Aine's Real Honest to Goodness Gluten-free Egg Noodles
Author: Jeanine Friesen
Recipe courtesy of "The Baking Beauties" reader, Aine Olson.
2 cups gluten free all-purpose flour blend (see note)
1/2-3/4 cup garbanzo bean flour
1/2-3/4 cup sorghum flour
6 teaspoons xanthan gum
1 1/2 teaspoons salt
6 large eggs
6 tablespoons oil
potato starch (for rolling)
Mix all dry ingredients.
Put in the hopper of a food processor with dough mixing blade. Add eggs and oil. Blend all ingredients well. Mix as long as you can until the dough pulls away from the sides and is elastic, or until your food processor's motor protests, whichever comes first.
Dust your board with potato starch. Plop the glob of dough out on it, then turn it over to coat both sides. Knead to make sure all is the right texture and that there are no unmixed areas. Dough needs to be elastic and flexible.
Roll out to the thickness you wish for your recipe (using a noodle machine works well, just work with small pieces of dough).
Drop into boiling water, they cook quite fast. Drain & rise before using in your recipe.
4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2011/01/aines-real-honest-to-goodness-noodles.html