Elana's Pantry Forums » recipes

1. 

   Ligea
   Member

   So I ran out and got the book and waited impatiently for my almond flour. I live in Boulder and figured that the recipes would not need altitude adjustments since Elana lives here as well - I was wrong! I made the chocolate chip scones this morning (following the recipe to the letter) and knew instantly the thin batter would spread and it did -- i've got pancake-like scones and not at all what I was hoping for.

   Anyone else tried these recipes at altitude? I have no idea how to fix them unless just adding more almond flour will do the trick?

   Any help would be appreciated - I'm an avid gluten-free baker, but new to almond flour as the sole flour in a recipe.

   Posted 1 year ago #
2. 

   colormepink
   Member

   Ligea, I don't live at high altitude but I do know that you have to pack the almond flour when you measure for Elana's recipes. This is an adjustment if you've only baked with wheat flour up till now, where you loosely spoon into your cup and level off. I don't live at high altitude but I had that problem for a while as well.

   Posted 1 year ago #
3. 

   Ligea
   Member

   Colormepink,

   Thank you VERY much for that tidbit of information! I will try again, packing the almond flour as you suggest. I must say that they tasted very good, but were more a cookie than a scone... Thanks again for your help!

   -Ligea

   Posted 1 year ago #
4. 

   pwake
   Member

   I made these and I loved them. They weren't flat but they were kind of cookie like. Be sure to get the "blanched" almond flour. I actually used the regular almond flour and they came out fine. But Elana recommends the blanched in her cookbook. Maybe that will make the difference.

   Posted 11 months ago #

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