http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Sun, 12 Feb 2012 20:55:37 +0000 http://www.elanaspantry.com/forums/topic/yeast-free-diet-help-with-substitutes#post-2958 Wed, 20 Jul 2011 09:37:45 +0000 lifelady 2958@http://www.elanaspantry.com/forums/ <p>I also do yeast free and was surprised to see you use Splenda. That is a big no-no from my doctor...but I am allowed agave nectar and fruit in moderation. You may have to go much more strict than I do. I am sure every doctor has different opinions but you may want to check out his website...<br /> <a href="http://www.hotzehwc.com/Treatment-Programs/Yeast-Overgrowth/The-Yeast-Free-Eating-Program.aspx" rel="nofollow">http://www.hotzehwc.com/Treatment-Programs/Yeast-Overgrowth/The-Yeast-Free-Eating-Program.aspx</a> </p> http://www.elanaspantry.com/forums/topic/yeast-free-diet-help-with-substitutes#post-2911 Sun, 26 Jun 2011 15:43:52 +0000 MoTomaso 2911@http://www.elanaspantry.com/forums/ <p>Just wanted you all to know that I substituted 1 Tbsp Expert Foods not/Starch for the 1/4 c of arrowroot powder in Elena's rosemary olive bread. I also upped the almond flour to 1/2 c. Worked great. If you can't find not/starch, you could probably make your own with 2 tsp acacia fiber (I like Now Foods organic, it dissolves the best) and a total of 1 tsp gums (guar and/or xanthan). I also left out the agave to make it SCD. Don't miss it! </p> http://www.elanaspantry.com/forums/topic/coconut-flour-cupcakes-not-rising-subbed-stevia-yuck-and-taste-eggy#post-2356 Wed, 29 Dec 2010 18:22:48 +0000 Julnick 2356@http://www.elanaspantry.com/forums/ <p>I would bet on the texture issue being a liquid ingredients problem. Coconut flour needs mucho liquid in order to come out properly. So by reducing a half cup of liquid in the recipe you're really affecting the coconut flour. I'm working on substitutions using stevia in Elana's recipes as well... I sometimes will sub in some applesauce for the wet ingredients then use stevia in the proportions already mentioned, depending on your brand - 1/4 to 1 tsp stevia subbed per cup of sweetener, when in doubt, under use the stevia. If you use too much it's really unpleasant! Also I use coconut sap sometimes, is that something you can use? Depending on the recipe I might use half coconut sap and half applesauce for the liquid measure and then 20 or so drops of liquid stevia. I find liquid stevia sometimes comes out less strong-tasting than powdered in baked goods. Also by blending stevia with another sweetener, like some fruit juice or date sugar or coconut sugar or honey, it cuts the stevia-y taste and boosts up the taste of the other sweetener. When I'm on a zero sugar kick, that doesn't work and I just go full stevia, but when I'm going more moderate, I can use a little honey and then some stevia and it works well. Just make sure that your bulk is always equal in your recipe, ie. make sure your liquid ingredients and dry ingredients end up the same ratios as the original recipe. Good luck! I'll see if I can post some successful stevia modifications here soon. :) </p> http://www.elanaspantry.com/forums/topic/coconut-flour-cupcakes-not-rising-subbed-stevia-yuck-and-taste-eggy#post-2350 Tue, 28 Dec 2010 14:35:54 +0000 azahtz 2350@http://www.elanaspantry.com/forums/ <p>Did you sift the coconut flour? Is that supposed to make a difference? </p> http://www.elanaspantry.com/forums/topic/coconut-flour-cupcakes-not-rising-subbed-stevia-yuck-and-taste-eggy#post-2334 Sat, 18 Dec 2010 10:41:59 +0000 Rachel C 2334@http://www.elanaspantry.com/forums/ <p>It's impossible to sub straight stevia for other sweeteners in a recipe, because you are talking about 1/4 tsp vs 1/2 cup... especially subbing dry ingredients for wet. I usually do a mixture of stevia and erythritol, a non-insulin raising sugar alcohol. It is derived from corn though- so it depends if you can eat corn. For instance, if it's a cup of sugar (or equal to a cup of sugar), i use 1/4 tsp stevia and 1/2 cup + 2 or 3 TBLS of erythritol.<br /> And i might add an egg if it was agave (1/2 cup agave = 1 cup sugar I think) to make up the difference of wet ingredients.<br /> There is good tasting stevia and bad tasting stevia. The only good tasting stevia I've found is NuNaturals brand (you may need to use more like 1/2 tsp to a 1/2 cup sugar) and Sweetleaf stevia powder is a pretty good one too.<br /> It takes a lot of science and a lot of tries to sub this way.. doesn't always work. if you click on my name there ... I post a lot of conversions and there is a sub page on my blog. </p> http://www.elanaspantry.com/forums/topic/coconut-flour-cupcakes-not-rising-subbed-stevia-yuck-and-taste-eggy#post-2328 Mon, 13 Dec 2010 14:31:28 +0000 sweetslover 2328@http://www.elanaspantry.com/forums/ <p>Hi!</p> <p>I think I had a Ulcerative Colitis/Crohn's flare up from using Yacon (although it is sooo delicious!). So, I tried making Elana's coconut flour vanilla cupcakes and the lemon coconut flour cupcakes with stevia. Instead of using a muffin tin, I did one loaf pan. Well, neither recipe rised at all, they were dense and hard, and tasted really eggy. Has anyone seen this issue before? It it because I didn't use a cupcake tin? Or is it because I used stevia instead of agave? Otherwise, I followed the recipes to a tee.</p> <p>Also...I can't seem to make the stevia taste good. I can't have any sweeteners except for stevia and so I need to learn how to make it not nasty! Any advice for using Stevia in Elana's wonderful dessert recipes would be much much appreciated!!! </p> http://www.elanaspantry.com/forums/topic/yeast-free-diet-help-with-substitutes#post-750 Sun, 20 Dec 2009 19:40:12 +0000 cjweisser 750@http://www.elanaspantry.com/forums/ <p>I buy Cocoa Powder in bulk. It is pure, so I don't have to worry about additives. I have used pure Stevia powder for years, but now that it has been accepted by the FDA as a food, not just a "suppliment," it has fueled the sugar companies. Now you have to check the ingredient list carefully. I have seen almost everything imagineable added to it to "stretch" it, and our pocket books! Including cornstarch and "expanded" what amounts to wood fiber. They'll do anything to gouge the consumer. I am so tired of paying inflated prices for what could be just a simple food. </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>