http://www.elanaspantry.com/forums/ Forums for the elanaspantry.com website en Sat, 21 Nov 2009 03:48:20 +0000 http://www.elanaspantry.com/forums/topic/ibs-and-gerd#post-579 Mon, 02 Nov 2009 17:06:22 +0000 jules 579@http://www.elanaspantry.com/forums/ <p>I have struggled with bloating and abdominal pain for years. I found relief after going GF for a few weeks and went to my doctor with suspicions of celiac disease. I resumed eating gluten and had blood tests, a colonoscopy, and an endoscopy with a biopsy. Everything was negative for celiac disease but I was told that I had both IBS and GERD. I have read that both can be related to celiac disease/gluten intolerance. I am happy that my testing is completed and I can resume my GF diet, and I am hoping that it will clear up both problems. Has anyone diagnosed with both of these ailments found relief through a GF diet? </p> http://www.elanaspantry.com/forums/topic/glycemic-research-institute-severe-side-effects-in-agave-clinical-trial#post-626 Thu, 19 Nov 2009 21:09:42 +0000 mtkoren 626@http://www.elanaspantry.com/forums/ <p>Rather shocking was the late October announcement from the Glycemic Research Institute that they were halting clinical trials on diabetic subjects being given higher doses of Agave syrup (supplied by Volcanic) due to "severe side effects in diabetics". And they speculate on the causes and so on.</p> <p>As I understand it, this is the organization that certifies diabetic friendly foods based on glycemic indices and clinical trials. It is worth a read!</p> <p>Here is the link:</p> <p><a href="http://www.glycemic.com/AgaveReport.htm" rel="nofollow">http://www.glycemic.com/AgaveReport.htm</a></p> <p>Michael </p> http://www.elanaspantry.com/forums/topic/grain-free-pumpkin-pancakes#post-625 Thu, 19 Nov 2009 19:34:33 +0000 cookie 625@http://www.elanaspantry.com/forums/ <p>does anyone know of a recipe for grain free pumpkin pancakes? all the ones i have found contain potato starches, buckwheat, or rice flour. i just know there is a way to make them with coconut flour or almond or flax meal!! </p> http://www.elanaspantry.com/forums/topic/stuck-pie-crust#post-619 Thu, 19 Nov 2009 09:44:48 +0000 bonnie0128 619@http://www.elanaspantry.com/forums/ <p>I made the pie crust from the Almond Flour book and filled it with my favorite pumpkin pie filling recipe (modified for my health needs) as a trial run for Thanksgiving. It tastes great - but - the crust is sticking terribly and you can't really get out a whole nice-looking piece. I used coconut oil in place of the grapeseed oil (it is my preferred oil). Do you think that could be the reason? Any suggestions for a solution? I thought about greasing the pan with palm shortening and dusting it with almond flour before pressing in the pie crust - but I'm not sure. </p> http://www.elanaspantry.com/forums/topic/reaction-to-almond-flour#post-593 Tue, 10 Nov 2009 13:45:05 +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/help-with-recipe-conversion#post-603 Sat, 14 Nov 2009 01:05:32 +0000 Leslie 603@http://www.elanaspantry.com/forums/ <p>I was wondering if anyone could help me convert this recipe so I can use almond or coconut flour.....</p> <p>2 cups whole wheat flour<br /> 2 cups unbleached white flour<br /> 4 tbsp vinegar<br /> 2 packages of active dry yeast<br /> 3 tsp salt<br /> 2 cups sunflower seeds<br /> 2 cups warm water</p> <p>Bake at 375 for 60 min</p> <p>This bread is yummy do you think it would work with almond flour or coconut flour?