http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Sun, 12 Feb 2012 14:21:48 +0000 http://www.elanaspantry.com/forums/topic/subbing-kosher-salt-for-the-sea-salt#post-3285 Fri, 10 Feb 2012 14:25:05 +0000 ilissaD 3285@http://www.elanaspantry.com/forums/ <p>I am new to being wheat free and I'd like to try some of these baking recipes. I don't have all the ingredients yet. I noticed that Elana uses celtic sea salt in her recipes, but I only have Kosher salt in the house. Can I use that instead and would the conversion be the same since they are relatively similar in size? </p> <p>Thanks! </p> http://www.elanaspantry.com/forums/topic/using-xyiltol#post-3263 Tue, 31 Jan 2012 09:38:03 +0000 Stace03 3263@http://www.elanaspantry.com/forums/ <p>I pretty much use Xylitol for all my baking. So I am looking to substitute the agave. With the agave being a liquid I am wondering if I need to then add a liquid to make up for what I am losing with the xylitol. Has anyone tried this or have ideas? </p> http://www.elanaspantry.com/forums/topic/magic-cookie-bars#post-3137 Mon, 05 Dec 2011 10:46:43 +0000 staceyannjo 3137@http://www.elanaspantry.com/forums/ <p>Hi Elana, I would like to hear ideas to make the magic Cookie Bar recipe w/o gluten and dairy...anyone... ideas? </p> http://www.elanaspantry.com/forums/topic/chocolate-cake-volcano-disaster#post-2021 Tue, 21 Sep 2010 14:08:12 +0000 mom2momless 2021@http://www.elanaspantry.com/forums/ <p>I made the Chocolate Cake recipe in Elana's cookbook and doubled it so I could have two layers. It bakes for 40 min but about 20 min into the baking I smelled burning coming from the oven and opened it to find the cake had boiled and bubbled over and most of it was now lining the inside of the oven. What went wrong? I wondered if the altitude (Denver) had anything to do with it but Elana seems to indicate that high altitude isn't an issue with her recipes so I'm dumbfounded. Anybody? </p> http://www.elanaspantry.com/forums/topic/sugar-and-eggs#post-3267 Thu, 02 Feb 2012 10:10:53 +0000 love8262 3267@http://www.elanaspantry.com/forums/ <p>When a recipe calls for white sugar and eggs to be creamed and i want to use stevia in stead of the suagr, will it change the texture of the recipe if i just used stevia? can I just use stevia in the recipe? </p> http://www.elanaspantry.com/forums/topic/udis-bread#post-2231 Tue, 09 Nov 2010 22:36:39 +0000 jilljohnson 2231@http://www.elanaspantry.com/forums/ <p>Hello, Just wanted to pass on some info. I received directly from Udi's. Unfortunately while their bread has got some good unique texture going for it, looks like they use gmo ingredients in the breads. Couldn't get a definite yes or no answer, so, looks like a yes. Anyone know of any other good texture GF breads with good ingredients sold by bakeries? </p> http://www.elanaspantry.com/forums/topic/celiac-with-kids#post-3232 Mon, 16 Jan 2012 16:56:02 +0000 thehutchins 3232@http://www.elanaspantry.com/forums/ <p>Hello,<br /> My husband has Celiac disease, and so far two of our seven children show definite symptoms of Celiac. </p> <p>My question is, do you allow your children that do not show signs/symptoms of Celiac to eat gluten outside the home? We are strictly gluten free inside the home, but I do allow some of my kids to have the occasional pizza at school, or cake at parties.</p> <p>I've been told two conflicting opinions on this topic... my doctors have told me not to worry about being too strict on diet for the kids not presently showing signs of Celiac; that I might in fact cause an intolerance to wheat unnecessarily. On the other hand, I've had a friend with Celiac disease, who has done much research, that all of my kids are "ticking time bombs" and need to be entirely gluten free their entire life; sypmtoms or not.