Hungarian noodles - gluten, dairy, egg, rice, corn, tapioca free

My eldest son has not just gluten intolerance, but he can't eat rice, tapioca and corn neither. Usually he eats potato, but I wanted to make something else for him. He liked pasta before his intolerances, but now he can't eat it. I made noodle for him instead of the pasta.

Ingredients for 2 plates:
- 80 gr buckwheat flour,
- 20 gr chestnut flour,
- 50 gr quinoa flour,
- 50 gr potato starch,
- 1 teaspoon psyllium husk powder,
- 1 teaspoon salt,
- 1/2 teaspoon xanthan gum,
- 2 spoons oil,
- water

Mix the ingredients in a big bowl and  pour water into the bowl until it gets a creamy but not loose massa. Boil a large pot water with salt and a bit oil in it. When it is boiling, tear the massa to little bits into the water. Cook it for 2 minutes. Pour down the water of it.

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