Gluten Free Pasta Noodles
Gluten free noodles are surprisingly easy to make. Save the yolks from your homemade angel food cake and whip these up!
- 1 1/4 cups egg yolks (300 grams)
- 2 T water
- 1 1/2 cups cassava flour (192 grams)
- 1/2 cup arrowroot flour (64 grams)
- 1/2 cup tapioca flour (64grams)
- 2 tsp salt
- 1/2 tsp garlic
- water 1 T at a time as needed
- cassava flour 1 T at a time as needed, plus for dusting surface
- Place dry ingredients in a stand mixer bowl and stir to mix. Add in egg yolks and water. Mix until a firm dough forms. If the dough is crumbly and dry, add water one tablespoon at a time. If the dough is sticky to the touch, add cassava flour one tablespoon at a time. The dough should be smooth and easily form a ball. Cover and let rest for 10 minutes.
- For hand cut noodles: While the dough is resting, dust a surface with cassava flour. Divide the dough into 3 or 4 sections, keeping the sections you aren’t using covered. Roll the dough very thin then cut into long thin strips. Loosely pile strips on parchment lined trays. To store, freeze fresh noodles on parchment lined trays. When frozen, divide into serving portions then package and store in freezer until use. Alternatively, allow to air dry* 1 – 2 days then store in airtight containers.
- For machine cut noodles: (I use the Marcato Atlas Pasta Machine.) Roll the dough to form long thin pieces. Allow the pieces to dry 5 – 10 minutes after rolling before running through the machine again to cut into noodles. Cut into noodles, then loosely pile on parchment lines trays. Dry by freezer method or air dry*.*I place noodles in my dehydrator for 6 – 8 hours to dry then store in air tight bags.
The chocolate lovers in my house fully approve of this brownie. The intense chocolate flavor improves overnight making this recipe the perfect make a head dessert. Add an elegant touch by topping each square with a raspberry then drizzling chocolate over the brownies and on the plate.
- 3 T cassava flour (24 grams)
- 3 T coconut flour (24 grams)
- 2 T cocoa powder (12 grams)
- 1/4 tsp salt
- 1/2 tsp baking powder
- 2.5 T coconut oil (40 grams)
- 2.5 T ghee (40 grams)
- 1 cup semi sweet chocolate chips
- 1 tsp vanilla
- 2/3 cup honey (224 grams)
- 2 whole eggs or 2 duck eggs
- 1 egg yolk do not use if using duck eggs
- Melt ghee, coconut oil and chocolate chips together until chocolate chips are melted and smooth -stirring constantly so the chocolate doesn’t scorch. Alternatively, you can heat the fats and chocolate together for 1 minute in the microwave in a glass bowl then stir. Heat again for 15 to 20 seconds and stir again. Then let set for a few minutes to let the heat from the glass continue to melt the chocolate. If you are using my exact microwave you should end up with perfect results. 😉 Please watch your chocolate carefully!
- Mix all dry ingredients together in a large bowl… !Reminder! Your results will be more consistent if you weigh your ingredients. Alternative flours are very dense and pack down very easily!
- Whisk the eggs together in a separate bowl.
- Add honey and vanilla to the chocolate mixture and stir until smooth.
- Add chocolate mixture and eggs to dry ingredients. Stir by hand vigorously until the batter is smooth.
- Pour batter into a 9×9 greased and parchment lined baking pan. Bake at 350* for 25 to 30 minutes or until the edges are set. Don’t overbake.
You can use all ghee or all coconut oil but I prefer the flavor and texture produced by combining the two. I use Enjoy life chocolate chunks.