http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Sun, 12 Feb 2012 20:33:27 +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/freezing-tart-crusts-quiches#post-2219 Fri, 05 Nov 2010 11:18:31 +0000 theeclecticwoman 2219@http://www.elanaspantry.com/forums/ <p>Linda,</p> <p>I found this link about a GF pie crust that freezes well. </p> <p><a href="http://www.myrealfoodlife.com/gluten-free-pastry-gluten-free-pie-crust/" rel="nofollow">http://www.myrealfoodlife.com/gluten-free-pastry-gluten-free-pie-crust/</a></p> <p>I have not tried it yet, but will since I would like to make my holiday pies ahead of time. </p> <p>HTH,</p> <p>Mel </p> http://www.elanaspantry.com/forums/topic/freezing-tart-crusts-quiches#post-2216 Thu, 04 Nov 2010 19:46:39 +0000 elana 2216@http://www.elanaspantry.com/forums/ <p>I'm not sure, if you try it will you let us know how it goes? Thanks :-) </p> http://www.elanaspantry.com/forums/topic/freezing-tart-crusts-quiches#post-2138 Sat, 16 Oct 2010 05:01:05 +0000 Linda Germanetti 2138@http://www.elanaspantry.com/forums/ <p>Is it possible to prepare the tart crusts ahead of time and freeze before filling? Also, is it possible to prepare the quiche and freeze before baking? Thank you! </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/bread-20-uneven-top#post-602 Fri, 13 Nov 2009 08:04:04 +0000 Beth 602@http://www.elanaspantry.com/forums/ <p>I had the same problem with the little magic line pan and it wasn't done in the middle with the nutty bread. So I also have a great pan by Amco that comes with a top to slide on the top. So I doubled the recipe, added 1 tsp xanthan gum and subbed 1/2 of the arrowroot powder with Pamela's pancake baking mix, baked at 350 with top on most of the way (just left a tiny bit open for steam to escape) for 30 minutes and then took top off for last 20 minutes. Total bake time was around 45-50 minutes. It came out great. Totally done in the middle and the top was not all cracked and brown. (I also added hemp seeds to increase protein, but that is besides the point. It worked great for me,good luck! </p> http://www.elanaspantry.com/forums/topic/bread-20-uneven-top#post-571 Mon, 26 Oct 2009 22:22:29 +0000 shirehobbit 571@http://www.elanaspantry.com/forums/ <p>Good evening!</p> <p>I just baked my first loaf of the 2.0 Sandwich Bread. It is not pretty like in the photo. The top is uneven (part of the crust looks like a thick slanted roof). I used the magic line pan. Any theories on what caused this? Note, my electric oven is old. </p> <p>Shire </p> http://www.elanaspantry.com/forums/topic/pizza-crust-recipe#post-447 Wed, 19 Aug 2009 16:40:42 +0000 Lenee 447@http://www.elanaspantry.com/forums/ <p>I just made the pizza in Elana's cookbook and it is delicious! This crust is great; crispy and strong enough you can pick up the pieces and eat them out of your hand! It is wonderful. It has been so long since I have eaten a piece of pizza by hand. Usually, gluten free crusts are crumbly or not strong enough to pick up and eat. I am very pleased with this cookbook! I encourage everyone to get one! Happy almond flour cooking! Lenee </p> http://www.elanaspantry.com/forums/topic/pizza-crust-recipe#post-436 Sun, 16 Aug 2009 07:10:54 +0000 Hanni 436@http://www.elanaspantry.com/forums/ <p>Hi all, wanted to let you know Elana has a recipe for pizza crust in her new <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="" />. The crust is thin and has the texture of a dense cracker. I liked it very much. If you haven't done it yet, I highly recommend you order Elana's almond flour cookbook. </p> http://www.elanaspantry.com/forums/topic/pizza-crust-recipe#post-353 Fri, 24 Jul 2009 15:12:21 +0000 colormepink 353@http://www.elanaspantry.com/forums/ <p><a href="http://dietdessertndogs.wordpress.com/2007/12/18/a-sweet-alternative/" rel="nofollow">http://dietdessertndogs.wordpress.com/2007/12/18/a-sweet-alternative/</a></p> <p>I pretty much stick to agave but I found this, scroll down into the comments to see about substituting honey for agave. Sweetness and flavor will vary between honey and maple varieties, I might start with slightly less than the recipe calls for, taste the batter and adjust from there. You might find even in the same recipe that you would use different amounts of all three. For recipes that only call for a spoonful, I'd say it's pretty safe to swap them all equally. </p> http://www.elanaspantry.com/forums/topic/pizza-crust-recipe#post-352 Fri, 24 Jul 2009 13:20:05 +0000 kara 352@http://www.elanaspantry.com/forums/ <p>Can you substitue honey for agave nectar in your recipes? If so, same measurements? What about maple syrup? Thanks!