</p> <p>Thanks,</p> <p>Leslie </p> http://www.elanaspantry.com/forums/topic/sustitutes#post-617 Mon, 16 Nov 2009 10:48:16 +0000 carmexgirl007 617@http://www.elanaspantry.com/forums/ <p>What is the ratio of almond flour compared to rice or potato or etc.? Like how much rice or potato flour will match a recipe for almond flour? </p> http://www.elanaspantry.com/forums/topic/gluten-free-with-several-food-allergies-what-to-eat#post-556 Fri, 23 Oct 2009 08:46:48 +0000 tcorbett 556@http://www.elanaspantry.com/forums/ <p>Hi, First, I love this site! It's great. I have celiac disease, I was diagnosed in 2003 - had the runs for over a year before and still have them. In feb this year I went to a DO - he ran food allergy tests - I was shocked at the results, all my favorite foods for the most part! Here is my list: avocado, green beans, kidney beans, pinto beans, yellow wax beans, beet, broccoli, brussel sprouts, cabbage, cantaloupe, cauliflower, EGG, eggplant, garlic, lettuce, onion (I have added this and done well), oat, green pepper, pineapple, white potato, radish, rape seed/canola, spinach, tomato, brewers yeast (indicates candida). Before all this - I ate lots of mexican or italian foods - I love spicy. I know it's not the end of the world, but somedays I feel like I just want to eat whatever I want that is GF! I do have a good side to all this, I lost weight that I struggled for years to lose! If anyone has any suggestions that would be great. I do eat a lot of rice. For the past month I have been trying the Low Oxalate Diet that my DO suggested. It's helping a little, but very limited too. Thanks just for "listening". Theresa </p> http://www.elanaspantry.com/forums/topic/substitute-stevia-for-agave-nectar#post-52 Wed, 27 Aug 2008 23:29:01 +0000 rachel 52@http://www.elanaspantry.com/forums/ <p>I'm not celiac but do have a sensitivity to gluten, sugar, soy and dairy. I've all but cut sugar out of my diet which has been a huge change for me. I'd do almost anything for a cookie! Stevia is my only "legal" sweetener but most of the recipes I can find that use it contain some of my "illegals". I found this fabulous blog last night (and ended up staying up until all hours reading it) and have sleepily spent the day dreaming of yummy Elana-food. Do you have any advice for substituting stevia for agave nectar? Is it even possible or does it end up kind of yicky? I'm a novice cook and baker and am overwhelmed by the variety of stevia options and how to use them. I would love any advice. </p> http://www.elanaspantry.com/forums/topic/bread-20-uneven-top#post-571 Mon, 26 Oct 2009 23:22:29 +0000 shirehobbit 571@http://www.elanaspantry.com/forums/ <p>Good evening!</p> <p>I just baked my first loaf of the 2.0 Sandwich Bread. It is not pretty like in the photo. The top is uneven (part of the crust looks like a thick slanted roof). I used the magic line pan. Any theories on what caused this? Note, my electric oven is old. </p> <p>Shire </p> http://www.elanaspantry.com/forums/topic/trouble-flipping-pancakes-from-elanas-book#post-588 Sat, 07 Nov 2009 10:43:51 +0000 pony fixer 588@http://www.elanaspantry.com/forums/ <p>So, I have Elana's book--love it. I made the pancakes this morning, which turned out deliciously in taste and texture. HOWEVER--in order for them to be firm enough to flip without falling apart, they were really dark--the first batch I burned in fact. I had the heat on medium low as recommended in the recipe, and I have an electric range. I used to make "regular" pancakes all the time with no issue. I wound up having to use 2 spatulas, and the golden pancakes were a bit misshapen by the time they were done. Delicious, but my husband will not have the patience that I do! </p> http://www.elanaspantry.com/forums/topic/in-store-almond-flour#post-361 Mon, 27 Jul 2009 14:36:36 +0000 Christina 361@http://www.elanaspantry.com/forums/ <p>Hi I tried running out to Whole Foods one day to buy the recommended Honeywell almond flour and could not find it. Is this brand only available online? Does anyone know of any in store brands that are comparable? I just saw a recipe I want to make for tonight and hope that there's something I can run and grab at the