http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Mon, 13 Feb 2012 06:04:37 +0000 http://www.elanaspantry.com/forums/topic/substitute-for-agave#post-1097 Mon, 08 Feb 2010 23:05:32 +0000 jane 1097@http://www.elanaspantry.com/forums/ <p>I am cooking for someone who is gluten intolerant and diabetic. I would like to know if there is a substitute to bake with for agave? </p> http://www.elanaspantry.com/forums/topic/xylitol-1#post-1784 Fri, 02 Jul 2010 11:36:56 +0000 cweaver3 1784@http://www.elanaspantry.com/forums/ <p>I am wanting to know what is the current recommendations regarding the use of xylitol in cooking? Is it a legitimate alternative to cane sugar, stevia and agave as a sweetener? </p> http://www.elanaspantry.com/forums/topic/yeast-free-diet-help-with-substitutes#post-562 Sat, 24 Oct 2009 08:47:16 +0000 bonnie0128 562@http://www.elanaspantry.com/forums/ <p>Hello! I recently purchased Elana's cookbook and while it is wonderful, I have to make a lot of substitutions because I have to follow a yeast free diet (no agave, no yacon, no fruit, no sweetened chocolate (even the 73%) and I think no arrowroot powder (planning to double check at my appt monday)). I ordered the book online and was a little disappointed to find so many recipes that include fruit and chocolate - but that is my issue and no fault of Elana; however, I am pressing on and can't wait to try the other recipes!</p> <p>Has anyone had success with substitutions?</p> <p>Arrowroot powder - would coconut flour, soy flour, oat flour, protein powder or vital wheat gluten work? (I cannot have other flours or starches)</p> <p>Yacon - any ideas?</p> <p>Agave - I have used SF Davinci syrup plus erythritol/stevia with some success. I have also used water plus erythritiol/stevia with some success. The only sweeteners I'm allowed are stevia, erythritol, xylitol, and sucralose/Splenda (but not the granular splenda since it contains dextrose). Any suggestions?</p> <p>Chocolate - I can use cocoa powder (thank goodness) but not the 73% cocoa. Has anyone used unsweetened baking chocolate and added a little extra sweetener? Or another idea?</p> <p>Thanks for any ideas you have to offer! </p> http://www.elanaspantry.com/forums/topic/anyone-ever-use-steviva-blend#post-2948 Thu, 14 Jul 2011 16:33:37 +0000 mom2one01 2948@http://www.elanaspantry.com/forums/ <p>I have had good success baking with Steviva Blend, but would love to know how to convert the Agave used in Elana's recipes to it. Suggestions anyone? I prefer not to use Agave. I have not tried substituting honey in her recipes yet. Has anyone had success using honey in these recipes? I would still prefer to use the Steviva Blend if I can figure out how to make it work!</p> <p>Thanks! :)<br /> Amy </p> http://www.elanaspantry.com/forums/topic/need-gluten-free-baking-ideas-sweetened-with-stevia-only-no-dried-fruit#post-2927 Tue, 05 Jul 2011 09:03:02 +0000 babs 2927@http://www.elanaspantry.com/forums/ <p>I can tolerate gluten free flours, and stevia is the only sweetener. No erythritol or xylitol either. Yikes! No sugars of any kind, no dried fruits like dates or raisins, no honey, no agave.......you get the picture. All I've been able to do is make up some sort of muffin recipe with rice flour, flax, mashed up banana, cinnamon, coconut oil and a sprinkle of stevia. They're okay at best. Any other ideas, or any recipes on this website you can recommend? </p> http://www.elanaspantry.com/forums/topic/stevia#post-2416 Fri, 21 Jan 2011 12:09:29 +0000 ledalyn 2416@http://www.elanaspantry.com/forums/ <p>I'm new to the forum but have been lurking for some time. My question is whether anyone who originally hated stevia now likes it. I have tried so hard to like stevia. I have tried it in many forms over the years and finally gave up on it a couple years ago as something I just will never like. I now see there are flavored drops. Are these really as delicious as reviewers on Amazon would have me believe or if I haven't liked other stevias am I unlikely to like these as well? Any thoughts? Thanks! </p> http://www.elanaspantry.com/forums/topic/stevia-exchange-for-agave-nectar#post-2393 Wed, 12 Jan 2011 16:20:56 +0000 txchik9 2393@http://www.elanaspantry.com/forums/ <p>Hi,</p> <p>I'm trying to find the ratio for Stevia to Agave Nectar. Some people mentioned adding water since Agave is a liquid. Can someone please help me out with this! There are some great recipes, but I can't eat them because of the Agave. Stevia is allowed, so some help would be appreciated! Thank you all so much. </p> http://www.elanaspantry.com/forums/topic/substitute-stevia-for-agave-nectar#post-52 Wed, 27 Aug 2008 22:29:01 +0000 rachel 52@http://www.elanaspantry.com/forums/ <p>I'm not celiac but do have a sensitivity to gluten, sugar, soy and dairy. I've all but cut sugar out of my diet which has been a huge change for me. I'd do almost anything for a cookie! Stevia is my only "legal" sweetener but most of the recipes I can find that use it contain some of my "illegals". I found this fabulous blog last night (and ended up staying up until all hours reading it) and have sleepily spent the day dreaming of yummy Elana-food. Do you have any advice for substituting stevia for agave nectar? Is it even possible or does it end up kind of yicky? I'm a novice cook and baker and am overwhelmed by the variety of stevia options and how to use them. I would love any advice. </p> http://www.elanaspantry.com/forums/topic/stevia-and-more-liquids-in-place-of-agave-for-diabetics#post-1143 Sun, 14 Feb 2010 21:23:50 +0000 doodlebug1 1143@http://www.elanaspantry.com/forums/ <p>I'd like to use almond flour recipes for my diabetic husband, but am concerned about the agave, which I have tried on him and it certain sent his blood sugar up. Honey wouldn't be a great idea either. So, can I use stevia plus more liquids and if so, how to find compatible amounts?</p> <p>For example, if the recipe calls for 1/2 cup agave nectar, what would the equivalent be for liquid and regular stevia?</p> <p>Thanks for any help. </p> http://www.elanaspantry.com/forums/topic/pineapple-ginger-sorbet-candying-without-cane-sugar#post-461 Sat, 29 Aug 2009 12:15:12 +0000 MinifadBlogspotCom 461@http://www.elanaspantry.com/forums/ <p>As a ginger fanatic, I am absolutely dying to make this Pineapple Ginger Sorbet I saw on foodgawker today:<br /> <a href="http://www.phoo-d.com/2009/08/pineapple-ginger-sorbet.html" rel="nofollow">http://www.phoo-d.com/2009/08/pineapple-ginger-sorbet.html</a></p> <p>Ingredients: </p> <p>1/2 ripe pineapple, skinned, cored, and cut into chunks (Approx. 2 cups of pineapple puree)<br /> 1/2 cup water<br /> 1/8 - 1/4 cup sugar (I used cane sugar and it was wonderful)<br /> 1 lime, juiced<br /> 1/4 cup candied ginger chunks</p> <p>I have erythritol, stevia, and agave all at my disposal. What do you think would work best, both in the sorbet and for candying the ginger? I was thinking a combo of erythritol and stevia would probably work best for the ginger, although I've never tried candying with it. My biggest pet peeve with erythritol is the cold aftertaste, but I don't think this would matter in this recipe, so I could use it in the sorbet as well if you think that would work the best (and that would give it the lowest glycemic index, as well).</p> <p>Thoughts? Thanks, everyone! </p>