http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Mon, 13 Feb 2012 06:14:35 +0000 http://www.elanaspantry.com/forums/topic/baking-soda-alternative#post-3183 Thu, 22 Dec 2011 16:30:57 +0000 anitaroz 3183@http://www.elanaspantry.com/forums/ <p>I'm curious, how much baking soda does one have to eat to have this problem? </p> http://www.elanaspantry.com/forums/topic/baking-soda-alternative#post-3182 Thu, 22 Dec 2011 16:07:50 +0000 MysticSaber 3182@http://www.elanaspantry.com/forums/ <p>Hello! I was wondering if anyone knows of a good baking soda alternative? I avoid it because, among other reasons, it prevents the absorption of many vitamins and minerals, especially vitamin B. Thank you! </p> http://www.elanaspantry.com/forums/topic/subsitutions-for-milkdairybutter#post-3126 Mon, 28 Nov 2011 18:50:47 +0000 daisycsb 3126@http://www.elanaspantry.com/forums/ <p>There's a new dairy-free cheese on the market by Daiya. I've been allergic to dairy my whole life and have tried everything out there. This is hands down the best so far. It melts and stretches too! It also is soy free, made from tapioca and arrowroot. Even my husband said it tastes like real cheese. </p> http://www.elanaspantry.com/forums/topic/sub-for-apple-juice#post-3103 Thu, 03 Nov 2011 16:11:50 +0000 stampmonkey 3103@http://www.elanaspantry.com/forums/ <p>I'm new here and am planning to make Elana's Pear Crisp recipe tomorrow. It calls for 1/2 c. of apple juice and I don't have any and I'm not wanting to head to the store just for that. I'm wondering if using something else...like water maybe?...would work as a good replacement?</p> <p>Many thanks! </p> http://www.elanaspantry.com/forums/topic/german-pancake-recipe-with-almond-and-or-coconut-flour#post-3007 Mon, 15 Aug 2011 14:51:26 +0000 Autumn22 3007@http://www.elanaspantry.com/forums/ <p>I want to make some German pancakes. I usually use 1c milk or water, 1 c GF flour mix, 6 eggs, vanilla extract, salt, and cinnamon. Melt 1 stick of butter in 9x13 pan and bake at 400 for 25 min. I am eating paleo so I need to use almond and or coconut flour instead of the GF mix. Any suggestions for amounts? </p> http://www.elanaspantry.com/forums/topic/gluten-free-pitzelles-which-flours-to-use#post-2704 Sat, 09 Apr 2011 18:15:02 +0000 wildblueiris 2704@http://www.elanaspantry.com/forums/ <p>I love to make pizelles. I'm new to GF, so if you've discovered a substitution, please share! Otherwise, when I experiment with GF pizelles, I'll post here :) </p> http://www.elanaspantry.com/forums/topic/baking-without-egg-yolks#post-2560 Wed, 23 Feb 2011 08:49:34 +0000 colormepink 2560@http://www.elanaspantry.com/forums/ <p>I would try to use 2 whites per each whole egg called for in baking recipes. It should provide the same amount of volume/structure. Since you will be missing the fat from the yolk it may change the taste or texture slightly but you may not even notice it depending on the recipe. If you do notice a difference, you might add a teaspoon or so of oil or melted butter to see if that gives you a more desirable product. </p> <p>I have used all whites in baking before- either to use them up after making something with yolks or back in the 90's fat-free days. It was traditional baking and not grain-free like the recipes here but I remember it turning out successful recipes. </p> http://www.elanaspantry.com/forums/topic/baking-without-egg-yolks#post-2554 Mon, 21 Feb 2011 20:24:55 +0000 Allspice 2554@http://www.elanaspantry.com/forums/ <p>I recently found out that I have a severe intolerance to egg yolks, but - strangely - egg whites are fine. I am wondering what to substitute for the yolks when making Elena's recipes. </p> <p>I'd like to avoid using Ener-G egg replacer and flax. I've thought about using additional whites or oil, and/or applesauce or chia seed, but I'm not sure what makes