Saturday, December 19, 2009

Gluten-Free Egg Noodles in Chicken Noodle Soup

When the winter comes and the sun retreats towards the horizon at an early hour, I, naturally, want to wrap myself in the thickest down blanket and hibernate until the frigid grasp of the season's hand releases into spring. Unfortunately, this isn't possible. But I can melt that unrelenting midwestern chill with a hot bowl of homemade chicken noodle soup. As a child, my mother would line the countertop with thick strips of homemade egg noodles laid flat to dry. Delicious soup would undoubtedly follow. Thick, hearty noodles and chunks of tender chicken combine with celery, onion, and carrot in a light broth scented with cinnamon. You'll never miss the gluten in these noodles either; though you may miss home a bit.

Gluten-Free Egg Noodles
2 c. flour (3/4 c. potato starch, 1/2 c. tapioca starch, 1/4 c. arrowroot starch, 1/4 c. white rice flour, 1/4 c. sorghum flour)
4 eggs
2 tsp. xanthan gum
1 tsp. salt

Combine dry ingredients in a large bowl. Beat eggs until frothy. Make a well in the dry ingredients and pour eggs into the well. Mix with a wooden spoon until well combined (adding more flour if necessary). Knead dough a little on surface floured with potato starch. Roll out thin, cut into strips, and dry overnight on a drying rack (or on parchment - but you will have to flip them to dry the noodles evenly). Store tightly sealed in the refrigerator.

When you are ready to use the noodles, boil them for 15-20 minutes, depending on the thickness of the noodle.

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