Gluten Free Pasta
1 cup (120g) King Arthur Gluten-Free
1/2 cup (75g) superfine brown rice flour
1/4 cup (30g) tapioca starch/flour (essential for chewiness and elasticity)
1 tsp xanthan gum (skip this if your flour blend already contains it)
4 large eggs, room temperature
1 tbsp extra-virgin olive oil
1/4 tsp salt
serves 1
1/4 cup (30g) King Arthur Gluten-Free flour
2 tbsp (18.75g) superfine brown rice flour (about 1/8 cup)
1 tbsp + 1 tsp (7.5g) tapioca starch/flour
1/4 tsp xanthan gum (omit if your flour blend already contains it)
1 large egg
3/4 tsp extra-virgin olive oil
1/16 tsp salt (a small pinch)
2 tbsp (18.75g) superfine brown rice flour (about 1/8 cup)
1 tbsp + 1 tsp (7.5g) tapioca starch/flour
1/4 tsp xanthan gum (omit if your flour blend already contains it)
1 large egg
3/4 tsp extra-virgin olive oil
1/16 tsp salt (a small pinch)
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