http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Mon, 13 Feb 2012 10:42:06 +0000 http://www.elanaspantry.com/forums/topic/can-z-sweeteryythritol-substitute-for-agave#post-3019 Sat, 27 Aug 2011 14:52:16 +0000 KaarenC 3019@http://www.elanaspantry.com/forums/ <p>I LOVE Elana's choc chip cookies, but my husband has asked me to try making them with ZSweet instead of Agave nectar (he has to watch his blood sugar). I understand how to sub Agave nectar for sugar or ZSweet for sugar but I am a little confused about the change in liquids when going from Agave to a dry sweetener like ZSweet.... Any ideas??<br /> Thanks! </p> http://www.elanaspantry.com/forums/topic/yeast-free-diet-help-with-substitutes#post-562 Sat, 24 Oct 2009 08:47:16 +0000 bonnie0128 562@http://www.elanaspantry.com/forums/ <p>Hello! I recently purchased Elana's cookbook and while it is wonderful, I have to make a lot of substitutions because I have to follow a yeast free diet (no agave, no yacon, no fruit, no sweetened chocolate (even the 73%) and I think no arrowroot powder (planning to double check at my appt monday)). I ordered the book online and was a little disappointed to find so many recipes that include fruit and chocolate - but that is my issue and no fault of Elana; however, I am pressing on and can't wait to try the other recipes!</p> <p>Has anyone had success with substitutions?</p> <p>Arrowroot powder - would coconut flour, soy flour, oat flour, protein powder or vital wheat gluten work? (I cannot have other flours or starches)</p> <p>Yacon - any ideas?</p> <p>Agave - I have used SF Davinci syrup plus erythritol/stevia with some success. I have also used water plus erythritiol/stevia with some success. The only sweeteners I'm allowed are stevia, erythritol, xylitol, and sucralose/Splenda (but not the granular splenda since it contains dextrose). Any suggestions?</p> <p>Chocolate - I can use cocoa powder (thank goodness) but not the 73% cocoa. Has anyone used unsweetened baking chocolate and added a little extra sweetener? Or another idea?</p> <p>Thanks for any ideas you have to offer! </p> http://www.elanaspantry.com/forums/topic/pineapple-ginger-sorbet-candying-without-cane-sugar#post-461 Sat, 29 Aug 2009 12:15:12 +0000 MinifadBlogspotCom 461@http://www.elanaspantry.com/forums/ <p>As a ginger fanatic, I am absolutely dying to make this Pineapple Ginger Sorbet I saw on foodgawker today:<br /> <a href="http://www.phoo-d.com/2009/08/pineapple-ginger-sorbet.html" rel="nofollow">http://www.phoo-d.com/2009/08/pineapple-ginger-sorbet.html</a></p> <p>Ingredients: </p> <p>1/2 ripe pineapple, skinned, cored, and cut into chunks (Approx. 2 cups of pineapple puree)<br /> 1/2 cup water<br /> 1/8 - 1/4 cup sugar (I used cane sugar and it was wonderful)<br /> 1 lime, juiced<br /> 1/4 cup candied ginger chunks</p> <p>I have erythritol, stevia, and agave all at my disposal. What do you think would work best, both in the sorbet and for candying the ginger? I was thinking a combo of erythritol and stevia would probably work best for the ginger, although I've never tried candying with it. My biggest pet peeve with erythritol is the cold aftertaste, but I don't think this would matter in this recipe, so I could use it in the sorbet as well if you think that would work the best (and that would give it the lowest glycemic index, as well).</p> <p>Thoughts? Thanks, everyone! </p>