</p> <p>Does anyone have any advice? </p> <p>Thanks so much,<br /> Lori </p> http://www.elanaspantry.com/forums/topic/reaction-to-almond-flour#post-593 Tue, 10 Nov 2009 12:45:05 +0000 selkie 593@http://www.elanaspantry.com/forums/ <p>Hi,<br /> Has anyone noticed GI reactions- digestive issues- with the almond flour? I have the Honeyville flour and it IS certified gluten free now (I'm Celiac) so I'm not worried about that issue. </p> <p>I wanted to try the cookbook after reading Elana's comments about her reaction slightly to most grains- that they make her feel sluggish and low energy, affect digestion. That sounded like me, so I thought.. hm, this could work. </p> <p>What I've noticed is each time I've made a recipe with the almond flour (apple muffins, muesli bread, raisin bread, scones)- I have problems for several days. I gave away most of the muesli bread after having two pieces, wanted to avoid potential problems. Without getting too graphic- I feel as if I've eaten cement, or paste- everything slows down digestive-wise for several days. The baked goods taste fine (I also have made pear crisp, which is minimal amt of the flour- and it didnt'bother me). </p> <p>My other concern is .. if a person is gluten intolerant and/ or has multiple food intolerances..then switches to baking only with almond flour- how likely is it they will develop an intolerance to almonds. I would think it might be quite possible. I went off dairy at one point, switched to soy, then developed a soy intolerance. My naturopath told me to rotate stuff- that the way a person develops food intolerances is to eat the same thing over and over. I already drink almond milk and love it. And fyi I already asked Elana this same question directly, as a comment below one of her postings- and I did not receive an answer. </p> <p>Would appreciate any feedback. I'd still like to try baking with the flour, but may have to do it only occasionally and see if the problem still happens. </p> <p>selkie </p> http://www.elanaspantry.com/forums/topic/fumigated-almonds#post-3 Sun, 22 Jun 2008 12:55:36 +0000 Anabetica 3@http://www.elanaspantry.com/forums/ <p>Hi! With Elana's encouragement, and the help of this forum (this is GREAT!), I'd like to ask others who use almond flour, if you have been able to locate a source of almond flour that is made from fumigated almonds? I contacted Honeyville Grains, where I've been ordering, and they sent me an email stating that the almonds they use have been POP treated. </p> <p>Lucy from Lucy's Kitchen believes her source of almond flour only steam treats their almonds. Unfortunately, because of the distance in shipping, it would cost me over $50 more for this flour compared to Honeyville Grain. </p> <p>I go through flour quickly with 4 children. I'd love any ideas or suggestions. I'm new to the celiac world, what have you all learned about this issue?</p> <p>Many Thanks,<br /> Betty </p> http://www.elanaspantry.com/forums/topic/paleo-bread-1#post-3253 Tue, 24 Jan 2012 14:22:04 +0000 Tressa B 3253@http://www.elanaspantry.com/forums/ <p>I need help. I have tried making Elana's Paleo Bread three different times, and every time it comes out smelling and tasting so strongly of ammonia that I can't eat it. Even after it cools it's still strong. I really want to figure out what's wrong because I miss bread so much. I have followed the recipe exactly every time. Does anyone have any ideas, or has this happened to anyone else? </p> http://www.elanaspantry.com/forums/topic/grapeseed-oil-1#post-3270 Thu, 02 Feb 2012 17:50:43 +0000 joannavan 3270@http://www.elanaspantry.com/forums/ <p>I just recently bought some grapeseed oil but it came and it states it is 100% grapeseed oil but for the skin? Seems weird to use for recipe? </p> http://www.elanaspantry.com/forums/topic/triple-chocolate-chip-cookie-recipe-substitution-1#post-3269 Thu, 02 Feb 2012 14:22:12 +0000 SJSB 3269@http://www.elanaspantry.com/forums/ <p>Hi, what can I substitute for the almond flour in the triple chocolate chip cookie recipe? I'm eating grain free....maybe potato starch, tapioca starch, cassava flour? Any other ideas or info from someone who has been successfully subbing something for almond flour? We have a nut allergy in the family.