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Jan 8, 2013 01:56 PM

gnocchi - is there a substitute for standard flour?

So Ms. FH and I enjoy gnocchi. Lately we've been making the spinach gnocchi from Marc Vetri's namesake restaurant, who's recipe is in his cookbook. The recipe is quite involved, and has a few odd steps, but the gnocchi are fantastic. So now I'm wondering if there's a way to replace the regular flour with a non-wheat based flour. Maybe I'm getting caught up in this cut-out-the-wheat nonsense, but I could see these gnocchi as being a staple for our meals as the main starch portion, and because it's loaded with spinach, I feel good about that. It would be nice to go the extra step and get rid of the wheat. Can someone recommend a flour substitute that works well in gnocchi? Thanks.

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  1. I just did a search for "Paleo gnocchi" and saw that folks are using coconut flour, tapioca starch, arrowroot flour, almond flour/meal, quinoa flour with success. Some recipes include a variety of flours.

    1. I use white rice flour when making GF gnocchi and a bit of garfava, amaranth or quinoa for a bit of strength and protein.

      1. Potato Flour should work fine.
        Is your goal to cut out gluten? You may get more replies on the "special diets" board

        1. Thanks for the suggestions. I'm not really sure if my goal is to cut out gluten, to be honest with you. It's more of a subtle shift in diet to lessen gluten intake, to find alternatives when I can. Another goal is actually to see if alternatives, like some proposed by posters here, might actually produce a better final product, in terms of taste, texture, and health benefits.

          Thanks for the input!