http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Sun, 12 Feb 2012 21:27:51 +0000 http://www.elanaspantry.com/forums/topic/paleo-bread-1#post-3272 Fri, 03 Feb 2012 12:13:31 +0000 Tressa B 3272@http://www.elanaspantry.com/forums/ <p>Anybody?? I also made the Scumptious Sandwich Bread, and while not as strong, it still had a slight ammonia smell to it. I also tried lining the Magic loaf pan with parchment paper, thinking it was the aluminum, but that didn't make a difference. I'm running out of ideas and experiments. </p> http://www.elanaspantry.com/forums/topic/paleo-bread-1#post-3253 Tue, 24 Jan 2012 14:22:04 +0000 Tressa B 3253@http://www.elanaspantry.com/forums/ <p>I need help. I have tried making Elana's Paleo Bread three different times, and every time it comes out smelling and tasting so strongly of ammonia that I can't eat it. Even after it cools it's still strong. I really want to figure out what's wrong because I miss bread so much. I have followed the recipe exactly every time. Does anyone have any ideas, or has this happened to anyone else? </p> http://www.elanaspantry.com/forums/topic/twinkie-filling-recipe-with-coconut-milk#post-3056 Fri, 23 Sep 2011 13:56:11 +0000 adeis1210 3056@http://www.elanaspantry.com/forums/ <p>I made the twinkies from Elana's website and they cakes were awesome, but the filling just absorbed into the cake part after a while. I was thinking of making a filling using coconut milk, but I am no chemist and cannot come up with a recipe.</p> <p>Would anyone have any ideas for me??? Please and thank you! :)</p> <p>AnnMarie<br /> Livonia, MI </p> http://www.elanaspantry.com/forums/topic/doubling-or-tripling-recipes#post-3012 Sat, 20 Aug 2011 11:54:14 +0000 coachamy 3012@http://www.elanaspantry.com/forums/ <p>I'm just wondering if anyone has tried doubling and tripling these recipes and what adjustments were made?<br /> I love Elana's recipes however many make only small batches. I tend to bake for 25-30 people and wondered if I would be successful if I doubled a batch. I seem to remember that salt should not be doubled. Any assistance would be appreciated. :o) </p> http://www.elanaspantry.com/forums/topic/best-of-both-coconut-and-almond-flour#post-3005 Sun, 14 Aug 2011 11:19:09 +0000 Ann from Montana 3005@http://www.elanaspantry.com/forums/ <p>I am also interested in combining almond and coconut flour. I have had the best success with substituting GF flours by using a scale.</p> <p>This morning, my first attempt at a &amp; c flour. I moderate gluten but am not entirely GF so my first attemps was a mix but next round I will go entirely almond and coconut.</p> <p>What I did this first round was take your ratio of 3 parts almond to 1 part coconut. I measured 2 cups of all purpose flour ( that's what recipe called for) and weighed it. I used 1 cup of all purpose flour, took 1/2 the weight, i.e. the weight of a cup of regular flour and used 3/4 that weight almond flour and 1/4 that weight of coconut flour AND added an extra egg. This worked wonderfully and I like the flavor but it is 1/2 gluten flour.</p> <p>When I make the recipe next - GFree, I will use 3/4 the weight of 2 cups all purpose flour, 1/4 the weight of coconut, and extra egg AND an extra egg white. </p> http://www.elanaspantry.com/forums/topic/best-of-both-coconut-and-almond-flour#post-2987 Mon, 01 Aug 2011 09:39:09 +0000 DianaDavenport 2987@http://www.elanaspantry.com/forums/ <p>I haven't been on in a while, so I hope I'm not being redundant. I just had to let you know about an experiment I treid that went really well. I am not generally successful i the kitchen when I stray too far from recipes, but I decided to make a coconut AND Almond flour chocolate cake. (Now that I think of it, I used both agave and yakon syup too.) Anywya as much as love Almond Flour, it can be pretty oily at times in the results, and seems to increase in oiliness over time. Cocnut flour however, is very absorbant. I just had a notion, and essentially combined 2 of your recipes to make a cake of my own with these elements.<br /> I will share the recipe here, although, I can't offer a baking time. Our oven is really hard to set and is wildly off the mark. It's mostly just a guessing game here. We just baked at 350 til my husband said he thought it was beginning to smell like it might be done.