http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Sun, 12 Feb 2012 20:47:41 +0000 http://www.elanaspantry.com/forums/topic/substituting-coconut-flour-for-almond-flour#post-3257 Wed, 25 Jan 2012 13:41:35 +0000 Tsila 3257@http://www.elanaspantry.com/forums/ <p>Thank you, Belladune. I had thought it wouldn't work, but wanted to ask to be sure. </p> http://www.elanaspantry.com/forums/topic/substituting-coconut-flour-for-almond-flour#post-3239 Thu, 19 Jan 2012 09:51:24 +0000 Belladune 3239@http://www.elanaspantry.com/forums/ <p>No. This will not work. Go to the tag cloud, lower right hand side of the site, and click on coconut flour. It will give you all the recipes you can use coconut flour in.<br /> I've done quite a bit of experimenting with flours, and with almond and coconut, the really is no substitute for either. They both give very different results.<br /> Coconut flour requires a high egg to flour ratio, and if you don't use the right amount of flour, you will get mush. Which is no fun, and very disappointing. </p> <p>Best of luck, try out the coconut flour recipes on the site, the chocolate cake is to die for. </p> 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/moldy-coconut-flour#post-3199 Fri, 30 Dec 2011 23:47:55 +0000 striver 3199@http://www.elanaspantry.com/forums/ <p>All flour contains some moisture, albeit trace amounts, that can lead to it turning. I would think though that the flour would have to be quite old or poorly stored for mold to grow. </p> http://www.elanaspantry.com/forums/topic/converting-gluten-full-recipe-to-an-almond-flour-one#post-2997 Mon, 08 Aug 2011 09:02:27 +0000 rin 2997@http://www.elanaspantry.com/forums/ <p>Has anyone discovered how to substitute plain old flour for almond flour? Also, does anyone know how to plug in almond flour to a recipe that calls for "gluten free flour mixture"?<br /> Thanks so much for your help!! </p> http://www.elanaspantry.com/forums/topic/moldy-coconut-flour#post-2808 Sat, 14 May 2011 10:56:08 +0000 tfoster1 2808@http://www.elanaspantry.com/forums/ <p>I just made some muffins with coconut flour, no sunflower seeds. Carrot muffins and after 2 days they turned green. I suspect it is also the coconut flour. The flour is about a month 1/2 old but I store it in fridge. Does it really go bad? </p> http://www.elanaspantry.com/forums/topic/finely-ground-hazelnut-flour#post-2281 Sun, 28 Nov 2010 06:04:41 +0000 steambabe 2281@http://www.elanaspantry.com/forums/ <p>It is not as finely ground as the flours recommended by Elana, but I did pick up a bag to use as almond meal and noticed that Bob's is now made from blanched almonds. I really like the blanched hazelnut flour from digestive wellness and often use it in place of blanched almond flour with great success. </p> http://www.elanaspantry.com/forums/topic/finely-ground-hazelnut-flour#post-2244 Fri, 12 Nov 2010 04:23:48 +0000 bakingfool 2244@http://www.elanaspantry.com/forums/ <p>I needed to restock my hazelnut supply and ordered the Bob's Red Mill Hazelnut meal/flour. I was certainly surprised when I got it. They must have a new process to grind it because it looks just as finely ground as the Honeyville almond flour. Yay! Can't wait to try it out, though I will miss the "chunks" a bit too. Guess I'll just have to finely chop some hazels in my food processor to add to things. I bet BRM will work really well now in most of Elana's recipes where the flavors will blend.</p> <p>Anyway, just information for anyone wanting to try the hazelnut flour/meal. </p> <p>I'm wondering if the almond meal from Bob's is now this finely ground too? That would be convienent. I can get it locally in the larger grocery stores, and not have to order online as often. I do love the Honeyville blanched almond flour and would still buy that, but it would sure be nice to just go out to get what I need too. </p> http://www.elanaspantry.com/forums/topic/moldy-coconut-flour#post-2146 Mon, 18 Oct 2010 23:21:25 +0000 Julnick 2146@http://www.elanaspantry.com/forums/ <p>Hi all, I'm brand new here, I was going to properly introduce myself in the morning but this post made me smile... It's the ground sunflower seeds that turn it green. It's some kind of freak chemical reaction, I can't remember the specifics of it, but I have a cookie recipe that uses sunbutter and turns green when it cools. We use it for St. Patrick's