GF/CF/DF/SF Pasta?

mrsppmrxky · Joined: 09 Oct 2004 Posts: 1422 Location: GF Kitchen

I went searching over on Delphi and so far the only recipe that I have found is Bette Hagman's recipe.

I am wondering though if you could substitute maybe one of the mild bean flours to help bind the arrowroot that would be subbed for the cornstarch? Maybe the sweet split peas ground into a flour?

Sounds like our Recipe Slueth, Peg is needed for input. OH AL< does your sweet wife have any ideas on how to make a working noodle recipe that will fit the required limitations in ingredients?

Here it is. Found at the recipezaar.com site.
Fresh Egg Pasta-Gluten Free Recipe

This recipe from "More from the Gluten-Free Gourmet", by Bette Hagman
6-8
servings
time to make 30 min 20 min prep

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 (or 4 or 5 egg whites)
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. This will feel much like pastry dough.
5. Work the dough into a firm ball.
6. Knead for 1 or two minutes.
7. Place the ball of dough on a potato starch-floured (rice flour turns noodles gray) breadboard and roll as**thin as possible**.
8. This dough is tough and, when almost transparent, will still handle well.
9. Cut into desired shape.
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mrsppmrxky · Joined: 09 Oct 2004 Posts: 1422 Location: GF Kitchen

Well I think that this might be a viable option for you. i have been searching on the cached google recipes that are for GF Noodles. One article said that at the Asian grocery store, you might be able to find Thai-style vermicelli noodles (very thin, clear noodles made of bean/pea flour)

I have not seen these, but then again, I haven't looked for abean noodle because 'beans are a no-no for MrP"

Hope this will be a product you can find, use and love!
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