Gluten Free Pasta is a recipe we are often asked for and how to successfully substitute normal flour with gluten free flour. The reality is it’s not that simple. Gluten is the binding agent which gives your pasta dough its elasticity. However, we have found a solution! Hopefully it will be a success with all those gluten free people out there.
Ingredients
100g rice flour
100g cornflour
3 tbsp potato flour
2 tsp xanthan gum
Pinch of salt
3 large eggs, free-range if possible
1½ tbsp olive oil
METHOD
PLACE the rice flour, corn flour, potato flour, xanthan gum and a pinch of salt to a food processor
PULSE to mix.
ADD your eggs and oil.
BLITZ until everything is well combined.
KNEAD a little to bind and form a dough, then wrap in cling film and rest for 30 minutes.
ROLL out to desired pasta shapes
Because there is very little gluten in this flour you will find that the dough crumbles as it comes out of the pasta machine. Do not fret – patch the pieces together gently and push through again on the widest setting. Repeat this step until your dough comes out in one piece. Just have a little patience.
Ingredients
100g rice flour
100g cornflour
3 tbsp potato flour
2 tsp xanthan gum
Pinch of salt
3 large eggs, free-range if possible
1½ tbsp olive oil