Day cookies sans food coloring. :)</p> <p>Not that there can't be a mold issue with coconut flour, but I wouldn't panic over green sunflower muffins. :) </p> http://www.elanaspantry.com/forums/topic/moldy-coconut-flour#post-1934 Mon, 16 Aug 2010 09:59:42 +0000 michaelsa 1934@http://www.elanaspantry.com/forums/ <p>I'm also extremely mold sensitive and have become sick from eating coconut flour that I suspect was moldy. I know Elana likes Tropical Traditions flour, but that one always makes me feel congested and dizzy, even if I just put my nose in the bag and smell it. I also bought a jar of their coconut cream and became so sick I almost had my husband drive me to the hospital. I was in bed all day after eating it. </p> <p>The texture of Tropical Traditions' flour is much better in baked products compared to Bob's Redmill, but I think Bob's Redmill is drier and therefore less moldy. I've had fewer issues with that brand of coconut flour, though it is much more difficult to get a good result with my baked goods. I'd rather have crumbling cakes than feel sick, though. </p> <p>I know you can kill mold by soaking food in water with a little vitamin C in it. I'm going to try to soak coconut flour (and almond flour!) in water with vitamin C and then rinse thoroughly, but it may just end up a mess. I'll let you know my result. </p> http://www.elanaspantry.com/forums/topic/moldy-coconut-flour#post-1884 Wed, 04 Aug 2010 16:20:47 +0000 lunecho 1884@http://www.elanaspantry.com/forums/ <p>Actually, I have bought coconut flour from different manufacturers and also tried hard to keep it fresh by freezing it in between uses, and I find that if used as the main flour in the recipe, the baked goods will go bad extraordinarily quickly - within a couple of days or so. And it's not just the way that bread will grow some mold on top, but the inside of the baked good will start to smell like moldy, mildewy towels. Quite yucky, and absolutely not salvageable of course. There is something about coconut flour that makes it mold very quickly when exposed to moisture so I can imagine buying a bag of not-so-fresh coconut flour would be particularly bad if any mold spores are already in the mix, if that makes sense. This has been a huge drawback to me for coconut flour - aside from the unusual, imperfect texture/taste in baking - so I tend to only add a couple of tablespoons of coconut flour to almond flour/alternative flour recipes to add some light and fluffiness without all the drawbacks. Also, I am very mold sensitive but I think that the high-fiber high-moisture quality can cause some serious GI issues with eating a lot of coconut flour-based items as well. </p> http://www.elanaspantry.com/forums/topic/reworking-a-recipe-i-love-to-include-almond-flour#post-1753 Fri, 25 Jun 2010 07:35:30 +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 16:44:59 +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/can-i-replace-regular-flour-for-almond-flour#post-1230 Sat, 06 Mar 2010 09:36:54 +0000 Jwbrock 1230@http://www.elanaspantry.com/forums/ <p>My son is gluten intolerant so we've LOVED the almond flour recipes from Elana. However, we've just discovered he's allergic to ALMONDS! What kind of flour - and how much - could we substitute for almond flour in Elana's recipes? </p> http://www.elanaspantry.com/forums/topic/storage-of-flour-038-flaxseed-meal#post-1109 Tue, 09 Feb 2010 10:49:06 +0000 jenzyme 1109@http://www.elanaspantry.com/forums/ <p>we keep all flours and things in our deep freezer, they go bad quicker than you think! </p> http://www.elanaspantry.com/forums/topic/storage-of-flour-038-flaxseed-meal#post-1074 Fri, 05 Feb 2010 20:47:20 +0000 Diane 1074@http://www.elanaspantry.com/forums/ <p>I buy whole Golden flax from Whole Foods (about 10lbs at a time) &#38; keep it in the fridge. Every couple of weeks, I grind up a batch &#38; keep this meal in the freezer (in airtight containers). I incorporate flax meal in my daily diet &#38; find that the colder the meal is, the better it blends with liquids without thickening &#38; becoming mucilaginous too quickly. I put 4 tablespoons in my morning protein shake &#38; the colder the flax meal is, the thinner &#38; easier the shake is to drink. - Diane J. </p> http://www.elanaspantry.com/forums/topic/storage-of-flour-038-flaxseed-meal#post-1066 Thu, 04 Feb 2010 14:15:59 +0000 