1/2 c. tapioca flour
1/2 c. arrowroot powder
3 T. potato starch
3/4 tsp. salt
4 1/2 tsp. xanthan gum
3 eggs
1 1/2 T. oil
Combine dry ingredients. In a separate bowl, whisk together wet ingredients, then pour into dry mix. Stir until it comes together, then knead until smooth (1-2 mins). Sprinkle a counter with rice flour. Roll dough out as thin as possible, then cut into desired shape.
Cook in boiling, salted water with a little oil added, for about 10 minutes.
This makes delicious noodles for chicken noodle soup.
Based on: http://www.food.com/recipe/fresh-egg-pasta-gluten-free-60904
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