http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Sun, 12 Feb 2012 20:34:48 +0000 http://www.elanaspantry.com/forums/topic/cook-book#post-2434 Sat, 22 Jan 2011 02:28:04 +0000 gemnerd 2434@http://www.elanaspantry.com/forums/ <p>I know that this may be a sacrilege, but I use regular sugar (and sometimes stevia) instead of agave. Sugar is less sweet, so I use about 1/3 more. Honey and maple syrup are good in some recipes, but not all because they have such pronounced flavors. Sometimes the liquids have to be adjusted. Trial and error seems to be the name of the game in this gluten free universe. </p> http://www.elanaspantry.com/forums/topic/cook-book#post-2246 Fri, 12 Nov 2010 06:48:51 +0000 kingkat 2246@http://www.elanaspantry.com/forums/ <p>I am new to this website and blog and am very happy to find it. I have recently had to go gluten free (SCD) for health reasons and since I do love to cook, I went ahead and ordered the cookbook. It is wonderful! I got it yesterday and am looking forward to trying the recipes. After reading the post about the apple crisp, I think I will try that first. Thank you Elana! </p> http://www.elanaspantry.com/forums/topic/cook-book#post-2209 Thu, 04 Nov 2010 04:48:17 +0000 Jerzeegal 2209@http://www.elanaspantry.com/forums/ <p>I recently bought this wonderful cook book, But I won't use agave, and neither will many people who I know. I imagine that if I substitute honey for the agave, that the measurements would be equal? If not, does anyone know the exchange? </p> http://www.elanaspantry.com/forums/topic/pizza-dough-recipe#post-2204 Wed, 03 Nov 2010 21:57:47 +0000 theeclecticwoman 2204@http://www.elanaspantry.com/forums/ <p>Thanks for these great recommendations for pizza dough. I can't wait to try them. </p> <p>Blessings,</p> <p>Mel </p> http://www.elanaspantry.com/forums/topic/pizza-dough-recipe#post-2199 Wed, 03 Nov 2010 19:29:33 +0000 AndreAnna 2199@http://www.elanaspantry.com/forums/ <p>I have a favorite of mine - a grain-free, gluten-free pizza crust that uses almond flour. My whole family loves it! There is a bit of dairy, Sunny, but you can sub it out easily!</p> <p><a href="http://www.lifeasaplate.com/2010/08/30/grain-gluten-free-primal-pizza-crust/" rel="nofollow">http://www.lifeasaplate.com/2010/08/30/grain-gluten-free-primal-pizza-crust/</a> </p> http://www.elanaspantry.com/forums/topic/pizza-dough-recipe#post-2196 Wed, 03 Nov 2010 18:42:02 +0000 Jerzeegal 2196@http://www.elanaspantry.com/forums/ <p>Herbed coconut flour pizza crust</p> <p>Servings: 1 small pizza<br /> Preparation Time: 20 minutes<br /> 3 eggs<br /> 1 clove garlic, crushed or minced<br /> 1 cup whole milk or coconut milk<br /> 1/2 cup coconut flour, sifted<br /> 1/2 teaspoon baking powder<br /> 1/2 teaspoon salt<br /> 1 teaspoon dried oregano<br /> 1 teaspoon dried basil<br /> Preheat oven to 375 degrees.<br /> Beat eggs in a medium sized bowl. Mix in milk and garlic.<br /> Add remaining ingredients and beat into the milk mixture. The dough will be thinner in consistency then regular dough (more like a batter). Add just a bit more coconut flour if needed. The dough needs to be spreadable and thin but not extremely liquid-y like pancake batter.<br /> Spread thinly and evenly on a pizza pan or cookie sheet lined with greased parchment paper (parchment paper is a must require!! This sticks terribly!).<br /> Bake for 12-20 minutes in preheated oven. Crust is done when fully cooked through and bottom edges begin to brown.<br /> Remove crust from oven and turn over. Carefully peel parchment paper from the bottom of the crust and place crust back on parchment paper with the bottom side up.