bakingfool 1066@http://www.elanaspantry.com/forums/ <p>After I open the bags I put the flour into jars with a tight fitting lid and store in the fridge. Long term storage is vacuum sealed with the foodsaver and into the freezer. </p> http://www.elanaspantry.com/forums/topic/storing-almond-flour-cookies#post-1065 Thu, 04 Feb 2010 13:23:14 +0000 jessica 1065@http://www.elanaspantry.com/forums/ <p>i just leave them out on the counter if i know they will be eaten, if i think they will be consumed slowly I'll put them in a container. You could freeze them if there are leftovers and you want to save for another time... </p> http://www.elanaspantry.com/forums/topic/storing-almond-flour-cookies#post-980 Tue, 26 Jan 2010 11:58:36 +0000 whynottri 980@http://www.elanaspantry.com/forums/ <p>I store almond flour cookies in the freezer. I can then take them out a couple at a time to enjoy. I just ate some that were frozen for 3 months and they were just as good as the day I cooked them. If you know you will eat them all quickly, keeping them in the refrigerator would be fine. I think they are better when cold anyway. Good luck. </p> http://www.elanaspantry.com/forums/topic/storing-almond-flour-cookies#post-944 Wed, 20 Jan 2010 07:20:08 +0000 bakingfool 944@http://www.elanaspantry.com/forums/ <p>Personally, I use maple syrup the most and it will turn moldy. I know from experience that left on the counter even just over night they develop an "off" taste. I always refrigerate or freeze my nut flour baked goods. I've kept frozen baked nut flour treats up to 3 months without problems. Just double wrap before freezing. Freeze if it won't be eaten within 3 days. You can always take them out and let them come to room temperature ahead of a meal/snack.<br /> If I'm serving a treat I've frozen I will take it out the night before and put it in the fridge. Then in the morning I will set it on the counter to come to room temp. If it's just been in the fridge just set it out when you get up. An hour is plenty of time to come back to the correct temp. unless it has a "heavy" filling, such as cream cheese and jam. I try to set it out then go dress, brush my teeth, and so on. By the time we set down to eat the food is good to go. Or you can always microwave to warm it up. Not to much, they will dry out.</p> <p>HTH </p> http://www.elanaspantry.com/forums/topic/storing-almond-flour-cookies#post-942 Wed, 20 Jan 2010 03:54:36 +0000 abbybs 942@http://www.elanaspantry.com/forums/ <p>I am also wondering about this and other almond flour baked goods. Are they better in the fridge or in a container? I made the chocolate chip scones and kept them in a container. They became very moist - still delicious but the outside softened a lot. Thanks in advance! </p> http://www.elanaspantry.com/forums/topic/storing-almond-flour-cookies#post-941 Wed, 20 Jan 2010 03:54:33 +0000 abbybs 941@http://www.elanaspantry.com/forums/ <p>I am also wondering about this and other almond flour baked goods. Are they better in the fridge or in a container? I made the chocolate chip scones and kept them in a container. They became very moist - still delicious but the outside softened a lot. Thanks in advance! </p> http://www.elanaspantry.com/forums/topic/storing-almond-flour-cookies#post-760 Wed, 23 Dec 2009 14:34:12 +0000 Melissa0366 760@http://www.elanaspantry.com/forums/ <p>How do you have them stay around long enough to worry about storage containers?!? </p> http://www.elanaspantry.com/forums/topic/storing-almond-flour-cookies#post-757 Wed, 23 Dec 2009 07:07:45 +0000 eternalginaofthesunshinekind 757@http://www.elanaspantry.com/forums/ <p>i wish i knew but they were gone so gosh darn fast i couldn't be of any help. husband went nuts for them (pun intended i suppose!) </p> <p>something tells me a plastic container might work? they'd stay chewy, i would think. </p> http://www.elanaspantry.com/forums/topic/storing-almond-flour-cookies#post-755 Tue, 22 Dec 2009 12:37:11 +0000 Winter2009 755@http://www.elanaspantry.com/forums/ <p>How do you properly store cookies made from almond flour? And how long do they usually keep?