</p> <p>Thanks,</p> <p>Sarah </p> http://www.elanaspantry.com/forums/topic/xanthan-gum-substitute#post-3224 Fri, 13 Jan 2012 22:47:27 +0000 Podsolnuh 3224@http://www.elanaspantry.com/forums/ <p>I know Elana does not use xanthan gum in her recipes, but i am trying to adapt some other recipes which use xanthan gum, so I thought if there is any way to substitute xanthan gum for healthy ingredients without corm.</p> <p>thank you so much,</p> <p>Jenya </p> http://www.elanaspantry.com/forums/topic/vitamix-vs-ninja-blender#post-3259 Sat, 28 Jan 2012 11:40:01 +0000 eresko 3259@http://www.elanaspantry.com/forums/ <p>Has anyone used a Ninja blender? If so do you like it and how does it compare to a Vitamix. I want to get something that can still juice but make nut butters and all that good stuff... Any thoughts? </p> http://www.elanaspantry.com/forums/topic/doubling-bread-recipe#post-3262 Tue, 31 Jan 2012 09:35:55 +0000 Stace03 3262@http://www.elanaspantry.com/forums/ <p>I was wondering if I have a bigger bread pan would doubling the recipe be bad? I want the height on the bread but wasn't sure if I would get the same results if i doubled the recipe. I will probably buy the recommended pans but I thought I would find out if anyone as tried doubling. </p> http://www.elanaspantry.com/forums/topic/substituting-coconut-flour-for-almond-flour#post-3234 Tue, 17 Jan 2012 11:57:34 +0000 Tsila 3234@http://www.elanaspantry.com/forums/ <p>Does anyone know if you can substitute coconut flour for almond flour in gluten-free recipes? I was wanting to try some of Elana's desserts, but I do not have almond flour - I only have coconut. </p> http://www.elanaspantry.com/forums/topic/just-diagnosed-and-confused#post-3254 Wed, 25 Jan 2012 02:20:24 +0000 Tgludau 3254@http://www.elanaspantry.com/forums/ <p>I was just diagnosed with Celiac Disease 2 weeks ago. I am a Pastry Chef and understand a lot about Baking and Cooking.<br /> How come I do not see Xantham Gum in your baking recipes? Personally, I am not a fan of it but do I need it? </p> 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/is-wild-rice-a-grain-or-grass#post-3205 Tue, 03 Jan 2012 17:53:03 +0000 priceless34 3205@http://www.elanaspantry.com/forums/ <p>I have been told by individuals in the health field that wild rice is not a grain but a grass. Does anyone have any knowledge on this topic? It was stated that wild rice from Minnisota is the best. I did not see where Elana used wild rice. </p> http://www.elanaspantry.com/forums/topic/making-a-roux#post-3001 Wed, 10 Aug 2011 10:46:46 +0000 MNSunshine 3001@http://www.elanaspantry.com/forums/ <p>I am not celiac, but believe my kids do better when we eat gluten-free. I know it's not a baking question, but how do you make a roux without regular white flour? I really love the taste and texture that comes with a roux, over, say mixing arrowroot or cornstarch with water and pouring it in. Any ideas?</p> <p>Thanks</p> <p>Kristine </p> http://www.elanaspantry.com/forums/topic/agave-nectar-substitute#post-3201 Mon, 02 Jan 2012 13:12:09 +0000 Karen Y 3201@http://www.elanaspantry.com/forums/ <p>Hi everyone! :)</p> <p>I wanted to make Almond Butter Blondies but I don't have agave nectar on hand. I'm not quite willing to buy it because I don't cook or bake with it at all. I was wondering if I could substitute golden syrup for agave nectar instead. It's the only thing I have in my pantry that's close to agave nectar. Thanks! </p> http://www.elanaspantry.com/forums/topic/german-choc-cake-revised#post-3181 Wed, 21 Dec 2011 18:42:14 +0000 westernkansasgirl 3181@http://www.elanaspantry.com/forums/ <p>Has anyone baked the German chocolate cake.. froze it then frosted it later?? If