<br /> Top your pizza with sauce and whatever else you would like. Bake for another 5-10 minutes, depending on the toppings </p> http://www.elanaspantry.com/forums/topic/pizza-dough-recipe#post-2191 Tue, 02 Nov 2010 19:13:03 +0000 sunny 2191@http://www.elanaspantry.com/forums/ <p>I'm looking for a gluten free pizza dough recipe that does NOT use any rice, soy or dairy (my son is allergic to all three). All the GF pizza dough I've found tends to use either rice flour or soy flour as the go-to alternative. What about quinoa? Other alternative grains? Please help!</p> <p>Thanks!! </p> http://www.elanaspantry.com/forums/topic/pizza#post-1991 Tue, 07 Sep 2010 18:37:48 +0000 carolina 1991@http://www.elanaspantry.com/forums/ <p>I have not tried the pizza crust recipe in Elana's book yet, but my husband and I like Bob's Red Mill gluten free pizza mix--it is really quite good. One bag will make two approx. 12 inch pizzas. The mix does use a bit of yeast, though (the packet of which is included in the bag), so if you have yeast issues it won't work for you. Otherwise, it's a yummy pizza dough mix. </p> http://www.elanaspantry.com/forums/topic/pizza#post-1990 Tue, 07 Sep 2010 10:56:03 +0000 kmatthys 1990@http://www.elanaspantry.com/forums/ <p>I believe there is a pizza crust recipe in Elana's book. Also, we like using a large Portobello mushroom cap as a crust. They basically turn out like personal pizzas, and we add whatever toppings we wish. We went by the following recipe and took some of the commenters' advice: We upped the heat to 400. We just brushed off the mushrooms with a wet paper towel instead of rinsing them (they absorb all the liquid). For the initial baking of the mushroom without the toppings, we brushed them with olive oil and put them gills down for 10 minutes instead of 5 (checking them so they didn't burn). We did have to eat it with a fork and knife because it was loaded with toppings, but it was delicious. Didn't miss the crust at all! <a href="http://allrecipes.com//Recipe/personal-portobello-pizza/Detail.aspx" rel="nofollow">http://allrecipes.com//Recipe/personal-portobello-pizza/Detail.aspx</a> </p> http://www.elanaspantry.com/forums/topic/pizza#post-1829 Sat, 17 Jul 2010 15:43:27 +0000 erin 1829@http://www.elanaspantry.com/forums/ <p>Tonight I used Elana's recipe for cheese crackers but used it as a crust. I baked it, then added pizze sauce, then some cooked grassfed beef from the farmer's market with Mexican spices, then some raw spinach and some shredded goat mozerella. It was really yummy! Not wet or soggy, but not dry either. I'm thinking about doing a BBQ chicken one. Maybe Elana has a recipe for BBQ sauce with yacon? I want to add chicken,and cilantro. If you don't do cheese, you can omit this. </p> http://www.elanaspantry.com/forums/topic/pizza#post-1815 Sat, 10 Jul 2010 08:46:28 +0000 Katie 1815@http://www.elanaspantry.com/forums/ <p>I'm a little late on this, but I have tried several different recipes for almond flour pizza crust, and I think you have to experiment a little. It depends on how thick you like the crust, how "eggy" you're willing to let it taste, texture, etc. I started with 1 cup of almond flour, 2 eggs or so, teaspoon + of salt, herbs, and teaspoon or so of olive oil. After a lot of experimentation, I've found what works best for me is between 3/4 and 2/3 c of flour (a big handful, in my case -- that's just how I cook :), an egg, salt and herbs to taste, and about a teaspoon oil. As lisastafford said, there is a recipe in Elana's book, and I've also seen a couple others popping up on the web. I remember seeing a couple on ComfyBelly.com (a thick and thin crust), but I haven't tried them so... just some ideas. Good luck!