<br /> I combined in a large bowl:<br /> approx 1.5 c. Almond Flour<br /> 1/2 c. Coconut Flour<br /> 1/4 c. Cocoa Powder<br /> 1/2 t. Salt<br /> 1/2 t. Baking Soda<br /> I whisked in a medium bowl:<br /> 1/2 c. Agave Nectar<br /> 1/2 cup of Yakon Syrup diluted by about one third with hot water<br /> 4 Large eggs<br /> 1 T. Vanilla<br /> approx 1/4 cup Ghee (I think you could sub Grapeseed Oil just fine)<br /> approx 1/4 cup of water (adding more if the batter looks too thick. I mixed mine to the<br /> consistency a little more fluid than a brownie batter, but not as runny as a<br /> traditional cake batter.)<br /> Stirred the wet ingredients into the dry and baked at approx 350˚F in a greased square<br /> brownie/cake pan until it smelled like it might be done.<br /> The result was a somewhat dense but moist chocolate cake that was a big hit with all my<br /> guys and kept its character for several days (until it was all gone).<br /> This was my first effort, and although I consider it to have been very successful, I look forward to trying new ways to combine these complimentary flours. I hope you will too, and share your results. :^) </p> http://www.elanaspantry.com/forums/topic/chocolate-cream-pie-questions#post-2771 Wed, 04 May 2011 08:38:51 +0000 Donny B 2771@http://www.elanaspantry.com/forums/ <p>Hi Elena,</p> <p>Thanks so much for responding.</p> <p>The only detail I should have included was that I used a combination of dark chocolate chips and chopped dark chocolate. This might have led to slightly different proportions in the amount of filling, but would it really make such a big difference? I filled the pie pan to the very top and still had a tupperware container full of leftover filling.</p> <p>That being said, I would totally make it again. Once it set, it sliced beautifully and tasted great. I loved the Coconut Crust, but I'll probably try the Crunchy Almond Crust next time.</p> <p>And I can't wait to try your new cupcake book.</p> <p>Thanks,<br /> Donny </p> http://www.elanaspantry.com/forums/topic/chocolate-cream-pie-questions#post-2762 Wed, 04 May 2011 05:11:58 +0000 elana 2762@http://www.elanaspantry.com/forums/ <p>Hi Donny B,</p> <p>Thanks for your questions :-)</p> <p>When I made this pie there was enough crust and just enough filling. I wish I was there with you to help figure this out.</p> <p>Are there any other details or clues that you could give me to help you troubleshoot this recipe?</p> <p>Thanks,<br /> Elana </p> http://www.elanaspantry.com/forums/topic/chocolate-cream-pie-questions#post-2737 Sun, 24 Apr 2011 20:20:38 +0000 Donny B 2737@http://www.elanaspantry.com/forums/ <p>I recently purchased The Gluten-Free Almond Flour Cookbook and, while it's taking a while to get used to cooking with almond flour, I've finally had success with such recipes as the pancakes, chocolate chip cookies and scones, and snickerdoodles.</p> <p>However, I just tried making the Chocolate Cream Pie with the Coconut Pie Crust and have some questions.</p> <p>First, all the pie crusts recipes say they fill one 9.5" pie dish or a deep-dish pie dish. How is this possible? Wouldn't a deep-dish pan need more crust? I found the recipe to barely come halfway up my standard 9.5" pie plate (and it wasn't a very thick crust, so I don't think I could've spread it out any more), so I don't know how it would be enough for a deep-dish pan. But it did taste good.</p> <p>Secondly, the chocolate filling made WAY too much. Don't get me wrong, it's delicious, but it filled the pie pan to the brim (going past the height of the pie crust) and I still had some leftover, even though I followed the directions exactly.</p> <p>Everything still tastes good (although I'll use less agave next time), but I think I either have to halve the filling recipe to fit the 9.5" pan, or double the crust recipe to accommodate all that filling in a deep-dish pan.</p> <p>Has anyone else tried this recipe? Did I do something wrong, or are these the intended proportions? </p> http://www.elanaspantry.com/forums/topic/grain-free-cereal-alternative#post-2639 Tue, 22 Mar 2011 07:18:10 +0000 WI Cheesehead 2639@http://www.elanaspantry.com/forums/ <p>Here's a hot cereal made with zucchini and nut meal that tastes just like Malt O Meal or similar stuff:</p> <p><a href="http://www.food.com/recipe/low-carb-sugar-free-malt-o-meal-porridge-383617" rel="nofollow">http://www.food.com/recipe/low-carb-sugar-free-malt-o-meal-porridge-383617</a> </p> http://www.elanaspantry.com/forums/topic/grain-free-cereal-alternative#post-2590 Sun, 06 Mar 2011 06:00:23 +0000 starrysky 2590@http://www.elanaspantry.com/forums/ <p>I'll second the notion for good old <a href='http://www.homemadegranola.net' rel="nofollow">homemade granola</a>! </p> http://www.elanaspantry.com/forums/topic/how-to-convert-pumpkin-bread-recipe#post-2274 