Potato Flour alternatives

I use potato flour a lot in my baking. Its available at Whole Foods, its not the cheapest of the flours considering it made from POTATOES! By the way Bob's Red Mill flours are far superior if your shopping and trying to make a determination. I find their rice flours to not be chalky at all. For more on why you should support Bob's Red Mill Products check this out: GET TO KNOW THE REAL BOB (spoiler alert: when he retired he GAVE his company to his employees) But I digress...

Luckily for all us gluten free bakers Bob's Red Mill products are becoming more easily available and Ralphs Grocery Stores and other chain stores are starting to carry a limited amount of his products. However you probably will find more of the standard products and for some reason potato flour is not considered standard.

But you say "Iris I still want to bake using potato flour what do I do?" well, you are in luck! I have discovered that Betty Crocker Potato Buds are gluten free and if you stick them in the food processor and blend them up (still dry not prepared) this makes a perfect substitute for potato flour since that basically what it is.

Don't get a flavored one or anything and be sure to buy the one that actually says "gluten free" right on the box. You can see there are a few additives like preservatives and stuff but its still a great substitute for potato flour when thats what you need and thats all you can find.

xoxo - Iris

Gluten Free Gnocchi

I deeply miss real pasta, I have yet to feel truly satiated by any of the faux pasta replacements available on the market for the gluten free consumer. Luckily gnocchi is more of a dumpling so seemed like a fairly easy feat. The first time I made ricotta gnocchi I used primarily potato flour and my gnocchi were a bit like glue balls.

A few days before Christmas I made these. They were delicious! And absolutely for not a second will you miss your days of wheat gluten consumption! My next challenge will be to make pierogis, I do miss those dearly.

• 1 16oz container ricotta
• 2 eggs
• 1/2 cup Parmesan cheese
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 3/4 cup brown rice flour
• 1/8 cup potato flour
• 1/8 cup corn starch

1. Mix all ingredients. Dough should stick together and not be too wet or dry. 

2. Divide into four part, roll out into 1/2 inch thick ropes. Use brown rice flour to keep your cutting board not sticky. Cut into one inch pieces. 

3. Bring pot of water to a boil, salt the water. 

4. Gently place gnocchi into water and boil till they float to the surface of the water. 

5. Carefully drain and then serve with sauce of preference. Make sure not to over cook or the gnocchi will fall apart. 

I enjoyed these with a fresh pesto and a tomato sauce topped with grated parmesan cheese but you can serve with water sauce strikes your fancy.