Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.see more from this author
Why are there no responses to the questions? They are all really good questions
I would like to use my sourdough starter in place of the instant yeast. What would you recommend?
Not very useful for those of us who do not have a stand mixer or a dough blade on a food processor. Do you have a more low-tech version not requiring the use of machines? Thanks.
Very simple and easy to use
Kneed it by hand like grandma used to do. Nothing technical about that
This dough is very soft even though I added flour. Very tasty though
Can I use GL flour?
Please let me know if gluten free flour can be used also clarity on temperature to cook
Wish u had gluten free alternatives, not purchased mixes but with sorghum, spelt, etc.
Yeast needs gluten to rise. It would have to be a whole different kind of recipe.
Spelt is not gluten free. You could use spelt flour for this recipe.
My oven only goes to 500. Is this supposed to read 425 degrees?