Wed, 24 Nov 2010 01:02:42 +0000 cgasbury 2274@http://www.elanaspantry.com/forums/ <p>Leslie, I converted your pumpkin bread recipe to gluten-free and sugar-free using Elana's recipe for Zucchini Bread. Here's what I came up with, and it is very yummy! -Cheryl</p> <p>Pumpkin Walnut Bread</p> <p>Ingredients:<br /> 1 cup agave nectar<br /> 1/4 cup grapeseed oil<br /> 3 eggs<br /> 2 1/4 cup almond flour<br /> 3/4 cup sifted coconut flour<br /> 1.5 tsp salt<br /> 1 tsp cinnamon<br /> 1 tsp nutmeg<br /> 2 tsp baking soda<br /> 1 tsp baking powder<br /> 2 tbsp water<br /> 2 cups cooked mashed pumpkin<br /> 1 cup chopped walnuts</p> <p>Method:<br /> Preheat the oven to 350degF.<br /> Oil 3 small Magic Line Medium Loaf Pans (7.5"x3.5"x2.25") and then dust them with almond flour.<br /> In a large bowl, whisk agave nectar and oil. Then beat in eggs one at a time.<br /> In a medium bowl, mix almond and coconut flours, spices, salt, baking soda, and baking powder.<br /> Add dry ingredients to wet, alternating with water.<br /> Add the pumpkin to the batter and mix.<br /> Stir in walnuts.<br /> Divide the batter evenly between the 3 loaf pans.<br /> Bake at 350degF for 70-90min, depending on how brown you like it. Knife inserted in the center should come out mostly clean. </p> http://www.elanaspantry.com/forums/topic/help-with-recipe-nutritional-information#post-2252 Sun, 14 Nov 2010 09:02:07 +0000 marygl 2252@http://www.elanaspantry.com/forums/ <p>I use the recipe conversion on Sparkpeople. I'm not sure I understand your problem with servings, but I make the recipe first, then decide how many servings based on my personal judgment (for example, I make smaller cookies than Elana, so if her recipe says it makes 24 cookies, it will make roughly 32-36 for me). </p> <p>Good luck--hope you figure it out, because it's a great resource. </p> http://www.elanaspantry.com/forums/topic/help-with-recipe-nutritional-information#post-2220 Fri, 05 Nov 2010 16:12:01 +0000 elana 2220@http://www.elanaspantry.com/forums/ <p>Hi amdahl007- </p> <p>For more info on this please see my FAQ's here:</p> <p><a href="http://www.elanaspantry.com/frequently-asked-questions/#4otheringredients" rel="nofollow">http://www.elanaspantry.com/frequently-asked-questions/#4otheringredients</a></p> <p>Hope this helps!</p> <p>Elana </p> http://www.elanaspantry.com/forums/topic/may-i-feature-a-recipe-on-my-blog#post-2218 Thu, 04 Nov 2010 20:06:24 +0000 elana 2218@http://www.elanaspantry.com/forums/ <p>Thanks for the request, though that is not one of my recipes. If in the future you do wish to post one of my recipes from my blog, just do so according to the terms at the bottom of my website. Thanks so much for your kind words :-) </p> http://www.elanaspantry.com/forums/topic/may-i-feature-a-recipe-on-my-blog#post-2184 Mon, 01 Nov 2010 09:22:21 +0000 jessica 2184@http://www.elanaspantry.com/forums/ <p>i don't believe that is one of Elana's chicken recipes... you can see all of her chicken recipes here: <a href="http://www.elanaspantry.com/tag/chicken/" rel="nofollow">http://www.elanaspantry.com/tag/chicken/</a> </p> http://www.elanaspantry.com/forums/topic/may-i-feature-a-recipe-on-my-blog#post-2163 Sat, 23 Oct 2010 20:30:06 +0000 fitlish 2163@http://www.elanaspantry.com/forums/ <p>I recently learned of your website through a friend. We made a recipe (I cannot find it on your site) with chicken. It was hands down the best chicken I've ever had! Not to mention very healthy, fits my Paleo Diet perfectly!</p> <p>I'd love to feature the recipe and your site on my blog. But wanted to ask if you're OK with me passing along one of your recipes. Also if you could point me out to the recipe that would be really cool. My friend JP says its from your site but I cannot find it. </p> <p>Attached below is the recipe we made.</p> <p>"Check out this site, this is where I get a lot of almond flour based stuff: <a href="http://www.elanaspantry.com" rel="nofollow">http://www.elanaspantry.com</a> Here’s a great Coconut Almond Chicken Recipe too!