sense or what quantities to try. </p> <p>Many thanks for any ideas or suggestions! </p> http://www.elanaspantry.com/forums/topic/subsitutions-for-milkdairybutter#post-2553 Mon, 21 Feb 2011 10:08:49 +0000 WI Cheesehead 2553@http://www.elanaspantry.com/forums/ <p>It depends on if you avoid soy or not. You can find the Tofutti brand for a lot of stuff like cream cheese, sour cream etc. Also, for "cream" you could try coconut milk. There's a brand that sells it in the refrigerated section next to the almond milk (I can't remember the name). I've tried it. It's very thick and doesn't taste like coconut. Would be perfect for cream sub. Earth Balance is a good butter sub. I use it bcz my DD is also dairy free. Just don't use the Vegan Shreds (or whatever they're called) bcz they have dairy cassein in them. I have also made a cashew blend (similar to what a poster said a restaurant does). I will check out that link too. Thanks. I second Daiya. It is great, but expensive! </p> http://www.elanaspantry.com/forums/topic/subsitutions-for-milkdairybutter#post-2537 Sat, 19 Feb 2011 15:42:11 +0000 Bonita 2537@http://www.elanaspantry.com/forums/ <p>I have come across a pretty good site: <a href="http://www.caloricious.com" rel="nofollow">http://www.caloricious.com</a>. You can search for dairy free products. </p> http://www.elanaspantry.com/forums/topic/subsitutions-for-milkdairybutter#post-2522 Sun, 13 Feb 2011 11:19:40 +0000 ericelizrich 2522@http://www.elanaspantry.com/forums/ <p>Goodmorning!</p> <p>I realy enjoy your books and all your recipes day by day - but now I have a question concerning fruit/vegetable juice pulp! I have ventured into - and been lured by the ads to buy a juicer! Now - at 80 years old!!! My WWII brain is saying 'What can I do with the pulp?' Never throw anything away that has the possibility of some good!</p> <p>Have you ever incorporated pulp into any of your recipes? I am wondering how it will throw the balance off? Maybe I just have to start experimenting but I thought I would pick you brain first!</p> <p>Thank you again for all your valuable help that you give all of us. </p> <p>Sincerely,</p> <p>Elizabeth Richardson </p> http://www.elanaspantry.com/forums/topic/subsitutions-for-milkdairybutter#post-2516 Sat, 12 Feb 2011 07:30:47 +0000 nomorewheatorcorn 2516@http://www.elanaspantry.com/forums/ <p>Good morning Shepaints:</p> <p>I am allergic to dairy myself. In terms of cheese on pizza, you can use buffalo mozzarella. I do not know where you live. It can be expensive and hard to find, but it is absolutely delicious! </p> http://www.elanaspantry.com/forums/topic/subsitutions-for-milkdairybutter#post-2511 Thu, 10 Feb 2011 18:19:56 +0000 reikonemo 2511@http://www.elanaspantry.com/forums/ <p>Hi shepaints,</p> <p>Have you tried culturing nuts? They make a good cream cheese substitute:<br /> <a href="http://thesunnyrawkitchen.blogspot.com/2008/04/not-cheeze-pleaze.html" rel="nofollow">http://thesunnyrawkitchen.blogspot.com/2008/04/not-cheeze-pleaze.html</a></p> <p>You can also use any non-dairy probiotics in place of the rejuvelac. The point is to give the culturing process a kick start. You can use any nuts or seeds you like, they all come out pretty much like soft feta, or whipped cream cheese.</p> <p>The only good pizza cheese substitute I've found is Daiya mozzarella style. It stretches, but you'll need at least one bag of it to make a full-sized pizza.</p> <p>I know that some restaurants use a cashew puree to drizzle over their vegan pizzas. It's not stretchy, but it tastes like cheese...I assume they use nutritional yeast for that flavor, like Daiya does.</p> <p>If all else fails, you can always make a cheese-less pizza! There are plenty of recipes out there.