store. Thanks! </p> http://www.elanaspantry.com/forums/topic/gf-bread-20#post-583 Tue, 03 Nov 2009 13:03:20 +0000 anjilly 583@http://www.elanaspantry.com/forums/ <p>i have now made the gf bead 2.0 three times and feel it could be very good..however every time there is a big doughy hole in the center and have even overcooked to try to remedy. am using the magic line pans maybe a larger, or 'regular ' bread pan is what was intended? any one have experience with this? </p> http://www.elanaspantry.com/forums/topic/pumpkin-almond-flour-cookies#post-563 Sun, 25 Oct 2009 12:00:55 +0000 chelesirois 563@http://www.elanaspantry.com/forums/ <p>Hi - I make the Chocolate Chip Almond Flour Cookies without chocolate chips for my 3yo son who can't have chocolate. I plan to bring in either some pumpkin shaped cookies to my son's preschool classroom on Fri or make some pumpkin almond flour cookies. BUT I do not know what would be safe food coloring to make the pumpkins orange or a recipe to make the almond flour cookies with pumpkin. Any ideas?</p> <p>thx!<br /> Michele<br /> Mom to DS who is free of gluten, all dairy, oats, corn, peanuts, nightshades,<br /> citrus, chocolate cane sugar, evaporated cane juice, cherry, flax, chia </p> http://www.elanaspantry.com/forums/topic/great-new-gf-resource#post-591 Sun, 08 Nov 2009 18:13:37 +0000 glutenfreeapp 591@http://www.elanaspantry.com/forums/ <p>Exciting news! </p> <p>There is now an iPhone App (printed version also available) that lists restaurants in New York City that can accommodate folks suffering from a Gluten allergy/intolerance. Also, listed are speciality shops including ice cream, bakeries and Whole Foods locations. </p> <p>There will be more cities to come including New Orleans, Miami, and The Keys. </p> <p>Check out <a href="http://www.glutenfreeapp.com" rel="nofollow">www.glutenfreeapp.com</a> for more details! </p> http://www.elanaspantry.com/forums/topic/tortillas#post-517 Thu, 08 Oct 2009 11:58:41 +0000 Skycatcher 517@http://www.elanaspantry.com/forums/ <p>Newbie here. Have ordered the flour, salt and cookbook and can't wait to get started. Going shopping for the rest of the staples today. I'm especially interested in the pizza dough recipe someone mentioned was in the book. </p> <p>I am sensitive/allergic to most grains/corn/rice/soy (and other stuff), but I know I can eat almonds with no repercussions. </p> <p>Has anyone tried using the almond flour for tortillas for Mexican food? Soft? Hard/fried? </p> <p>Thanks,<br /> Skycatcher </p> http://www.elanaspantry.com/forums/topic/where-to-purchase-cheap-agave-nectar#post-366 Mon, 27 Jul 2009 22:49:48 +0000 foodintolerancescook 366@http://www.elanaspantry.com/forums/ <p>Does anyone get agave nectar somewhere that is cheap!? I use it a lot and get the tiny bottles for $4 each and it's pricy (about $4 a cup!) Any suggestions would be great! </p> http://www.elanaspantry.com/forums/topic/storage-of-flour-038-flaxseed-meal#post-570 Mon, 26 Oct 2009 23:01:32 +0000 shirehobbit 570@http://www.elanaspantry.com/forums/ <p>After you've opened the bags do you keep them in the fridge? </p> http://www.elanaspantry.com/forums/topic/canning-jars#post-584 Wed, 04 Nov 2009 10:23:30 +0000 Katie H 584@http://www.elanaspantry.com/forums/ <p>Hi everyone - I recently read an article in Organic Living magazine talking about how the lids of typical canning jars have a coating on them containing bisphenol A. The article said that if your food doesn't touch the lid it should be fine but otherwise there is a possibility of contamination. The article said that Weck jars do not have metal lids and therefore there is no chance for contamination. I am deciding what kind of canning jars to purchase and not sure how concerned I should be. Is the bisphenol A in canning jar lids a concern to anyone else?... </p> http://www.elanaspantry.com/forums/topic/bulk-almond-butter#post-561 