</p> <p>Coconut Oil 2 tbsp (Used on the bottom of your glass baking dish to prevent sticking)<br /> 2lbs chicken breast<br /> For the Battter<br /> 1 can of coc milk<br /> 1/2 cup almond meal<br /> 8-12 packs of stevia (You can buy a box of packets at most stores)<br /> 1/2 cup shredded almonds<br /> 1/2 cup shredded cocunut<br /> 3 tbsp agave syrup<br /> Cinnamon – 3-5 shakes, depends on your preference</p> <p>And you mix the batter together pour the batter over the chicken in the pan and mix everything together Cover the dish or what you’re using to cook everything in with foil for 1/2 hour at 380 degrees.... Flip over all the chicken breasts in the pan, take foil off and cook another 1/2 hour.... " </p> http://www.elanaspantry.com/forums/topic/recipe#post-2141 Mon, 18 Oct 2010 13:06:12 +0000 Carmen Hollywood 2141@http://www.elanaspantry.com/forums/ <p>This sounds really good. Sounds simple and I like the idea that it is made without refined sugar, is vegan and gluten free. Carmen </p> http://www.elanaspantry.com/forums/topic/recipe#post-2126 Tue, 12 Oct 2010 01:29:06 +0000 apittaway 2126@http://www.elanaspantry.com/forums/ <p>put 1.5 cups of almond flour into the dish add some oil and cinnamon or nutmeg if required to make base for the cheesecake. stir until like crumbs and put in cheesecake dish. then put 2 punnets of strawberries or blueberries in a blender and blend with 2 tablespoons of vanilla essence and 1 cup cashews and 2 tablespoons of coc oil. once blended to a slight batter if too thin add bit more nuts and fruit. sweeten if required. pour onto base and refigerate or freezer for small amount of time until set. its gorgeous </p> http://www.elanaspantry.com/forums/topic/cant-find-apple-recipe-ive-seen-before-here#post-2105 Fri, 08 Oct 2010 11:13:15 +0000 colormepink 2105@http://www.elanaspantry.com/forums/ <p>Sophie, Baked Apples is listed under desserts. You can find it faster by typing in baked apples to the search box on the top right of the main page. If you type it in the search box on the forums page it won't come up. I'd forgotten about that recipe, it sounds good to try soon! </p> http://www.elanaspantry.com/forums/topic/cant-find-apple-recipe-ive-seen-before-here#post-2101 Fri, 08 Oct 2010 03:12:53 +0000 Sophie 2101@http://www.elanaspantry.com/forums/ <p>Hi everyone, I was hoping you could help me out. I remember reading a recipe a few months back on Elana's Pantry it was for baked apples, which were stuffed with raisins, cinnamon sticks and possibly honey. I'm a bit of a nervous cook, so I quite like to have a recipe to follow rather than doing it off the cuff. I've tried a few different searches for the recipe but can't find it anymore. Can anyone give me a link for it?</p> <p>Thanks! </p> http://www.elanaspantry.com/forums/topic/gnocchi-options#post-2090 Tue, 05 Oct 2010 15:31:04 +0000 cookie 2090@http://www.elanaspantry.com/forums/ <p>i found this today!! maybe it will work for you?<br /> <a href="http://simplygluten-free.blogspot.com/2010/09/gluten-free-ricotta-gnocchi-with-quick.html" rel="nofollow">http://simplygluten-free.blogspot.com/2010/09/gluten-free-ricotta-gnocchi-with-quick.html</a> </p> http://www.elanaspantry.com/forums/topic/help-with-recipe-nutritional-information#post-1986 Tue, 07 Sep 2010 00:42:27 +0000 amdahl007 1986@http://www.elanaspantry.com/forums/ <p>I just bought the Gluten-Free Almond Flour cookbook to help give me more recipes for a low carbohydrate diet. I appreciate that they use healthy ingredients. The book shows if a recipe is low, medium, or high in sweetness. I’ve tried some of the recipes in the book, they are quite good, and so I would love to continue using them. </p> <p>Does anyone know how I can decode these recipes to get more specific nutritional information?? For my health I need to manage the carbs and sugars in my diet, so I’m most interested in getting the carb/net carb and sugar counts per serving for each recipe. I’m super sensitive to carbs and concerned about continuing to use these recipes when I don’t know how much carbs and sugars I’m eating.</p> <p>Is anyone aware of a resource or website that will take the recipes and give nutritional information? [I’ve been trying to use the recipe calculator on Sparkpeople… but so far haven’t figured out the conversion part with serving size vs. the amount that goes into the recipe… I will continue to try and figure this out.]</p> <p>Any help would be greatly appreciated… it would be a shame to not use this book just because I don’t have the sugar and carb or net carb information.</p> <p>Or, if anyone has struggled with this and found a way to make it work for them I’d be very interested in hearing how they did it.