</p> <p>Hope this helps,<br /> Rachel </p> http://www.elanaspantry.com/forums/topic/subsitutions-for-milkdairybutter#post-2508 Tue, 08 Feb 2011 14:21:16 +0000 shepaints 2508@http://www.elanaspantry.com/forums/ <p>Hi Elena,<br /> I bought your book and it's great. Thank you for your reply to my dairy question. Do you have any good non dairy substitutes for cheese such as cream cheese or cheese for pizza?</p> <p>Thanks,<br /> Nancy </p> http://www.elanaspantry.com/forums/topic/subsitutions-for-milkdairybutter#post-2504 Tue, 08 Feb 2011 10:54:43 +0000 elana 2504@http://www.elanaspantry.com/forums/ <p>Hi there,</p> <p>Here's a link to all of my dairy free recipes:</p> <p><a href="http://www.elanaspantry.com/tag/dairy-free/" rel="nofollow">http://www.elanaspantry.com/tag/dairy-free/</a></p> <p>And here's a link to my favorite nut milk recipe:</p> <p><a href="http://www.elanaspantry.com/got-milk/" rel="nofollow">http://www.elanaspantry.com/got-milk/</a></p> <p>And here's one for cashew milk:</p> <p><a href="http://www.elanaspantry.com/cashew-milk/" rel="nofollow">http://www.elanaspantry.com/cashew-milk/</a></p> <p>Hope this helps and best of luck to you and your son :-)<br /> Elana </p> http://www.elanaspantry.com/forums/topic/subsitutions-for-milkdairybutter#post-2462 Wed, 02 Feb 2011 06:48:00 +0000 shepaints 2462@http://www.elanaspantry.com/forums/ <p>Hello, My son is allergic to dairy. What would be substitutions for butter, milk, cream, please?<br /> I have just learned of this website today and am new.</p> <p>Thank you. </p> http://www.elanaspantry.com/forums/topic/gluten-free-pitzelles-which-flours-to-use#post-2188 Mon, 01 Nov 2010 19:05:28 +0000 Annette52 2188@http://www.elanaspantry.com/forums/ <p>I am trying to find the correct substitution to make our traditional holiday Pitzelles. Would you suggest a blend of flours or all almond flour? The texture of pitzelles is somewhat dense... </p> http://www.elanaspantry.com/forums/topic/alternatives-to-almond-flour#post-2137 Sat, 16 Oct 2010 03:33:23 +0000 velvet_hologram 2137@http://www.elanaspantry.com/forums/ <p>Hey!</p> <p>I also can't have almond meal as it just doesn't agree with me. I get bloated, sore. I don't have celiac disease (though I haven't been tested. I have a lot of the same reactions to gluten though, so I just stay away from it), but I have Candida in my stomach &amp; intestinal tract, so my list of food that I can eat is also very limited. Almonds &amp; almond meal, even though it's an allowed food, causes painful reactions in me so I use alternatives. I use sunflower seeds, pumpkin seeds, hazelnuts, &amp; brazil nuts. I make the flour at home myself &amp; just experiment with the recipes.</p> <p>I also use soy flour, which I know for some people is a no-no, &amp; soy seems to be quite a controversial product. But most alternative flours are too high in carbohydrates, &amp; this is the only flour I've found that doesn't leave me in pain. So I tend to mix it with the nut flour &amp; that works well for me. </p> http://www.elanaspantry.com/forums/topic/alternatives-to-almond-flour#post-2128 Tue, 12 Oct 2010 08:53:13 +0000 Amy_Green 2128@http://www.elanaspantry.com/forums/ <p>Hi!! So sorry you're having dietary struggles. It's never any fun.</p> <p>My thoughts:</p> <p>Yes, teff is gluten-free...I buy mine from Bob's Red Mill and I love it!! It's once of my favorites to use, espeically with chocolate and heavier spiced recipes.</p> <p>I use it this Chocolate Teff Cake: <a href="http://www.simplysugarandglutenfree.com/gluten-free-chocolate-teff-cake-with-mixed-berry-coulis/" rel="nofollow">http://www.simplysugarandglutenfree.com/gluten-free-chocolate-teff-cake-with-mixed-berry-coulis/</a></p> <p>And in many other recipes...not sure they'd all work for your diet. </p> <p>About the bean flour - I also **love** Bob's Garbanzo-Fava blend. It doesn't taste beany once it's been baked. </p> <p>Hugs!