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  • Scott Adams
    Scott Adams

    Rice Flour Noodles (Gluten-Free)


    This recipe comes to us from the McMartins.

    ½ cup rice flour
    ½ cup potato flour
    1/3 cup cornstarch
    ½ teaspoon Salt
    1-2 tablespoon Vegetable Oil
    Optional: 2 eggs, lightly beaten

    Sift dry ingredients into a bowl...repeat 3 - 4 times...make a well in the center and add the oil and the eggs or enough water to equal 2 eggs. Gradually draw dry ingredients from the edges of the bowl into the liquid to form a stiff dough. Use hands to knead the dough into a smooth ball. Generously dust board and rolling pin with rice flour. Roll out the dough as thin as possible. Cut into noodles. The pasta is now ready to cook or freeze uncooked for future use. Cook in boiling salted water for about 10 minutes or until al dente.

    Notes:

    Dough is fragile and needs gentle handling. It is not suitable for use in a pasta maker. Vegetable oil is variable...add enough to make a smooth ball. Noodles require longer cooking time then wheat pasta does. Food processors are not recommended in this recipes preparation.


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    I especially enjoy the dumpling recipes. I had no idea how to cook gluten free. I am sure glad you share the recipes.

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  • About Me

    In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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