</p> <p>Many thanks. </p> http://www.elanaspantry.com/forums/topic/almond-flour-fibrous#post-1972 Mon, 30 Aug 2010 13:40:03 +0000 colormepink 1972@http://www.elanaspantry.com/forums/ <p>Hmmm, I've never made anything from the leftover pulp before but it does seem a shame to waste it. You are removing a lot of the carbohydrate and fat when you make the milk so what's left is mostly the fibrous part. I'm not sure how the taste and texture of this leftover pulp compares to using whole nuts but it might be worth a shot to try whole almonds for recipes like this and maybe save the pulp to add in to recipes where it wouldn't be the base ingredient, like adding to smoothies for example. Or just use part whole almonds, part pulp. </p> http://www.elanaspantry.com/forums/topic/almond-flour-fibrous#post-1958 Thu, 26 Aug 2010 13:28:36 +0000 nicol3na 1958@http://www.elanaspantry.com/forums/ <p>Nope I did actually blanch them myself. I had made almond milk and I dried out the pulp from making the milk. I dried it out on parchment paper and then ran it back through my food processor to make finer. </p> http://www.elanaspantry.com/forums/topic/almond-flour-fibrous#post-1957 Thu, 26 Aug 2010 11:24:25 +0000 colormepink 1957@http://www.elanaspantry.com/forums/ <p>If you've never eaten foods made from almond flour, it could be just that it's very different from what you've been used to eating. Or, because you ground them yourself, I assume you used whole almonds and not blanched almonds so it could be the almond skins that are providing the texture that's displeasing. If you don't want to invest yet in a bulk purchase of almond flour, I would suggest trying the recipe again, this time grinding blanched almonds (slivers for example) to see if you like it better. </p> http://www.elanaspantry.com/forums/topic/almond-flour-fibrous#post-1956 Wed, 25 Aug 2010 15:29:02 +0000 nicol3na 1956@http://www.elanaspantry.com/forums/ <p>Today I made my first recipe it was the crackers. I have a ton of allergies and haven't tested the almonds yet so I ended up making my own almond flour. I got it pretty fine. I was wondering is it always fibrous tasting or is this bc I made my own? </p> http://www.elanaspantry.com/forums/topic/coconut-flour-recipe-ideas#post-1942 Thu, 19 Aug 2010 12:27:04 +0000 carrolch 1942@http://www.elanaspantry.com/forums/ <p>Try adding one or more eggs to the mixture which will help to bind the crust together. </p> http://www.elanaspantry.com/forums/topic/coconut-flour-recipe-ideas#post-1941 Thu, 19 Aug 2010 12:04:37 +0000 veredstory 1941@http://www.elanaspantry.com/forums/ <p>Hello all, I mixed up my coconut and almond flours and began making the herb crust with the coconut flour. Of course it would not come together, so now I have the raw ingredients of coconut flour, mixed with scallions, grapeseed oil,salt and water. Any ideas what I could make with this -- it is totally dry and not yet cooked. </p> http://www.elanaspantry.com/forums/topic/recipe-for-gluten-free-nutty-bread#post-1871 Sat, 31 Jul 2010 14:02:35 +0000 klindah 1871@http://www.elanaspantry.com/forums/ <p>Your recipe calls for 3/4 cup of arrowroot powder. I am new to gluten free baking and found this measurement to be quite large. When I think of arrowroot I think of it as a thickener using several tsps or TBSPS Olease explain </p> http://www.elanaspantry.com/forums/topic/help-substiutions-for-ganachepossible#post-1865 Thu, 29 Jul 2010 19:28:49 +0000 Katie 1865@http://www.elanaspantry.com/forums/ <p>I have made the avocado chocolate mousse/ice cream (pretty much just the mousse/frosting recipe frozen) that Lillian Medville has tested on her blog Lillian's Test Kitchen. The original recipe (I think) was from Sarah of The Messy Chef. It rocks, despite sounding totally bizarre, is healthy to boot, and it is very adaptable -- I've messed with the recipe with great results : ) I am certain you could thicken it a little to more of a ganache texture -- just use less avocado and go from there. To illustrate how good it is: my husband who has no food restrictions BEGS for this -- as in, EVERY. DAY. Wants nothing to do with ice cream or conventional frosting when this is an option. Hope this gives you another idea!</p> <p>Let me know if you have questions or if this won't work; I have created an amazing ganache with coconut oil before, but it does tend to melt a bit more readily than the above suggestion.</p> <p>Katie </p> http://www.elanaspantry.com/forums/topic/help-substiutions-for-ganachepossible#post-1863 Wed, 28 Jul 2010 06:16:04 +0000 janeen 1863@http://www.elanaspantry.com/forums/ <p>I've used coconut milk with good results. Yum! </p> http://www.elanaspantry.com/forums/topic/help-substiutions-for-ganachepossible#post-1859 Tue, 27 Jul 2010 20:10:45 +0000 ejelassi 1859@http://www.elanaspantry.com/forums/ <p>i have been given a task by my executive chef...find a way to make a lactose-free ganache. i can use any alternative milk (cashew, soy, almond, etc.), but no lactose. i'm not sure this is even possible, but please...help!! </p> http://www.elanaspantry.com/forums/topic/key-lime-pie#post-1734 Fri, 18 Jun 2010 13:57:47 +0000 lisastafford 1734@http://www.elanaspantry.com/forums/ <p>Here is my healthy, uncooked version of frog pie.