February 20, 2010 at 4:19 am #251475
My husband and baby are supposed to avoid wheat, but they both love pasta.
Wheat-free pasta from the healthfood store/supermarket/market are SO EXPENSIVE that I thought it might be cheaper to try making my own since I have a basic pasta machine.
But recipes for wheat-free pasta is hard to find on the internet. Does anyone have any suggestions?
Today I tried a combination of brown rice flour and millet flour with a teaspoon of guar gum… a few eggs and some water… I haven’t eaten it yet, but the noodles were slighly more successful than the last attempt I made which was 100% millet and tasted and felt like stodgey cardboard in my mouth.:(
I hope someone out there can help.
KateFebruary 20, 2010 at 6:52 am #454255
I haven’t made pasta, but just wanted to give you a heads up that millet goes bitter very quickly once it’s ground into flour. So if you’ve had millet flour in your pantry for a while the pasta won’t taste as good as if you’d used freshly ground millet. I bought some millet flour only once and it was inedible. But I like it freshly ground added to pancake mix. I hope your pasta works out this time.:)February 20, 2010 at 9:13 am #454256
I’m keen to hear any relpies to this too! I am allergic to wheat only, but can’t find any good wheat/glutem free homemade pasta recipes any where!
I have found a brown rice pasta in an indonesion supermarket in Melbourne, which was great whilst i work two blocks from it, but now on maternity leave, I can’t quite justify driving an hour just to buy some pasta!
😆February 20, 2010 at 10:13 am #454257
For your situation it might be worth giving spelt a try. It’s an ancient strain of wheat but many people who have problems with modern wheat tolerate it well.
If spelt works for you making pasta with it is basically the same as with wheat.. you just use less moisture as it needs quite a bit less.February 20, 2010 at 10:24 am #454258
Ok I haven’t tried this one but everything I’ve cooked out of “Everyday gluten-free cooking” by Bette Hagman seems to work reasonably well unlike a couple of other books I have. Its an american book so you need to take that into account for amounts and taste sometimes :rip: too much sugar and salt in some recipes. Probably worth hunting out the bread recipes aren’t too bad for gluten free and work.
1/3 cup tapioca flour
3 tablespoons potato starch flour
1/3 cup corn starch (our cornflour)
1/2 teaspoons salt
1 tablespoon Xanthum gum
two large eggs
1 tablespoon vege oil.
Basically it is mix flours. Beat and oil and pour into flour mixture.
I normally just use the san remo gluten free pasta for myself. DH and the kids get the normal stuff.February 20, 2010 at 11:00 am #454259
You probably already know this with the wheat problems, but watch out for cornflour. A lot of the stuff in our shops is wheaten cornflour, which I’m guessing wouldn’t be gluten free. Aldi is the only regular supermarket that I have found pure cornflour.
Sorry I can’t help with a recipe. Have you tried the orgran brand gluten free flours?February 20, 2010 at 11:12 am #454260
Substitute wheat for spelt. It’s actually a preferred flour for pasta puritans. It’s lovely! :tup:February 20, 2010 at 11:22 am #454261
I’m guessing the local health food shop would have spelt. I’ll give it a try…
I’ve avioded it in the past knowing it’s wheat – and as I’m allergic (not intolerant) I’ve always been a bit cautious, but I’ll give it a go!
Thanks, LeahFebruary 20, 2010 at 8:04 pm #454262
Your supermarkets up there must stock a different range of goods. Kalex check what yours have, ours stock Whitewings brand both Coles and SW here, it is maize cornflour and gluten free. As is our Coles homebrand but not SW. I don’t go to Aldi much as is it out of my way I’ll look out for it next time as much of their stuff is cheaper.February 22, 2010 at 11:58 pm #454263
Try buckwheat. Don’t just stick to flour alternatives but try something really different. I love the commercial buckwheat pasta (which is not a cereal grain) so home making that might be worth a try.
I remember reading a book about china during the cultural revolution where they mentioned making noodles out of green pea flour! So you might try that or even chickpea flour might be interesting.
All the legumes would be gluten free I would think.
Lets know how you go.April 21, 2010 at 11:08 pm #454264
I have made an awesome wheat free pasta – both my daughters are wheat free. I liked it more than wheat pasta. It does not use xanthum gum, just a combination of flours and egg. When i get home I will dig it out and post.
It uses brown rice flour, chickpea flour, potato flour and quinoa flour I think from memoryApril 22, 2010 at 2:04 am #454265
OHH chickpea flour noodles? I love it in fritters, sounds potentially yummy.
I have a big bag of besan flour in the pantry and eggs coming out my ears…might have to give that a go.
I’m guessing though that without the gluten to hold it all together I might end up with a pot of broken up sludge…
Off to find recipies!April 22, 2010 at 2:13 am #454266
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