These flour-and-egg noodles are a great replacement for the usual lasagna, fettuccine, or other favorite pasta. Working with gluten-free dough can be a little bit tricky, so take your time with the rolling and cutting steps. It may take time and patience, but this fresh pasta is well worth the wait!
20 minutes
180 minutes
4
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Gluten-Free Sourdough Starter
Gluten-Free Sourdough Starter Culture
$14.99
Not eating gluten? No problem! With the help of our gluten free sourdough starter culture, you can make tangy, fluffy sourdough bread that’s gluten-free.
The GF sourdough starter is an heirloom culture, meaning you'll make endless bread dough all from one starter! Just add water and gluten-free flour.
Sourdough is perfect for beginners, and this gluten free sourdough bread starter is a very forgiving culture and one of the easiest to work with.
INCLUDED IN THE BAG
Each box contains:
- 1 packet of dehydrated Gluten-Free Sourdough Starter Culture.
- Instructions for using the sourdough culture are included and may be found here.
INGREDIENTS AND ALLERGEN INFORMATION
Gluten-Free Sourdough Starter Culture Ingredients
- Organic brown rice flour, live active cultures
Gluten-Free Sourdough Starter Culture Allergen Information
- Manufactured in a facility that processes products containing soy and dairy.
- Gluten-free (<5 ppm)
- Non-GMO
HOW TO STORE YOUR STARTER CULTURE
Store the starter culture in a cool, dry place until you’re ready to activate it. Use the starter culture by the date on the bag.
SUPPLIES YOU'LL NEED
Ingredients
- Brown Rice Flour
- Bottled Spring Water (Water Free of Chlorine and Fluoride)
Equipment
- 1 Quart Glass Jar
- Butter Muslin
- Rubber Band
- Stainless steel / silicone / wood spoon
Perfect Your Bread with Our Gluten Free Sourdough Starter
Baking the perfect gluten free sourdough bread begins with the right starter. Our gluten free sourdough starter is a probiotic-rich, reliable, and easy-to-use solution for creating that authentic sourdough taste, without the gluten. Make your own bread right in your kitchen, tailored to your dietary needs and taste preferences.
Introducing Our GF Sourdough Starter
Our GF sourdough starter is the key to unlock a world of gluten free baking. This active culture allows you to create delicious, healthy, and fresh sourdough bread in your own home. It's specifically designed for gluten-free flours, maintaining the taste and texture that sourdough lovers crave, while keeping your dietary requirements in mind.
Explore the Versatility of our Gluten Free Sourdough Bread Starter
The joy of using our gluten free sourdough bread starter extends beyond the classic sourdough loaf. Once you have your active starter, you can venture into a wide range of gluten free sourdough recipes. From pizza dough to pancakes and biscuits, your culinary creativity can thrive, all while enjoying the health benefits of homemade, probiotic-rich bread.
INGREDIENTS:
- ¾ cup millet flour
- ¾ cup oat flour
- ½ cup potato starch, plus more for rolling
- 2 tsp. xanthan gum
- 1 whole egg
- 2 egg yolks
- 1 Tbsp. olive oil
- ¼ cup gluten-free sourdough starter
INSTRUCTIONS:
- Combine the millet flour, oat flour, potato starch, and xanthan gum in a large bowl. Whisk well to combine and then make a well, in the center of the dry ingredients. Add the egg, egg yolks, olive oil, and gluten-free sourdough starter to the well. Whisk wet ingredients and begin pulling in dry ingredients.
- Mix all ingredients together until a stiff but moist dough forms. Gently flour a clean work surface with potato starch and turn dough out onto it. Knead dough several times or until it is smooth, adding more flour as necessary to keep it from sticking.
- Return dough to bowl and cover tightly. Allow dough to ferment at room temperature for 6-24 hours. A longer fermentation will break down the flour more and create a more pronounced sourdough flavor. During the fermentation period, the dough should be kneaded and recovered approximately every 8 hours.
- When ready to cook, bring a large pot of water to a boil over medium heat. Meanwhile, knead fermented dough a few times and prepare to roll
- To roll pasta by hand, place a sheet of parchment paper on a work surface and sprinkle lightly with potato starch. Divide the dough in half and place one half on top of the first sheet of parchment. Flatten the dough out into a workable size, sprinkle lightly with potato starch, and cover dough with a second sheet of parchment paper.
- If using a rolling pin, roll dough as thinly as possible into desired shape. Once rolled, cut noodles into long strips for fettuccine, long rectangles for lasagna, or squares for ravioli.
- To cook, make sure water is at a rolling boil and add a small handful of sea salt. Carefully transfer noodles to pot, separating them as you go, if needed. Boil for approximately 5 minutes, or until al dente.
- While pasta is boiling, repeat rolling process with the second half of the pasta dough. Cut and cook the same way as the first batch.
Serve with simply butter and seasonings or with your favorite sauce.
