http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Sun, 12 Feb 2012 21:51:53 +0000 http://www.elanaspantry.com/forums/topic/pumpkin-scones#post-3077 Fri, 07 Oct 2011 06:06:17 +0000 Hmvh 3077@http://www.elanaspantry.com/forums/ <p>This is my first Fall with the paleo/primal lifestyle that my family started last January. Once October hit it was as if a need for all things pumpkin suddenly switched on. Using Elana's scones as a base, I tried the following pumpkin scone recipe this morning with relative success:</p> <p>2.5c almond flour<br /> 3/4 tsp baking soda<br /> 1.5 tsp cinnamon<br /> 1 tsp cloves<br /> 1tsp nutmeg<br /> 1/2 tsp ginger<br /> 1 egg<br /> 3/4 c unsweetened pumpkin canned<br /> 3Tb honey<br /> 1tsp vanilla<br /> -followed Elana's prep with mixing dry ingredients and wet ingredients separate and then combining, dough was a bit sticky to knead but was able to flatten it to 1/2 inch and separate into 8 triangles for baking. I then baked them at 350 for 15-17 minutes! </p> <p>I thought they were relatively delicious ( as compared to the Starbucks pumpkin scones of my past!) and passed the test on my kiddos. Any suggestions for making them better? Elana, planning on doing a pumpkin scone anytime this fall? You are my go-to-blog for recipes, especially baked goods and I thank you for your support and motivation! </p> http://www.elanaspantry.com/forums/topic/tea-biscuits#post-2050 Tue, 28 Sep 2010 06:15:52 +0000 Gluten Free BFF 2050@http://www.elanaspantry.com/forums/ <p>@janeafb: I've made a really hardy scone that's very much like a biscuit. My secret is, instead of using blanched almond flour, use almond meal (I grind it at home in my food processor). It's cheaper, and it's a thicker flour. </p> <p>This week I've made banana cream scones, and honey chai scones. They're great with tea. </p> <p>You can use the honey chai scone recipe, take out the spices and I think that would be a super biscuit.</p> <p>The recipe can be found on my website: <a href="http://www.gfbff.com" rel="nofollow">http://www.gfbff.com</a> </p> <p>I hope this is helpful!<br /> Lori </p> http://www.elanaspantry.com/forums/topic/cookbook#post-2011 Sat, 18 Sep 2010 17:23:00 +0000 carolina 2011@http://www.elanaspantry.com/forums/ <p>I so agree-I do not feel remotely deprived without wheat products.. . I think the almond flour recipes are sublime. ;) And it's so wonderful to not feel sick from gluten anymore! </p> http://www.elanaspantry.com/forums/topic/cookbook#post-2006 Wed, 15 Sep 2010 10:59:16 +0000 carrolch 2006@http://www.elanaspantry.com/forums/ <p>Hi janamom - do you have the measurements for your daughter's cocoa frosting? I would love to make some. </p> http://www.elanaspantry.com/forums/topic/tea-biscuits#post-2004 Wed, 15 Sep 2010 04:03:09 +0000 bakingfool 2004@http://www.elanaspantry.com/forums/ <p>I don't see why you couldn't use any recipe you choose. Allrecipes.com has one for Russian Tea Biscuits that sounds easy to adjust. They also have recipes for tea cakes (cookies). Just switch the all purpose flour for the almond flour. You may also need to add a tablespoon or two of a liquid sweetener like honey or agave to help them hold together, or use an egg(part or whole)if you have no reason to avoid them. If you do use liquid sweetener you may want to cut the amount of other sweetener you use. If you were to only use a liquid sweetener it would change the texture/look of the finished product. The egg might change it some too, though probably not as much. Play around with your recipe until you find the way that works best for you. Most all trials will be edible, though you may not want to share outside your family until you are happy with your results. Hope that helps. (HTH)</p> <p>I do have Elanas' cookbook and it is/was a huge help, but we have recipes we loved and wanted to keep using, too. Don't be afraid to experiment with your favorites. </p> http://www.elanaspantry.com/forums/topic/tea-biscuits#post-2003 Mon, 13 Sep 2010 09:11:38 +0000 Katie 2003@http://www.elanaspantry.com/forums/ <p>Most definitely. Check out Elana's cookbook -- there are some excellent recipes in there that you can adapt, or you can use her recipes for scones (if