</p> <p>Katie </p> http://www.elanaspantry.com/forums/topic/pizza#post-1773 Sat, 26 Jun 2010 07:59:27 +0000 lisastafford 1773@http://www.elanaspantry.com/forums/ <p>There is one in Elana's cookbook. I haven't made it yet. I recently bought my ten year old daughter some GF pizza crust from Whole foods, and she puts her own toppings on it. It's nice because she can do it herself. </p> http://www.elanaspantry.com/forums/topic/pizza#post-1767 Fri, 25 Jun 2010 15:58:10 +0000 lfleeman3 1767@http://www.elanaspantry.com/forums/ <p>Is there a recipe out there for gluten-free pizza? I'd really like to try it. </p> http://www.elanaspantry.com/forums/topic/lasagna-recipe#post-1666 Mon, 07 Jun 2010 15:22:55 +0000 susancache 1666@http://www.elanaspantry.com/forums/ <p>Oh that Paleo Lasagna sounds so good! Plus I somehow had the idea that Paleo was all raw, so I learned something I discovered that to make this kind of thing firmer, rather than sort of runny, I can add dried onion flakes and let it sit an hour before cooking. Plus adds a taste boost! I am going to try to make some of my own sausage tonight and then try it with that for a potluck tomorrow. </p> http://www.elanaspantry.com/forums/topic/lasagna-recipe#post-1663 Mon, 07 Jun 2010 12:47:09 +0000 K.ROB 1663@http://www.elanaspantry.com/forums/ <p>I am eating this recipe right now. Really good. </p> <p><a href="http://everydaypaleo.com/2010/02/11/paleo-lasagna/" rel="nofollow">http://everydaypaleo.com/2010/02/11/paleo-lasagna/</a></p> <p>I will have to try the salt for the zucchini noodles. It is a little soupy. </p> http://www.elanaspantry.com/forums/topic/lasagna-recipe#post-1608 Wed, 19 May 2010 10:47:31 +0000 lisastafford 1608@http://www.elanaspantry.com/forums/ <p>Elana has a recipe for Eggplant Parmesan in her <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="" />. Her recipe doesn't call for salting ahead of time, but I haven't tried it. Has anyone tried it? </p> http://www.elanaspantry.com/forums/topic/lasagna-recipe#post-1572 Sat, 08 May 2010 13:33:20 +0000 lisastafford 1572@http://www.elanaspantry.com/forums/ <p>You might try making Eggplant Parmesan. It also requires salting ahead of time. Some recipes call for dipping in flour or breading and then frying. Other recipes call for broiling the eggplant in the oven with a brushing of olive oil. if you choose the breading option, you could use almond flour in place of breadcrumbs. It can be made with vegetarian sauce or meat sauce. Yum. </p> http://www.elanaspantry.com/forums/topic/lasagna-recipe#post-1570 Fri, 07 May 2010 05:52:23 +0000 janeen 1570@http://www.elanaspantry.com/forums/ <p>I made lasagna last week. I used Tinkaya noodles, and for the cheese, I made a double batch of <a href="http://www.elanaspantry.com/creamy-ricotta-dip/" title="Gluten Free Ricotta Dip Recipe at Elana's Pantry" rel="nofollow">Elana's "ricotta dip"</a> and left out the onions. Fabulous! </p> http://www.elanaspantry.com/forums/topic/lasagna-recipe#post-1563 Wed, 05 May 2010 11:37:40 +0000 colormepink 1563@http://www.elanaspantry.com/forums/ <p>I have used <a href="http://www.elanaspantry.com/chicken-noodle-soup/" title="Zucchini Gluten Free Noodles Recipe at Elana's Pantry" rel="nofollow">zucchini noodles</a> with pretty good success. Using them fresh will result in lasagna soup. I slice them thin lengthwise on a mandolin, sprinkle both sides with salt and lay out on kitchen or paper towels for 15-20 minutes. This will draw out much of the moisture. Then blot with fresh towels and layer like regular noodles. Also, Hormel has a line of nitrate-free lunch meats and they do have a pepperoni. So, if you want the pepperoni you might look for that. </p> http://www.elanaspantry.com/forums/topic/lasagna-recipe#post-1561 Wed, 05 May 2010 06:58:50 +0000 avonlea15 1561@http://www.elanaspantry.com/forums/ <p>There is actually an excellent "lasagna" recipe, gluten- &#38; dairy-free, on a website called "thespunkycoconut.com". It uses rice noodles and a mixture including coconut milk