</p> <p>Thank you so much for your time and help! :) </p> http://www.elanaspantry.com/forums/topic/moldy-coconut-flour#post-690 Wed, 09 Dec 2009 23:04:28 +0000 blukat 690@http://www.elanaspantry.com/forums/ <p>Nothing can go moldy THAT fast especially having been exposed to heat. I think it was just a reaction to the sunflower seeds, which may have been raw, hence the color was from the SUNFLOWER SEEDS, not the coconuts... </p> http://www.elanaspantry.com/forums/topic/storage-of-flour-038-flaxseed-meal#post-683 Tue, 08 Dec 2009 21:23:43 +0000 eatingfreely 683@http://www.elanaspantry.com/forums/ <p>I always keep my flaxmeal and nuts and seeds in the fridge; the natural oils can go rancid quickly, espeically in ground nuts/seeds like flaxmeal. As for flours, the flours that I don't use often I refrigerate/freeze, so as not the risk them spoiling. But the flours I use regularly, I don't refrigerate, since I go through them more quickly. </p> http://www.elanaspantry.com/forums/topic/moldy-coconut-flour#post-681 Tue, 08 Dec 2009 21:17:26 +0000 eatingfreely 681@http://www.elanaspantry.com/forums/ <p>Does anyone have experience with your coconut flour turning GREEN after baking? I am fairly new to using coconut flour in my GF baking, and think I must have a bag of rancid/moldy flour.</p> <p>I just made some muffins tonight using coconut flour and ground sunflower seeds. After baking them, I ate one, and upon finishing it, noticed the rest of the muffins were developing a light green tinge, which I thought was very strange. Within an hour, the entire batch had turned deep jade green. I bake and cook A LOT and have never seen anything like this. </p> <p>I used coconut flour from this same bag about a month and a half ago, and the cookies turned moldy within 2 days, which I thought was strange, but it was summer and very hot in my apartment, and there was applesauce in the dough and I hadn't refrigerated them. I figured the moisture and heat made it moldy, I didn't think it was the coconut flour, but after this experience tonight, I think I had a bad batch of flour. </p> <p>anyway, now I feel kind of sick, itchy eyes and sore throat and a headache, and I think I'm having a reaction to what was probably a moldy muffin. I'm guessing the heat from the oven made the mold bloom? I'm feeling remarkably stupid for eating one of them...but they weren't green yet! Anyone ever had your coconut flour products turn GREEN, or experience a mold issue? </p> http://www.elanaspantry.com/forums/topic/storage-of-flour-038-flaxseed-meal#post-585 Wed, 04 Nov 2009 11:36:16 +0000 Skycatcher 585@http://www.elanaspantry.com/forums/ <p>I do, simply based on almond nuts going stale if not sealed tightly, so I keep them refrigerated. Don't know if it's necessary, but at the cost of the flour, I wasn't taking any chances. </p> http://www.elanaspantry.com/forums/topic/storage-of-flour-038-flaxseed-meal#post-570 Mon, 26 Oct 2009 22:01:32 +0000 shirehobbit 570@http://www.elanaspantry.com/forums/ <p>After you've opened the bags do you keep them in the fridge? </p> http://www.elanaspantry.com/forums/topic/elanas-gf-sandwich-bread-almond-flour-subs#post-486 Sat, 12 Sep 2009 18:05:43 +0000 earthmotherpurplesky 486@http://www.elanaspantry.com/forums/ <p>Sonya,<br /> I don't know about substituting other flours in this recipe. I know from reading/experimenting that the problem is that different gluten free flours are different weights. I have a recipe I want to try on another site that uses other flours. It looks good, and Karen Robertson is supposed to be great. I have included the address for you. <a href="http://www.celiac.com/articles/679/1/Bread-Class-with-Alternative-Flours-by-Karen-Robertson/Page1.html" rel="nofollow">http://www.celiac.com/articles/679/1/Bread-Class-with-Alternative-Flours-by-Karen-Robertson/Page1.html</a></p> <p>Also, here is one with oat/barley/millet combination you mentioned from glutenfreemommy, who is also great. I haven't tried the recipe yet because I don't have these flours. <a href="http://glutenfreemommy.com/baking-gluten-free-bread-millet-oatmeal-bread/" rel="nofollow">http://glutenfreemommy.com/baking-gluten-free-bread-millet-oatmeal-bread/</a> </p> http://www.elanaspantry.com/forums/topic/elanas-gf-sandwich-bread-almond-flour-subs#post-484 Fri, 11 Sep 2009 12:07:33 +0000 Sonya 484@http://www.elanaspantry.com/forums/ <p>I would like to substitute the almond flour in this recipe that sounds so good and easy. Which other flour can I use and how much? Oat/barley/millet...? </p> http://www.elanaspantry.com/forums/topic/why-not-rice-flour#post-396 Tue, 04 