http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Mon, 13 Feb 2012 03:10:08 +0000 http://www.elanaspantry.com/forums/topic/hummingbird-cake-recipe#post-2369 Sun, 02 Jan 2011 15:07:32 +0000 bakingfool 2369@http://www.elanaspantry.com/forums/ <p>Great, please let us know how it does for you and any changes you made. Always curious how things come out for others. </p> http://www.elanaspantry.com/forums/topic/hummingbird-cake-recipe#post-2368 Sun, 02 Jan 2011 04:40:49 +0000 cristy 2368@http://www.elanaspantry.com/forums/ <p>Thanks! I'll give it a try. </p> http://www.elanaspantry.com/forums/topic/hummingbird-cake-recipe#post-2364 Sat, 01 Jan 2011 11:35:38 +0000 bakingfool 2364@http://www.elanaspantry.com/forums/ <p>I've not made a cake of this type but I have converted other recipes by this process. I'd try using 2 1/2 cups almond flour and 1/2 cup coconut flour, 2-3 tsp. baking powder and a bit of salt to taste (if desired)for the flour. I've found that I can cut the sugar by one quarter to one half and most people don't notice. So would start with 1 cup. If you use honey/agave you could possibly cut it by half again, so you'd be down to 1/2 cup. Personally I wouldn't use vegetable oil, but that's just me. I'd try either butter (if no allergies)or Spectrum Organics shortening (palm oil) melted or softened and creamed with the sweetener. Everything else could remain the same and bake time/temp. should remain close to the original. </p> <p>You could try one of Elana's frosting recipes in place of the one that goes with this.</p> <p>Hope that helps get you a starting point. </p> http://www.elanaspantry.com/forums/topic/hummingbird-cake-recipe#post-2363 Fri, 31 Dec 2010 15:10:13 +0000 cristy 2363@http://www.elanaspantry.com/forums/ <p>Has anyone seen a recipe for a Hummingbird Cake made from almond or coconut flour? It was a family favorite when I was growing up. Here is an unhealthy version:</p> <p><a href="http://www.food.com/recipe/hummingbird-cake-by-paula-deen-443030" rel="nofollow">http://www.food.com/recipe/hummingbird-cake-by-paula-deen-443030</a></p> <p>Any ideas on how I could convert it to gluten free? Wouldn't need much sweetener with the bananas and pineapple. I think I could figure out a frosting.</p> <p>Thanks for any ideas! </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>