for the "cheese" filling. She also has a butternut squash "lasagna" recipe, but if you're craving a true lasagna/pizza taste, I would try this one first. Good luck! </p> http://www.elanaspantry.com/forums/topic/lasagna-recipe#post-1552 Tue, 04 May 2010 22:14:03 +0000 susancache 1552@http://www.elanaspantry.com/forums/ <p>I am craving the lasagna, pizza taste and texture. How does one do this with no noodles? And no pepperoni with all the nitrates? A pizza casserole? I tried a lasagna tonight using vegetables instead of the lasagna noodles but it came out watery and didn't have the same texture. </p> http://www.elanaspantry.com/forums/topic/need-something-mozzarella-like-ricotta-like#post-1362 Thu, 25 Mar 2010 10:26:50 +0000 bakingfool 1362@http://www.elanaspantry.com/forums/ <p>Janeen, that cheese looks delicious! Unfortunately it also contains ingredients I can't have. So... Hopefully the link will help many others though.</p> <p>I can't really come up with an ingredient to substitute for cheesecake except the "cream cheese" you've already tried. That would take alot of work to make enough to do a cake. I will keep you in mind if I come up with anything. </p> <p>Oh, I just thought, what about a ricotta cheesecake? I know there are recipes out there and maybe you could use a very mild flavored oil and no spices to make the ricotta? Still alot of work to get the base ingredients for sure. HTH </p> http://www.elanaspantry.com/forums/topic/need-something-mozzarella-like-ricotta-like#post-1331 Sat, 20 Mar 2010 13:43:35 +0000 janeen 1331@http://www.elanaspantry.com/forums/ <p>I'm with you, bakingfool. I have to make everything from scratch almost, so I will *not* be making cream cheese from scratch very often, at least not this way. I did enjoy it while I had it, though. :)</p> <p>Meanwhile, I found out about Daiya shredded cheese. <a href="http://www.daiyafoods.com/" rel="nofollow">http://www.daiyafoods.com/</a><br /> I bought mine from Vegan Essentials.<br /> <a href="http://store.veganessentials.com/daiya-shredded-vegan-cheese-p2767.aspx" rel="nofollow">http://store.veganessentials.com/daiya-shredded-vegan-cheese-p2767.aspx</a></p> <p>Lordamercy, my 8 year old is in heaven! We got both the cheddar and the Italian blend, which is sort of like mozzarella with maybe a hint of parmesan. We've been having cheese omelets, pizza, tuna melts, quesadillas, and all kinds of things cheesey. It's not quite real cheese, for certain, but it is so much closer than anything I've been able to fashion. It is casein free and soy free, too. Rather expensive, as well. It has been doing the trick, though. :)</p> <p>With Passover right around the corner, I'm already thinking ahead to Shavuot, with blintzes and cheesecake. I think I might revisit that pine nut "ricotta" of Elana's for the blintzes. Any ideas on cheesecake??? </p> http://www.elanaspantry.com/forums/topic/need-something-mozzarella-like-ricotta-like#post-1281 Fri, 12 Mar 2010 14:15:27 +0000 elissajeanette 1281@http://www.elanaspantry.com/forums/ <p>I can have cream cheese frosting again?? I'm on the verge of screaming with enthusiasm... WOW thank you for doing all the hard experimenting for us haha<br /> Carrot cake here I come! </p> http://www.elanaspantry.com/forums/topic/pizza-recipe-in-elanas-cookbook#post-1265 Thu, 11 Mar 2010 08:51:38 +0000 gkmt50 1265@http://www.elanaspantry.com/forums/ <p>I am wondering if any of you have frozen this? I was thinking of making my own frozen pizzas for those (too many) days when we are busy in the evening and I have no time to cook.</p> <p>If you did freeze them, did you sauce and cheese them first, so they were ready to go, or did you just freeze the crusts?</p> <p>If you just froze the crusts, did you top them and bake or did you thaw, top and then bake?