<br /> Kara </p> http://www.elanaspantry.com/forums/topic/pizza-crust-recipe#post-349 Fri, 24 Jul 2009 08:16:22 +0000 colormepink 349@http://www.elanaspantry.com/forums/ <p><a href="http://grainfreefoodie.blogspot.com/2009/05/coconut-flour-pizza-crust.html" rel="nofollow">http://grainfreefoodie.blogspot.com/2009/05/coconut-flour-pizza-crust.html</a></p> <p>Haven't tried it and the poster says it's not the greatest, but maybe this could be a starting point if you are really set on coconut flour. It is dairy-free.</p> <p>I have had great success with Laura Dolson's flax foccacia that Elana just <a href="http://www.elanaspantry.com/flax-focaccia-becomes-parsely-bruschetta/" rel="nofollow">adapted and posted</a>. It is rather whole-grain like and has a good texture and you can pick it up, which some of these other gluten-free, low carb pizza crusts can't boast. It is also dairy-free but it does use eggs. You just bake as directed, then top with sauce and toppings and bake another 5 to 10 minutes (or broil). I make mine (usually a half recipe) on parchment on a stoneware pizza pan.</p> <p>In my quest for good pizza crust, I haven't found any almond flour recipes that didn't use cheese as a binder, I'm not sure they would hold up. Perhaps an almond flour, coconut flour hybrid might work? You might also be able to adapt Elana's Gluten-Free Bread 2.0. Instead of baking in a loaf pan, try spreading it out on a pizza pan or a jelly roll pan, it has a good texture and binding from the arrowroot and might hold up as pizza crust. </p> http://www.elanaspantry.com/forums/topic/pizza-crust-recipe#post-347 Thu, 23 Jul 2009 09:03:51 +0000 Hanni 347@http://www.elanaspantry.com/forums/ <p>Does anyone have an almond flour pizza dough recipe that does not use cheese in the crust? Bonus points if its not thin crust (as I prefer the risen variety and do not know how to make almond flour rise). Thanks </p> http://www.elanaspantry.com/forums/topic/pizza-crust-recipe#post-125 Tue, 11 Nov 2008 02:05:48 +0000 liltea 125@http://www.elanaspantry.com/forums/ <p>I'm looking for a recipe for pizza crust made with coconut flour.. If anyone has a recipe please share, thank you </p> http://www.elanaspantry.com/forums/topic/pizza-crust-recipe#post-124 Sun, 09 Nov 2008 17:26:32 +0000 Frugal Freebies and Deals 124@http://www.elanaspantry.com/forums/ <p>My favorite- by far- is Chebe Pizza Crust or plain Chebe. The way I prepare it is follow the mixing instructions (I don't add the cheese) then I turn it out on a floured counter(rice flour).</p> <p>Then I roll it out to a circle and place it on a greased baking sheet. I bake it, at the recommended temperature for 15-20 minutes. After that I take it out and put my toppings on it. Then I bake it at a high temperature (450-500) until the cheese browns.</p> <p>It's really yummy and my hubby even likes it better than homemade wheat crust.</p> <p>jenetta </p> http://www.elanaspantry.com/forums/topic/pizza-crust-recipe#post-108 Fri, 24 Oct 2008 14:51:19 +0000 zebe912 108@http://www.elanaspantry.com/forums/ <p>I have a recipe that doubles as biscuit mix or pizza crust depending on how to mix it up. It keeps as a dry baking mix &#38; it is WAY better than anything that I've bought pre-mixed. I used it as the crust for a deep dish pizza, but you could do it either way.</p> <p><a href="http://zebe912.wordpress.com/2008/08/20/gluten-free-biscuit-mix/" rel="nofollow">http://zebe912.wordpress.com/2008/08/20/gluten-free-biscuit-mix/</a> </p> http://www.elanaspantry.com/forums/topic/pizza-crust-recipe#post-104 Thu, 16 Oct 2008 20:01:09 +0000 balancedlife 104@http://www.elanaspantry.com/forums/ <p>A VERY easy pizza crust (and delicious too), if you don't mind garbanzo flour, is found at <a href="http://www.recipezaar.com/189571" rel="nofollow">http://www.recipezaar.com/189571</a>. You don't need to put it under the broiler. Just add your pizza toppings when it's almost done cooking. Garbanzo flour pizza needs extra sauce for dipping, it's a little dry. </p> http://www.elanaspantry.com/forums/topic/pizza-crust-recipe#post-67 Mon, 15 Sep 2008 08:29:28 +0000 lnicole24 67@http://www.elanaspantry.com/forums/ <p>Greetings. I have been making <a href="http://www.elanaspantry.com/recipes/" rel="nofollow">recipes</a> from this site for a few weeks now and loving every minute of it. We have been well educated on the need for change in our diets for some time, but slower to act than I am proud to say. Much of our procrastination was due to a lack of know how in the kitchen as I never knew of many of the ingredients available and how to use them. We have been making huge strides in improving our diets and now I am in need of a great Pizza Crust or Pizza in general recipe. We are very comfortable with almond flour at this point and I recently bought coconut flour to begin experimenting. Any suggestions? This cooler weather has made me crave pizza in a bad way! Thank you for this site Elana... it has been a huge blessing in my family's diets and therefore lives. </p>