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 Cooks.com 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.