http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Mon, 13 Feb 2012 06:05:18 +0000 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-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-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-314 Fri, 03 Jul 2009 19:38:21 +0000 amara.foster 314@http://www.elanaspantry.com/forums/ <p>During the week, I like to eat breakfasts that are quick and that I don't have to cook. Last week I made Elana's grain-free granola, and have been eating that every morning this week. I love cereal and haven't been able to enjoy it since I stopped eating grains, so it has been a welcome treat. Does anyone know of any other recipes for grain-free cereals? Or any grain-free alternatives that are sold in stores? </p> http://www.elanaspantry.com/forums/topic/how-to-convert-pumpkin-bread-recipe#post-545 Sun, 18 Oct 2009 09:26:47 +0000 Leslie 545@http://www.elanaspantry.com/forums/ <p>I have the yummiest Pumpkin Bread Recipe ever and was wondering how to convert it to Gluten/Sugar Free....</p> <p>3c sugar<br /> 1 cup vegetable oil<br /> 4 eggs<br /> 3c 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 /> 2/3 cup of water<br /> 2 c cooked mashed pumpkin or canned pumpkin<br /> 1 c chopped nuts or seeds.</p> <p>Mix sugar and oil beat in eggs one at a time<br /> Mix Flour spices and salt in a separate bowl<br /> Add dry to wet alternating with water, mixing well in between additions<br /> Add Pumpkin, stir well<br /> Stir in nuts</p> <p>Pour into 2 greased and floured 9x5x13 loaf pans<br /> Bake at 350 for 1 hour.... actually takes more like 1.5 hours.<br /> eggs and wet separate. Add Dry to wet</p> <p>I usually double the spices and nuts/seeds.</p> <p>Everyone just raves about this bread and I would love to know how to make a healthier Gluten and Sugar free version.</p> <p>Any ideas?</p> <p>Thanks so much,</p> <p>Leslie </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/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-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-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-1184 Tue, 23 Feb 2010 15:46:40 +0000 mtaylor 1184@http://www.elanaspantry.com/forums/ <p>I am looking for a gluten free recipe for sweet potato gnocchi. Online i can only fine one that uses Bob Mills gluten free flour + some hazelnut flour. I was hoping to find someting with only hazelnut, coconut or almond flours. Has anyone tried something before? </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-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-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-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/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/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/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/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/sandwich-bread-in-cookbook#post-985 Wed, 27 Jan 2010 10:48:00 +0000 lbanura 985@http://www.elanaspantry.com/forums/ <p>Has anyone tried to make the Sandwish Bread in Elana's cookbook? It has mostly almond butter in it and it seems that it would turn out really heavy and gooey. If someone has tried it can you let me know how it turned out? Thanks:) </p> http://www.elanaspantry.com/forums/topic/what-are-your-favorite-elana-recipes#post-908 Fri, 15 Jan 2010 08:48:01 +0000 babovka 908@http://www.elanaspantry.com/forums/ <p>I am fairly new to this site, and wondered what people's favorite recipes are, the ones that are so yummy that they make them over and over. My favorites (thus far) are: <a href="http://www.elanaspantry.com/cinnamon-bun-muffins/" rel="nofollow">Cinnamon Bun Muffins</a>, <a href="http://www.elanaspantry.com/pecan-shortbread-cookies/" rel="nofollow">Pecan Shortbread Cookies</a>, <a href="http://www.elanaspantry.com/video-tutorials-chocolate-chip-cookies/" rel="nofollow">Chocolate Chip Cookies</a> and <a href="http://www.elanaspantry.com/vanilla-cupcakes-with-chocolate-frosting/" rel="nofollow">Vanilla Cupcakes with Chocolate Frosting</a> (the frosting is to die for!). I have yet to try many of Elana's recipes, but these are definitely 'keepers'! I especially like how she combines coconut flour with almond flour in the cinnamon bun muffin recipe, gives it a really nice texture. </p> http://www.elanaspantry.com/forums/topic/dinner-roll-or-biscuit#post-725 Wed, 16 Dec 2009 15:06:40 +0000 amber 725@http://www.elanaspantry.com/forums/ <p>Is there a recipe I can use with almond flour to make a dinner roll or biscuit? I would really like to impress my family with a great gluten free dairy free roll or biscuit to go with Christmas dinner :) </p> http://www.elanaspantry.com/forums/topic/shrimp-cakes-recipe#post-558 Sat, 24 Oct 2009 05:35:49 +0000 CathyS 558@http://www.elanaspantry.com/forums/ <p>The recipe calles for one pound of shrimp - cooked or raw? Looks fabulous! I can't wait to try it. </p> http://www.elanaspantry.com/forums/topic/stick-together#post-550 Wed, 21 Oct 2009 10:00:45 +0000 amberross 550@http://www.elanaspantry.com/forums/ <p>Just wanted to drop a line to let you all know that I think Elana is a genius and i love her book. If you don't already have her book, it is a worthwhile investment. I also wanted to say that I have started my own food blog with stories about this new journey I am on since becoming GF and DF recently. I am posting recipes and although I do not wish to take anything away from this website whatsoever, would love if anyone interested would take a look. I have already posted a recipe for bread that is so close to 'real' bread you will just fall over. <a