Sweet Potato Gnocchi with Mushrooms and Sage – Gluten Free and AIP

Last night, I adapted my sweet potato recipe – from Beyond Flour 2: A Fresh Approach To Gluten-Free Cooking and Baking – to go one step beyond (haha!) being gluten free: I needed it to be AIP (Autoimmune protocol) friendly also.

As far as the gnocchi itself, this meant swapping out most of the added starches, getting rid of the eggs, and omitting the – optional – nutmeg. What resulted was a MUCH simplified gnocchi. All things considered, I think I might even prefer it to the original Beyond Flour 2 recipe!

The part where it got a little more painful was sacrificing the brown butter sauce that originally accompanied the recipe… and that I was very much in the mood for last night.

Luckily, there are a number of AIP friendly fats that work well and add a great flavour to the dish. You can use lard, bacon fat, or duck fat. If you don’t need to avoid dairy, feel free to swap in butter for the sauce. As a note: The professional photos in the blog entry are of the original recipe, from the book. The only difference in appearance is the brown butter sauce – but I’ve included a crappy cell phone photo of last night’s supper to prove that!

As with my original BF2 sweet potato gnocchi recipe, this one avoids one of the big problem areas of making traditional gnocchi – boiling potatoes. For sweet potato gnocchi, the sweet potatoes are dry cooked, not boiled – so heavy, doughy, waterlogged dumplings aren’t likely to happen! As with traditional gnocchi though, you’ll want to handle every stage of mixing with a light hand – keep it as fluffy and loose as possible up to the point of rolling. Handling everything gently will ensure that you’ll end up with soft, pillowy gnocchi.

A note: you’re looking for tubers that have orange flesh, and a lot of the time, they’re sold as “yams” (and those aren’t necessarily even yams!). “Yam gnocchi” sounds weird though… so, we’ll call it “Sweet potato”, though you may have to buy something labeled as “yams”. Isn’t a lack of consistency in terminology FUN?

The texture is great – actual gnocchi. No gumminess or sandiness, they were easy to work with and held together well. If you’re like us, you’ll want to double the mushrooms in the sauce – they are FABULOUS in this.



As promised, my crappy cell phone pic of dinner last night:




Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

AIP Paleo Chicken Pad Thai – Gluten Free

So, part of the reason I haven’t been blogging much lately is that I ran into some health problems, and have been spending some time sorting things out in the aftermath.

I’m fine now – I just went from needing a hefty dose of thyroid meds to not needing ANY, without anyone noticing. The resulting massive over-medication of thyroid meds upended my whole life since October 1. Can I just say how thankful I am that it happened in Canada, vs while we were still in the US? Ooof, so many ER visits, specialists, and testing.

Now that things are leveling out, one thing led to another, and I’ll be on a restricted diet for the next few months – The Autoimmune Protocol (AIP) diet. It’s basically a step beyond paleo, getting rid of nightshades, allergens, and inflammatory foods. Already seeing some benefit, so that’s great!

It’s been interesting, feeling my way around the first few weeks. I’m well versed in gluten-free, and I’m well versed in low carb… but following most of what I was doing while low carb, but not really worrying about carbs has been… a trip. It’s been a lot of fun being on a “diet” and actually losing weight, while not having to obsess about whether or not a small handful of shredded carrots is going to screw me up. I can have beets! Sweet potatoes! Maple syrup! All the fruit I can handle – AND IT’S SUMO ORANGE SEASON! MUAHAHAHHAAAA!!

Anyway.

While I do have a bunch of non-diet recipes photographed and lined up to post, I’ll be interspersing some AIP stuff as well. Much like my other recipes, this stuff is just good food – restricted or not. My husband isn’t doing AIP himself, and has been loving the offerings over the past few weeks. Basically, don’t let the “AIP” or “Paleo” scare you off, if you’re not needing those kinds of restrictions!

The first AIP recipe I want to share is my Chicken Pad Thai. It’s an allergy-friendly version of my normal pad Thai. No nightshades (hot pepper flakes), grains (rice, rice vinegar), legumes (bean sprouts), nuts (peanuts), etc. The rice noodles were swapped out in favour of shirataki noodles – Asian yam noodles. They’re 0 effective carbs, so if you’re watching that kind of thing, a GREAT option! The rice vinegar was swapped for apple cider vinegar, I bumped up the amount of tamarind for more flavour, and added some ginger for a bit of heat.

This recipe is quite customizable – add more ginger for more heat, or leave it out if you don’t like ginger. Add some shredded cabbage in at the end if you have some on hand, or maybe a couple handfuls of bean sprouts if you’re just doing paleo, rather than full AIP. If you’ve reintroduced peanuts, go ahead and toss a handful in at the end – same goes for egg. Feel free to scramble up an egg and toss it in, if you’re not avoiding them. Not worried about gout? Feel free to add some shrimp, or substitute it for the chicken entirely.

A note on the tamarind paste – you can get stuff that’s relatively solid, or you can get stuff that’s like a thick sauce – either way will work, just be sure to check the ingredients list to make sure there’s nothing unacceptable added. Also, the “sauce” style tends to be a bit less in-your-face, so feel free to stir a bit extra in, if you’re not feeling it as-is. I like to start at about 1 Tbsp if solid, 1 ½ Tbsp if using the saucier style.






Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.