I spent 5 hours today making gluten free pasta. It was tough, and it took a lot of patience that didn't pay off. I am wondering how much of my life will be spent being patient.
I compiled a list of gluten free pastas making either garbanzo bean or quinoa flour. I only put down the source and the ingredients for quick reference. The list I mocked up is supplied as follows.
1 cup
quinoa flour
1/2 cup arrowroot flour
1/2 teaspoon sea salt
2 eggs
2 tablespoons olive oil
1/2 cup arrowroot flour
1/2 teaspoon sea salt
2 eggs
2 tablespoons olive oil
Both of these websites had the following recipe, but neither had attribution.
- 1/2 c. stone ground quinoa flour
- 1/3 c. tapioca flour
- 4 tbsp. potato flour
- 1/4 tsp salt
- 1 large egg
- 2 tsp olive oil
- 1 tbsp water
- Additional flour for kneading (1/4 c. quinoa, 2 tbsp tapioca, 1 tsp potato flour)
98g millet or 3/4 cups
33 g potato starch or 1/4 cup
2 g guar gum or 1 teaspoon
1/2 g xanthan gum or 1/4 teaspoon
1 whole egg
1 egg white
4 g olive oil or 2 teaspoons
For cooking pasta: 4 g of kosher salt or 2 heaping teaspoons
33 g potato starch or 1/4 cup
2 g guar gum or 1 teaspoon
1/2 g xanthan gum or 1/4 teaspoon
1 whole egg
1 egg white
4 g olive oil or 2 teaspoons
For cooking pasta: 4 g of kosher salt or 2 heaping teaspoons
garbanzo bean pastas
- 100 g garbanzo bean flour
- 1 egg
1 cup
garbanzo bean flour
1/2 tsp salt
2 tsp xanthan gum
2 eggs
cornstarch for kneading
1/2 tsp salt
2 tsp xanthan gum
2 eggs
cornstarch for kneading
3/4
chickpea/fava flour
1 1/4 white
flour1/4 tsp salt
2 tsp oil
1/2 cup warm water
1 1/2 cups of chickpea/fava flour
2 tbsp ground flax with 6 tbsp water, soaked and stirred until a paste forms
2 medium eggs
1 1/2 cups chickpea/fava flour.
1/3 cup white cornflour
1/3 cup tapioca flour or potato starch
1/3 cup garbanzo bean flour, buckwheat flour, or millet flour
1 tsp xanthan
1 tsp fine Celtic sea salt
2 whole organic eggs
1 Tbsp cold pressed olive oil
1-2 extra Tbsp filtered water if needed
2/3 cup (70g) corn flour
1/2 cup (70g) quinoa flour
1/2 cup (60g) potato starch
1 1/2 teaspoons xanthan gum
3/4 teaspoon guar gum
3/4 teaspoon fine sea salt
2 large eggs
4 egg yolks from large eggs
1/2 cup (70g) quinoa flour
1/2 cup (60g) potato starch
1 1/2 teaspoons xanthan gum
3/4 teaspoon guar gum
3/4 teaspoon fine sea salt
2 large eggs
4 egg yolks from large eggs
4 tablespoon very finely
ground flax seeds plus 10 tablespoon boiling water OR 3-4 large eggs
1 1/2 cups raw buckwheat flour
1 cup potato, tapioca, or corn starch
1 1/2 cups raw buckwheat flour
1 cup potato, tapioca, or corn starch
1 1/2 cup all purpose gluten free flour mix (use this recipe
specifically)
4 1/2 teaspoons xanthan gum
1 teaspoon salt
4 1/2 tablespoons palm or coconut oil (butter or any other partially solid oils would also work, and liquid oils probably would work as well, but no guarantees)
3/4 cup plus 2 tablespoons lukewarm water
4 1/2 teaspoons xanthan gum
1 teaspoon salt
4 1/2 tablespoons palm or coconut oil (butter or any other partially solid oils would also work, and liquid oils probably would work as well, but no guarantees)
3/4 cup plus 2 tablespoons lukewarm water
Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in fridge):
1 1/4 C (6 oz) brown rice flour
1 1/4 C (7.25 oz) white rice flour
1 C (4.25 oz) tapioca flour
1 C (5.75 oz) sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum
1 1/4 C (6 oz) brown rice flour
1 1/4 C (7.25 oz) white rice flour
1 C (4.25 oz) tapioca flour
1 C (5.75 oz) sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum
I realized at the store that I thought the last batch was far too egg-y and that I didn't want to make that mistake again. I decided to go with the final recipe, for better or for worse, to make an egg-less gluten free pasta. I bought my flax seed, potato flour, and gluten free baking flour and went home. I realized when I got there that I didn't get buckwheat. I replaced that portion with quinoa flour and decided that should be okay.
The recipe I used was:
(Adapted from Penniless Parenting)
4 tablespoon very finely
ground flax seeds plus 10 tablespoon boiling water
1 1/2 cups quinoa flour
1 cup potato flour
1 1/2 cups quinoa flour
1 cup potato flour
1 1/2 cup Pamelas gluten free baking/flour mix
1 tablespoon xanthan gum
1 teaspoon salt
4 1/2 tablespoons olive oil
3/4 cup plus 2 tablespoons lukewarm water to soften the dough.
I replaced the buckwheat flour with quinoa flour because of availability, and the coconut oil/palm oil with olive oil because oil is expensive. I also rounded down and used 1 tablespoon of xanthan gum instead of the 4.5 teaspoons because the pack I bought was individually wrapped by the tablespoon.
1 tablespoon xanthan gum
1 teaspoon salt
4 1/2 tablespoons olive oil
3/4 cup plus 2 tablespoons lukewarm water to soften the dough.
I replaced the buckwheat flour with quinoa flour because of availability, and the coconut oil/palm oil with olive oil because oil is expensive. I also rounded down and used 1 tablespoon of xanthan gum instead of the 4.5 teaspoons because the pack I bought was individually wrapped by the tablespoon.
The dough was dry. I thought it was a miracle that they stuck together at all. That flaxseed paste actually did do something, and felt just as viscuous as the eggs do when I push them into the kitchenaid mixer. It just took forever just to get them from dough balls to flat pieces of any thickness without falling apart.
My mistake was overcompensating for the too thick noodles from last night by making them too thin today. I essentially made angel hair pasta, and literally 30 seconds in boiling water made it too mushy. Alex said he liked the taste but not the consistancy. I agree, the flaxseed gave the pasta a lovely nutty taste, but it felt mushy.
I will have to keep evolving my pasta recipe because at this stage, it is still not a satisfying meal. It isn't even as good as the ancient grains store bought pasta and thats only $2.50 a box and its good for two meals. I think our next plan of action will be to let the angel hairs dry a bit and eat the thicker ones. If it turns out that those are no good, I will try another recipe.
