http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Mon, 13 Feb 2012 05:19:04 +0000 http://www.elanaspantry.com/forums/topic/subs-with-rice-flour#post-2070 Fri, 01 Oct 2010 06:43:12 +0000 Amy_Green 2070@http://www.elanaspantry.com/forums/ <p>I wouldn't sub rice flour for wheat. The gluten in the wheat holds the baked product together so you need a binder, like xanthan gum. I have some flour blends I like - here's a link to my favorites:</p> <p><a href="http://www.simplysugarandglutenfree.com/my-basic-flour-blend/" rel="nofollow">http://www.simplysugarandglutenfree.com/my-basic-flour-blend/</a></p> <p>I don't bake exclusively with almond flour but I like the tenderness it imparts to gluten-free baked goods. :)</p> <p>Almond flour doesn't require xanthan gum when used all by itself. And, the taste and texture are going to be way off if you sub rice for almond flour. My guess is that you'd have a baking disaster. </p> <p>If you're just starting out, follow trusted recipes, like Elana's exactly until you get a feel for baking gluten-free and then you can put your own twist on things. </p> http://www.elanaspantry.com/forums/topic/subs-with-rice-flour#post-2034 Fri, 24 Sep 2010 16:24:07 +0000 healthy4me 2034@http://www.elanaspantry.com/forums/ <p>My hubby has been told to stay off wheat for 2 months and we have some rice flour can I sub that for whole wheat or white or even almond. I just joined this site and am only learning. thanks </p> http://www.elanaspantry.com/forums/topic/subbing-in-almond-flour#post-2019 Mon, 20 Sep 2010 19:33:25 +0000 rin 2019@http://www.elanaspantry.com/forums/ <p>I'm wanting to convert some of my old recipes that call for whole wheat flour or white flour. Does anyone know how much almond flour would go in place? Thanks so much! </p> http://www.elanaspantry.com/forums/topic/oil-content-when-converting-recipes#post-542 Wed, 14 Oct 2009 15:37:16 +0000 colormepink 542@http://www.elanaspantry.com/forums/ <p>Yes, almond flour is very different than wheat flour. I used some numbers from Bob's Red Mill site for comparison. Whole wheat flour per 1/4c has .5g fat, 23g carb, and 4g protein. Almond flour per 1/4c has 14g fat, 6g carb, and 6g protein so chemically they will work differently in baking. I have found with traditional recipes that call for small amounts of flour, you can substitute nut flour without too much trouble but for a batter that may call for 2 to 3 or 4 cups of flour they may be more than one change necessary. I would definitely decrease the oil, I would start with 1/4 of the amount and see what the batter looks like. You may need to increase it from there, you would probably still aim for a consistency that you are familiar with from the original. It may also be necessary to increase the eggs but I would start small, write down your changes as you go and see what the results are. When I'm not sure about a recipe I'm altering or working with unfamiliar ingredients I usually try to make a reduced amount (1/2 to 1/4 of the original recipe) so if something does go wrong, I haven't wasted too much of my expensive ingredients. </p> http://www.elanaspantry.com/forums/topic/oil-content-when-converting-recipes#post-540 Wed, 14 Oct 2009 07:39:55 +0000 bonnie0128 540@http://www.elanaspantry.com/forums/ <p>So I've been doing a lot of research lately and trying to learn how to convert my old favorite recipes. I think I've got a good handle on things so far - except for the oil/butter/crisco amount. In recipe's that are very similar to Elana's, the oil content is usually double to 4x as much. Do you think it is because of the oil in the almond flour or maybe we've just traditionally used too much oil in our baking? I don't have any understanding of the chemistry of baking and can't really afford too much experimenting. Does anyone have any suggestions about how to tell if there is enough oil (et al) in the batter stage? I'm thinking that I like the recipes I've tried so far (Elana does a GREAT job) - so maybe I should just try using half to 1/4 of the oil if the other ingredients are similar (dry to wet ratio, etc) so the new recipe would be in line with Elana's work.</p> <p>For example, I love the Pumpkin Pie Muffins which call for 2 T oil. My pumpkin bread recipe (good for loaf, muffins, etc) that uses white flour calls for 1/2 cup oil (8 T). The other ingredients are the same (for the most part, spices vary slightly - as does sugar) just subbing almond flour for the white flour.</p> <p>I used to use my Pumpkin Bread recipe with many variations and would like to translate those variations to the almond flour - think it'll work with keeping the 2 T oil?</p> <p>Any ideas? </p>