Sat, 24 Oct 2009 09:37:06 +0000 bonnie0128 561@http://www.elanaspantry.com/forums/ <p>Does anyone know of a good resource for almond butter - maybe even in bulk? It is so expensive at the stores around me. I've made my own in the past but was never very excited about the results. So many of Elana's recipes that I want to try call for "creamy roasted almond butter" - but I can't afford $20 brownies!!! (Ok, that may be a bit of an stretch - but the stuff IS expensive :D)</p> <p>I know it's not the same, but wouldn't it be nice if we could come up with a substitute - like almond flour plus oil/butter etc!? </p> http://www.elanaspantry.com/forums/topic/brands-of-grapeseed-oil#post-575 Fri, 30 Oct 2009 15:23:19 +0000 rebecca_p81 575@http://www.elanaspantry.com/forums/ <p>Hi.<br /> I just got The Gluten-Free Almond Flour Cookbook and am excited to try out some of the recipes...</p> <p>The only thing is I live in a smaller town and the Grapeseed Oil brand I would like to get, Spectrum is no where to be found. </p> <p>I have located in town:<br /> La Tourangelle Grapeseed Oil<br /> Sadaf Grapeseed Oil<br /> and<br /> Napa Valley Naturals Grapeseed Oil</p> <p>Has anyone tried any of these brands?</p> <p>I am thinking about trying butter instead this weekend and buying the brand I would prefer in 2 weeks when I go out of town hmmm</p> <p>Any input? Thanks in Advance =)</p> <p>Rebecca </p> http://www.elanaspantry.com/forums/topic/almond-flour-pretzel-recipe#post-578 Sat, 31 Oct 2009 10:32:31 +0000 schpinkle 578@http://www.elanaspantry.com/forums/ <p>Has anyone come up with a recipe for pretzels made with almond flour? It can't contain grains, dairy or wheat. The only junk food item I miss on a GFDF grain free diet is pretzels! </p> http://www.elanaspantry.com/forums/topic/arrowroot-powder-1#post-235 Tue, 21 Apr 2009 15:56:47 +0000 Rosie 235@http://www.elanaspantry.com/forums/ <p>Hi Elana!!! I am enjoying your recipes immensely and giving everyone your site because they are also enjoying all the goodies I am making.</p> <p>Can you tell me if arrowroot powder is the same as arrowroot flour?<br /> Thank you!!<br /> ro </p> http://www.elanaspantry.com/forums/topic/grapeseed-oil-special-conversion-needed-to-use-butter-instead#post-574 Fri, 30 Oct 2009 14:23:12 +0000 muffin92656 574@http://www.elanaspantry.com/forums/ <p>Hi everyone - I saw a recipe I wanted to try (carrot cake) but I don't have grapeseed oil. Does anyone know if I can just use butter in the same amount or is a special conversion required?<br /> Thanks!<br /> leslie </p> http://www.elanaspantry.com/forums/topic/diabetic-celiac-low-gi-cake#post-573 Wed, 28 Oct 2009 23:22:38 +0000 studentmum 573@http://www.elanaspantry.com/forums/ <p>Hi All,</p> <p>My niece is a diabetic celiac, she is only 9 and misses out on a lot of things friends have, I would love to make her a very yummy special cake but haven't done much homework so was wondering if anyone else in the same situation has worked out the nutritional values of some of the gluten free cakes so I cake make a low GI one.</p> <p>Thanks<br /> Sarah :) </p> http://www.elanaspantry.com/forums/topic/vegan-pumpkin-pie-muffin-modification#post-572 Tue, 27 Oct 2009 15:53:47 +0000 lnicole 572@http://www.elanaspantry.com/forums/ <p>Anyone know how to make the pumpkin pie muffin recipe without the eggs? I am already planning to make the vegan pumpkin custard but wondered if there was way to make the muffins vegan too. </p> http://www.elanaspantry.com/forums/topic/chocolate-chip-scones#post-569 Mon, 26 Oct 2009 16:00:02 +0000 CathyS 569@http://www.elanaspantry.com/forums/ <p>I made the scones from your book this weekend. They are absolutely FABULOUS! (and so easy!) I, for one, am glad there are no calorie counts in the book. I don't want to feel too guilty for indulging. WOW! now I cannot