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Finally! Some Answers

Hi there.  I’d like to take some time to answer several of the interesting questions that are left in the comment section of this site.  Here goes…

Storing Gluten Free Bread
Mollie
left this question on the Flax Focaccia Becomes Parsely Bruschetta Post:
Q.
I made this bread yesterday and having been eating it with some homemade dairy free pesto. Delicious!! Just one question – how do you store it?
A.
Storing breads is easy and significantly extends “shelf life.”  After baking the bread, I usually allow it to cool in the pan overnight.  I then remove the bread from the pan, wrap it in a paper towel, then place it in a Ziploc bag.  Next, I write the date on a piece of tape, dog ear the tape and then place it on the bag (dog-earing the tape makes for easy removal so that you can use your bags over and over again and place a new piece of tape with the current date on it for each use).  The final step is to refrigerate.  Stored this way, I find that my breads last for at least one week.

Storing Almond Flour
Candice
asked this question on the Almond Flour post:
Q.
How long can one keep the almond flour before it goes bad?
A.
I keep mine refrigerated for up to 6 months, sometimes longer.  Freezing seems to extend shelf life even more.

Olive Oil Versus Grapeseed Oil
Rachel
asked this question on the Bran Muffin post:
Q.
Why have you changed to olive oil in your baking? Have you tried these with grapeseed oil and you didn’t like how they came out?
A.
According to some of my internet research, grapeseed oil has polyunsaturated fatty acids (PUFA) which may not be the most optimal of fats.  I will still be using grapeseed oil, however, I am looking into other oils as well.  In the Bran Muffin recipe, I was also aiming to create a Paleo friendly dish and I have heard that grapeseed oil is not Paleo.

The Taste of Grapeseed Oil?
Ashley
asked this question on the Vegan Chocolate Frosting post:
Q.
Great recipe- although I do wonder if there are any other oils you may recommend, as I have made frosting with grapeseed oil once and the taste of the oil was very overpowering.  Either that, or is there a particular brand that might be better?  Thanks in advance! :)
A.
For the ingredients found on my site, I link to the exact type and brand of product that I recommend, this is of course, the case with grapeseed oil as well.  Grapeseed oil has a wonderfully neutral flavor, that replaces butter quite effectively in recipes for baked and other goods; so I am wondering if your grapeseed oil was rancid.


You say Elena, I say Elana

Carey
asked this question on the Dark Rye Bread post:
Q.
I can’t wait to try this recipe. Rye is my husband’s favorite and I just haven’t made it because I didn’t want to do a wheat version and didn’t have a GF version til now. Thanks for posting this. I’ll comment on the outcome. You rock, Elana! (how do you pronounce your name?)
A.
The first syllable of my name is “E” as in “Eagle,” the second two syllables are pronounced “lana” as in “Lana Turner.”

I hope you enjoy the answers to your questions above. I also want to point out that the FAQs and Forums are great resources for any inquiries you may have.

In other news, my book, The Gluten-Free Almond Flour Cookbook is receiving excellent press and I am delighted.  Some highlights from the past week include: a live interview on Radio Pacifica with the incredible Niki Guluchi of Page2Pantry, a live radio interview with Judy Gilliard on Judy A La Carte and also a feature story in the The Daily Camera food section.


posted on August 5, 2009, 15 comments

  1. Jessica

    Elana – have you considered using coconut oil in your baking? I replace it in just about all my baking recipes that call for butter.

    • I have a gallon of this in the pantry, and was not sure how to use it. Any other suggestions (and specifics) would be most welcome!

      • Sara

        I replace the grapeseed oil for coconut in many of the recipes from this site and the cookies and cakes taste great. I get her good results.
        Sara

        • ~M

          I thought that olive oil has a low heat point and should not be used for cooking/baking. Do you have any thoughts on this?

          I love coconut oil…it’s also a great “chapstick” that’s gluten-free and works better without any junk inside.

          • Rachel @ bb4wa.com

            Olive oil does have a lower heat point which is why we don’t use it when we BBQ.

            I use Grapeseed Oil Veganaise anywhere mayo is called for and in my diet, I try not to eat the same foods daily so I switch between grapeseed, oil, walnut, avocado, canola and sesame oils.

            This is from the Veganaise website: “Grapeseed Oil, a byproduct of wine production, has been a favorite of European chefs for hundreds of years due to its many fine qualities as an edible oil. Recent studies have demonstrated that grapeseed oil may also be effective in correcting blood cholesterol levels in certain individuals, thereby reducing their risk of cardiac events.”

    • Marie

      Elana or fellow readers:
      Do you replace the coconut oil ounce for ounce for the called amount of butter? I use grapeseed oil that way but would LOVE to have other options as well:)

      BTW- coconut oil makes GREAT facial moisturizer. I have oily skin but by using a food-grade oil for moisture, I rarely get zits anymore, oh & my crows feet wrinkles around my eyes are gone!

      Don’t ya just love the power of the coconut?

  2. Mia

    Thanks for all the clarifications! And congratulations on the success of the book. Mine is on its way! :o)

  3. Lori

    I just made the zucchini bread/muffins. I used Bob’s almond flour, finely ground, as it was the only kosher one I could find, and the recipe came out great. I can’t wait for my daughter (with celiac) to try them. I also can’t wait to try some of the other recipes. I know in your book (which I received last week) you state Bob’s is not ground fine enough for your recipes, so I am thinking maybe his new one that is marked “finely ground” may be different than his original ground almond flour

  4. Lottie

    I tried the focaccia bread and want to know if the baking soda (2tsp) could be a misprint. I was elated with the texture and ease in baking but tasted much much too much baking soda that I had to toss it. I will try again with 1tsp but wanted to ask this question anyway. If anyone out there has an answer, please give it to me.

  5. Hi Elana… I just received your cookbook in the mail last week and have already made the chocolate chip scones and the tropical chocolate chip cookies (To die for!). I think they are my new favorite cookies! Just wanted to say Thank YOU for such a beautiful book packed with such great info and delicious and nutritious recipes! I love to bake and I feel you have taught me a whole new way to do it – sans the refined flours and sugars.
    I’m forever referring people to your blog!

  6. Sandra Gillett @ Aunt-Sandy.blogspot.com

    I’m sooo sorry I have been pronouncing your name E-lain-ah. Thank you for making that clear in such a creative way. My husband thinks you are my best friend (next to him), because I mention you so much. I LOVE the Dark “Rye” bread! Thank you!

  7. Steven

    I’ll have to try coconut oil instead of grapeseed… sounds like a much better substitute. I like Olive oil, but sometimes it just doesn’t act right for me in baking.

  8. I’m loving the cookbook! I’ve already made a few recipes. My older son recently tried going dairy free as well as gluten-free and the difference was amazing – he’s excited by many of the recipes in your book! Thanks so much for all of your creative and wonderful recipes – they really show how eating with restrictions does not equal eating without enjoyment!

  9. ~M

    For those readers who have bags of rice cakes on hand, reusing those bags instead of ziplocs might work too. :)

  10. Connie

    Hi Elana,

    Can you let us know where you get your coconut oil? I thought I read it sometime ago but am unable to find it again.

    Thanks,
    Connie

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