http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Mon, 13 Feb 2012 04:00:56 +0000 http://www.elanaspantry.com/forums/topic/grapeseed-oil-warning#post-3067 Thu, 29 Sep 2011 13:15:29 +0000 fitwomenforlife 3067@http://www.elanaspantry.com/forums/ <p>I love Elayna's recipes and I believe she is changing the status quo through her perfect ratios and for the most part awesome ingredients.</p> <p>I warning regarding "grapeseed oil" which is about 75% Polyunsaturated Fat, which can significantly inhibit the thyroid and digestive system. These fats are defense chemicals produced by the plant to ward off predators (us). They should consumed VERY moderately, if at all.</p> <p>Also, fats high in un-sat fats when heated become rancid and toxic to the body. </p> <p>Coconut oil, butter, and/or olive oil are best. In order of best to least best as olive oil also can breakdown in heat.</p> <p>Thanks, </p> <p>Nick Garcia<br /> <a href="http://fitwomenforlife.com" rel="nofollow">http://fitwomenforlife.com</a> </p> http://www.elanaspantry.com/forums/topic/coconut-oil-instead-of-grapeseed-oil#post-2949 Thu, 14 Jul 2011 16:36:34 +0000 mom2one01 2949@http://www.elanaspantry.com/forums/ <p>Has anyone tried replacing the grapeseed oil with coconut oil in Elana's recipes. I cook a lot with cocnunt oil and prefer it over the grapeseed oil, which in my opinion is a bit too greasy and salty. Plus, I like the added health benefits of the coconut oil. Just wondering if anyone has tried using it...</p> <p>Thanks!<br /> Amy </p> http://www.elanaspantry.com/forums/topic/almond-oil#post-2736 Sat, 23 Apr 2011 19:39:01 +0000 anikabundschuh 2736@http://www.elanaspantry.com/forums/ <p>I am trying to start experimenting with new ingredients for baking, and I'm curious about almond oil. Has anyone done any baking with it? What does it substitute for? I'm planning on making the vegan chocolate icing which calls for grapeseed oil. I saw that many people substituted it for coconut oil... would almond oil work? Please give any information you can! Sorry, I'm new to this haha!<br /> Thanks! </p> http://www.elanaspantry.com/forums/topic/baking-with-almond-flour-damages-delicate-fats#post-1983 Sun, 05 Sep 2010 19:36:45 +0000 love_sugar 1983@http://www.elanaspantry.com/forums/ <p>Hello, everyone. Does anyone know if baking with almond flour at higher temperatures (325, for example) will damage the delicate fats/oils in the almond flour? I am not concerned so much about the slight loss of nutritonal value as I am about the possible release of free radicals and other potentially toxic elements. For example, I make sure to roast my raw almonds at at temperature lower than 170 degrees. Does anyone know if such damage can occur, or is it generally safe to bake with almond flour? Thanks! </p> http://www.elanaspantry.com/forums/topic/oil#post-1616 Thu, 20 May 2010 10:23:28 +0000 trombonekaren 1616@http://www.elanaspantry.com/forums/ <p>Ijust buoght the cookbook yesterday and wanted to try out some of the recipes without breaking the bank to purchase a number of ingredients that I didn't already have on hand. I picked up some almond flour and agave, but I figured I would just use vegetable oil for starters (instead of grapeseed). </p> <p>I feel like everything I made turned out really, really oily. The taste is fantastic, especially for GF fare, but the grease factor is not so good. Could this just be because I used the wrong oil?</p> <p>I made the cheddar cheese crackers, chocolate chip cookies, and sandwich bread (which was good, but very short!). When I pick up the cookies or crackers, my hands get oily. When I bite into them, my mouth getes full of oil...not so good!</p> <p>Any suggestions? I am a pretty good baker, so I think I followed the recipes pretty closely. </p> <p>THanks!! </p> http://www.elanaspantry.com/forums/topic/chocolate-cake-help#post-778 Mon, 28 Dec 2009 20:03:04 +0000 Rosalee 778@http://www.elanaspantry.com/forums/ <p>When making this recipe from page 84, I noticed there is no oil listed; the other cake recipes I glanced through all contain oil. Is the <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="" /> correct for the chocolate cake, or was the oil ingredient omitted by mistake?</p> <p>I tried the fluffy marshmallow frosting (page 125). It tasted good, but I don't think I got it stiff enough. After 24 hours it is turning slightly darker and going flat.</p> <p>Help on either or both of these? Thanks! </p> http://www.elanaspantry.com/forums/topic/would-love-recipes-using-less-eggsoil#post-1093 Mon, 08 Feb 2010 13:55:10 +0000 farza786 1093@http://www.elanaspantry.com/forums/ <p>I notice that all of the muffin/cake recipes have a lot of eggs/oil in them. I wish Elana could put up some recipes with less eggs/oil (as if the almonds dont have enough fat! (good fat) </p> http://www.elanaspantry.com/forums/topic/oil-content-when-converting-recipes#post-540 Wed, 14 Oct 2009 07:39:55 +0000 bonnie0128 540@http://www.elanaspantry.com/forums/ <p>So I've been doing a lot of research lately and trying to learn how to convert my old favorite recipes. I think I've got a good handle on things so far - except for the oil/butter/crisco amount. In recipe's that are very similar to Elana's, the oil content is usually double to 4x as much. Do you think it is because of the oil in the almond flour or maybe we've just traditionally used too much oil in our baking? I don't have any understanding of the chemistry of baking and can't really afford too much experimenting. Does anyone have any suggestions about how to tell if there is enough oil (et al) in the batter stage? I'm thinking that I like the recipes I've tried so far (Elana does a GREAT job) - so maybe I should just try using half to 1/4 of the oil if the other ingredients are similar (dry to wet ratio, etc) so the new recipe would be in line with Elana's work.</p> <p>For example, I love the Pumpkin Pie Muffins which call for 2 T oil. My pumpkin bread recipe (good for loaf, muffins, etc) that uses white flour calls for 1/2 cup oil (8 T). The other ingredients are the same (for the most part, spices vary slightly - as does sugar) just subbing almond flour for the white flour.</p> <p>I used to use my Pumpkin Bread recipe with many variations and would like to translate those variations to the almond flour - think it'll work with keeping the 2 T oil?</p> <p>Any ideas? </p>