wait to try other recipes! Thank you, thank you, thank you. </p> http://www.elanaspantry.com/forums/topic/shrimp-cakes-recipe#post-558 Sat, 24 Oct 2009 06:35:49 +0000 CathyS 558@http://www.elanaspantry.com/forums/ <p>The recipe calles for one pound of shrimp - cooked or raw? Looks fabulous! I can't wait to try it. </p> http://www.elanaspantry.com/forums/topic/how-to-convert-pumpkin-bread-recipe#post-545 Sun, 18 Oct 2009 10:26:47 +0000 Leslie 545@http://www.elanaspantry.com/forums/ <p>I have the yummiest Pumpkin Bread Recipe ever and was wondering how to convert it to Gluten/Sugar Free....</p> <p>3c sugar<br /> 1 cup vegetable oil<br /> 4 eggs<br /> 3c Flour<br /> 1.5 tsp salt<br /> 1 tsp cinnamon<br /> 1 tsp nutmeg<br /> 2 tsp baking soda<br /> 1 tsp baking powder<br /> 2/3 cup of water<br /> 2 c cooked mashed pumpkin or canned pumpkin<br /> 1 c chopped nuts or seeds.</p> <p>Mix sugar and oil beat in eggs one at a time<br /> Mix Flour spices and salt in a separate bowl<br /> Add dry to wet alternating with water, mixing well in between additions<br /> Add Pumpkin, stir well<br /> Stir in nuts</p> <p>Pour into 2 greased and floured 9x5x13 loaf pans<br /> Bake at 350 for 1 hour.... actually takes more like 1.5 hours.<br /> eggs and wet separate. Add Dry to wet</p> <p>I usually double the spices and nuts/seeds.</p> <p>Everyone just raves about this bread and I would love to know how to make a healthier Gluten and Sugar free version.</p> <p>Any ideas?</p> <p>Thanks so much,</p> <p>Leslie </p> http://www.elanaspantry.com/forums/topic/sugar-addiction#post-161 Sun, 21 Dec 2008 18:39:39 +0000 Alice 161@http://www.elanaspantry.com/forums/ <p>Anyone out there battle with sugar addiction? I'm 46 and sick of it. I want to start January with a fresh new plan. I'm reading Sugar Shock right now. </p> http://www.elanaspantry.com/forums/topic/yeast-free-diet-help-with-substitutes#post-562 Sat, 24 Oct 2009 09:47:16 +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> http://www.elanaspantry.com/forums/topic/almond-flour-coconut-flour#post-522 Sat, 10 Oct 2009 08:42:00 +0000 bonnie0128 522@http://www.elanaspantry.com/forums/ <p>Are there any recipes that use both almond flour and coconut flour? I like the texture of each separately but would love to try some baked goods that incorporate both flours in one. I think the texture would be great! I've considered trying on my own but have no idea where to start. :) Any suggestions? </p> http://www.elanaspantry.com/forums/topic/gluten-free-with-several-food-allergies-what-to-eat-1#post-557 Fri, 23 Oct 2009 08:50:37 +0000 tcorbett 557@http://www.elanaspantry.com/forums/ <p>Hi, First, I love this site! It's great. I have celiac disease, I was diagnosed in 2003 - had the runs for over a year before and still have them. In feb this year I went to a DO - he ran food allergy tests - I was shocked at the results, all my favorite foods for the most part! Here is my list: avocado, green beans, kidney beans, pinto beans, yellow wax beans, beet, broccoli, brussel sprouts, cabbage, cantaloupe, cauliflower, EGG, eggplant, garlic, lettuce, onion (I have added this and done well), oat, green pepper, pineapple, white potato, radish, rape seed/canola, spinach, tomato, brewers yeast (indicates candida). Before all this - I ate lots of mexican or italian foods - I love spicy. I know it's not the end of the world, but somedays I feel like I just want to eat whatever I want that is GF! I do have a good side to all this, I lost weight that I struggled for years to lose! If anyone has any suggestions that would be great. I do eat a lot of rice. For the past month I have been trying the Low Oxalate Diet that my DO suggested. It's helping a little, but very limited too. Thanks just for "listening". Theresa sorry for the double post, I put it in the wrong section - I'm new - so sorry! </p> http://www.elanaspantry.com/forums/topic/substitute-honey-for-agave-nectar-in-your-recipes#post-382 Fri, 31 Jul 2009 16:43:11 +0000 kara 382@http://www.elanaspantry.com/forums/ <p>Can I easily just substitute honey for agave nectar inthese recipes? if so, 1:1 ratio? </p> http://www.elanaspantry.com/forums/topic/freezing-bakery-with-almond-flour#post-554 Thu, 22 Oct 2009 22:11:11 +0000 Sara Matson 554@http://www.elanaspantry.com/forums/ <p>I'm curious how well freezing works with almond flour bakery...anyone know? Thanks so much!