![]() It won't ever be as elastic as a gluten dough but enough to be able to keep the pasta sheets from tearing too much. It acts as a binding agent and gives the dough strength and elasticity. Xanthan Gum - This is the key ingredient to get this dough behaving like it has gluten. You might want to try a couple to see what gets the best result. If not, maybe ask friends who may have tried some for a recommendation. Gluten Free Flour - Obviously! If you are gluten free yourself then you will no doubt have a favourite. For now just use whatever you can find and let's see how it goes! Ingredients for gluten free pasta dough Ideally in the future I will come up with the perfect blend myself that you can make up at home. Every gluten free flour is going to behave so differently so it may be a case of needing to add a touch more flour to make it into a workable dough. It was so different! With exactly the same amount of flour and eggs the dough was SO sticky. I was so pleased with it! I had a different gluten free flour in my cupboard so I thought I would do a third test to see how it worked. The second test I upped the eggs and added a tablespoon of oil and it worked perfectly. Gluten free flours soak up moisture much more than a regular flour so I knew I needed to up the hydration. The first test worked OK but the dough was quite tough to work with and slightly too dry. The ingredients listed were maize, tapioca, rice flour and vegetable gums. I tested this recipe with a really generic supermarket gluten free flour, this Edmonds one if you live in New Zealand. If only I had a real answer to this! The truth is you might need to experiment with a couple. I tend to shy away from recipes that you have to buy 5 different flours for. At some stage I might come up with the perfect ratio of of different flours you can mix but I wanted it to be easier than that. You will make this work I promise, it might just take a couple of practices. It can crumble and tear so easily so I have developed a method that ensures a smooth and strong dough. They are all made from different flours with different ratios and I cannot test them all! I have made GF pasta with lots of different flours and I find that the knack to getting it right happens in the rolling not in the flour used, so that is what I have focused on. ![]() The main reason for that is the multitude of different gluten free flours available. Hi! Ok so I am sitting here writing this up and feeling quite daunted! The first thing I have to say is this might not be an instant success like a gluten based pasta dough would be. A wonderful recipe to have on hand for any gluten free family members or friends. This dough can be used for most pasta shapes including ravioli. ![]() Gluten free fresh pasta is totally achievable with a few extra steps and some patience. A relatively simple gluten free pasta dough that cooks beautifully.
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