Comment on Gluten-Free Vegan Gnocchi by Chantal.
Hi Alina! What kind of mashed potato do you plan on using for the gnocchi? Maybe you could try subbing the potato flour with chickpea flour or even rice flour? If you try it let me know how it turns out.
Recent Comments by Chantal
How to Make Grain-Free Bread
That’s great! Thank you for letting me know!
Buckwheat Sourdough Loaf Gluten-Free Vegan
Hi Jenny! I’m so excited that this gluten-free sourdough bread recipe works for you and your family!
How to Make Grain-Free Bread
Hi Stephanie! I’m so happy that you were able to tweak this grain-free bread recipe with ingredients you had on hand! I’m thrilled that it worked out for you! Did you use baking powder in your version?
Yeast-Free Gluten-Free Vegan Bread
Hi Alissa! So happy that you’ve found my recipes! As for the yeast-free bread, you could consider replacing the rice flour with more sorghum and oat flour or try buckwheat flour or millet flour as an alternative. I haven’t tested all variables so I can’t promise it will have the same exact texture but it should be very close. If you can consume almonds, almond meal/flour could work well too.
Buckwheat Sourdough Loaf Gluten-Free Vegan
Hi Alena! Thank you so much for trying this Sourdough recipe. I’m sorry that your first loaf did not turn out as you would have liked. Gluten-free sourdough can take a little time to perfect! Many factors can affect the overall bread; the ingredients (freshness), the climate (hot or cold kitchen), the oven (gas, convection, electric), etc. As for your starter, you can try covering it with a tight lid, but in my experience, I feel that the starter needs to breathe. I like to use a coffee filter or clean cloth. How was the inside of your loaf? If it was only the crust that was super hard? Was it baked for a little too long? Let me know if you have additional questions.
