Gluten free substitutes aren’t always healthier options. Depending on what you choose to substitute with can provide more benefits than just the gluten aspect. When it comes to most pastas, rice noodles can be a healthy alternative to egg noodles and can be used in pretty much all traditional Asian recipes. Since rice noodles contain no wheat, they are gluten-free and a great alternative for anyone with celiac disease or gluten intolerance.
- 1/2 cup Rice Flour
- 1/2 cup Potato Flour
- 1/3 cup Cornstarch
- 1/2 teaspoon Himalayan or Iodized Salt
- 1-2 tablespoon Olive or Avocado Oil
Another benefit of using this alternative is that rice noodles only contain about 100 calories per serving, so this can be a good option for anyone also trying to be conscious of weight or their calorie intake. Although rice noodles are low in calories and high in carbohydrates, they contain less fiber than traditional wheat based noodles (1 cup of cooked rice noodles has 1.8 grams of fiber). Studies show that fiber supports beneficial gut bacteria, good digestion, and blood sugar management. So if you are using rice noodles, make sure to supplement fiber in other areas of your diet.
- Sift dry ingredients into a bowl, repeat 3 – 4 times
- Make a “well” in the center and add the oil and the eggs or enough water to equal 2 eggs.
- Gradually draw dry ingredients from the edges of the bowl into the liquid to form a stiff dough.
- Use your hands to knead the dough into a smooth ball. Generously dust board and rolling pin with rice flour.
- Roll out the dough as thin as possible.
- Cut into noodles.
The pasta is now ready to cook or can be frozen uncooked for later use.
Cook in boiling salted water for about 10 minutes or until al dente.
- Dough is fragile and needs gentle handling. It is not suitable for use in a pasta maker.
- Vegetable oil is variable, add enough to make a smooth ball.
- Rice Noodles will require longer cooking time than wheat pasta does.
- Food processors are not recommended in this recipe’s preparation.
- GFCF – gluten free casein free
- SF – soy free
- DF – dairy free
- EF – egg free