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 (2)
Looks yummy! I’m allergic to whole grain wheat/barley/rye, is it ok to use a gluten free flour like Bob’s GF All-purpose flour?
Hi Teresa,
Bob’s Red Mill All-Purpose Baking Flour (https://www.bobsredmill.com/gluten-free-all-purpose-baking-flour.html) is a healthy choice in terms of GF flour blends, but it may not work as a 1:1 substitute for whole wheat flour, because it doesn’t contain a binder. If you’d like to make your own whole-grain GF flour mix that will work as a direct substitute for wheat flour in most recipes, check out our guide: https://www.forksoverknives.com/how-tos/homemade-whole-grain-gluten-free-flour-recipe/
Thank you,
Courtney
Editor, Forks Over Knives