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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

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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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2 Responses:

 
Thelma Denney
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
27 Jun 2016 8:27:52 PM PDT
Love the dumpling recipes. I can not have corn or potato flours. Like you recipes.

 
Thelma Denney
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
27 Jun 2016 8:30:11 PM PDT
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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