Aug 2009 11:18:48 +0000 Diane 396@http://www.elanaspantry.com/forums/ <p>Pick up an Indian cookbook (recipes from scratch) &#38; learn Indian cooking. Lots of tasty &#38; nourishing food &#38; desserts for a celiac. For example, chickpea flour, shredded coconut &#38; other gluten-free foods have been used very creatively &#38; deliciously for decades to create some wonderful gluten-free desserts (and foods). Check out your local Indian grocery store, or the ethnic section of a regular grocery store. Not only will it fit a student's budget, but you will pick up some creative &#38; tasty ways/tips to expand your diet. Hope this helps. </p> http://www.elanaspantry.com/forums/topic/flour-substitution-question#post-389 Sun, 02 Aug 2009 15:35:13 +0000 Diabetic Cook of Maine 389@http://www.elanaspantry.com/forums/ <p>Hi Meagan:</p> <p>I'm a diabetic and, like you, I use alternative flours in my baking to significantly reduce carbs (so going 100% GF isn't my main goal). I'm T2 and have a nephew who is T1, so I know what you're going through and the need to reduce those carbs as much as possible. I'm always experimenting with recipes that we can eat, especially for my little nephew who wants to eat what his big sister can!</p> <p>To answer your question, what I suggest is experimenting with a combination of flours, as I have done with much success. If a recipe calls for garbonzo flour, try substituting a different flour, such as almond flour. Or, if your daughter can tolerate gluten, try a combination of almond flour with wheat flour, which should still reduce the carbs per serving quite a bit (if that is your main purpose).</p> <p>I don't know what recipe you're looking at, so I don't know if coconut flour would be an acceptable substitute. I usually use coconut flour in baked goods (such as cake or cookies), but if only a small amount is used in combination with almond flour which is more neutral in taste, it might be substituted without altering the flavor too much, especially if other ingredients in the recipe mask the coconut flavor. Because I can have gluten without a problem, in my recipes I usually replace a larger portion of the wheat flour with alternative flours so I retain the same texture and flavor of the original, while still reducing the carbs to fit into my diet. I've been very pleased with my results, so far.</p> <p>I realize the alternative flours are expensive, but maybe for a while you'll need to budget for them as you experiment with recipes and find some that satisfy your child's tastes and fit into her food plan. Soon you'll get the hang of using them and will have a better sense of what combination of flours work and taste best.</p> <p>Good luck! </p> <p>Kathy<br /> <a href="http://diabeticsrejoice.blogspot.com/" rel="nofollow">http://diabeticsrejoice.blogspot.com/</a> </p> http://www.elanaspantry.com/forums/topic/almond-flour-substitution-for-crackers#post-343 Tue, 21 Jul 2009 08:02:08 +0000 colormepink 343@http://www.elanaspantry.com/forums/ <p>Maybe flax meal or seed, or sesame seeds? How about grinding sunflower seeds, I don't know if that would be on the banned list or not. Any of these will have a much higher oil content than the blanched almond flour so you might have to play around with the ingredient list, maybe add arrowroot powder or some other agent to help crisp them up. </p> http://www.elanaspantry.com/forums/topic/almond-flour-substitution-for-crackers#post-321 Tue, 07 Jul 2009 06:59:04 +0000 Whoobaby 321@http://www.elanaspantry.com/forums/ <p>I would love to make some of these fantastic crackers for the kids lunch boxes, however nuts aren't allowed at school? Any idea for a sub for the almond flour other than rice flour? </p> http://www.elanaspantry.com/forums/topic/flour-substitution-question-1#post-288 Fri, 05 Jun 2009 20:12:03 +0000 Samantha 288@http://www.elanaspantry.com/forums/ <p>I try rice flour, I do not like the taste of garbonzo flour so rice works well and they have hemp flours, almond(obviously), GF mixtures, rice brown and white, and many others. You may look at a Trader Joes if they have one around you or a Whole Foods or Wild Oats.<br /> Good Luck,<br /> Samantha </p> http://www.elanaspantry.com/forums/topic/why-not-rice-flour#post-283 Fri, 29 May 2009 09:24:50 +0000 stephen 283@http://www.elanaspantry.com/forums/ <p>great response nycgirl!