<br /> Amy<br /> Simply Sugar &amp; Gluten-Free </p> http://www.elanaspantry.com/forums/topic/alternatives-to-almond-flour#post-2124 Tue, 12 Oct 2010 00:46:35 +0000 glutenfreenomad 2124@http://www.elanaspantry.com/forums/ <p>If you're allergic to nuts, you can substitute sunflower meal, or pumpkin seed meal, but they will change the flavor. I used raw sunflower seeds in this <a href="http://www.gluten-free-around-the-world.com/almond-cake-recipe.html" rel="nofollow">lemon almond cake recipe from Spain</a>, and it was delicious. <em>My friend who can't eat nuts loved it.</em> (The meal doesn't need to be super fine for this recipe.)</p> <p>If you want to try seed meals, it's easy to grind them in your food processor or even a coffee grinder. The problem though is that it's hard to get them fine enough for Elana's recipes. <a href="http://www.gluten-free-around-the-world.com/almond-meal.html#meal-flour" rel="nofollow">Read why this is important here</a>.</p> <p>Tips for grinding seed or nut meal:</p> <ul> <li>Don't just turn on the food processor, you need to pulse it. Too much processing will release the oils and it will turn to seed butter. </li> <li>Sift the meal and grind the larger particles until you have mostly small particles. </li> <li>If you don't want to do all that work <a href="http://www.gluten-free-around-the-world.com/almond-meal.html#solution" rel="nofollow">here's another solution</a>. </li> </ul> <p>Tips for using seed meals:</p> <ul> <li>Use raw seeds, as they have a milder flavor. </li> <li>Try the seed meals, especially pumpkin seed meal, in strongly flavored recipes like recipes with chocolate, or lemon, or ginger. </li> </ul> <p>Pat </p> http://www.elanaspantry.com/forums/topic/substitute-stevia-for-agave-nectar#post-1368 Fri, 26 Mar 2010 17:26:08 +0000 lisastafford 1368@http://www.elanaspantry.com/forums/ <p>Have you all looked into Xylitol? There are some other threads on this discussion board about it. We use toothpaste and gum that contain Xylitol and I have been reading more about it. </p> http://www.elanaspantry.com/forums/topic/substitute-stevia-for-agave-nectar#post-1367 Thu, 25 Mar 2010 20:16:30 +0000 Diane 1367@http://www.elanaspantry.com/forums/ <p>Ari,</p> <p>Clarification re my substitution of stevia (&#38; pear) for agave syrup (posted 7 months ago, above):<br /> "For every 1/4 cup of Agave nectar, I sub approx 2.5 teaspoons of a Stevia Blend + 1/4 pear (you can try some other fruit to give some bulk). .... The brand of the Stevia Blend I use is StevitaStevia.com's Spoonable Stevia product, their filler is erythritol."</p> <p>When Elana's recipe calls for 1/4 cup of Agave nectar, I use approx 2.5 tspns of Stevita Stevia's Spoonable Stevia AND a peeled &#38; cored quarter of a fresh or frozen ripe pear (I have generally used Anjou pears - got a bunch for a really good price &#38; froze a couple of bags of peeled quarters for future use). I generally blend the pear quarters (fresh/frozen) with other liquid ingredients (eggs, vanilla, etc) in my Vitamix &#38; add my liquid mixture to my dry, 'flour' mixture. I have experimented by incorporating the stevia with the liquid ingredients and also by mixing it in with the 'flour', dry ingredients &#38; sifting them together; both ways work. I don't always increase the eggs, as sometimes it may taste 'eggy'. </p> <p>Since, I love experimenting every time I bake/cook, I never follow a recipe, not even mine (that would be so boring). So, I don't have any written recipes (much to my hubby's disgust). I believe for both of Elana's recipes I mentioned in my earlier post, I tried to stick to her recipe as much as I could (since I was trying to figure out the stevia substitution myself). Now, I generally use Elana's recipes as a guideline &#38; then just have fun &#38; go crazy. </p> <p>Hope this helps, keep us posted on your experimentations.