you have did you thaw first then frost and how well did it hold up...thanks so much I would appreciate any information....Cindy </p> http://www.elanaspantry.com/forums/topic/gourmet-gluten-free-cookies#post-3246 Sun, 22 Jan 2012 15:29:42 +0000 JohnnyUnderscore 3246@http://www.elanaspantry.com/forums/ <p>I just attended the NASFT Fancy Food Show in San Francisco. WOW Baking Company was there, serving the most delicious cookies I have ever tried. I just saw that they are trying to get into stores like Safeway by introducing new bags that keep the cookies fresh on grocers' shelves for 9 months WITHOUT the use of preservatives. Check it out: <a href="http://www.prweb.com/releases/wheat-gluten-free-cookies/-gourmet-cookies-/prweb9127934.htm" rel="nofollow">http://www.prweb.com/releases/wheat-gluten-free-cookies/-gourmet-cookies-/prweb9127934.htm</a> </p> http://www.elanaspantry.com/forums/topic/coconut-oil-1#post-3062 Mon, 26 Sep 2011 09:55:13 +0000 K80M 3062@http://www.elanaspantry.com/forums/ <p>Elana,</p> <p>I am excited to try some of you new cupcake recipes! When the recipe calls for Coconut oil to be melted...do you start with the 1/4 solid and then melt down or does it call for 1/4 cup melted oil?</p> <p>Thanks! </p> http://www.elanaspantry.com/forums/topic/almond-flour-pasta#post-837 Thu, 07 Jan 2010 20:18:22 +0000 Franleigh 837@http://www.elanaspantry.com/forums/ <p>Has anyone found/tried making pasta with almond flour? Or coconut flour? </p> http://www.elanaspantry.com/forums/topic/chocolate-substitutions#post-2260 Wed, 17 Nov 2010 07:48:35 +0000 crosbywonder 2260@http://www.elanaspantry.com/forums/ <p>Hello,<br /> I have recently had to change my diet to dairy free, sugar free and gluten free do to candida. I appreciate your website so much, it has given me hope that life is not over......the one thing that I am struggling with that I have not been able to find a solution for that I thought you may have some ideas is for chocolate (ie chips etc). Even with the 72-73% cacao, the second ingredient is either cane sugar or evaporated cane juice....is there a way to use unsweetented chocolate bars, mixed with stevia or agave and some kind of coconut oil etc to pour on sheet, refridge or cool and make chips? or to use as frosting for cupcakes/cakes? Any ideas?<br /> Thanks </p> http://www.elanaspantry.com/forums/topic/alternative-to-almond-flour-for-allergies#post-3242 Thu, 19 Jan 2012 16:40:03 +0000 hcaruso 3242@http://www.elanaspantry.com/forums/ <p>Question for you! I love the paleo recipes you have. However, I have an allergy to almonds. I would love to try it, but don't want the side effects. Is there any substitute flours that may work? Thank you ver much! </p> http://www.elanaspantry.com/forums/topic/paleo-without-eggs#post-3233 Mon, 16 Jan 2012 21:16:21 +0000 shannahv 3233@http://www.elanaspantry.com/forums/ <p>Our 6 year old daughter has celiac disease and has been gluten free for ~3 years with significant improvements in health, thank goodness. However, after removing gluten she still seemed to be sensitive to foods she was eating. We did the ELIZA blood test and eggs and garlic were the two offending foods, both of which she ate a lot of. We removed those ~2 years ago and her chronic congestion improved significantly. Unfortunately, while overall her health as improved amazingly, she is still prone to congestion after eating some foods (can't isolate which ones) and she often has loose stools. </p> <p>So we're gearing up to try the SCD or Paleo diet with her for the month of February, as we have a strong gut feeling that she just doesn't tolerate grains well. I eat Paleo and think it's an amazingly simple and sustainable way to eat. BUT, I am having a really tough time imaging pulling it off with our daughter without giving her eggs! Eggs are a staple when you're eating Paleo (or SCD). </p> <p>I'm reaching out to this forum for advice, ideas, suggestions, creative recipes that might help make this feel feasible.