Gluten Free Quinoa Noodles Recipes
GLUTEN-FREE QUINOA NOODLES
I made this one up myself when I was really wanting chicken and noodles. It's based on the Betty Crocker® recipe. I use quinoa flour because of the increased nutritional content. Plus, as any GF person knows, we get real tired of the same old stuff constantly, and quinoa has a great flavor.
Provided by kitchenwitch
Categories 100+ Everyday Cooking Recipes
Time 1h7m
Yield 4
Number Of Ingredients 12
Steps:
- Mix quinoa flour, 1 cup rice flour, xanthan gum, basil, rosemary, oregano, and salt together in a large bowl; make a well in the center.
- Whisk eggs and egg yolk together in a small bowl. Mix in water and olive oil. Pour into the well in the flour mixture; mix thoroughly until a dough forms.
- Lightly dust a work surface with 2 1/2 tablespoons rice flour. Knead dough until smooth and elastic, 8 to 12 minutes. Cover dough and let rest, about 10 minutes.
- Divide dough into 4 equal pieces. Dust work surface with remaining 2 1/2 tablespoons rice flour. Roll each piece of dough into a square shape that is about 1/16-inch thick. Let dough rest, uncovered, for 20 minutes.
- Roll each square of dough up loosely; slice into 1/4-inch pieces. Unroll noodles.
- Bring a large pot of salted water to a boil. Cook noodles until tender yet firm to the bite, about 2 minutes.
Nutrition Facts : Calories 392.3 calories, Carbohydrate 66.2 g, Cholesterol 144.2 mg, Fat 8.1 g, Fiber 12.2 g, Protein 11.9 g, SaturatedFat 1.6 g, Sodium 393.9 mg, Sugar 1.7 g
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- Mix the flaxseed with the warm water in a medium-sized mixing bowl and let sit for 5 minutes, until it thickens up. Then mix in the quinoa flour, starting with a spoon and then digging in with your hands once the mixture is too thick to stir.
- You may find that the mixture is too dry and crumbles rather than easily form a ball. If that’s the case add extra water a tablespoon at a time until it holds together but is not sticky. If you find that your mixture is too sticky add extra quinoa flour a tablespoon at a time.
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