http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Mon, 13 Feb 2012 07:41:33 +0000 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-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>