</p> <p>Thanks for any help you can give :) </p> http://www.elanaspantry.com/forums/topic/cook-book#post-1134 Thu, 11 Feb 2010 10:29:20 +0000 jenzyme 1134@http://www.elanaspantry.com/forums/ <p>yes i highly recommend this book for SCD, there are a few things that are not "legal' but they can be replaced or omitted...go buy it and enjoy great food! </p> http://www.elanaspantry.com/forums/topic/cook-book#post-1132 Thu, 11 Feb 2010 09:11:55 +0000 lisastafford 1132@http://www.elanaspantry.com/forums/ <p>We are on the SCD too. The savory Pie crust is delicious and SCD legal. The pizza crust is also SCD legal, but we haven't tried it yet. I highly recommend the cookbook. A few of the recipes call for arrowroot powder, but I just use extra almond flour, and they turn out fine.</p> <p>Lisa </p> http://www.elanaspantry.com/forums/topic/cook-book#post-1127 Wed, 10 Feb 2010 19:47:23 +0000 jaylu 1127@http://www.elanaspantry.com/forums/ <p>Hi jenzyme, we are also on SCD, I'm thinking of buying Elanas book. I'm wondering if the pizza crust and savory pie crust recipes are SCD complient or easy to change so they would be. Thanks Jayne </p> http://www.elanaspantry.com/forums/topic/cook-book#post-1115 Tue, 09 Feb 2010 14:26:26 +0000 jenzyme 1115@http://www.elanaspantry.com/forums/ <p>we love this cookbook! seriously, my partner is on the SCD diet and we use your book with some alterations and the food is actually good! Ha! I love that it is dairy free as well (mostly), the problem with a lot of SCD books is they use so much butter and cheese...this is a refreshing book that makes it fun to cook for someone on a special diet! </p> http://www.elanaspantry.com/forums/topic/need-something-mozzarella-like-ricotta-like#post-1057 Thu, 04 Feb 2010 05:43:33 +0000 bakingfool 1057@http://www.elanaspantry.com/forums/ <p>That's good to know, janeen. Thanks for all the reports. </p> <p>I guess if I ever do make it to completely dairy free I had better really want a cream cheese frosting, to be willing to go to all the trouble of making the "cheese" before even starting on a cake, as I (like almost everyone else here) already have to cook and bake everything I eat. </p> http://www.elanaspantry.com/forums/topic/need-something-mozzarella-like-ricotta-like#post-1052 Wed, 03 Feb 2010 16:02:46 +0000 janeen 1052@http://www.elanaspantry.com/forums/ <p>The macadamia nut cream cheese makes a divine cream cheese frosting. It is still a lot of work just to get to the starting ingredient, though. </p> http://www.elanaspantry.com/forums/topic/need-something-mozzarella-like-ricotta-like#post-1034 Tue, 02 Feb 2010 09:42:17 +0000 lisastafford 1034@http://www.elanaspantry.com/forums/ <p>A Vita Mix is so worth the investment. I bought a refurbished one for lots less than retail. </p> http://www.elanaspantry.com/forums/topic/need-something-mozzarella-like-ricotta-like#post-1033 Tue, 02 Feb 2010 08:58:33 +0000 janeen 1033@http://www.elanaspantry.com/forums/ <p>I made the raw macadamia nut cream cheese. I don't have a vitamix, so I just used my food processor. The food processor did *not* get the mac nuts to a fine enough consistency that anyone would ever mistake this for real cream cheese. It is still pretty good, but not really good enough to warrant the hassle of making it, IMO. Might be different with a vitamix, though. </p> <p>We'll see how well it makes a frosting. :) </p> http://www.elanaspantry.com/forums/topic/need-something-mozzarella-like-ricotta-like#post-1029 Mon, 01 Feb 2010 17:29:37 +0000 bakingfool 1029@http://www.elanaspantry.com/forums/ <p>wasn't showing I posted. </p> http://www.elanaspantry.com/forums/topic/need-something-mozzarella-like-ricotta-like#post-1019 Mon, 01 Feb 2010 08:02:41 +0000 bakingfool 1019@http://www.elanaspantry.com/forums/ <p>WOW! Janeen, you've been one busy cook! Thanks for letting us know how it's going for you and the family. </p> <p>I was wondering on Elana's "ricotta" dip if substituting most or all of the lemon juice with olive oil might work best in lasagna. You've made the dip and I haven't.. but I thought the olive flavor would go well there. Just an idea to mull over.