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.
Chantal Also Commented
Gluten-Free Vegan Gnocchi
Hi Renee! That sounds delicious! Thank you for sharing what you tried!
Gluten-Free Vegan Gnocchi
Hi Paayel! The recipe includes 1/2 cup of potato flour. Potato flour is basically ground dehydrated potatoes. Using potato starch in addition to the arrowroot starch would make this recipe too gummy/sticky. Do you have potato flakes or instant dried potatoes? That could maybe work if you don’t have potato flour. Please note that I haven’t tested many more alternatives than what is listed in the recipe. Maybe a bean or chickpea flour to replace the potato flour could work too but again I didn’t try it.
Gluten-Free Vegan Gnocchi
Hi Kim! I’m so happy you tried making the GFV Gnocchi! Yes, it’s a great base recipe that you can now tweak to make your own! Thank you for sharing your experience with this recipe!
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Hi Cara! Ideally cool to 90 degrees. It might take longer to stir and transform into cream if the syrup is still too hot. You’re probably getting my reply too late… what did you end up doing? Or did it work for you to stir at the slightly higher temperature.
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Hi June! I think I might of answered your question on a different platform but I’ll answer here again in case it can help someone else. You can definitely mix in the roughly mashed banana with some add-ins like nuts after the blending step. It creates a more textured bread instead of a smoother texture but it is equally delicious.
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Hi Ann! Did you use a preheated Dutch oven to bake the bread? With this recipe, ensuring your oven is preheated as well as a large Dutch oven really helps with the moisture.The smaller grated zucchini is fine. Did you use whole psyllium husk? Was your yogurt very thin?
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Hi Megan! This is a reply that I shared with another baker with the same question.
I did test the recipe with buckwheat flour, but the results weren’t as great but comparable. I’ve been looking for my notes as I tested this variation before the holidays. The idea would be to use 175g of light buckwheat flour to replace the 175g of buckwheat groats with enough water to moisten the mixture. You’ll need at least one cup of water, possibly a bit more. I would still use a blender to help blend/purée all the ingredients into a smooth batter-like dough. If you try it before I find my notes or try it again, please share your results with us.
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Hi Lisa! With the cassava flour sourdough starter did you change any other ingredients in the bread recipe? It’s possible that using a grain-free starter such as cassava starter could have contribute to a dough texture with more moisture. Did you try again after this attempt? I realize you posted your comment a few months ago but I’m just seeing it now.
