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.
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Comments (29)
It would be nice if these recipe pages were monitored so questions could be answered. Or at least post a notice that it is not monitored so people won’t ask questions and expect a response.
Looking forward to trying this
This is a lovely potato bread that is satifying and so very easy to make, especially with my stand mixer and a dough hook. My husband loves it and it lasts about a week in our home because we don’t eat bread every day. I keep it in the fridge so it won’t mold. If you would like a new apporach to an old recipe, give it a try.
Just asking if I change to quinoa flour from white wheat flour (food sensitivity)? Would it be ok with it? I haven’t tried it yet.
How do I make this without a dough blade. Need instructions to make by hand please.
Can you just stir this in a bowl and knead by hand? Do you have to use a food processor or mixer?
Can this be made with a GF flour ??
OMG. I’ve made it three times. I promise you it’s fool proof. I’m not a baker. I even used instant potato flakes. Yummie. I’m thinking I’m going to play with it next time and add seeds and nuts.
To the person who used potato flakes- how much did you use and did you mix them up or out them in dry?
We are just now getting into a Whole Plant Based Food Diet and it’s challenging so we’re doing it in moderation. Lots of great info and recipes on the web that really helps. I think by adding the Nutrition Facts to the recipes would be of great help to anyones diet.
Fred / Redondo Beach Ca
I love this recipe!!! My new favorite. Can I cut out the 10 min wait if I use instant yeast vs rapid?
After reading the comments I am trying to understand why using potatoes instead of just using a whole wheat recipe. Is there a different reaction to the quantity of gluten consumed, therefore this recipe?
Can this be made without the date paste or maple syrup? I’m not a fan of the sweetness in most breads. If I didn’t use the sweetener would I need to add a little more flour? Thank you! Can’t wait to try this!
Hi! I found the King Arthur Baking Company article “How to reduce sugar in yeast bread” really helpful.
https://www.kingarthurbaking.com/blog/2017/05/16/reduce-sugar-in-yeast-bread
Sugars feed the yeast so it will bloom.
To those looking for a gluten free sandwich bread, just be aware that GF bread truly is a different challenge than regular bread! I grew up on homemade/handmade whole wheat bread that my mom made 6 loaves at a time. I made my own from home ground grain for >20 years until I found out that my hubby was gluten intolerant. Then I went on a journey to make vegan whole grain GF bread. I’ve experimented with numerous recipes and techniques, mostly failures. Gluten IS what really makes a loaf type of bread, especially with the characteristic rise qualities of yeast bread that is truly whole grain. It’s the chemical reaction of gluten that is required. The closest I’ve come is a yeast raised whole grain quick bread stirred not kneaded, using buckwheat and millet. Just my observations and experience.
Can you use a bread machine for this recipe?
How would this be if I switched it out for brown whole wheat self raising flour?
I hope to try it GF tomorrow if I get a chance & will post my results if I can get it done.
How did it work out? This recipe caught my eye but I can’t do it with wheat.
Just curious if the GF flour worked. My daughter is gluten free and it is so hard to find a recipe that actually comes out well.
Would this recipe work in a bread machine? I am looking to buy a bread machine but would not want to waste money if these recipes would not work in one.
I tried this recipe in my bread machine. Came out like a brick and I was using active yeast I brought last week. It was also tasteless. So I can say I’m not a fan.
I made it in my Zojirushi bread machine. Pu ingredients in in this order
85 g cooled mashed potato
2/3 cup Trader Joe’s Hemp milk
1 TBS date paste
150 g White whole wheat flour
150 g un bleached all purpose flour
1 tsp sea salt
2 tsp yeast
Cooked on Course 1 (White bread cycle).
There is definitely room for tweaking but it came out pretty good for a first attempt. Things to fool around with would be ratio and types of flour, adding things like seeds, rising times, hydration, baking time. Using the potato is a really good idea. It’s the first “FOK” type bread I’ve tried that was successful in the bread machine. Others have been like adobe bricks. 2 year old and 7 year old both really liked it.
I plan to try it and will post my results.
Can this be made gluten free? Instead of regular flour use a gluten free one?
Gluten in wheat flour serves a particular purpose. That is what causes the strings of dough to form and capture air for rising. I believe you will have better success with a tried and true GF recipe instead of trying to play with a gluten bread recipe.
I had the same question. It’s extremely frustrating that out of the 16 bread recipes that they’ve listed, only 3 are actually gluten free! I guess I’m just tired of plant-based recipes not taking gluten into consideration. Okay done with the rant
I was wondering the same thing? Can this be made with gluten-free flour?