that's the type of "biscuit" you are looking for), or tea squares (this seems more akin to what I am gathering you are hoping to make). Both are excellent and can be played with rather easily. They are quite simple and are a perfect substitute for old fashioned tea biscuits. The cookbook is pretty affordable and highly worth it. That should answer your question! : )</p> <p>Best,<br /> Katie </p> http://www.elanaspantry.com/forums/topic/tea-biscuits#post-2000 Sat, 11 Sep 2010 03:26:57 +0000 janeafb 2000@http://www.elanaspantry.com/forums/ <p>Is it possible to make a tea biscuit using almond flour??? </p> http://www.elanaspantry.com/forums/topic/cookbook#post-1776 Sun, 27 Jun 2010 06:42:31 +0000 janamom 1776@http://www.elanaspantry.com/forums/ <p>We have wheat/gluten, dairy and soy and sugar allergies in our family so preparing meals and especially bake goods is challenging. Elana's cookbook is the one that never goes into the cupboard. I use it constantly. Our favorite this week are her drop biscuits which we roll into a tube and slice and eat as either fruit shortcake or breakfast scones. My daughter makes cocoa frosting with cocoa powder, vanilla and coconut butter and dollops the frosting on top. Once refrigerated they look like something out of a patissierie is France. They are delicious!! Elana's cook bake is WONDERFUL!!! You start to wonder why people would waste calories on wheat when they instead use almonds which is a "Super Food" I may her biggest fan! </p> http://www.elanaspantry.com/forums/topic/chocolate-chip-scones#post-569 Mon, 26 Oct 2009 15:00:02 +0000 CathyS 569@http://www.elanaspantry.com/forums/ <p>I made the scones from your book this weekend. They are absolutely FABULOUS! (and so easy!) I, for one, am glad there are no calorie counts in the book. I don't want to feel too guilty for indulging. WOW! now I cannot wait to try other recipes! Thank you, thank you, thank you. </p> http://www.elanaspantry.com/forums/topic/chocolate-chip-scones-failure-elanas-book-recipe#post-505 Tue, 22 Sep 2009 23:31:59 +0000 pwake 505@http://www.elanaspantry.com/forums/ <p>I made these and I loved them. They weren't flat but they were kind of cookie like. Be sure to get the "blanched" almond flour. I actually used the regular almond flour and they came out fine. But Elana recommends the blanched in her cookbook. Maybe that will make the difference. </p> http://www.elanaspantry.com/forums/topic/chocolate-chip-scones-failure-elanas-book-recipe#post-440 Mon, 17 Aug 2009 19:23:41 +0000 Ligea 440@http://www.elanaspantry.com/forums/ <p>Colormepink,</p> <p>Thank you VERY much for that tidbit of information! I will try again, packing the almond flour as you suggest. I must say that they tasted very good, but were more a cookie than a scone... Thanks again for your help!</p> <p>-Ligea </p> http://www.elanaspantry.com/forums/topic/chocolate-chip-scones-failure-elanas-book-recipe#post-439 Mon, 17 Aug 2009 13:56:07 +0000 colormepink 439@http://www.elanaspantry.com/forums/ <p>Ligea, I don't live at high altitude but I do know that you have to pack the almond flour when you measure for Elana's recipes. This is an adjustment if you've only baked with wheat flour up till now, where you loosely spoon into your cup and level off. I don't live at high altitude but I had that problem for a while as well. </p> http://www.elanaspantry.com/forums/topic/chocolate-chip-scones-failure-elanas-book-recipe#post-435 Sun, 16 Aug 2009 06:49:22 +0000 Ligea 435@http://www.elanaspantry.com/forums/ <p>So I ran out and got the book and waited impatiently for my almond flour. I live in Boulder and figured that the recipes would not need altitude adjustments since Elana lives here as well - I was wrong! I made the chocolate chip scones this morning (following the recipe to the letter) and knew instantly the thin batter would spread and it did -- i've got pancake-like scones and not at all what I was hoping for.</p> <p>Anyone else tried these recipes at altitude? I have no idea how to fix them unless just adding more almond flour will do the trick?</p> <p>Any help would be appreciated - I'm an avid gluten-free baker, but new to almond flour as the sole flour in a recipe. </p>