<br /> Sara </p> http://www.elanaspantry.com/forums/topic/natural-v-blanched-almond-flour#post-536 Tue, 13 Oct 2009 08:43:47 +0000 nana4me 536@http://www.elanaspantry.com/forums/ <p>Has anyone substituted natural almond flour for blanched almond flour in Elana's cookbook? If so, what were the results???<br /> Thanks </p> http://www.elanaspantry.com/forums/topic/cheese-substitute#post-551 Thu, 22 Oct 2009 20:28:28 +0000 cogirl527 551@http://www.elanaspantry.com/forums/ <p>Hi Elana,<br /> I just recently found out I have to be gluten free, dairy free(casein) and soy free. I just bought your cookbook today and want to try your eggplant Parmesan recipe. Do you have any recommendations for a cheese substitute that is tasty, or what you do. </p> <p>Thanks!</p> <p>Janet_ </p> http://www.elanaspantry.com/forums/topic/stick-together#post-550 Wed, 21 Oct 2009 11:00:45 +0000 amberross 550@http://www.elanaspantry.com/forums/ <p>Just wanted to drop a line to let you all know that I think Elana is a genius and i love her book. If you don't already have her book, it is a worthwhile investment. I also wanted to say that I have started my own food blog with stories about this new journey I am on since becoming GF and DF recently. I am posting recipes and although I do not wish to take anything away from this website whatsoever, would love if anyone interested would take a look. I have already posted a recipe for bread that is so close to 'real' bread you will just fall over. <a href="http://www.glutenfreemiddle.blogspot.com" rel="nofollow">www.glutenfreemiddle.blogspot.com</a> </p> http://www.elanaspantry.com/forums/topic/beautiful-book-elana#post-369 Tue, 28 Jul 2009 15:24:20 +0000 Diabetic Cook of Maine 369@http://www.elanaspantry.com/forums/ <p>I rushed out and bought THE book today (hot off the press) and it looks fabulous! I've been having a great time experimenting with alternative flours and almond flour is one of my favorites. Up to now, I've been grinding my own almonds but, as luck would have it, I received my first bag of the Honeyville Almond Flour in the mail today! It is certainly a finer grind than I ever achieved on my own, so I can't wait to see the difference in my recipes.</p> <p>Thank you for your wonderful recipes and blog. I look forward to whatever delicious creations come out of your kitchen in the future. Congrats on the book and keep up the good work! </p> http://www.elanaspantry.com/forums/topic/what-do-you-grease-your-baking-pans-with#post-543 Fri, 16 Oct 2009 12:13:54 +0000 shirehobbit 543@http://www.elanaspantry.com/forums/ <p>I'm going to make the 2.0 bread this weekend and I am so excited! I'm a T2 diabetic and my body hates wheat flour (it spikes my blood sugar). </p> <p>If I decide I don't want to grease the bread pan with butter, what would you suggest? Coconut oil? </p> <p>shirehobbit </p> http://www.elanaspantry.com/forums/topic/oil-content-when-converting-recipes#post-540 Wed, 14 Oct 2009 08:39:55 +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> http://www.elanaspantry.com/forums/topic/egg-replacer-for-your-cupcake-recipe#post-518 Thu, 08 Oct 2009 19:11:16 +0000 tatum 518@http://www.elanaspantry.com/forums/ <p>Hello.. I have searched the forum and blogs and have no found a clear answer for substituting eggs in the vanilla cupcake recipe. I cannot