<br /> 1 avocado, pitted, scooped from peel<br /> 1 can Trader Joe's coconut milk<br /> up to 1/2 cup honey or agave<br /> up to 1/4 cup lime juice<br /> 1 tsp fresh lemon or lime zest</p> <p>Blend in Vita Mix or blender. Chill and serve as pudding or pour into pie crust of your choice. </p> http://www.elanaspantry.com/forums/topic/key-lime-pie#post-1728 Wed, 16 Jun 2010 18:59:57 +0000 JoseG 1728@http://www.elanaspantry.com/forums/ <p>Here's an sweetened condensed milk substitute from gluten-free goddess. I've been meaning to try it but haven't gotten around to it yet. I think it could be even better than the real thing:</p> <p>Sweetened Condensed Coconut Milk:</p> <p>3 cups coconut milk (or other non-dairy milk)<br /> 1/2 cup organic sugar- or sweeten to taste with agave</p> <p>Stir ingredients together in a sauce pan and heat gently; cook slowly over low to almost medium heat, stirring constantly, until the volume is reduced to about 1 cup.</p> <p>Add some vanilla extract to taste, if you like; and a pinch of sea salt, if desired.</p> <p>Cool the condensed milk and refrigerate if not using right away.</p> <p>Read more: <a href="http://glutenfreegoddess.blogspot.com/2008/12/baking-cooking-substitutions-for-gluten.html#ixzz0r4USYi5c" rel="nofollow">http://glutenfreegoddess.blogspot.com/2008/12/baking-cooking-substitutions-for-gluten.html#ixzz0r4USYi5c</a> </p> http://www.elanaspantry.com/forums/topic/elana-i-love-your-book-but#post-1695 Sat, 12 Jun 2010 07:49:33 +0000 suncrystal 1695@http://www.elanaspantry.com/forums/ <p>i found the truth about AGAVE, finally. A great explanation. This rings true for me. Read the entire article at the below link.</p> <p>Mike Adams (naturalnews.com) contacted the manufacturer, who wrote a loooong rebuttal, explaining the 2 different processes being used by 2 differenet manufacturers, the first of which is out of business and which is the one the negative report is based on, even thouugh the good guy was contacted. Not one word of his explanation was contained in the negative report. I will use agave in Elana's recipes.</p> <p>it appears to me that agave is very successful and is probably competition for the toxins aspartame and Splenda (?), making this an attack by TPTW (The Powers That Were).</p> <p>Here's the full article: <a href="http://www.naturalnews.com/025060_agave_nectar_sugar_sugars.html" rel="nofollow">http://www.naturalnews.com/025060_agave_nectar_sugar_sugars.html</a> </p> http://www.elanaspantry.com/forums/topic/key-lime-pie#post-1649 Wed, 02 Jun 2010 11:53:48 +0000 vk 1649@http://www.elanaspantry.com/forums/ <p>Kim,<br /> I had a desire to make key lime pie as well. What I did was followed Elana's recipe for Lemon bars (substituted key lime for the lemon juice) which is found in her cookbook along with the marshmallow frosting for the"meringue". It came out wonderful. Hope this will help.<br /> Vk </p> http://www.elanaspantry.com/forums/topic/key-lime-pie#post-1639 Wed, 26 May 2010 16:35:30 +0000 kimgarmstrong 1639@http://www.elanaspantry.com/forums/ <p>Elana,</p> <p>I used to make the Barefoot Contessa key lime pie all the time. I have noticed that you have adapted some of her recipes. Have you thought about a gluten/dairy free key lime pie? The gluten and dairy free members of our household would love it. I wouldn't know where to start, but if you don't have time, can you provide suggestions for experimenting with one of your other recipes?</p> <p>Thank you! Kim </p> http://www.elanaspantry.com/forums/topic/wheat-free-flour-mix-for-yeast-risen-bread#post-1576 Tue, 11 May 2010 09:06:52 +0000 jilljohnson 1576@http://www.elanaspantry.com/forums/ <p>Hi there,<br /> Any chance you could post a recipe for bread using this mix? It sounds great, I am not going to stop trying until I find a recipe that works!<br /> Thanks much!