Yes!! I won; I finally succeeded in making homemade gluten-free noodles. I am so excited I can hardly contain myself. When I first went gluten-free my fear of failure and lack of knowledge kept me from experimenting with different types of flours. My first and last homemade noodle project consisted of a premixed flour blend, which had soy flour in it. I am not a huge fan of soy flour, and my noodles came out bean flavored and gritty. To say they were not very good is a nice way to put it. They were just nasty. So I filed homemade noodles in my list of "never going to make g-free again." Everyone has a list! Admit it! Then this summer I read an awesome post by Tara Barker on her blog "A Baking Life." Her noodles looked super yummy, and she said they were so easy to make. Seriously!!! So today, only six months later but who is keeping track, I decided to make some. Believe it or not they were really easy. In fact, I think they are easier than the gluten filled version I use to make. Since there is no gluten they shaped up easier. They were a little more fragile, but I whipped them out in 20 minutes flat! Way better than the hours it took me to roll noodles out before when they had gluten. Her recipe calls for millet flour. I do not have millet flour, one because I have not found a safe nut free version yet, and two the budget won't allow for me to buy too many different types of flours at one time. I used brown rice flour, sweet super fine rice flour, tapioca flour, and corn starch for my blend. I am convinced most flour blends would work. Just don't forget your xanthan gum. This is my great grandmother's recipe g-free! Woohoo! I am so excited to share it with you, because it has been a favorite of mine for as long as I can remember.
Growing up I can remember my great-grandmother (Nola), my grandma, my mom, and I would make homemade noodles.
I have vivid memories of watching them rolling noodles out on the kitchen table for every Holiday, or special occasion.
They always made them a day ahead so they could dry over night. The next morning they would stack and cut them with a super sharp knife. I was lazy and just used my pizza cutter. Works great!
I wanted my noodles for making chicken and pastry, so I didn't care if they were big and chunky. My grandmother however cut hers really short and skinny. About the width of a pencil, and the length was only about two inches.
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I absolutely loved her homemade noodles. She would tell me all kinds of stories about growing-up and riding in a covered wagon.
Her stories were so cool. Who would believe that I actually knew someone who road in a covered wagon? Crazy!! Hard to believe when we live with instant technology at our finger tips. She would talk about the great depression. She even hid money under her bed, just in case. She was such a neat person. I wish you could have met her. After my great grandmother died nobody made her noodles anymore except for me. Sad!! That is why today is a momentous day. I not only made g-free noodle, I also will be able to continue on the tradition that my family has carried on for generations.
Hopefully, now I can share this tradition with my daughter and her three brothers. Amazing!!! Thank you to all the gluten-free foodies. Now I just have to wait for the next Holiday!
Nola's Home-made Noodles (Original)
16 egg yolks using the whites of half of them
1 cup heavy cream
1 tsp. salt
Flour
Mix in enough flour for dough that is stiff enough to roll out. If at first you don't succeed, try again by adding a little more flour. Divide into four parts. Roll each thin like pie crust. Dry on wax paper, or cabinet top, lightly floured so it won't stick. Dry for several hours, then turn and dry on the other side. When both sides are dry enough to stack, cut dough into four equal sections. Stack and slice.
Store noodles in large baggies in the freezer until the day needed. Cook them in chicken or turkey broth, stirring often to prevent sticking, with lid on for 30 minutes. May need to add hot water if they get too thick.
Nicki's G-free Noodles
½ cup sweet rice flour
½ cup brown rice flour
½ cup tapioca flour
½ cup corn starch
1 tablespoon xanthan gum
4 eggs using the whites of half of them
½ teaspoon salt
¼ - ½ cup cream
(I had to use ½ cup of cream to get a good texture, but I live in Texas and it is really dry!) I mixed the ingredients together until a ball formed in my mixer. Then I dusted my cutting board with tapioca flour, and rolled them out. After I rolled them out, I cut them with a pizza roller. You could use a pasta maker, but I thought this was really easy. Then I cooked them in chicken broth for 30 minutes. I added pre-cooked chicken to mine, because I like it. Feel free to make your own versions and let me know how it turns out.
Hope you like it!!
Nicki xoxo
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