</p> <p>Diane J. </p> http://www.elanaspantry.com/forums/topic/substitute-stevia-for-agave-nectar#post-1353 Wed, 24 Mar 2010 01:42:21 +0000 Ari- The Frugally Rich Life 1353@http://www.elanaspantry.com/forums/ <p>Diane! How exactly do you substitute the pear and the stevia? Is one-forth pear equal to 1/4 c.? Do you have any of your recipes written down? Could you email me back? This would really, really help me out! Thank you! -Ari</p> <p>PS. My email is thefrugallyrichlife AT gmail DOT com. </p> http://www.elanaspantry.com/forums/topic/alternatives-to-almond-flour#post-1322 Fri, 19 Mar 2010 22:19:20 +0000 Special Diets 1322@http://www.elanaspantry.com/forums/ <p>Bob's Red Mill carries gluten free teff flour. </p> http://www.elanaspantry.com/forums/topic/alternatives-to-almond-flour#post-1320 Fri, 19 Mar 2010 20:17:43 +0000 janeslo 1320@http://www.elanaspantry.com/forums/ <p>Thank you for these responses. I do okay generally with nuts, so I will try the nut flours. I am sometimes reactive to coconut but fava bean is okay and I use tapioca flour often. It's the proportions I'll need to experiment with because the almond flour worked so incredibly well. </p> <p>I don't think Teff is a gluten free grain.</p> <p>Again, thank you. Once I come up with a good proportion of substitutions, I'll post it! </p> http://www.elanaspantry.com/forums/topic/anyone-trying-to-leave-out-eggs#post-1130 Wed, 10 Feb 2010 22:50:31 +0000 kynansawan 1130@http://www.elanaspantry.com/forums/ <p>hey guys,<br /> i just tried making the flax seed bread. however, am trying to figure out a replacement for the eggs. has anyone here cooked with psyllium seed husks before? I know from experience that they can act as a binder. but am not sure how to mix it in. The water will surely dissolve the psyllium seed husks (and when baked creates a nice crust), but the question is - how much psyllium seed husks to add? I am also not sure about the carbohydrate count added..can't find much on the internet about the carbohydrates in psyllium husks.</p> <p>do I add it in equal parts of the eggs? or do I just add 1/2?</p> <p>hope someone can help me out with this. </p> http://www.elanaspantry.com/forums/topic/how-can-i-sub-for-73-dark-chocolate#post-1129 Wed, 10 Feb 2010 21:10:33 +0000 kimoneill77 1129@http://www.elanaspantry.com/forums/ <p>Thanks to all for your suggestions! I'm going to try the suggestions above. I can't wait - my daughter hasn't had "candy" pretty much ever and I'm so excited to make her some chocolate covered cherries and my version of reese's peanut butter cups! </p> <p>Since you mentioned the chips, I have bought raw cocoa nibs before and used those as chocolate chips if you're looking for something quick. They get expensive but Whole Foods has the best price - around the Chicagoland area anyway. I've used these in Elana's chocolate chip cookies recipe and they're ok. Totally unsweetened and a little hard but they work in a chocolate chip cookie recipe - not so good just for snacking on though.</p> <p>Thanks!!<br /> Kim </p> http://www.elanaspantry.com/forums/topic/sub-for-arrowroot-specific-carbohydrate-diet#post-1126 Wed, 10 Feb 2010 18:57:38 +0000 gkmt50 1126@http://www.elanaspantry.com/forums/ <p>Here's a link to the legal/illegal list... water chestnuts...</p> <p><a href="http://pecanbread.com/p/legal_illegal_t-z.htm" rel="nofollow">http://pecanbread.com/p/legal_illegal_t-z.htm</a> </p> http://www.elanaspantry.com/forums/topic/sub-for-arrowroot-specific-carbohydrate-diet#post-1121 Tue, 09 Feb 2010 23:22:11 +0000 vyvyan 1121@http://www.elanaspantry.com/forums/ <p>I've been making the bread 2.0 and have made about 10 loafs for myself and a friend. I calculated that there were about 12-13g of carbs per slice which is too much for my paleo/primal diet (try to have around 50g carbs a day). </p> <p>Today I cooked two loafs of the bread 2.0 (aka nut bread) reducing the amount of arrowroot to 1/4 cup (instead of 3/4c) and bumping up the almond flour to 2cups (instead of 1.5). The bread seems to hold together well but not sure if it will crumble later on. Anyone have any experience? </p> http://www.elanaspantry.com/forums/topic/sub-for-arrowroot-specific-carbohydrate-diet#post-1117 Tue, 09 Feb 2010 20:14:13 +0000 selkie 1117@http://www.elanaspantry.com/forums/ <p>Hi, FYI the water chestnut flour is very high in sodium. I bought some and thought I'd use it to thicken sauces but never did.. sodium just too high, as bad as packaged gravy mix. Ech. I think if added to baked goods in any quantity above a tablespoon it would make them taste salty and weird. </p> http://www.elanaspantry.com/forums/topic/sub-for-arrowroot-specific-carbohydrate-diet#post-1116 Tue, 09 Feb 2010 14:33:15 +0000 jenzyme 1116@http://www.elanaspantry.com/forums/ <p>Well we eat the good stuff we make him, but we also eat other foods not on the SCD diet, my kids and i love things like tofu and brown rice, potatoes etc..we are also vegetarian so putting them on the SCD vegetarian diet doesn't leave a lot for growing/developing children to eat. i am starting to bake more with the almond flour, i was using spelt to get away from wheat but now i love the awesomeness of almond flour and so do they! </p> http://www.elanaspantry.com/forums/topic/sub-for-arrowroot-specific-carbohydrate-diet#post-1112 Tue, 09 Feb 2010 13:55:35 +0000 lisastafford 1112@http://www.elanaspantry.com/forums/ <p>Jenzyme,</p> <p>Do you follow the SCD with your husband? Three in our family are following it. The teenage daughter gets a few foods not on the plan. </p> <p>I will try making the olive and rosemary bread. Sounds great. </p> http://www.elanaspantry.com/forums/topic/sub-for-arrowroot-specific-carbohydrate-diet#post-1111 Tue, 09 Feb 2010 11:00:53 +0000 jenzyme 1111@http://www.elanaspantry.com/forums/ <p>i was wondering the same thing when i bought this almond flour cookbook. so what i have been doing when making these recipes is leaving out the arrowroot powder and substituting more almond flour instead! it worked great, i make that olive and rosemary bread for my SCD husband all the time and i just do what i said above...he loves it works great, i did it with a few others too, and they worked as well...try it!! </p> http://www.elanaspantry.com/forums/topic/how-can-i-sub-for-73-dark-chocolate#post-1094 Mon, 08 Feb 2010 14:02:55 +0000 lisastafford 1094@http://www.elanaspantry.com/forums/ <p>Sunspire carries a line of chocolate chips that are sweetened with barley malt. We used these for a long time before getting off barley. They taste good in baked goods. My kids said they were better than nestles!! </p> http://www.elanaspantry.com/forums/topic/how-can-i-sub-for-73-dark-chocolate#post-1081 Sat, 06 Feb 2010 22:52:55 +0000 avonlea15 1081@http://www.elanaspantry.com/forums/ <p>Hi, I came across a wonderful tip for making sugar-free chocolate "chips" in a cookbook by Kelly E. Keough called "Sugar-Free Gluten-Free Baking and Desserts": In a double boiler, melt 3 ounces of unsweetened baking chocolate with 1 tbsp light agave and 1 dropper liquid stevia; whisk in 1 tbsp unsweetened almond milk; spread chocolate on baking sheet covered with wax paper; chill for 30 minutes. Break into pieces and use as chips. Hope this helps! </p> http://www.elanaspantry.com/forums/topic/how-can-i-sub-for-73-dark-chocolate#post-1076 Sat, 06 Feb 2010 02:38:09 +0000 vyvyan 1076@http://www.elanaspantry.com/forums/ <p>Someone else melted cacao bakers chocolate with agave/sugar another sugar substitute when making the brownies. Then they put that in the frig and took it out and broke it up into pieces and threw it in the brownies. So it can be done. </p> http://www.elanaspantry.com/forums/topic/how-can-i-sub-for-73-dark-chocolate#post-1075 