href="http://www.glutenfreemiddle.blogspot.com" rel="nofollow">http://www.glutenfreemiddle.blogspot.com</a> </p> http://www.elanaspantry.com/forums/topic/egg-replacer-for-your-cupcake-recipe#post-518 Thu, 08 Oct 2009 18:11:16 +0000 tatum 518@http://www.elanaspantry.com/forums/ <p>Hello.. I have searched the forum and blogs and have no found a clear answer for substituting eggs in the vanilla cupcake recipe. I cannot have dairy :(( </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/cookie-recipes#post-313 Wed, 01 Jul 2009 20:41:31 +0000 Carol 313@http://www.elanaspantry.com/forums/ <p>I am looking for cookie recipes that produce crisp cookies. I grew up with home baked cookies that were crisp enough to hold up to dunking. Unfortunately I have not been able to produce a crisp cookie with almond flour. In fact, the only recipe that I have found requires a combination of brown rice syrup and stevia - the first I shouldn't use regularly; the second is not a pleasing taste for me. Is there a way to bake the almond flour recipes to make a crisper cookie? </p> http://www.elanaspantry.com/forums/topic/pizza-crust-recipe#post-67 Mon, 15 Sep 2008 08:29:28 +0000 lnicole24 67@http://www.elanaspantry.com/forums/ <p>Greetings. I have been making <a href="http://www.elanaspantry.com/recipes/" rel="nofollow">recipes</a> from this site for a few weeks now and loving every minute of it. We have been well educated on the need for change in our diets for some time, but slower to act than I am proud to say. Much of our procrastination was due to a lack of know how in the kitchen as I never knew of many of the ingredients available and how to use them. We have been making huge strides in improving our diets and now I am in need of a great Pizza Crust or Pizza in general recipe. We are very comfortable with almond flour at this point and I recently bought coconut flour to begin experimenting. Any suggestions? This cooler weather has made me crave pizza in a bad way! Thank you for this site Elana... it has been a huge blessing in my family's diets and therefore lives. </p> http://www.elanaspantry.com/forums/topic/almond-flour-matzoh#post-227 Mon, 06 Apr 2009 17:04:02 +0000 Anabetica 227@http://www.elanaspantry.com/forums/ <p>Hi there! I need an almond flour recipe for matzoh for Passover. Has this even ever been done? I need quick help! </p> <p>Thanks,<br /> AnaB </p> http://www.elanaspantry.com/forums/topic/need-help-with-elanas-blueberry-muffin-recipe#post-176 Sat, 31 Jan 2009 08:55:57 +0000 ebates 176@http://www.elanaspantry.com/forums/ <p>My 2 1/2 year old son has PDD-NOS and was placed on the SCD diet. I found Elana's pantry quite compatible for some goodies to make for my little boy, but I substitute honey for the agave nectar. I'm realizing he maybe having issues with honey since he has yeast overgrowth in his system. His intestinal dysbosis has improved dramatically, but his behavior is declining so its a Catch 22 right now. He loved the blueberry muffins, but now I am removing honey from his diet until the yeast issue is resolved. I just tried <a href="http://www.elanaspantry.com/mini-blueberry-muffins-video-tutorial/" rel="nofollow">Elana's blueberry muffin recipe</a> using not from concentrate pear juice instead of the honey, since yeast isn't crazy about pears. I didn't care for the texture. My son did eat it, but I was wondering if anyone has advice or experience so that I can modify Elana's muffin recipe. </p> http://www.elanaspantry.com/forums/topic/amaretto-power-bar-recipe#post-174 Thu, 29 Jan 2009 21:40:29 +0000 susie 174@http://www.elanaspantry.com/forums/ <p>Hi,</p> <p>Where can I get the recipe for the Amaretto Power Bars on this site?</p> <p>Thanks!! :) </p> http://www.elanaspantry.com/forums/topic/close-to-a-good-brownie-recipe#post-36 Fri, 15 Aug 2008 01:15:20 +0000 katchmoleen 36@http://www.elanaspantry.com/forums/ <p>I don't bake much, so anyone feel free to try and tweek this recipe. I started out with an SCD recipe for peanut butter brownies. The texture was right on for brownies, but the peanut butter taste totally overpowered the cocoa that I added to the original recipe. Tonight I made it with <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> instead, but didn't care as much for the texture. The taste was quite good! When I make them again, I think I will throw all the ingredients into the <a href="http://www.amazon.com/gp/product/B0018QOG6O?ie=UTF8&amp;tag=elanaspantryc-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B0018QOG6O" rel="nofollow">vitamix</a><img src="http://www.assoc-amazon.com/e/ir?t=elanaspantryc-20&amp;l=as2&amp;o=1&amp;a=B0018QOG6O" alt="" /> (or other high speed blender) and see if I can smooth it out. Just starting with almond butter would be the smartest thing, but it is too expensive for my budget.<br /> Keep in mind that amounts are rather approximate...I am a "dump cook." Also, I have six kids so made a big pan. The recipe can easily be halved.</p> <blockquote><p> Preheat oven to 325 and grease a 9x13 pan.</p> <p>4 cups almond flour<br /> 1/2 cup cocoa powder or amount desired for chocolate flavor<br /> 4 eggs<br /> 1 cup agave or honey<br /> 1 teaspoon baking soda<br /> About 1/2 cup of water, enough to make a manageable batter but not too thin.</p> </blockquote> <p>I mixed this in a bowl but next time I will put it in the vitamix to make a smoother product. Added about 1 cup of Sunspire chocolate chips (if you are really sensitive to gluten you may not be able to tolerate this brand but we do fine with it).</p> <p>Put in the pan and bake for 20-25 minutes; do not overbake.</p> <p>See if you can make it better. We love brownies! </p>