http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Mon, 13 Feb 2012 02:58:35 +0000 http://www.elanaspantry.com/forums/topic/chocolate-cream-pie-questions#post-2771 Wed, 04 May 2011 08:38:51 +0000 Donny B 2771@http://www.elanaspantry.com/forums/ <p>Hi Elena,</p> <p>Thanks so much for responding.</p> <p>The only detail I should have included was that I used a combination of dark chocolate chips and chopped dark chocolate. This might have led to slightly different proportions in the amount of filling, but would it really make such a big difference? I filled the pie pan to the very top and still had a tupperware container full of leftover filling.</p> <p>That being said, I would totally make it again. Once it set, it sliced beautifully and tasted great. I loved the Coconut Crust, but I'll probably try the Crunchy Almond Crust next time.</p> <p>And I can't wait to try your new cupcake book.</p> <p>Thanks,<br /> Donny </p> http://www.elanaspantry.com/forums/topic/chocolate-cream-pie-questions#post-2762 Wed, 04 May 2011 05:11:58 +0000 elana 2762@http://www.elanaspantry.com/forums/ <p>Hi Donny B,</p> <p>Thanks for your questions :-)</p> <p>When I made this pie there was enough crust and just enough filling. I wish I was there with you to help figure this out.</p> <p>Are there any other details or clues that you could give me to help you troubleshoot this recipe?</p> <p>Thanks,<br /> Elana </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/serving-sizes-in-the-cookbook#post-2487 Sat, 05 Feb 2011 12:24:49 +0000 elana 2487@http://www.elanaspantry.com/forums/ <p>Hi Stefanie,</p> <p>Thanks for your message :-)</p> <p>This is very mysterious! All of the recipes in the cookbook are tested (by myself and others, including a professional recipe tester) numerous times, including for data on yields for the recipes.</p> <p>I've also tested the recipes at various altitudes, and have not found that this effects yield.</p> <p>Wondering if since you are in Europe are you doing any conversions to metric for your ingredients or their measures? That is the place that I would start in troubleshooting this mystery.</p> <p>Elana </p> http://www.elanaspantry.com/forums/topic/serving-sizes-in-the-cookbook#post-2456 Mon, 31 Jan 2011 08:37:54 +0000 Stefanie 2456@http://www.elanaspantry.com/forums/ <p>I love the cookbook! Just one question- for some reason the serving sizes all turn out different for me- any reason why? For example, I just made the chocolate chip scones and, though I followed the recipe to the letter, I have 8 scones (1/4 cup of batter, as per the recipe) instead of 16. The same thing happened with the drop biscuits, as well as other recipes. The consistency and taste is all terrific. I live below sea level (Amsterdam, the Netherlands), so not sure if that is an issue or if maybe we just have different type of ingredients from the American ones? Any help would be much appreciated. </p> http://www.elanaspantry.com/forums/topic/pecan-shortbread-cookies#post-2099 Thu, 07 Oct 2010 11:50:58 +0000 lotus1021 2099@http://www.elanaspantry.com/forums/ <p>I just made these last night and they turned out wonderfully! The only thing I can think of is that you might have used pecans that were salted? other than that I am not sure why they seemed extra salty. </p> http://www.elanaspantry.com/forums/topic/pecan-shortbread-cookies#post-2093 Tue, 05 Oct 2010 21:28:49 +0000 colormepink 2093@http://www.elanaspantry.com/forums/ <p>I haven't tried that particular recipe but my guess is that your sense of taste for that particular cookie is to have less salt contrast to the sweet than Elana prefers. I would just make a note to next time only use half the salt. </p> http://www.elanaspantry.com/forums/topic/pecan-shortbread-cookies#post-2089 Tue, 05 Oct 2010 12:34:01 +0000 ZoeJ 2089@http://www.elanaspantry.com/forums/ <p>First of all, I'm really enjoying your cookbook and have been having fun trying different recipes. Most of my attempts have been very successful and yummy, however the pecan shortbread cookies were not. I followed the directions, but the cookies turned out way too salty. I checked that I hadn't added too much. So I was wondering if anyone has had the same problem? Is there any chance there was a typo? Should it have said 1/4 teaspoon sea salt instead of 1/2? </p> http://www.elanaspantry.com/forums/topic/coconut-icing#post-2083 Mon, 04 Oct 2010 16:44:25 +0000 colormepink 2083@http://www.elanaspantry.com/forums/ <p>My first question is did you use canned coconut milk or the coconut milk beverage found in the dairy section of the grocery store? Because the beverage won't have enough fat to solidify, you need the full fat canned milk found usually with Asian or Hispanic foods. </p> <p>If that's not the issue, my next question is did you use the arrowroot and water in the proportions listed and did the mixture thicken in the pan after you added it? If your mixture was at a simmer when you added it, it shouldn't take long to begin to visibly thicken.