Has anyone succeeded in making their own GF pasta? I used to like making pasta and wondered if anyone had a workable recipe.
I use flour which I mix myself which has 40%urid lentil flour in, this is a good base for anything. The rest is 40%tapioca and 20% either rice or corn. Unlike wheat pasta I found that adding egg made the pasta less effective, so just used water. To make it easy to roll really thin, either by hand or in a machine, use what I call tapioca gloop to mix rather than water and work it in hard and then roll/mix a lot. Tapioca gloop is made by taking 10g tapioca flour, 100+ml water, mix while cold, cook until it looks like wallpaper paste. This gloop allows things like tortilla and flatbreads to be easy to roll and stay flexible when cold. Try the gloop with whatever flour you currently use. If it doesn't work get some urid lentil flour from spicesofindia or your local indian shop (also called papad flour)
Thanks! I am still a relative newbie when it comes to using all the different gf flours. I am slowly gaining in confidence, so look forward to trying this recipe. So far I have been relying on the standard Asda gf flour mix for bread making (ahh - the wonders of a bread maker!). I think I will be heading towards my local health food store soon though...
I am not sure whether I can link to this without getting my post deleted but this is my recipe katethebake.blogspot.co.uk/...
You can be fairly lax with the substitutions - the yellow cornmeal is only there to give it a bit of colour/texture so can be subbed by any of the other main flours.
Clearspring Kuzu starch can be bought from health food shops. It is quite a useful thickener, stronger than cornflour or arrowroot and very smooth once you have crushed the lumps. If you don't use this increase the xanthan gum by 0.5tsp.
Psyllium husk helps to retain the moisture in the pasta which means that it will roll out without breaking or crumbling, again you can get this at health food shops. When you have mixed the pasta, it should be smooth and feel slightly damp, not sticky. If it is still a bit moist, add a bit more tapioca or rice flour.
This recipe rolls through a pasta machine without problems, make sure you wrap the other sections of dough so they don't dry out. You can also this recipe to make wonton-style skins and skin for shaomai dumplings as well. Roll dough out 2 or 3 stages further than for pasta and cut shaomai with round cutters and square wonton with a knife.
Hi Kate, thanks for the recipe, it's one that I would also like to have a go at doing. The link you posted didn't fully work, however I got there in the end. The broken link actually did me a favour because I also found your recipe for pastry! Btw, as you are the author of the other blog and it is about your experiences, I would hope/should think it meets the GFG criteria.
thanks Regalbirdy and sorry the link didn't work. any questions, feel free to message me.
My wife and I use the recipe on this web site - it's fabulous and easy - glutenfreenotebooks.wordpre... Clare is very talented.
Btw, you're lucky your question was deleted as I asked for any suitable dumpling recipe but I was told off and had my question deleted as it was food and not health related!! Good luck
I find this site very hit and miss when it comes to food related questions.....I have always considered my coeliac disease to be just about 2 things....my health and the food related to keeping it that way. I really feel that on here there is room for both. Often we get referred to the facebook page, but, have you noticed how few use that page. Maybe like me, they prefer the relative privacy of this site.