When I first found out that our family was going gluten free, the recipe that I nearly cried at losing was my home made chicken noodle soup. I could not figure out how to have gluten free noodles that tasted like homemade. I did not want rice noodles, and I am allergic to quinoa--so those are out. Plus, I am allergic to eggs...so it decent noodles for a hearty chicken soup seemed to be getting further and further out of my grasp. In desperation, I started experimenting. (Necessity being the mother of invention and all that...)
What I came up with is somehow al dente yet tender. It can be rolled a bit thicker and used, dumpling like, in a hearty soup, but can also be rolled paper thin. My kids adore these noodles, and I simply do not make my chicken noodle soup with any other noodle.
Before I go any further, I have to admit...these are starch based. In order to get the texture I wanted this was what worked. No apologies.
Also, I am posting this (temporarily) without a photo. I will be making my chicken noodle soup soon, so I will post the photo (and the recipe for the soup) then.
- In a large bowl, combine the dry ingredients.
- Take the the Ener-G egg replacer and water mixture and add the vegetable oil, then add to the dry ingredients.
- Work the dough into a ball and knead it a LOT. No, seriously...a lot. It will take a minute or two for the starches to combine and become easier to work with. (If the mixture does not combine well after a few minutes of kneading, you can add a tsp. or two of warm water.)
4. Coat your rolling surface with potato starch and roll to desired thickness.