpkin-pie-muffins/" title="Pumpkin Pie Muffins - Gluten Free Recipes | Elana's Pantry" rel="nofollow">Pumpkin Pie Muffins</a> a shot! </p> http://www.elanaspantry.com/forums/topic/how-to-convert-pumpkin-bread-recipe#post-566 Sun, 25 Oct 2009 13:29:20 +0000 Leslie 566@http://www.elanaspantry.com/forums/ <p>Hi Bonnie,</p> <p>Thanks so much!</p> <p>That looks like a good place for me to start, however I can't use any of the sugar alcohols so the erythritol won't work for me.</p> <p>Does anyone have any ideas on how to substitute stevia, honey or agave into a recipe like this?</p> <p>Thanks,</p> <p>Leslie </p> http://www.elanaspantry.com/forums/topic/how-to-convert-pumpkin-bread-recipe#post-560 Sat, 24 Oct 2009 09:30:23 +0000 bonnie0128 560@http://www.elanaspantry.com/forums/ <p>Leslie,</p> <p>I've had success substituting almond flour 1:1 for white flour. Or, if you'd like, try about 3 parts almond flour and 1 part sifted coconut flour for the white flour.</p> <p>As for the sugar, it depends on your preferences. I use erythritol and stevia almost exclusively due to a health issue. For every cup of sugar, I would use 2/3 cup erythritol and 1/4 tsp good quality stevia (NuNaturals is my favorite).</p> <p>I would recommend making half a batch (or even 1/4) to make sure you like the results and cooking it in mini loaf pans or muffin tins to help with even baking. </p> http://www.elanaspantry.com/forums/topic/how-to-convert-pumpkin-bread-recipe#post-545 Sun, 18 Oct 2009 10:26:47 +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>