Comments on: Fresh Gluten Free Pasta

By: Heather

Heather — Thu, 08 Jul 2010 01:50:33 +0000

I know this may have come a little late. But I pre-make GF All purpose flour. And I store it in a container. You can use it for pancake,Breads, Pretzles and many other things.
Here is the recipe below.
This recipe makes 7 3/4 cups of All Purpose GF Flour
2 1/2 C.Rice Flour
1 C. Potato Starch
1 C. Sorghum Flour
1 C.Tapioca Flour
1/4 C. Cornstarch
1/4 C. Garbanzo Bean Flour
2 TBS. Xanthan Gum
Sift 2 or 3 times to ensure mix’s well and store in an air tight container

A great book that is fast and easy recipes is
Wheat-Free Gluten-Free Cookbook for Kids and Busy Adults.Sells for 16.95 and Barns and Nobles.

By: Nicole

Nicole — Mon, 11 Jan 2010 03:02:22 +0000

Hi, Catherine,
I have never tried a pasta machine with gluten free flour, but I would say that this recipe would probably work if you dust it generously with flour as it is going through. I wouldn’t worry about drying the dough out, since you’re going to cook it in water. I very rarely dust things with flour, though, because it kills me to sacrifice the flour, which is one of the most expensive ingredients in gf recipes. I almost always prefer to roll out dough between two sheets of plastic wrap, but if you’re willing to use extra flour, I’m sure you could use a pasta machine. Please let us know how it goes if you try it!
Warmly,
Nicole

By: Catherine

Catherine — Fri, 08 Jan 2010 19:31:47 +0000

Nicole,
Have you tried this with a pasta machine? I have one of the ones that rolls the dough flat (much easier than rolling pins) but not sure if the consistency of this reciped would lend itself to the machine? When I was still doing wheat I couldn’t work with full whole-wheat pasta dough in the machine–had to make it half and half in order to make the dough workable, so just wondering if that might be the case with this recipe? Thoughts?
Thanks!
Catherine

By: Nicole

Nicole — Sun, 20 Dec 2009 19:19:23 +0000

Hi, Lori,
I’m not familiar in any meaningful way with egg substitute, but I have made almost all my recipes with soy substitutes for dairy, and it works great. I have to imagine you can use egg replacer with success, too.
Warmly,
Nicole

By: Lori

Lori — Wed, 16 Dec 2009 16:57:14 +0000

I recently found your website and am SO excited… I have Celiac disease and also recently found out that I am allergic to dairy and eggs too.

Do you know if anyone has tried your recipes with egg substitute or soy milk or fake butter??

By: Nicole

Nicole — Wed, 18 Nov 2009 03:10:54 +0000

Hi, Jennifer,
That’s an excellent question. I honestly don’t know. I’ve never tried that, but I have to imagine that it would work. Anyone else know?
Warmly,
Nicole

By: Jennifer

Jennifer — Tue, 17 Nov 2009 14:49:05 +0000

Could you make big batches of this pasta and dry it like you would regular pasta?

By: GF PATISSERIE

GF PATISSERIE — Sun, 15 Nov 2009 16:20:39 +0000

Excellent. Everybody should try it.

I love my home made Pasta. Especially with good gravy or sauce.

By: Nicole

Nicole — Thu, 12 Nov 2009 17:46:11 +0000

Hi, Lisa,
You’re making me ::blush:: I wish I could see that happy dance of yours! It’s my pleasure. Let me know how it turns out!

Hi, Becky,
I still sometimes use Bob’s Red Mill All Purpose GF flour, but more often these days I use Better Batter and I really like it.

Warmly,
Nicole

By: Becky

Becky — Wed, 11 Nov 2009 17:06:15 +0000

Are you using Bob’s Red Mill GF all purpose? If anyone tries it with anything different, I’d love to hear how it works. Bob’s is just too bean-y tasting for me, so I’ve been looking at alternatives. Thanks!