</p> <p>Thanks so much! </p> http://www.elanaspantry.com/forums/topic/husbands-request#post-3203 Mon, 02 Jan 2012 16:49:40 +0000 boysx4 3203@http://www.elanaspantry.com/forums/ <p>I was wondering is there a way to make dumplings for a chicken and dumpling recipe?<br /> And do you have a cookbook with all the recipes you post online (already bought the almond flour cookbook, which we love)? </p> http://www.elanaspantry.com/forums/topic/eggs-and-salt-2-separate-questions#post-3237 Wed, 18 Jan 2012 15:39:59 +0000 rdk in florida 3237@http://www.elanaspantry.com/forums/ <p>1) I have just read Elana's Almond Flour cookbook. It strikes me that most of the cookie recipes (pages 98 - 110) do not use an egg. I have been baking gluten-free for the past ten years but every cookie I have made still used an egg or an egg substitute. Is there a reason that these almond flour based recipes do not need an egg?</p> <p>2) I decided long ago not to add any salt to any of my cookies. Elana specifies Celtic Sea Salt and salt is in every cookie recipe. Is salt an essential ingredient or is it optional? </p> http://www.elanaspantry.com/forums/topic/the-paleo-diet#post-999 Thu, 28 Jan 2010 20:43:55 +0000 lisastafford 999@http://www.elanaspantry.com/forums/ <p>Has anyone read The Paleo Diet website or book? It is Gluten Free and involves the consumption of whole foods, especially fruits, leaves, berries, meat, fish and poultry. There are a lot of good recipes on the website that our families can eat. What are your thoughts? </p> http://www.elanaspantry.com/forums/topic/almond-flour-5#post-3230 Sun, 15 Jan 2012 09:01:52 +0000 BeckyB 3230@http://www.elanaspantry.com/forums/ <p>Hello :o) I'm new on here so I may have missed a post answering my question already. Is almond flour the same thing as ground almonds? Thanks :o) </p> http://www.elanaspantry.com/forums/topic/where-to-buy-bulk-dark-chocolate-in-ontario#post-3187 Wed, 28 Dec 2011 13:43:33 +0000 Shanzy 3187@http://www.elanaspantry.com/forums/ <p>Hello all. Just wondering if anyone knows where I can buy a 5 lb. bag (or similar) of dark chocolate for baking. I am hoping that it will be a little cheaper to buy it in bulk. I am in Canada. Amazon doesn't ship that kind of thing here!! Thanks so much!! </p> http://www.elanaspantry.com/forums/topic/the-thread-husbands-request-will-not-let-me-post#post-3219 Thu, 12 Jan 2012 19:11:21 +0000 HiDee 3219@http://www.elanaspantry.com/forums/ <p>i can post on other topics/threads but not this one.... </p> http://www.elanaspantry.com/forums/topic/big-sale-at-honeyville#post-3220 Thu, 12 Jan 2012 19:13:16 +0000 HiDee 3220@http://www.elanaspantry.com/forums/ <p>20% off your order until the 17th of Jan. Use coupon code 2012 </p> http://www.elanaspantry.com/forums/topic/food-the-most-political-human-requirement-in-the-world#post-3218 Thu, 12 Jan 2012 17:51:44 +0000 striver 3218@http://www.elanaspantry.com/forums/ <p>For those who don't know...</p> <p><a href="http://beforeitsnews.com/story/215/350/Monsanto_Now_Owns_Blackwater_Xe.html" rel="nofollow">http://beforeitsnews.com/story/215/350/Monsanto_Now_Owns_Blackwater_Xe.html</a> </p> <p>someone also sent me this interesting tidbit (be sure to read the footnotes for where the former CEO of Blackwater is now):</p> <p><a href="http://www.truth-out.org/have-super-rich-seceded-united-states/1326127151" rel="nofollow">http://www.truth-out.org/have-super-rich-seceded-united-states/1326127151</a> </p> http://www.elanaspantry.com/forums/topic/crumbling-cakes#post-3212 Mon, 09 Jan 2012 16:33:19 +0000 MichelleO 3212@http://www.elanaspantry.com/forums/ <p>Hi. Last night I made the chocolate cake recipe from the cookbook. Despite perfect pan preparations, when I turned the cake out, it fell apart. So, what did I do wrong? This frequently happens to me, so I would like some advice on how to make the cake so that it holds together.