The biggest problem that my hubby and I have had with going gluten free has been pasta. Most of the ones available on the market have either a serious aftertaste or a problem with filling the pot with an excessive amount of starch, no matter how large a pot I use to cook them – resulting in gummy noodles. After discussing the issue with several other gluten free people on various forums, I decided that there weren’t quite enough recipes for vegans who were gluten free and didn’t quite like spinach in their pasta.
I started with the base that I knew was the most common – brown rice flour. Layering some relatively neutral flavored sorghum flour with it gave the noodles a better texture, while tapioca starch became a nice binder to compliment the flax that I used to replace eggs in traditional pasta. Add some xanthan gum in the mix to mimic the gluten, and the only thing I had left was to figure out the liquid levels…which was the hardest part.
After extensive testing using the attachments for my stand mixed, I settled on 3/4 of a cup of water, + or – 1-2 tbsp of additional water if the dough didn’t want to stick to itself well. All in all the recipe makes just over a pound of pasta and worked for fettuccine, spaghetti, and lasagne applications! The pic above is fettuccine coated in a sun-dried tomato pesto, which I’ll include the recipe for below the pasta. The noodles before sauce look like whole wheat ones. They can be slightly slimy immediately out of the pot, but if you cool them and let them rest for 2-4 minutes after cooking this clears up completely. Sauce sticks to them wonderfully and they cook to a perfect al dente in just 3 minutes!
Gluten Free Brown Rice and Sorghum Pasta
- 1 cup brown rice flour
- 2/3 cup sorghum flour
- 1/3 cup tapioca starch
- 3 tbsp ground flax seeds
- 1 1/2 tsp xanthan gum
- 1/4 tsp salt
- 3/4 cup warm water, plus a little more on the side and more for boiling
- Combine 3/4 cup warm water with flax seeds, let sit for 5 minutes until thickened.
- In a medium mixing bowl, combine the flours, tapioca starch, xanthan gum, and salt. Whisk until fully combined. You might want to whisk for a few minutes to make sure everything is uniform, even a couple of “chunks” can mess up the consistency of the dough.
- With a wooden spoon, slowly stir the flax mixture into the flour mixture until a dough ball forms. Knead for 4-6 minutes, until slightly sticky, uniform, and thick.
- Put through an electric or hand pasta machine and follow the directions for the type of pasta you want. If you’re using a Kitchenaid stand mixer, I’ve found that it works best on setting 4 for spaghetti and fettuccine, as well as lasagne.
- When you’re ready to cook it, bring water to a boil with a pinch of salt. You’ll want about 3 quarts of water at least for 1/2 lb of pasta. Cook for 3 minutes, drain and cool immediately with cool water. Let rest for a few minutes before serving.
Sun-dried Tomato Basil Pesto
- 8 oz basil leaves, stems trimmed, and chopped
- 4 sun dried tomatoes
- 2 cloves garlic, minced
- 1/3-1/2 cup olive oil
- 2 tbsp chopped cashews
- 3 tbsp nutritional yeast
- 1/4 tsp salt
Combine all ingredients in a blender or food processor and blend until thoroughly combined and basil is minced.