</p> <p>If you've tasted dairy at all in the past I don't think you will ever make a nut based recipe taste like it. I do however, think you can get used to the taste of nut based dairy foods. I wonder if making the nut cheese a day ahead would give the flavors time to blend and mellow and taste less off to you.</p> <p>Looking forward to the next report... </p> http://www.elanaspantry.com/forums/topic/need-something-mozzarella-like-ricotta-like#post-1014 Sun, 31 Jan 2010 11:42:41 +0000 janeen 1014@http://www.elanaspantry.com/forums/ <p>The Nut Cheese Experiments, Part 1 :)</p> <p>I looked through all the recipes, and it seems as though a number of them have rejuvelac as an ingredient. I didn't really know what that was, so I looked it up. Turns out, it is a sprouted wheat or rye item, and since we are gluten free, I can't do that. I wasn't really sure what the purpose of the rejuvelac was anyway, and I didn't want to start off the bat with subbing ingredients in unknown recipes, so I just skipped those.</p> <p>Next, I made Elena's Creamy "ricotta" dip<br /> <a href="http://www.elanaspantry.com/creamy-ricotta-dip/" rel="nofollow">http://www.elanaspantry.com/creamy-ricotta-dip/</a></p> <p>It is made with pine nuts. It was yummy and very ricotta-like. The dip was too lemony for using in lasagna, I thought, but that seems an easy enough tweak.</p> <p>I was thinking that making a lot of pine nut cheese might break my grocery budget, so next I tried the cashew cheese.<br /> <a href="http://chocolateandzucchini.com/archives/2008/11/raw_cashew_cheese.php" rel="nofollow">http://chocolateandzucchini.com/archives/2008/11/raw_cashew_cheese.php</a></p> <p>This was very good, but not quite as good as the pine nut one. It had a bit more of a cashew taste, which again, is good, but is not ricotta. I put the cashew cheese in the lasagna, and my family loved it, but I thought it had a bit of an off-taste. Either it mellowed or I did, though, because the leftovers were just scrumptious. :) I'll try a less-lemony version of the pine nut dip in the lasagna next time. </p> <p>In the meantime, I made this artichoke pate:<br /> <a href="http://www.godairyfree.org/Recipes/Appetizers/Artichoke-Pate-Vegan-Gluten-Free-Soy-" rel="nofollow">http://www.godairyfree.org/Recipes/Appetizers/Artichoke-Pate-Vegan-Gluten-Free-Soy-</a><br /> Free.html</p> <p>and served it to my homeschool-mom-friends who came over for a fun evening. We all really liked it. The almonds and artichokes make a nice base, but it mostly tasted like garlic... no complaints, though. :)</p> <p>Next, I'm going to try the macadamia cream cheese.<br /> <a href="http://www.reallyrawfood.com/2008/07/13/raw-vegan-recipe-macadamia-nut-cheese/" rel="nofollow">http://www.reallyrawfood.com/2008/07/13/raw-vegan-recipe-macadamia-nut-cheese/</a></p> <p>I have a GF carrot cake mix, and I would just love some cream cheese frosting for it. </p> http://www.elanaspantry.com/forums/topic/need-something-mozzarella-like-ricotta-like#post-955 Fri, 22 Jan 2010 09:31:41 +0000 lisastafford 955@http://www.elanaspantry.com/forums/ <p>If you can handle soy, silken tofu can be mashed with a fork and used in place of ricotta cheese, like in lasagna. </p> http://www.elanaspantry.com/forums/topic/need-something-mozzarella-like-ricotta-like#post-954 Fri, 22 Jan 2010 08:24:54 +0000 bakingfool 954@http://www.elanaspantry.com/forums/ <p>You're welcome. Please let us know which ones you try and how you liked them. </p> http://www.elanaspantry.com/forums/topic/need-something-mozzarella-like-ricotta-like#post-953 Fri, 22 Jan 2010 05:56:10 +0000 janeen 953@http://www.elanaspantry.com/forums/ <p>Thanks, Kellir.