Gluten-Free Quinoa Noodles
"I made this one up myself when I was really wanting chicken and noodles. It's based on the Betty Crocker® recipe. I use quinoa flour because of the increased nutritional content. Plus, as any GF person knows, we get real tired of the same old stuff constantly, and quinoa has a great flavor."
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Ingredients1 h 7 m servings 392
Original recipe yields 4 servings
- Mix quinoa flour, 1 cup rice flour, xanthan gum, basil, rosemary, oregano, and salt together in a large bowl; make a well in the center.
- Whisk eggs and egg yolk together in a small bowl. Mix in water and olive oil. Pour into the well in the flour mixture; mix thoroughly until a dough forms.
- Lightly dust a work surface with 2 1/2 tablespoons rice flour. Knead dough until smooth and elastic, 8 to 12 minutes. Cover dough and let rest, about 10 minutes.
- Divide dough into 4 equal pieces. Dust work surface with remaining 2 1/2 tablespoons rice flour. Roll each piece of dough into a square shape that is about 1/16-inch thick. Let dough rest, uncovered, for 20 minutes.
- Roll each square of dough up loosely; slice into 1/4-inch pieces. Unroll noodles.
- Bring a large pot of salted water to a boil. Cook noodles until tender yet firm to the bite, about 2 minutes.
- Cook's Notes:
- Since weather plays havoc with gluten-free doughs, the liquid may have to be slightly adjusted. You may need an additional 1 tablespoon water and 1/2 teaspoon olive oil.
- They can be used right away, but I recommend letting them dry a bit. If freezing, allow them to dry for 1 hour then place in a freezer bag.
Per Serving: 392 calories; 8.1 66.2 11.9 144 394 Full nutrition
ReviewsRead all reviews 2
Thank you so much for posting this recipe! I used Sorghum flour vs rice just to take the healthy noodles up a notch. I toasted the quinoa then ground it in my blender to make the flour, it tur...