</p> <p>also.... if almond flour isn't your thing, coconut flour is about $5 per pound. You can get 16 batches of muffins from one pound of coconut flour. </p> <p>It is cheaper and more nutritious than rice flour since a little goes such a long way...</p> <p>Here's a list of Elana's recipes using coconut flour: <a href="http://www.elanaspantry.com/tag/coconut-flour/" rel="nofollow">http://www.elanaspantry.com/tag/coconut-flour/</a></p> <p>For more on coconut flour:</p> <p><a href="http://www.mercola.com/products/coconut_flour.htm" rel="nofollow">http://www.mercola.com/products/coconut_flour.htm</a></p> <p><a href="http://www.tropicaltraditions.com/organic_coconut_flour.htm" rel="nofollow">http://www.tropicaltraditions.com/organic_coconut_flour.htm</a> </p> http://www.elanaspantry.com/forums/topic/why-not-rice-flour#post-282 Fri, 29 May 2009 08:17:55 +0000 nycgirl 282@http://www.elanaspantry.com/forums/ <p>I think there are a few reasons. </p> <p>1) Rice flour on its own is not great to cook with. It's very dry and doesn't stick together. That's why there aren't too many recipes that just use rice flour alone. Generally, to make a recipe work well, you have to use an elaborate little combination of rice flour, tapioca flour, potato starch, and maybe some xanthan gum. Same thing with potato flour -- it doesn't work well by itself.<br /> 2) Rice flour also lacks nutrition, at least if it's white rice flour, which is basically empty calories. Brown rice flour might be a bit more nutritious. However, most celiacs already eat a lot of rice and rice pasta and do not need more of it in their diets. Nut flour provides very healthy fats and proteins that rice flour does not. Potato flour is also not terribly nutritious, and a good percentage of celiacs also need to avoid potatoes. </p> <p>I do not think any of these recipes would work if you just substituted in rice flour for the existing flour, no. You would have to do a lot of experimentation and modification, which also gets expensive and results in a lot of wasted food. I would look for recipes which are already intended to be made with the flours you want to use. </p> <p>Check out the Elana's chocolate cake with beets in it. That one is designed to be less expensive. She also comments on some of the things you are asking about in her post about that cake. </p> <p>You might want to try ordering a 5 lb bag of almond flour from Honeyville. It's only about half as expensive as almond flour is in the natural food store. And keep in mind that the recipes made with almond flour are sooo much more filling and nutritious than recipes made with wheat or rice flour. For instance, I can eat half a pan of regular brownies easily. But almond butter brownies are so filling that I can only eat 1 or 2! </p> <p>If you are on a serious budget, though, as I was a couple of years ago when I was in school, I recommend going to a Chinese or Asian grocery store and buying tons of rice noodles. They usually sell them very, very cheaply, and you can then make a ton of different pasta dishes out of them so you don't get bored. Get a rice steamer, too, and buy a huge bulk bag of brown rice. This will last you for months. Get creative with using beans and inexpensive veggies in your dishes. Make bean soups with whatever veggies are available to you. I have lived on lentil stew and rice for weeks at a time very happily, healthily, and cheaply! Make your own hummus. That's very cheap and healthy also. And try Elana's Purple Velvet Torte! <a href="http://www.elanaspantry.com/purple-velvet-torte/" rel="nofollow">http://www.elanaspantry.com/purple-velvet-torte/</a> </p> http://www.elanaspantry.com/forums/topic/why-not-rice-flour#post-280 Wed, 27 May 2009 21:01:31 +0000 Myburntwings 280@http://www.elanaspantry.com/forums/ <p>Hey ya, I just recently found out I have Celiac disease. My nutritionist told be to use rice flour because it is within my price range as a student. Why is it everything on here is made with almond or coconut flour? What about rice or potato flours for those who cannot afford such expensive flours? Can these recipes be converted to use Rice flour? You have a really lovely site. Your recipes are amazing to look at. I would love to be able to make them. </p> <p>Shiloh </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> 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>