</p> <p>LOL, bakingfool, I am amazed, impressed, and grateful! I think the problem was my searching process. I just kept looking for dairy-free cheese, and wasn't getting anywhere. The nut cheese search seems to have worked so much better!</p> <p>OK, I'm off to make cheese!</p> <p>Thanks!!!!</p> <p>Janeen </p> http://www.elanaspantry.com/forums/topic/need-something-mozzarella-like-ricotta-like#post-952 Thu, 21 Jan 2010 17:11:24 +0000 bakingfool 952@http://www.elanaspantry.com/forums/ <p>Ok, two more.</p> <p> <a href="http://www.ehow.com/how_2053821_make-raw-almond-cheese.html" rel="nofollow">http://www.ehow.com/how_2053821_make-raw-almond-cheese.html</a></p> <p><a href="http://nuggetmarket.com/recipes.php?id=267&#038;page=" rel="nofollow">http://nuggetmarket.com/recipes.php?id=267&#038;page=</a></p> <p>The term "raw nut cheese" brings up quite a few too. </p> http://www.elanaspantry.com/forums/topic/need-something-mozzarella-like-ricotta-like#post-951 Thu, 21 Jan 2010 16:20:54 +0000 bakingfool 951@http://www.elanaspantry.com/forums/ <p>Glad to help. Enjoy!<br /> edited to add<br /> Ok, got off here and thought "if there is one recipe out there there should be more". So I did a search for "recipe for nut cheeses" and came up with this one. It looks delicious..and easy. Looks just like cream cheese.<br /> <a href="http://www.reallyrawfood.com/2008/07/13/raw-vegan-recipe-macadamia-nut-" rel="nofollow">http://www.reallyrawfood.com/2008/07/13/raw-vegan-recipe-macadamia-nut-</a></p> <p>Maybe you should do some more searching? You never know what you might come across. Maybe just the one you are looking for.</p> <p>edit<br /> Now I'm on a kick. Found a couple more that sound really interesting.</p> <p><a href="http://chocolateandzucchini.com/archives/2008/11/raw_cashew_cheese.php" rel="nofollow">http://chocolateandzucchini.com/archives/2008/11/raw_cashew_cheese.php</a></p> <p>scroll way down, she says it comes out like homemade ricotta.</p> <p><a href="http://www.godairyfree.org/Alisa-s-Blog/Alisa-s-Milk-Free-" rel="nofollow">http://www.godairyfree.org/Alisa-s-Blog/Alisa-s-Milk-Free-</a></p> <p>this one just sounds so good!</p> <p>Hope that helps </p> http://www.elanaspantry.com/forums/topic/need-something-mozzarella-like-ricotta-like#post-950 Thu, 21 Jan 2010 14:59:47 +0000 kellir 950@http://www.elanaspantry.com/forums/ <p>There is a recipe for a live cashew cheese that might be helpful. With no agar or chia or anything to gel it, is stays as a spread, but is great for lasagna, wraps, etc. For one who stays away from fermented things, this wouldn't work due to the miso.</p> <p>Blend 2 cups of cashews with 1 cup of water and 4 tsp of light miso. Let sit in a strainer or cheesecloth overnight (or up to 8 hours) in a warm place to drain any liquid out.</p> <p>Then blend the cashew mixture with 2 Tbsp olive or grapeseed oil, 1/4 c lemon juice and 1/2 tsp salt. All of these can be adjusted to taste. Let it chill for a while and then eat.</p> <p>This is also really great with some chopped olives added to it. </p> http://www.elanaspantry.com/forums/topic/need-something-mozzarella-like-ricotta-like#post-949 Thu, 21 Jan 2010 13:02:15 +0000 janeen 949@http://www.elanaspantry.com/forums/ <p>Thanks! I've never tried working with agar before... I'll have to try it! </p> http://www.elanaspantry.com/forums/topic/need-something-mozzarella-like-ricotta-like#post-948 Thu, 21 Jan 2010 11:30:06 +0000 bakingfool 948@http://www.elanaspantry.com/forums/ <p>I saw this today and thought I'd post it here for you. It is a recipe for make your own cashew cheese. Needless to say I've never made it nor can I vouch for how it turns out. Good luck with it.