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Gluten-Free Quinoa Noodles

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Recipe Summary 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.

Ingredients | Grocery Gluten Free Foods List

1 cup quinoa flour

1 cup rice flour

2 teaspoons xanthan gum

1 teaspoon dried basil (Optional)

1 teaspoon dried rosemary (Optional)

1 teaspoon dried oregano (Optional)

½ teaspoon salt

2 eggs

1 egg yolk

⅓ cup water

1 teaspoon olive oil

⅓ cup rice flour, divided

Directions

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.

Since weather plays havoc with gluten-free doughs, the liquid may have to be slightly adjusted. You may need an additional 1 tablespoon water and 1/2 teaspoon olive oil.

They can be used right away, but I recommend letting them dry a bit. If freezing, allow them to dry for 1 hour then place in a freezer bag.

Info | Grocery Gluten Free Foods List

prep: 30 mins cook: 7 mins additional: 30 mins total: 1 hr 7 mins Servings: 4 Yield: 4 servings

TAG : Gluten-Free Quinoa Noodles

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