Fri, 05 Feb 2010 21:07:48 +0000 pink_cashmere_26 1075@http://www.elanaspantry.com/forums/ <p>Great question!! I'm hoping someone has some suggestions for you. My husband must limit the sugar intake as well so I have been trying to find a substitute for the 73% dark chocolate too. I've experimented with unsweetened chocolate, coconut milk, stevia and agave in many different combinations but have yet to make a chocolate suitable for "chips" for cookies or any of Elana's other great recipes. I would love to try the bonbons as well but the first step is to find a way to make tasty "sugar free" chocolate :/ </p> http://www.elanaspantry.com/forums/topic/how-can-i-sub-for-73-dark-chocolate#post-1072 Fri, 05 Feb 2010 20:12:41 +0000 kimoneill77 1072@http://www.elanaspantry.com/forums/ <p>Hi,<br /> My daughter is sensitive to sugar so I can almost never find a packaged or processed chocolate bar that works for her. In other <a href="http://www.elanaspantry.com/recipes/" rel="nofollow">recipes</a> on this site, I have used real cocoa with stevia, but I don't think that will work for the <a href="http://www.elanaspantry.com/chocolate-raspberry-bonbons/" title="Chocolate Raspberry Bonbons recipe at Elana's Pantry" rel="nofollow">chocolate bon bons recipe</a> which I just HAVE to make! I was thinking of melting down bakers chocolate with some of her almond milk and stevia? Does anyone have any other suggestions or has anyone does this before?</p> <p>Thanks!!! </p> http://www.elanaspantry.com/forums/topic/substitutions-for-almond-flour-for-sensitivities#post-1062 Thu, 04 Feb 2010 08:32:25 +0000 bakingfool 1062@http://www.elanaspantry.com/forums/ <p>lisa,<br /> I substitute pecan flour for almond flour all the time (equal amounts). It works fine. You just have to make sure the taste would go with the recipe you are using because it is more "flavorful" than blanched almond flour. It bakes just the same in cookies/brownies, pies and cakes. Haven't tried it in bread. </p> http://www.elanaspantry.com/forums/topic/substitutions-for-almond-flour-for-sensitivities#post-1058 Thu, 04 Feb 2010 07:57:01 +0000 lisastafford 1058@http://www.elanaspantry.com/forums/ <p>Pecan flour might be a workable substitution. We are starch free at our house, and my daughter is sensitive to almonds, too. Let me know how the pecan flour works as a substitute. </p> http://www.elanaspantry.com/forums/topic/substitutions-for-almond-flour-for-sensitivities#post-1055 Wed, 03 Feb 2010 18:53:10 +0000 Special Diets 1055@http://www.elanaspantry.com/forums/ <p>Teff is a wonderful flour for pancakes and some cookies. You might try it. There a recipe for pancakes at my blog: <a href="http://www.foodsensitivityjournal.com/blog.html" rel="nofollow">http://www.foodsensitivityjournal.com/blog.html</a> </p> http://www.elanaspantry.com/forums/topic/alternatives-to-almond-flour#post-1054 Wed, 03 Feb 2010 18:51:00 +0000 Special Diets 1054@http://www.elanaspantry.com/forums/ <p>I had the same problems with almond flour. Teff flour has a great consistency. There's a recipe for pancakes at my blog: <a href="http://www.foodsensitivityjournal.com/blog.html" rel="nofollow">http://www.foodsensitivityjournal.com/blog.html</a> </p> http://www.elanaspantry.com/forums/topic/alternatives-to-almond-flour#post-1027 Mon, 01 Feb 2010 14:32:51 +0000 lisastafford 1027@http://www.elanaspantry.com/forums/ <p>Have you tried coconut flour, fava bean flour, or tapioca flour? Pecan flour might be the closest to the almond flour. Can you eat pecans? </p> http://www.elanaspantry.com/forums/topic/alternatives-to-almond-flour#post-1020 Mon, 01 Feb 2010 08:23:54 +0000 bakingfool 1020@http://www.elanaspantry.com/forums/ <p>I would suggest another nut flour such as pecan, walnut, hazelnut, brazil, macadamia. It will change the taste of the recipe as the