http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Mon, 13 Feb 2012 08:28:53 +0000 http://www.elanaspantry.com/forums/topic/annies-natural-ketchup-not-gf#post-14 Tue, 08 Jul 2008 21:56:42 +0000 TLC 14@http://www.elanaspantry.com/forums/ <p>I just saw this in your list of items you use, and visited their site to see the ingredients, and her site here <a href="http://www.anniesnaturals.com/organic_condiments" rel="nofollow">http://www.anniesnaturals.com/organic_condiments</a> says that it is "Made on shared equipment that also processes Peanuts, Milk, Egg, Soy, Fish and Wheat." Just wanted to let you know! </p> http://www.elanaspantry.com/forums/topic/gluten-free-with-several-food-allergies-what-to-eat#post-556 Fri, 23 Oct 2009 07:46:48 +0000 tcorbett 556@http://www.elanaspantry.com/forums/ <p>Hi, First, I love this site! It's great. I have celiac disease, I was diagnosed in 2003 - had the runs for over a year before and still have them. In feb this year I went to a DO - he ran food allergy tests - I was shocked at the results, all my favorite foods for the most part! Here is my list: avocado, green beans, kidney beans, pinto beans, yellow wax beans, beet, broccoli, brussel sprouts, cabbage, cantaloupe, cauliflower, EGG, eggplant, garlic, lettuce, onion (I have added this and done well), oat, green pepper, pineapple, white potato, radish, rape seed/canola, spinach, tomato, brewers yeast (indicates candida). Before all this - I ate lots of mexican or italian foods - I love spicy. I know it's not the end of the world, but somedays I feel like I just want to eat whatever I want that is GF! I do have a good side to all this, I lost weight that I struggled for years to lose! If anyone has any suggestions that would be great. I do eat a lot of rice. For the past month I have been trying the Low Oxalate Diet that my DO suggested. It's helping a little, but very limited too. Thanks just for "listening". Theresa </p> http://www.elanaspantry.com/forums/topic/pizza-dough-recipe#post-261 Tue, 05 May 2009 21:09:47 +0000 lcahse016 261@http://www.elanaspantry.com/forums/ <p>Does anybody have a good gluten-free recipe for pizza dough? </p> http://www.elanaspantry.com/forums/topic/wheat-free-flour-mix-for-yeast-risen-bread#post-458 Sat, 29 Aug 2009 07:12:13 +0000 McJohn 458@http://www.elanaspantry.com/forums/ <p>Finally managed to nail the wheat-free flour mix for yeast-risen bread. That only took since October 2002. The commercial mixes and recommended homemade mixes (starting with Betty Hagman) always had so much starch in them that I really didn't want to use them: what's the good of removing wheat and replacing it with powdered calories?</p> <p>We use the <a href="http://www.shareasale.com/r.cfm?b=215045&amp;u=412167&amp;m=25930&amp;urllink=&amp;afftrack=" title="buy gluten free blanched almond flour online" rel="nofollow">Honeyville Grain blanched almond flour</a>: it's become a pantry staple and I get better at baking with it every time I try something new.</p> <p>* * *</p> <p>All-Purpose Gluten-Free Flour Mix</p> <p>2 cups Almond flour<br /> 1 cup Sorghum flour<br /> 1 cup Brown rice flour<br /> 1/2 cup Tapioca or potato starch<br /> 1 cup Powdered milk<br /> 1 Tbsp Xanthan gum</p> <p>Sift, mix, mix, sift, mix, sift. Store in labeled plastic bags in refrigerator. Use in one-for-one proportions in recipes that call for regular flour. Probably a little macho for anything like angel-food cake.</p> <p>* * *</p> <p>Of course, this is the most appalling form of cheat: I'm just putting in powdered milk where a lot of the starch would go. To make it worse, I use gelatin in the bread itself--it helps the xanthan gum to make the canopy for the carbon dioxide from the yeast. If you're not vegan or sensitive to milk proteins, this might be a good mix for you. </p> http://www.elanaspantry.com/forums/topic/banana-coconut-chocolate-chip-muffins#post-1551 Tue, 04 May 2010 20:59:08 +0000 amanda-k 1551@http://www.elanaspantry.com/forums/ <p>I adapted Elana's banana blueberry muffin recipe with stuff I had around the pantry. Thought I'd share!