<br /> Jill </p> http://www.elanaspantry.com/forums/topic/anyone-make-carrot-cake-into-cupcakes#post-1526 Thu, 29 Apr 2010 19:26:47 +0000 Kimberley 1526@http://www.elanaspantry.com/forums/ <p>I just made them as cupcakes, made seventeen... cooked for 35 mins... </p> http://www.elanaspantry.com/forums/topic/anyone-make-carrot-cake-into-cupcakes#post-1389 Wed, 31 Mar 2010 07:38:43 +0000 colormepink 1389@http://www.elanaspantry.com/forums/ <p>I routinely halve the recipe and made a single layer with no problems and I have also made this as cupcakes. I'm sorry that I don't remember how many cupcakes the half recipe makes but I used paper liners, filled them about 3/4 full and baked between 20 to 25 minutes. I'm guessing it was 6 to 8 cupcakes for the half recipe since I also make the <a href="http://www.elanaspantry.com/lees-banana-birthday-cake/" title="Gluten Free Banana Bread Cake Recipe at Elana's Pantry" rel="nofollow">Banana Birthday cake</a> as cupcakes and that full recipe makes anywhere from 12 to 15 depending on the size of my bananas. Both full recipes call for 3 cups of <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">almond flour</a> to start with. </p> http://www.elanaspantry.com/forums/topic/anyone-make-carrot-cake-into-cupcakes#post-1388 Wed, 31 Mar 2010 03:45:47 +0000 cookie 1388@http://www.elanaspantry.com/forums/ <p>i have loved the <a href="http://www.elanaspantry.com/carrot-cake/" title="Gluten Free Carrot Cake Recipe at Elana's Pantry" rel="nofollow">carrot cake recipe</a> on this website, but wonder if there is anyone out there who's had much luck making them into cupcakes? can you tell me if the time is different? has anyone cut the recipe in half with success?<br /> any advice would be great! i'm making these for the easter bunny this weekend. </p> http://www.elanaspantry.com/forums/topic/elana-i-love-your-book-but#post-1382 Tue, 30 Mar 2010 04:50:53 +0000 jbartos3 1382@http://www.elanaspantry.com/forums/ <p>I still maintain, especially after learning about Agave, which I will NOT continue to use..... that the best sweeteners are the ones our great great grandmothers used, honey, maple syrup and organic molasses (molasses has a very high iron and potassium content). Organic brown rice syrup also has a high mineral content, but I don't know how processed it is. But for everyday baking, and I do a lot of it, I'm sticking almost solely to rapadura sugar which is good old fashioned sugar cane unrefined, with all the original nutrient and mineral values in it because the molasses isn't removed. Sometimes I still use organic cane sugar for special things that need to "look nice" like birthday cupcakes or cakes.....but I am so sick of new and improved turning out to be just as much hype and poison as everything else processed out there. Try to buy local honey and maple syrup from people you know. From now on if I've never heard of it, I'm not buying it. Next it will be xylitol. The stevia at least I can grow the plant in my own backyard and use it to sweeten tea, etc. </p> http://www.elanaspantry.com/forums/topic/elana-i-love-your-book-but#post-1364 Thu, 25 Mar 2010 12:56:28 +0000 mymanzwife 1364@http://www.elanaspantry.com/forums/ <p>Well, the granulated form of palm sugar isn't cheap. Seems to run on average about $5 per lb. The brands I've seen online are Sweet Tree or Navitas Naturals, which is the one I've been buying at iherb.com. Amazon.com and vitacost.com sell a 6-pk. of the Sweet Tree brand. I think Whole Foods sells it, too, although I didn't see it at mine. </p> <p>A member here buys hers at a local Asian market for a lot cheaper, but it's in a solid form, although it can still be boiled with water to make a syrup. I believe this is the one she mentioned (and it can be called palm candy):<br /> <a href="http://www.efooddepot.com/products/asli/21152/asli_palm_sugar__hypen__8oz.html" rel="nofollow">http://www.efooddepot.com/products/asli/21152/asli_palm_sugar__hypen__8oz.html</a></p> <p>You just want to make sure what you're buying is 100% palm sugar/candy, beause sometimes ones that are sold in Asian markets are mixed with cane sugar or other things. </p> <p>Also, I had come across an article that mentions the "Cocos Nuciferas" variety is the one that was tested to have the low glycemic value of 35, and the Sweet Tree and Navitas Naturals are of that variety. My husband is diabetic, so I kind of need to make sure to buy the right one just to be on the safe side.<br /> <a href="http://cocopalmsugar.sch.ph/node/54" rel="nofollow">http://cocopalmsugar.sch.ph/node/54</a></p> <p>As for palm sugar directly curbing cravings, well, I've only been using it for a few months, and all I can really report on that is that I'm not getting that jittery or hangover feeling like how can be typical with regular sugar. I'm sure it has to do with it being low glycemic, plus baking with almond flour is awesome.