nuts will add their own flavor so only make 1/4 or 1/2 the recipe until you see if you like it. You will have to experiment to see which flavor you like with which recipes. Just try to get the finest (as in smallest grind) ground flours you can. I've used both nuttyguys.com and nuts4u.com flours and they work well. I have used pecan butter (made myself)in the brownie recipe, and like it better. I also use pecan or hazelnut flour in cookies and pie crust recipes I've tweaked myself. Never used chestnut flour so can't advise you there. Mostly I experiment. Never be afraid to try. Have fun and good luck.</p> <p>Donna </p> http://www.elanaspantry.com/forums/topic/alternatives-to-almond-flour#post-1015 Sun, 31 Jan 2010 12:58:15 +0000 janeslo 1015@http://www.elanaspantry.com/forums/ <p>Love the blog, love the recipes, love the cookbook, and suddenly I seem to have become reactive to almond flour. It is not from overuse as I am careful to rotate ingredients when baking. I am also allergic to corn, but do use Italian Chesnut flour, rice flour, and potato flour - however, nothing compares to your almond flour recipes. Any suggestions? </p> http://www.elanaspantry.com/forums/topic/sub-for-arrowroot-specific-carbohydrate-diet#post-978 Tue, 26 Jan 2010 10:11:56 +0000 scottfree7 978@http://www.elanaspantry.com/forums/ <p>Never heard of it till you mentioned it. Wouldn't trust anything with the word "starch" in it. According to SCD, it's just feeding those undesirable critters in the gut. Just learned the other day from an MD/acupuncturist that there's a branch of traditional Chinese medicine which says that starch encourages parasites. That's pretty close to what SCD says, though they wouldn't use the term "parasites." Anyway it feels very good to be encouraging the right kind of gut flora and discouraging the undesirables. Onward. </p> http://www.elanaspantry.com/forums/topic/sub-for-arrowroot-specific-carbohydrate-diet#post-975 Tue, 26 Jan 2010 06:17:38 +0000 lisastafford 975@http://www.elanaspantry.com/forums/ <p>I sent the email to join. thanks. So what do you think of Water Chestnut starch? </p> http://www.elanaspantry.com/forums/topic/sub-for-arrowroot-specific-carbohydrate-diet#post-971 Mon, 25 Jan 2010 22:20:04 +0000 scottfree7 971@http://www.elanaspantry.com/forums/ <p>Here's how to join the yahoo support group for scd. Send an email to <a href="mailto:scdinfo-owner@yahoogroups.com">scdinfo-owner@yahoogroups.com</a> and type Join in the subject line. The response will tell you what the next steps are. </p> <p>I've been reading their posts (and occasionally commenting) for about two months. I've saved some of the material that was especially interesting to me. Some of the participants are brand new and some have been on the scd diet for many years. It's an interesting mix and I've learned a lot. Good luck! </p> http://www.elanaspantry.com/forums/topic/sub-for-arrowroot-specific-carbohydrate-diet#post-962 Mon, 25 Jan 2010 06:18:55 +0000 lisastafford 962@http://www.elanaspantry.com/forums/ <p>Yes, I've been on Elaine's website a lot. I will check out nomorecrohns.com and would like info on the yahoo support group. thanks. </p> http://www.elanaspantry.com/forums/topic/sub-for-arrowroot-specific-carbohydrate-diet#post-961 Sun, 24 Jan 2010 22:25:40 +0000 scottfree7 961@http://www.elanaspantry.com/forums/ <p>Lisa,<br /> There's a very helpful yahoo support group for people on the SCD. You might also check out <a href="http://www.NoMoreCrohns.com" rel="nofollow">http://www.NoMoreCrohns.com</a>.<br /> If you're interested, I'll give you the information on the yahoo support group. In the meantime, are you familiar with the website named for Elaine Gottschall's book? <a href="http://www.breakingtheviciouscycle.info" rel="nofollow">http://www.breakingtheviciouscycle.info</a>. It's very instructive. </p>