</p> <p>BANANA COCONUT CHOCOLATE CHIP MUFFINS<br /> (Gluten-free, dairy-free, naturally sweetened)</p> <p>3 cups blanched almond flour<br /> 1/4 tsp salt<br /> 1 1/2 tsp baking soda<br /> 1/2 tbs cinnamon<br /> 1 packet stevia<br /> 2 cups overly ripe, mashed bananas<br /> 3 eggs<br /> 2 tbs grapeseed oil<br /> 1/2 cup flaked coconut<br /> 1/2 cup very dark chocolate chips </p> <p>Preheat the oven to 350 and prepare 12 muffin cups. Combine the first four dry ingredients in a large bowl. In another bowl, combine the bananas, eggs, and grapeseed oil thoroughly. Add the wet ingredients into the almond flour mixture and mix until completely combined. Then, mix in the coconut and chocolate chips. Divide the batter into the muffin cups (I used an ice cream scoop.) Bake for 25-30 minutes, or until the tops are puffy and golden brown. Let cool in the pan for a little while before you take them out. </p> http://www.elanaspantry.com/forums/topic/gluten-free-with-several-food-allergies-what-to-eat-1#post-557 Fri, 23 Oct 2009 07:50:37 +0000 tcorbett 557@http://www.elanaspantry.com/forums/ <p>Hi, First, I love this site! It's great. I have celiac disease, I was diagnosed in 2003 - had the runs for over a year before and still have them. In feb this year I went to a DO - he ran food allergy tests - I was shocked at the results, all my favorite foods for the most part! Here is my list: avocado, green beans, kidney beans, pinto beans, yellow wax beans, beet, broccoli, brussel sprouts, cabbage, cantaloupe, cauliflower, EGG, eggplant, garlic, lettuce, onion (I have added this and done well), oat, green pepper, pineapple, white potato, radish, rape seed/canola, spinach, tomato, brewers yeast (indicates candida). Before all this - I ate lots of mexican or italian foods - I love spicy. I know it's not the end of the world, but somedays I feel like I just want to eat whatever I want that is GF! I do have a good side to all this, I lost weight that I struggled for years to lose! If anyone has any suggestions that would be great. I do eat a lot of rice. For the past month I have been trying the Low Oxalate Diet that my DO suggested. It's helping a little, but very limited too. Thanks just for "listening". Theresa sorry for the double post, I put it in the wrong section - I'm new - so sorry! </p> http://www.elanaspantry.com/forums/topic/wheat-free-yeast-risen-bread-recipe#post-460 Sat, 29 Aug 2009 07:24:05 +0000 McJohn 460@http://www.elanaspantry.com/forums/ <p>Jennifer Cinquepalmi just published a new gluten-free baking book. Her daughter is intolerant of wheat, and Jennifer found herself intolerant of all the starch in traditional wheat-free flour mixes. She found that it wasn't just a matter of revamping the ingredients, but the process as well, and her method of letting the bread rise absolutely does it. This is an adapted version of her recipe. My baking target person had some toast with her breakfast this morning (she's really missed toast) and is now humming like a happy little caterpillar.</p> <p>* * *</p> <p>Jennifer Cinquepalmi's Gluten-Free Homestyle Bread (Mutant Version)</p> <p>Ingredients<br /> Pam or other cooking spray (for greasing the baking dishes)<br /> 6 cups Gluten-Free Flour Mix, complete<br /> or<br /> 4-1/2 cups Gluten-Free flour (Almond/Sorghum/Brown Rice blend, say)<br /> 1/2 cup Tapioca or potato flour/starch<br /> 1 cup Powdered milk<br /> 2 tsp Xanthan gum</p> <p>2 tsp Salt<br /> 4-1/2 tsp<br /> (1-1/3 Tbsp) Dry yeast granules<br /> Two 1/4 oz pkts Unflavored gelatin<br /> 6 Tbsp Applesauce (preferable) or Canola oil<br /> 2-1/2 cups Water, evenly divided into two glass measuring cups<br /> 4 Eggs<br /> 2 tsp Vinegar<br /> 2 Tbsp Honey</p> <p>Directions</p> <p>• Preheat oven to 200 degrees F.<br /> • Spray two standard-size loaf pans with cooking spray.<br /> • In glass measuring cups, nuke water to about 110 degrees F. Pour half the water into a shallow bowl and use it to soften the gelatin. With the other half, stir in the honey and proof the yeast.<br /> • (Optional, but recommended in non-tropical climates.) Put hot water in the bowl of the mixer to heat it up some.<br /> • In separate mixing bowl, combine flour mix and salt. Combine well; sifting the ingredients together a couple of times couldn't hurt.<br /> • Transfer dry ingredients to warmed bowl of mixer. Add oil, eggs, vinegar, and water/honey/yeast mixture. Mix on High for three minutes, scraping down sides of bowl.<br /> • Spoon mixture into pans, heaping it toward the middle. This is because the loaf will tend to fall in the center, and if it does, you want the bread to be flat across the top.<br /> • Turn oven off and place pans inside. Let rise 40 minutes, or until bread reaches top of pan.<br /> • Without removing pans from oven, turn oven to 375 degrees F (for metal pans) or 325 degrees F (for glass pans) and bake about 40 minutes, or until loaves sound hollow when tapped.</p> <p>Original recipe: Jennifer Cinquepalmi, The Complete Book of Gluten-Free Cooking, Aidant Books </p> http://www.elanaspantry.com/forums/topic/gf-in-mexico-city#post-62 Thu, 04 Sep 2008 16:41:51 +0000 leelee 62@http://www.elanaspantry.com/forums/ <p>Anyone know of GF restaurants in Mexico City? </p>