Eggless noodles

This is exciting, for me. These are noodles without egg, rice, corn, margarine or butter. And, they taste great! All store noodles either have rice or corn in them -- neither of which my kids can have right now. So, here's how:

1/4 cup sorghum flour
1/4 cup chickpea flour
1/4 cup tapioca flour/starch
1/4 cup potato starch
1 tsp xanthan gum
1/2 tsp sea salt
1 egg sub (Ener-G egg replacer: 1 tbsp powder, 2 tbsp water)
2 tsp canola oil
10-15 tsp water

Sift dry ingredients into bowl. Important to get clumps out.

Mix egg and let sit 1 minute. Add oil. Then add to the flour mix.

Add water tsp at a time until dough is firm enough to roll without crumbling. It still will appear on the dry side. Let sit for 30 minutes under wax paper.

Lightly flour a board or table, roll dough out (you can do 2 pieces) as thin as possible. Let rest and dry, turning once, until dough feels like soft leather.

Trim uneven edges (I save trimmings to cook into other recipes).

You can cut this any way you want. I use a long flat knife to cut very thin slices about 4-6" long.

You can let these dry even more, freeze, or boil. I boil in salted water with 1-2 tsp canola oil.

After 8-10 minutes (depending on thickness), I drain, lightly salt and add seasoning, like Thyme. Or mix with a red sauce. I'll soon be posting a tomato-less spaghetti sauce that I promise is great.

Now, I won't try to fool you. These will not look like store noodles and that was a problem with my kids at first. It's been many months since they last had a noodle and this time, they polished off the plate. They had forgotten what store noodles looked like. Big hit!


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