I’ve been meaning to write something here for weeks, but obviously haven’t done it lately. It’s not that there isn’t anything going on these days, it’s just a matter of time and motivation.
Anyway, Eric was sick a couple of weeks ago, and I am currently sick (though feeling much better than last week). When Eric was sick I thought chicken noodle soup would be perfect. So instead of making noodles the first day, I went and bought some at the store. The “homemade” store-bought kind. 😀 Mainly I didn’t feel like making any and I didn’t know how to go about making gluten-free ones.
The next day I made some gluten-free egg noodles. It was an interesting experience. I was working with this homemade mix for the noodles:
2 cups brown rice flour,
2 cups white rice flour (I used sweet white rice since it’s all I have)
1 cup potato starch (the recipe called for cornstarch, but I switched it and it worked just fine)
Anyway, I did make a couple of modifications to the recipe and here it is:
2 cups rice mix (from above), 3 egg yolks, 1 whole egg, 1 tsp salt, 1/2 tsp xanthan gum (this is added, would probably work without it, but I wanted to try it with), 1/3 to 1/2 cup water (I used more water than that until it stuck together).
I mixed the rice mix, salt and xanthan gum with a fork in a bowl just to get it blended together. Then made a well in the middle and put in 3 egg yolks and 1 whole egg and started mixing it and then added water by the Tbsp until I got the mixture to hold together. You don’t want it too sticky, but you do want it to hold together.
I separated it into 4 equal parts and worked with one at a time.
I dusted the counter and top of the batter with potato starch and rolled it out. Cut it into the size strips I wanted with a pizza cutter. I don’t have a pasta cutter, so I don’t know how it would work in there.
I boiled it batch by batch for 10 minutes.
And this is the wonderfully, delicious finished product.
Everyone in the house loved it! I love when a new recipe works out so well!