<br /> Hope this helps! :) </p> http://www.elanaspantry.com/forums/topic/elana-i-love-your-book-but#post-1356 Wed, 24 Mar 2010 02:05:52 +0000 Ari- The Frugally Rich Life 1356@http://www.elanaspantry.com/forums/ <p>What palm sugar do you use? Is it expensive? Where can I buy it less expensive? Thanks!!!<br /> And thanks for the syrup help! I also feel the same about agave...:) </p> <p>Do you find yourself able to control your cravings more with coconut palm sugar? And I've heard it is called candy too is that correct? </p> http://www.elanaspantry.com/forums/topic/elana-i-love-your-book-but#post-1302 Tue, 16 Mar 2010 20:03:56 +0000 mymanzwife 1302@http://www.elanaspantry.com/forums/ <p>Have you tried making this palm sugar syrup? I use equal amounts of this in place of the agave nectar in all of her recipes and am very satisfied with the level of sweetness. </p> <p>Coconut Palm Sugar Syrup</p> <p>* 1 ½ cups palm sugar<br /> * ½ cup water.</p> <p>1. To make the syrup, bring the coconut palm sugar and water to a boil in a medium-size saucepan over medium heat, stirring to dissolve the sugar. Stop stirring and reduce the heat to low. Simmer for 3 minutes. Keep warm if to be used immediately. Or, let it cool and keep refrigerated to use later on.</p> <p>I guess if you don't think it's sweet enough for your taste, then maybe you could experiment with increasing the ratio of palm sugar to water.</p> <p>I've read through Elana's Pantry (blog) and forum since finding this site in January and had come across these links on her decision to stick to the brand of agave she recommmends.<br /> <a href="http://www.elanaspantry.com/the-great-agave-syrup-debate/" rel="nofollow">http://www.elanaspantry.com/the-great-agave-syrup-debate/</a></p> <p><a href="http://stanford.wellsphere.com/healthy-eating-article/madhava-s-craig-gerbore-responds-to-agave-nectar-controversy-here/584480" rel="nofollow">http://stanford.wellsphere.com/healthy-eating-article/madhava-s-craig-gerbore-responds-to-agave-nectar-controversy-here/584480</a></p> <p>Since I had never used agave in the first place, I was uncomfortable with the controversy and thought the palm sugar syrup idea was a much better option. I love it. </p> http://www.elanaspantry.com/forums/topic/elana-i-love-your-book-but#post-1301 Tue, 16 Mar 2010 15:11:08 +0000 wheeler604 1301@http://www.elanaspantry.com/forums/ <p>Since the recent revelation about agave nectar is it possible to change some of your recipes to include PALM SUGAR? I am not sure what quantities to sub the agave for tho... agave is much sweeter than palm sugar.... have you heard about the agave debate? </p> http://www.elanaspantry.com/forums/topic/margarite-cupcake#post-1296 Mon, 15 Mar 2010 22:03:02 +0000 mymanzwife 1296@http://www.elanaspantry.com/forums/ <p>By using the "search" at Elana's Pantry, it came up with this comment (from the blog post on Vanilla Cupcakes with Chocolate Frosting).<br /> <a href="http://www.elanaspantry.com/vanilla-cupcakes-with-chocolate-frosting/" rel="nofollow">http://www.elanaspantry.com/vanilla-cupcakes-with-chocolate-frosting/</a><br /> The margarita version sounds good! :)</p> <p>"My friend just had her 30th Birthday and we celebrated with Elana's Vanilla cupcakes... MARGARITA STYLE. My friend adores margaritas so I took on the challenge. I used your exact recipe except I added 1/2 tsp. vanilla, 2 tsp. tequilla, 1 1/2 tsp lime zest, 1/4 cup fresh lime juice. I topped off half of the cupcakes with a cream-cheese, agave and fresh orange juice Frosting and the others I topped off with powdered Xylitol I whipped up in my Vitamix." </p> http://www.elanaspantry.com/forums/topic/margarite-cupcake#post-1294 Mon, 15 Mar 2010 17:42:33 +0000 cookie 1294@http://www.elanaspantry.com/forums/ <p>i was once reading over a recipe on this blog where a reader posted a comment saying that she had made margarita cupcakes out of one of the cupcake recipes here. i can't remember which cupcake it was, and don't know that it was explained how she had done it.<br /> any one want to own up? i'd like to make these for a fiesta i'm having next week!<br /> xoxo </p> http://www.elanaspantry.com/forums/topic/gnocchi-options#post-1186 Tue, 23 Feb 2010 17:02:45 +0000 Kimberly1970 1186@http://www.elanaspantry.com/forums/ <p>Hi, I just got the book "Healing Foods cooking for Celiacs, Colitis, Crohn's and IBS" by Sandra Ramacher for my birthday. She has a Pumpkin Gnocchi Recipe that has pumpkin, eggs, parmesan cheese and almond flour as the ingredients. I haven't tried it but picture looks great. I would bet you could substitute sweet potatoes for the pumpkin. </p>