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
Hi Rachel! I’m so happy to hear that you tried the grain-free bread and that you liked it! I really appreciate the time you took to let me know! Chantal
How to Make Grain-Free Bread
Hi Pinar! I will work on the sourdough version of the grain-free bread recipe as soon as I can. Just curious but are you ok with buckwheat flour?
Gluten-Free Sourdough Starter
Hi Lora! I’m so excited for you! Sorghum is a great choice! I’m just about to try a non-rice version myself here too. Pouring out the water when you’re first developing a new starter is fine. You can add a touch more water when you are feeding your starter with fresh flour and water. If it’s too dry to stir around adding a bit more water is ok. Mine tend to contain more liquid and so far it’s never been a problem. With time you will get good at feeling out your dry ingredients and liquid ratios. If a starter or bread dough is too dry, it’s ok to trust your instincts and add more water. When first working on a new starter pouring out the top liquid helps to build a stronger starter with a pleasant aroma. Hope this helps!
Gluten-Free Sourdough Starter
Whether you’re creating a new starter from scratch or maintaining an existing starter a reg house/kitchen temperature is usually preferred. Not too hot though.
Buckwheat Sourdough Loaf Gluten-Free Vegan
Of course, it can! Go for it! You can always line your banneton with a clean tea towel if it doesn’t have the fabric liner. I dust my dough and the tea towel with extra flour before placing the dough in it.