have dairy :(( </p> http://www.elanaspantry.com/forums/topic/pumpkin-cookies-coconut-flour#post-515 Tue, 06 Oct 2009 14:00:58 +0000 Hanni 515@http://www.elanaspantry.com/forums/ <p>Does anyone have a recipe for coconut flour pumpkin cookies? If not, does anyone have ideas for modifying existing recipes? I really enjoyed the cakey consistency of the <a href="http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=2056" rel="nofollow"> Whole Foods Chocolate Chocolate-Chip Cookie recipe</a> and think it would lend itself well to a pumpkin variation. </p> http://www.elanaspantry.com/forums/topic/straining-yogurt#post-535 Mon, 12 Oct 2009 16:27:28 +0000 colocash@msn.com 535@http://www.elanaspantry.com/forums/ <p>When you say to strain the yogurt, how exactly is it done? </p> http://www.elanaspantry.com/forums/topic/baking-soda-taste#post-532 Mon, 12 Oct 2009 11:03:06 +0000 lnicole 532@http://www.elanaspantry.com/forums/ <p>Has anyone noticed their baked goods coming out with a fairly strong baking soda taste? I use Bobs red mill baking soda, is this whats making the difference? </p> http://www.elanaspantry.com/forums/topic/gluten-free-pumpkin-pie#post-529 Mon, 12 Oct 2009 06:09:22 +0000 CaliGFlover 529@http://www.elanaspantry.com/forums/ <p>Hello Alana,<br /> Do you have a recipe for traditional GF pumpkin pie?</p> <p>thank you! </p> http://www.elanaspantry.com/forums/topic/pizza-dough-recipe#post-261 Tue, 05 May 2009 22:09:47 +0000 lcahse016 261@http://www.elanaspantry.com/forums/ <p>Does anybody have a good gluten-free recipe for pizza dough? </p> http://www.elanaspantry.com/forums/topic/anyone-tried-brown-rice-syrup-as-a-sweetener#post-449 Sun, 23 Aug 2009 19:57:55 +0000 momto3boys 449@http://www.elanaspantry.com/forums/ <p>Hi Fellow Recipe Lovers,</p> <p>I have worked with the Agave Nectar, and so far so good. It makes the chocolate chip cookies almost have a "caramel-y" flavor to them that I adore. But I want to see what other options that are out there. I ordered some Coconut Flour today because I want to make the Blueberry Muffins and the Chocolate Cupcakes. On their site I noticed "Brown Rice Syrup". It is a gluten free sweetener too. This had me excited because I've had Brown Rice Syrup in other gluten free things I have purchased and I had no reactions to it.</p> <p>Has anyone had any experience with substituting this for the agave? For some reason I did have some digestive issues when using the grapeseed oil and agave. At least that is what I'm attributing it to, because everything else has checked out fine so far.</p> <p>So please share if you have baked with Brown Rice Syrup and if there are anything warnings about it.</p> <p>Thanks! =) </p> http://www.elanaspantry.com/forums/topic/possible-temperature-issues#post-513 Thu, 01 Oct 2009 09:30:05 +0000 amancil 513@http://www.elanaspantry.com/forums/ <p>I'm having problems with the Almond Butter Blondies and the Cranberry Walnut Bread. Both turn very dark on the edges, almost burned, but are completely uncooked in the center. I live in Kansas, so I'm wondering if this is a result of the elevation difference? Perhaps I need to adjust the time/temperatures in Elana's recipes? Are there some general guidelines to follow that I could apply to the rest of her recipes?</p> <p>Thanks for your help! I'm a novice baker so any information/suggestions are much appreciated! </p> http://www.elanaspantry.com/forums/topic/wheat-milk-peanut-corn-and-msg-free#post-499 Sun, 20 Sep 2009 14:23:12 +0000 Stace 499@http://www.elanaspantry.com/forums/ <p>My 5yr old daugter has been suffering from chronic stomache pain for awhile. Finally went to a Natural Path to find out that she has a sensitiviy to all the above mentioned. So for 6 weeks she is not to have any of them.. If anyone has ideas, recipes, or suggestions that would be fantastic.. Thanks in advance :) </p>