</p> <p>Just to be clear - it didn't stick to the pan. It lacks internal integrity.<br /> Thanks!<br /> Michelle </p> http://www.elanaspantry.com/forums/topic/what-is-creamy-roasted-almond-butter#post-3112 Tue, 15 Nov 2011 20:52:11 +0000 ladysuze 3112@http://www.elanaspantry.com/forums/ <p>I live in Australia and have not heard of this product.<br /> Can I buy it here or can I makr it myself?<br /> Thanks.<br /> Ladysuze. </p> http://www.elanaspantry.com/forums/topic/problem-with-fat-and-oil-sinking-to-bottom-with-coconut-flour#post-3215 Wed, 11 Jan 2012 09:39:21 +0000 Airillusion 3215@http://www.elanaspantry.com/forums/ <p>Last night, I tried baking the coconut cupcakes in Elana's cupcake cookbook. They came out super moist and darker than I expected but I noticed when I bit into one that it seems all the fat/oil sunk to the bottom. The bottom half of the cupcakes are darker and much more moist. The bottom also has a more heavily concentrated agave taste to it. My only other experience baking with coconut flour as the only flour was a yellow cake I made from a recipe by Bruce Fife where the eggs shifted to the top and one side giving that section a quiche like flavor and consistancy. Any suggestions on how to fix the problem of shifting ingredients? Has anyone else experienced these kinds of problems when baking with coconut flour? </p> http://www.elanaspantry.com/forums/topic/choc-cake-stuck-to-pan#post-2073 Fri, 01 Oct 2010 13:24:11 +0000 farmwife67 2073@http://www.elanaspantry.com/forums/ <p>I made the chocolate cake in the cook book and it was awesome tasting. However, it stuck to the pan and came out in chunks. Any idea of what to do. I coated the pan in grapeseed oil and dusted with almond flour and that didn't work. Hope I can fix this because it was really good </p> http://www.elanaspantry.com/forums/topic/do-you-offer-cooking-classes-in-boulder#post-3210 Sat, 07 Jan 2012 22:05:36 +0000 green 3210@http://www.elanaspantry.com/forums/ <p>Hi,</p> <p>I was wondering if you offer an cooking classes?</p> <p>Thanks,</p> <p>Pam </p> http://www.elanaspantry.com/forums/topic/agave-warning#post-2581 Wed, 02 Mar 2011 15:18:07 +0000 mom2momless 2581@http://www.elanaspantry.com/forums/ <p>I've been reading several articles lately about the fact that agave is not all it's marketed to be and now it's official...</p> <p>The Glycemic Research Institute® announced that they have legally “De-Listed” and placed a ban on Agave for use in Foods, Beverages, Chocolate, and any other products, due to results of 5 years of Clinical Trials on Agave.<br /> Manufacturers who produce and use Agave in products are now warned that they can be held legally liable for negative health incidents related to ingestion of Agave.</p> <p>The articles I read had indicated, among other things, that agave is NOT nectar at all, it is a highly processed fibrous part of the plant that is turned into a sweetener in much the same process as High Fructose Corn Syrup and is no less caloric. Buyer (and seller) beware! </p> http://www.elanaspantry.com/forums/topic/corn-pasta#post-3085 Sat, 15 Oct 2011 12:40:56 +0000 FashionSansGluten 3085@http://www.elanaspantry.com/forums/ <p>If you're looking for a great tasting pasta substitute, I love Sam Mills Corn Pasta! I can't have any grains or oats, and this pasta saved my food life because now I can still enjoy macaroni and cheese, spaghetti, and other pasta dishes. It's gluten-free, milk-free, soy-free, egg-free, and no sugar added. It's really good.