</p> <p><a href="http://www.astray.com/recipes/?show=Agar%20cheese%5E" rel="nofollow">http://www.astray.com/recipes/?show=Agar%20cheese%5E</a></p> <p>I hope it's ok to post a link as I couldn't find anything saying not to. If not, would someone please let me know? </p> http://www.elanaspantry.com/forums/topic/need-something-mozzarella-like-ricotta-like#post-947 Thu, 21 Jan 2010 09:33:31 +0000 janeen 947@http://www.elanaspantry.com/forums/ <p>Thanks, but so far, all of these I have found on the market have casein in them, which is dairy. But maybe I should check again to see if there are other brands? Or do you have a recipe for almond or cashew cheese you like?</p> <p>Thanks!<br /> Janeen </p> http://www.elanaspantry.com/forums/topic/need-something-mozzarella-like-ricotta-like#post-946 Wed, 20 Jan 2010 16:07:19 +0000 jessica 946@http://www.elanaspantry.com/forums/ <p>almond or cashew cheese </p> http://www.elanaspantry.com/forums/topic/need-something-mozzarella-like-ricotta-like#post-943 Wed, 20 Jan 2010 04:48:50 +0000 janeen 943@http://www.elanaspantry.com/forums/ <p>I have just GOT to have something to substitute for cheese. We gave up dairy about a year ago, but would really, really like something to put in blintzes, in lasagna, and on pizza.</p> <p>No dairy (including goat and sheep cheese), and no soy. It doesn't have to be vegan. Suggestions???</p> <p>Thanks!<br /> Janeen </p> http://www.elanaspantry.com/forums/topic/cook-book#post-935 Sun, 17 Jan 2010 14:15:48 +0000 lisastafford 935@http://www.elanaspantry.com/forums/ <p>It is a great cookbook. We are making treats from it several times a week now. Our family is keeping an emphasis on fruits, vegetables, berries and good quality meat, fish, eggs and chicken. These are the foods we all need everyday for good health. </p> http://www.elanaspantry.com/forums/topic/cook-book#post-929 Sat, 16 Jan 2010 08:03:55 +0000 ericelizrich 929@http://www.elanaspantry.com/forums/ <p>Hi Elana!</p> <p>You mention that you are surprised that your cook book is still getting publicity. Believe me - your cook book deserves all the rave reviews and publicity it gets - and more!!! You have made life bearable for so many families - introducing them to almond flour.<br /> I was invited recently to a dinner with several gluten-free friends and we all took some dish. I made a huge apple crisp. The cry from everyone was "What did you use for the crisp? When I told them almond flour and no sugar they all said "why didn't someone think of that earlier? When I told them about your book with it's many recipes they all agreed that Borders would be their first stop in the morning - or failing that they would come home and get onto Amazon.com.</p> <p>Good luck ! Elizabeth Richardson, Tucson </p> http://www.elanaspantry.com/forums/topic/pizza-dough-recipe#post-528 Sun, 11 Oct 2009 17:53:25 +0000 alissaaron 528@http://www.elanaspantry.com/forums/ <p>i used a modified version of this recipe recently, and got amazing results!!!</p> <p><a href="http://planetgreen.discovery.com//food-health/emerils-gluten-free-pizza.html" rel="nofollow">http://planetgreen.discovery.com//food-health/emerils-gluten-free-pizza.html</a></p> <p>the substitutions i made were as follows, and in keeping with my own dietary restrictions/what i had on hand:</p> <p>honey instead of sugar<br /> used only brown rice flour instead of white rice flour<br /> potato starch instead of soy flour<br /> soy milk powder instead of powdered milk</p> <p>i also added dried rosemary to the dough because that is typically how i prefer my pizza. i have been searching for a decent pizza dough recipe for ages now, and this one FINALLY lived up to my expectations!! good luck! </p>