Potato gnocchi

VfM4meplse

kerri_gt wrote: »

OH is Gluten Free and was wondering if this would work with Gram flour, or whether again it would fall apart due to the same reason?

I have been pondering this and on balance think that it may actually work. I think the key is to use a lesser quantity than ordinary flour, as it absorbs water fast. Your finished gnocchi will look wet and shiny when they come out of the pan, but will also lose that water fast and firm up as they cool. For that reason I would suggest making them in advance and then reheat when you want to serve.

kerri_gt

Nargleblast wrote: »

Maybe, if you use gluten free flour, a bit of xanthan gum might help? Those who regularly do gluten free baking will probably have that in their cupboard anyway.

VfM4meplse wrote: »

I have been pondering this and on balance think that it may actually work. I think the key is to use a lesser quantity than ordinary flour, as it absorbs water fast. Your finished gnocchi will look wet and shiny when they come out of the pan, but will also lose that water fast and firm up as they cool. For that reason I would suggest making them in advance and then reheat when you want to serve.

Thanks, I meant to have a go yesterday but time ran away from me. I do have some xanthan gum in the cupboard, haven't used it but plan to try a bit of GF baking now the weather is turning.

VfM4meplse

kerri_gt wrote: »

Thanks, I meant to have a go yesterday but time ran away from me. I do have some xanthan gum in the cupboard, haven't used it but plan to try a bit of GF baking now the weather is turning.

I'm intrigued that you have this in your cupboard, I always think of it as an industrial ingredient rather than one for home baking.

I had a memorable experience with in once, in the form of Slimfast powder. Once and never again!

arbrighton

Whatever you do though, don't make them the day before and leave them in the fridge. GREY is not a palatable colour

kerri_gt

VfM4meplse wrote: »

I'm intrigued that you have this in your cupboard, I always think of it as an industrial ingredient rather than one for home baking.

I had a memorable experience with in once, in the form of Slimfast powder. Once and never again!

I bought some in a little tub (like bicarbonate or baking powder) in holland and Barrett after I started reading up on a bit of GF baking when OH decided to go GF this year. I must admit I haven't used it yet, but might give it a whirl with a date and walnut loaf this weekend. Made one least weekend with GF flour which does have some in, but it was still a bit crumbly for me, so going to up the liquid a little and add a little xantham gum too.