</p> <p>You can purchase here, just in case you can't find it in your store's aisles: <a href="http://www.celiac.com/glutenfreemall/sam-mills-m-146.html" rel="nofollow">http://www.celiac.com/glutenfreemall/sam-mills-m-146.html</a> </p> http://www.elanaspantry.com/forums/topic/gluten-free-sports-drink#post-3204 Tue, 03 Jan 2012 16:25:09 +0000 charmed 3204@http://www.elanaspantry.com/forums/ <p>I found a sports drink that is gluten free, lactose free, and has no synthetic sugars or colors. Yay! Try Collagen Sport if you are looking for a clean sports drink. I put in frozen fruit too and blend. </p> http://www.elanaspantry.com/forums/topic/your-cookbook#post-2942 Wed, 13 Jul 2011 13:03:56 +0000 MarianLong 2942@http://www.elanaspantry.com/forums/ <p>Elana, I have tried 3 of your recipes from your Almond Flour cookbook. They were outstanding! The richness of the almond flour is unsurpassed! I am looking forward to trying the rest of the recipes.<br /> I didn't like using rice and millet flours because they both tend to be bitter or bland. To think that I now can turn out such delicious recipes is giving me a new joy in cooking! Thank you!! </p> http://www.elanaspantry.com/forums/topic/buckwheat#post-2864 Wed, 08 Jun 2011 13:24:24 +0000 chasesrainbows 2864@http://www.elanaspantry.com/forums/ <p>Have you ever tried cooking with buckwheat flour? My mother was telling me about when she was a kid they always made buckwheat pancakes. She starting looking into it and it's gluten free and they are also doing studies on it to help with diabeties and PCOS(which is what i have). She said those were the best pancakes she ever had. I thought you were just the person to experiment with something like this. </p> http://www.elanaspantry.com/forums/topic/moldy-coconut-flour#post-681 Tue, 08 Dec 2009 21:17:26 +0000 eatingfreely 681@http://www.elanaspantry.com/forums/ <p>Does anyone have experience with your coconut flour turning GREEN after baking? I am fairly new to using coconut flour in my GF baking, and think I must have a bag of rancid/moldy flour.</p> <p>I just made some muffins tonight using coconut flour and ground sunflower seeds. After baking them, I ate one, and upon finishing it, noticed the rest of the muffins were developing a light green tinge, which I thought was very strange. Within an hour, the entire batch had turned deep jade green. I bake and cook A LOT and have never seen anything like this. </p> <p>I used coconut flour from this same bag about a month and a half ago, and the cookies turned moldy within 2 days, which I thought was strange, but it was summer and very hot in my apartment, and there was applesauce in the dough and I hadn't refrigerated them. I figured the moisture and heat made it moldy, I didn't think it was the coconut flour, but after this experience tonight, I think I had a bad batch of flour. </p> <p>anyway, now I feel kind of sick, itchy eyes and sore throat and a headache, and I think I'm having a reaction to what was probably a moldy muffin. I'm guessing the heat from the oven made the mold bloom? I'm feeling remarkably stupid for eating one of them...but they weren't green yet! Anyone ever had your coconut flour products turn GREEN, or experience a mold issue? </p> http://www.elanaspantry.com/forums/topic/new-to-celiac#post-3179 Wed, 21 Dec 2011 11:53:35 +0000 moyerfam2009 3179@http://www.elanaspantry.com/forums/ <p>Hey guys! Our family is new to living a gluten free life. My 7 yr old suffers from this disease. As of right now I feel pretty overwhelmed with prices and kid friendly recipes. Thanks for support and let the research begin! Take care! </p> http://www.elanaspantry.com/forums/topic/breakfast-bars#post-3023 Mon, 29 Aug 2011 05:40:07 +0000 ohbieder 3023@http://www.elanaspantry.com/forums/ <p>What holds them together? </p> http://www.elanaspantry.com/forums/topic/cocoa-butter#post-3116 Sat, 19 Nov 2011 06:11:07 +0000 sundriya 3116@http://www.elanaspantry.com/forums/ <p>Does anyone know how I can use cocoa butter in a recipe? I would like to try using it in gluten free cakes and breads. Can I just substitute cocoa butter for the same amount of, say, coconut oil or regular butter? Does anyone have any experiences with the taste or texture? Thanks for any help! Regards, Sundriya </p>