</p> <p>If neither one of these scenarios is a possibility, you may need to tell us step by step what you did to help you troubleshoot. </p> http://www.elanaspantry.com/forums/topic/coconut-icing#post-2081 Mon, 04 Oct 2010 07:10:57 +0000 MsRegina 2081@http://www.elanaspantry.com/forums/ <p>Does anyone have some good tip/s on how to get the consistency of the coconut milk icing in Elana's cookbook just right for the carrot cake? I made it and no matter what I did it didn't seem to thicken up enough to actually frost the cake.</p> <p>Thanks! </p> http://www.elanaspantry.com/forums/topic/tea-biscuits#post-2050 Tue, 28 Sep 2010 06:15:52 +0000 Gluten Free BFF 2050@http://www.elanaspantry.com/forums/ <p>@janeafb: I've made a really hardy scone that's very much like a biscuit. My secret is, instead of using blanched almond flour, use almond meal (I grind it at home in my food processor). It's cheaper, and it's a thicker flour. </p> <p>This week I've made banana cream scones, and honey chai scones. They're great with tea. </p> <p>You can use the honey chai scone recipe, take out the spices and I think that would be a super biscuit.</p> <p>The recipe can be found on my website: <a href="http://www.gfbff.com" rel="nofollow">http://www.gfbff.com</a> </p> <p>I hope this is helpful!<br /> Lori </p> http://www.elanaspantry.com/forums/topic/cookbook#post-2011 Sat, 18 Sep 2010 17:23:00 +0000 carolina 2011@http://www.elanaspantry.com/forums/ <p>I so agree-I do not feel remotely deprived without wheat products.. . I think the almond flour recipes are sublime. ;) And it's so wonderful to not feel sick from gluten anymore! </p> http://www.elanaspantry.com/forums/topic/cookbook#post-2006 Wed, 15 Sep 2010 10:59:16 +0000 carrolch 2006@http://www.elanaspantry.com/forums/ <p>Hi janamom - do you have the measurements for your daughter's cocoa frosting? I would love to make some. </p> http://www.elanaspantry.com/forums/topic/tea-biscuits#post-2004 Wed, 15 Sep 2010 04:03:09 +0000 bakingfool 2004@http://www.elanaspantry.com/forums/ <p>I don't see why you couldn't use any recipe you choose. Allrecipes.com has one for Russian Tea Biscuits that sounds easy to adjust. They also have recipes for tea cakes (cookies). Just switch the all purpose flour for the almond flour. You may also need to add a tablespoon or two of a liquid sweetener like honey or agave to help them hold together, or use an egg(part or whole)if you have no reason to avoid them. If you do use liquid sweetener you may want to cut the amount of other sweetener you use. If you were to only use a liquid sweetener it would change the texture/look of the finished product. The egg might change it some too, though probably not as much. Play around with your recipe until you find the way that works best for you. Most all trials will be edible, though you may not want to share outside your family until you are happy with your results. Hope that helps. (HTH)</p> <p>I do have Elanas' cookbook and it is/was a huge help, but we have recipes we loved and wanted to keep using, too. Don't be afraid to experiment with your favorites. </p> http://www.elanaspantry.com/forums/topic/tea-biscuits#post-2003 Mon, 13 Sep 2010 09:11:38 +0000 Katie 2003@http://www.elanaspantry.com/forums/ <p>Most definitely. Check out Elana's cookbook -- there are some excellent recipes in there that you can adapt, or you can use her recipes for scones (if that's the type of "biscuit" you are looking for), or tea squares (this seems more akin to what I am gathering you are hoping to make). Both are excellent and can be played with rather easily. They are quite simple and are a perfect substitute for old fashioned tea biscuits. The cookbook is pretty affordable and highly worth it. That should answer your question! : )</p> <p>Best,<br /> Katie </p> http://www.elanaspantry.com/forums/topic/tea-biscuits#post-2000 Sat, 11 Sep 2010 03:26:57 +0000 janeafb 2000@http://www.elanaspantry.com/forums/ <p>Is it possible to make a tea biscuit using almond flour??? </p> http://www.elanaspantry.com/forums/topic/coconut-flour-recipe-ideas#post-1942 Thu, 19 Aug 2010 12:27:04 +0000 carrolch 1942@http://www.elanaspantry.com/forums/ <p>Try adding one or more eggs to the mixture which will help to bind the crust together. </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/cookbook#post-1776 Sun, 27 Jun 2010 06:42:31 +0000 janamom 1776@http://www.elanaspantry.com/forums/ <p>We have wheat/gluten, dairy and soy and sugar allergies in our family so preparing meals and especially bake goods is challenging. Elana's cookbook is the one that never goes into the cupboard. I use it constantly. Our favorite this week are her drop biscuits which we roll into a tube and slice and eat as either fruit shortcake or breakfast scones. My daughter makes cocoa frosting with cocoa powder, vanilla and coconut butter and dollops the frosting on top. Once refrigerated they look like something out of a patissierie is France. They are delicious!! Elana's cook bake is WONDERFUL!!! You start to wonder why people would waste calories on wheat when they instead use almonds which is a "Super Food" I may her biggest fan! </p> http://www.elanaspantry.com/forums/topic/ice-cream-sammys#post-1603 Mon, 17 May 2010 08:59:09 +0000 Jillybean 1603@http://www.elanaspantry.com/forums/ <p>I was diagnosed with cancer in 12/09. My sister died by chemo so after watching that kill her I swore to never do that to myself. I did things naturally and a huge part of that is diet change. Even though my pet scan shows no cancer I will forever monitor my sugar intake. I am forever changed in my thinking of what is healthy. </p> http://www.elanaspantry.com/forums/topic/ice-cream-sammys#post-1596 Thu, 13 May 2010 11:15:29 +0000 lisastafford 1596@http://www.elanaspantry.com/forums/ <p>My family really likes the <a href="http://www.elanaspantry.com/strawberry-vanilla-bean-ice-cream/" title="Strawberry Vanilla Bean Ice Cream Recipe at Elana's Pantry" rel="nofollow">strawberry ice cream</a>. They would eat it everyday if I made it. What brought you to the place of being gluten free? My daughter was diagnosed by a kineseologist in December as gluten intolerant, and then my husband was diagnosed with Crohn's Disease in January. </p> <p>My teenage daughter still eats gluten. </p> http://www.elanaspantry.com/forums/topic/gf-oatmeal-raisin-cookies#post-1586 Thu, 13 May 2010 05:25:18 +0000 caravelloah 1586@http://www.elanaspantry.com/forums/ <p>So I normally try to stay away from oats but I owed cookies to a co-worker and their favorite was Oatmeal Raisin cookies. In case anyone else is interested and eats oats, I made Elana's Snickerdoodle recipe from her <a href="http://www.amazon.com/gp/product/158761345X?ie=UTF8&amp;tag=elanaspantryc-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=158761345X" title="buy The Gluten-Free Almond Flour Cookbook by Elana Amsterdam online" rel="nofollow">cookbook</a><img src="http://www.assoc-amazon.com/e/ir?t=elanaspantryc-20&amp;l=as2&amp;o=1&amp;a=158761345X" alt="" /> but added 2/3 cup of GF certified rolled oats, 1/2 to 2/3 cup raisins and 1/2 teaspoon (or more) cinnamon. (sorry....didn't measure any of that so the ingredients are estimations. :) ) </p> <p>I baked them following the directions in the cookbook and I have to say....they were DELICIOUS! I plan to try just the Snickerdoodle recipe at some point. :) Enjoy! </p> http://www.elanaspantry.com/forums/topic/ice-cream-sammys#post-1565 Thu, 06 May 2010 10:08:52 +0000 Jillybean 1565@http://www.elanaspantry.com/forums/ <p>I bought your <a href="http://www.amazon.com/gp/product/158761345X?ie=UTF8&amp;tag=elanaspantryc-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=158761345X" title="buy The Gluten-Free Almond Flour Cookbook by Elana Amsterdam online" rel="nofollow">cookbook</a><img src="http://www.assoc-amazon.com/e/ir?t=elanaspantryc-20&amp;l=as2&amp;o=1&amp;a=158761345X" alt="" /> after trying some of your online recipes. Thank you for sharing all what you have learned because you made gluten free baking so much easier!