Wednesday, September 30, 2009

Gluten free noodles

The weather turned really chilly the past few days, and it seemed like a good time to make some soup. Chicken noodle soup is an all time favorite around here. I used to make homemade noodles all the time, before going gluten free. To me, it just makes the soup better. I found a good gluten free noodle recipe at that has become my standby for noodles.

You can use your favorite chicken noodle recipe, and then just use these noodles instead. The first time I made them, my husband asked me if they were really gluten free. Yay! That was what I was going for. :)

Gluten Free Noodles:
  • 1/2 cup tapioca flour
  • 1/2 cup cornstarch
  • 3 tablespoons potato starch
  • 3/4 teaspoon salt
  • 4 1/2 teaspoons xanthan gum
  • 3 large eggs
  • 1 1/2 tablespoons vegetable oil


1) In a medium bowl, combine flours, salt, and xanthan gum.

2) Beat the eggs lightly and add the oil.

3)Pour the egg-oil liquid into the flour mixture and stir.

4)Work the dough into a firm ball. Knead for 1 or two minutes.

5)Place the ball of dough on a potato starch-floured (rice flour turns noodles gray) breadboard and roll as thin as possible. This dough is tough and, when almost transparent, will still handle well. (I actually used my kitchen-aid pasta roller on the widest setting and that worked out very well.)

6) Cut into desired shape.

7) To cook pasta: Put pasta into the boiling soup and cook for 10-12 minutes.

This picture is a bit washed out, the soup looked much better in person. It definitely tasted delish!! For more gluten free recipes, go to The Gluten-Free Homemaker where you'll find all sorts of wonderful things to eat.

Bon Appetit!

Wednesday, September 16, 2009

Supper tonight

This is the first time I've posted on What can I eat that's gluten free. It's hosted by The Gluten Free Homemaker and a great place to find gluten free recipes. I'm always looking for new gluten free recipes, so thought I'd join in on the fun.

It's feeling like fall around here, and I use my crockpot a lot in the fall/winter months. This is one recipe that I use quite a bit. It's easy to make and my sometimes very picky kids love it. Win win for me! :)

I adapted this recipe from the Fix-It and Forget-It Cookbook. It's pretty much the same, with a few tweaks here and there to make it gluten free and dairy free.

Hungarian Goulash

  • 2 lb. tenderized round steak, cubed
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 2 Tbsp Bob's all-purpose gluten free flour, or any flour mix of your preference
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 1/2 tsp. paprika
  • 1 can tomato sauce, plus enough water to rinse out can, about 1/3 of the can
  • 1 cup plain coconut milk yogurt (sour cream or soy yogurt can be used as well)

Mix the meat, onion powder, garlic powder and gf flour together in the crockpot until the meat is coated.

Add remaining ingredients, except plain yogurt and stir well.

Cover and cook on high for 4-5 hours. Add yogurt about 30 minutes before serving.

Serve over brown rice or gluten free noodles (we prefer the rice).

Makes 8 servings.