</p> <p>I took your Chocolate chip cookies and your ice cream (minus the strawberries) recipe and made ice cream sandwiches out of them. My kids loved them! </p> http://www.elanaspantry.com/forums/topic/cheap-paleo-cookbooks#post-1243 Mon, 08 Mar 2010 02:57:13 +0000 vaughntylera 1243@http://www.elanaspantry.com/forums/ <p>Paleo Cookbook By Nikki Young. This is a great cookbook for healthful lifestyles. The link is a specially priced link just for you! :)</p> <p><a href="http://975fa7-eoej0mtfki7sa4s5nb3.hop.clickbank.net/" rel="nofollow">Click Here!</a> </p> http://www.elanaspantry.com/forums/topic/sandwich-bread-in-cookbook#post-1087 Sun, 07 Feb 2010 15:15:58 +0000 lisastafford 1087@http://www.elanaspantry.com/forums/ <p>I made it without the flax meal. I used an equal amount of almond flour. I am thinking of trying it again in the new loaf pan that arrived in the mail. </p> http://www.elanaspantry.com/forums/topic/sandwich-bread-in-cookbook#post-1078 Sat, 06 Feb 2010 18:50:45 +0000 mymanzwife 1078@http://www.elanaspantry.com/forums/ <p>Thanks, Diane! I noticed that Elana is using the golden flax meal in her recent "Nut Butter Cups/Balls" blog entry, so that one is new to me as well. I had read one of the reviews at the link she provided and it said this:</p> <p>"This is my first time buying golden flaxmeal - I've used the dark variety for a while. The gold seems to have less flavor which means you can add it to dishes without an intrusive taste - but I do miss the nutty taste of the dark flaxmeal."</p> <p>So, although that person misses the nutty taste of the dark (I know I won't! haha), at least it's good to know there's another option that may not be as offensive to my taste buds. </p> <p>Btw, my husband, who is really the reason I'm trying out all of these new recipes, really liked the bread, so I thought I should at least report in about that. :) </p> http://www.elanaspantry.com/forums/topic/sandwich-bread-in-cookbook#post-1073 Fri, 05 Feb 2010 20:37:31 +0000 Diane 1073@http://www.elanaspantry.com/forums/ <p>mymanzwife - I haven't tried the Scrumptious Sandwich Bread recipe yet, however if you don't like the taste of flaxseed meal, here is a hint. I find Golden flax (light brown) is very tasty, the darker flax (very dark brown, almost blackish) has a much stronger &#38; 'odd' flavor. If you want to give flaxseed another try, buy some Golden flax &#38; grind it up in a vitamix (I keep a batch of it in my fridge/freezer). It is a great source of omega-3's &#38; especially fiber (for those of us who can't eat gluten. Hope this helps. Diane J. </p> http://www.elanaspantry.com/forums/topic/sandwich-bread-in-cookbook#post-1067 Thu, 04 Feb 2010 14:32:05 +0000 mymanzwife 1067@http://www.elanaspantry.com/forums/ <p>Well, I made the Scrumptious Sandwich Bread yesterday, and I wanted to like it, but there's an odd taste to it. I ate it plain, I toasted some and put some cherry butter on it, and I even made a tiny sandwich with it (mayo and mustard included), and I couldn't overcome that taste. I really think I just don't like flaxseed meal--that was the first time I've used that ingredient. The texture was soft and perfect, the bread rose nicely, but I think I'll move on to the other bread recipes or just omit the flaxseed meal next time to see if that makes a difference. </p> <p>Btw, for my 9 x 5 pan, I ended up 1 1/2 -ing the recipe instead of doubling it and that worked out pretty well, too. </p> http://www.elanaspantry.com/forums/topic/sandwich-bread-in-cookbook#post-1001 Thu, 28 Jan 2010 21:53:59 +0000 mymanzwife 1001@http://www.elanaspantry.com/forums/ <p>Trader Joe's is where I buy my almond butter, too. Thing is, the store is about 40 min. away and I'm down to the one jar and about 1/4 left in another one. My friend said she gets *organic* almond butter at Costco--again, about the same distance from where I live. </p> <p>Now that I realize that Elana utilizes it in several recipes, and $4.99 isn't TOO bad compared to other stores, it's at least doable to use on occasion. It's not like you'd really want to whip up a loaf of this bread every day--not at what it ends up costing anyway. </p> http://www.elanaspantry.com/forums/topic/sandwich-bread-in-cookbook#post-996 Thu, 28 Jan 2010 20:32:21 +0000 lisastafford 996@http://www.elanaspantry.com/forums/ <p>I found almond butter at Trader Joes for $4.99 per jar. It's much cheaper there than Publix or Kroger, but the bread is still expensive to make. </p> http://www.elanaspantry.com/forums/topic/sandwich-bread-in-cookbook#post-995 Thu, 28 Jan 2010 20:08:37 +0000 mymanzwife 995@http://www.elanaspantry.com/forums/ <p>Okay, that's the size of my pan, and my dilemma was whether or not doubling the recipe would be TOO much for it, so I'm glad to know it worked out for you. Thanks for letting me know! Hope to make it soon, but was kind of saving the almond butter to make her brownie recipe for the first time. ;-) So many new and exciting things to make! </p> http://www.elanaspantry.com/forums/topic/sandwich-bread-in-cookbook#post-994 Thu, 28 Jan 2010 16:28:48 +0000 lbanura 994@http://www.elanaspantry.com/forums/ <p>I think my pan is 9 by 5... it's your typical size loaf pan. I did bake it longer... probably about 60 minutes. Maybe less... I didn't really time it. I just stuck a knife in the middle and when it came out clean I took it out. I did seven eggs instead of eight and that seemed to work good. Also the almond butter I used has a bit of sweetening in it. If you are just using plain almond butter you may want to add a bit of agave or something. It worked out great doubleing the recipe. The bread is amazing! Great Texture! </p> http://www.elanaspantry.com/forums/topic/sandwich-bread-in-cookbook#post-993 Thu, 28 Jan 2010 14:03:16 +0000 mymanzwife 993@http://www.elanaspantry.com/forums/ <p>lbanura, I wanted to make the recipe, too, but I also have a bigger loaf pan than what is called for. How big is your pan and did you have to bake it longer? </p> http://www.elanaspantry.com/forums/topic/sandwich-bread-in-cookbook#post-991 Thu, 28 Jan 2010 06:27:33 +0000 lbanura 991@http://www.elanaspantry.com/forums/ <p>I actually made it last night and doubled the recipe because I have a big size loaf pan... wow.. it's really good! Don't think I will make it that often though because it's kind of expensive when you considered the cup and a half of almond butter... whew! Tasty though and packed with protien! </p> http://www.elanaspantry.com/forums/topic/sandwich-bread-in-cookbook#post-989 Thu, 28 Jan 2010 06:17:42 +0000 lisastafford 989@http://www.elanaspantry.com/forums/ <p>I made the sandwich bread and we like it best toasted with butter or Earth balance on it. It is a nice accompaniement to eggs. I don't especially like the texture for sandwiches. We haven't had sandwiches since being GF. If I want tuna, for example, I just make up some tuna salad and eat it with a fork. </p> http://www.elanaspantry.com/forums/topic/sandwich-bread-in-cookbook#post-985 Wed, 27 Jan 2010 10:48:00 +0000 lbanura 985@http://www.elanaspantry.com/forums/ <p>Has anyone tried to make the Sandwish Bread in Elana's cookbook? It has mostly almond butter in it and it seems that it would turn out really heavy and gooey. If someone has tried it can you let me know how it turned out? Thanks:) </p> http://www.elanaspantry.com/forums/topic/cookbook-available-in-australia#post-642 Wed, 25 Nov 2009 04:20:15 +0000 JazzHarpist 642@http://www.elanaspantry.com/forums/ <p>Hey, does anyone know if Elana's cookbook is available in Australia? </p> http://www.elanaspantry.com/forums/topic/brands-of-grapeseed-oil#post-580 Tue, 03 Nov 2009 10:53:09 +0000 barkley 580@http://www.elanaspantry.com/forums/ <p>I usually order NOW Grapeseed oil from LuckyVitamin.com or get it at Trader Joe's. La Tourangelle has wonderful sesame oil, so I would expect the same quality in the grapeseed oil. In my experience, olive oil can be substituted 1:1 for grapeseed oil in savory dishes and melted coconut oil for grapeseed oil in desserts. Good luck with the cookbook. My favorite recipe is for the chocolate chip scones with 1/4 cup dried cranberries and 1/2 cup unsweetened coconut flakes added. Delish! </p> http://www.elanaspantry.com/forums/topic/brands-of-grapeseed-oil#post-575 Fri, 30 Oct 2009 14:23:19 +0000 rebecca_p81 575@http://www.elanaspantry.com/forums/ <p>Hi.<br /> I just got The Gluten-Free Almond Flour Cookbook and am excited to try out some of the recipes...</p> <p>The only thing is I live in a smaller town and the Grapeseed Oil brand I would like to get, Spectrum is no where to be found. </p> <p>I have located in town:<br /> La Tourangelle Grapeseed Oil<br /> Sadaf Grapeseed Oil<br /> and<br /> Napa Valley Naturals Grapeseed Oil</p> <p>Has anyone tried any of these brands?</p> <p>I am thinking about trying butter instead this weekend and buying the brand I would prefer in 2 weeks when I go out of town hmmm</p> <p>Any input? Thanks in Advance =)</p> <p>Rebecca </p>