This recipe was inspired by Adventures of a Gluten Free Mom homemade pasta recipe. I did not have all the ingredients I needed, so I made a couple of modifications. However, Heidi’s recipe is also egg free, and so I want to try her gluten free, egg free pasta recipe as well sometime.
My recipe is an egg pasta recipe. I didn’t think 1 egg was enough, and three was definitely too many, so I decided to try using 2. I stuck with 1 cup of flour–the usual. I thought about reducing the amount of xanthan gum, but the pasta photo on Adventures of a Gluten Free Mom looked so perfect, I decided against it. Note in the ingredients, tapioca flour is the same thing as tapioca starch. This recipe was so fun and enjoyable to make. It started like any other recipe: mixing the ingredients together. I don’t like to use lots of extra equipment or ingredients, but I thought that for a pasta recipe, my hand mixer was necessary. Pasta is a food that needs to be especially well blended and smooth. After the ingredients were mixed, I rolled the pasta dough out. I knew the pasta would need to be thin, so I took this step seriously. Then I cut it. This is the great part about homemade pasta. You can make any kind you want! Cut it into squares for lasagna, or mini squares for ravioli, thin noodles, thick noodles, you name it. I cannot tell you the names of all these pasta types, because I am no expert.
Right when I took my pasta out of the bowl to roll out, I know I had a problem. It was sticky. Way too sticky. I tried adding more flour, but that did nothing. Then I tried adding a little oil. Perfection. Oil is the key. So in the ingredients, the last item I put was simply oil. What I did was put a splash of olive oil in a bowl and used as needed.
This pasta was SO delicious, although quite a pain to make. Because of that second part, I doubt I will make this again, or soon. But the taste and texture were wonderful, and I’m glad I tried this recipe out. I might still try Heidi’s recipe, but I’m not sure.
- 2/3 cup brown rice flour
- 1/3 cup tapioca flour (aka starch)
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- 2 eggs
- 1 tbsp olive oil
- 1 tbsp water
- Olive oil
- Fill a medium pot with about 4 cups of water.
- Blend flours, xanthan gum, and salt in a small mixing bowl until they are all totally mixed together.
- Mix egg, oil, and water in a small, separate bowl.
- Get a hand mixer (on lowest setting) ready and add wet ingredients to the dry ones. Immediately mix ingredients with mixer for a minute until dough forms into a ball. (if dough is too dry or comes apart, add a little water; if it is too wet, add a little rice flour)
- At this point, turn your stove top on high and bring pot of water to boil.
- Meanwhile, add a little oil to avoid sticky dough and roll dough out into a very thin, even layer (you can divide the dough into several parts to work with less at one time, also I just used my hands for this, finding it much easier than worrying about a rollling pin). Cut dough into strips of desired width (thin noodles, wide noodles, square noodles for lasagna, etc).
- Once the water is boiled, add a dash of salt and all the pasta. Stir occasionally until the pasta is al dente, cooking about 2 minutes. Drain and serve with butter, sauce, or other desired toppings.
Sometimes a delicious, filling casserole is just the way to go. I forgot to include this recipe plan in my previous post, but this is tonight’s dinner. Mac and Cheese Casserole, an original family recipe. The name is mac and cheese casserole, but the recipe is also similar to a spaghetti or pasta casserole because of the meat sauce. I use macaroni noodles and the sauce is mixed with mostly cheese, so it actually is more of a mac and cheese casserole.
This is a totally gluten free-driven recipe. The sauce was checked to be gluten free, and Tinkyada rice noodles are obviously gluten free. The meat is unprocessed and the cheese is safe. Delicious and gluten free. This is not an official recipe in my family, meaning it is not physically written down anywhere, and we just sort of…made it. Because of this, some of the cheese amounts might be a little off. But honestly, if it’s cheese you’re talking about, a little extra is not a bad thing! This recipe is so delicious and one of my favorite meals. It is pretty easy to make, just mix well and make sure you cook it long enough. NOTE: If you do have trouble with the cooking time, know that my family has a casserole bowl dish that we use, so the bake time might be a little more or different from what you’d do if you have a shallower dish. Also, as an additional added note, shredded cheese would probably work as well as grated.
This is a great, very filling meal. My family had this and green beans and I was totally stuffed at the end. This is a perfect dish for a large group of people, but it is also fantastic for a normal meal (like my family did) and lots of yummy leftovers.
- 24 oz (1 1/2 bags or 6 cups) of gluten free pasta (I use Tinkyada brown rice elbow pasta)
- 1 jar pasta sauce (I use Bertolli)
- 1 pound ground turkey/beef
- 3/4 cup mozzarella cheese, grated
- 3/4 cup Colby Jack cheese, grated
- 1/2 cup cheddar cheese, grated
- 1/2 cup cottage cheese
- 1 egg
- 1/2 cup Parmesan cheese
- Put a large pot of water, filled halfway, on the stove to boil.
- On a separate burner, start cooking meat.
- Meanwhile, add pasta to pot and cook according to package directions.
- At this time, preheat oven to 425 degrees.
- Once meat is cooked, add sauce to the same pan and heat it up, stirring often.
- When the meat sauce is finished, remove from stove and add cheese and (whisk before adding) egg, mixing well until cheese is mostly melted and the egg is well incorporated.
- Keep cooked pasta separate from sauce.
- Layer sauce and pasta noodles in a casserole dish; put some sauce down, then noodles, then more sauce, then noodles, etc.
- Add Parmesan cheese on top.
- Bake dish for about 40 minutes – Cheese on top should be well toasted and very browned/cooked.
- Serve and let sit for a minute or so, as it will be very hot.
Spaghetti is a great, quick, and easy meal. I cannot count the number of times there has been no real dinner plan and we just throw a pot of water on the stove top to make some pasta. Easy solution.
This is a simple recipe as long as you follow the directions on your pasta packaging. From there, you just add and stir for the most part. I have an original, homemade pesto sauce, but I will update on that later. Tonight we were out of some of the ingredients so I just used some store-bought pesto (still yummy). Exclude the chicken from this dish for a vegetarian meal. This is such a delicious dinner no matter which ingredients you include. Tinkyada never fails to impress and the noodles taste so amazing with the chicken and mushrooms. The pesto adds great flavor, though I don’t prefer a ton. This was a great success.
This recipe gave me the idea to try pesto chicken in the future, and I hope to try it soon.
- 1 package pasta/spaghetti (I use Tinkyada with great results every time!)
- Water (depending to pasta cooking directions)
- 1 package baby portabellas, sliced
- 1-2 tbsp pesto sauce (approx)
- Precooked chicken breast strips
- Cook pasta according to package directions.
- Meanwhile, cook mushrooms (saute or boil).
- Heat pesto for a few seconds, add to pasta, and stir until it is evenly distributed.
- Add in chicken and mushrooms and continue mixing until everything is even and dispersed throughout noodles.
- Serve immediately.
I know I said spoon bread is my fave, but I had forgotten about mac and cheese. It’s good for anytime, anywhere, anybody (unless you’re allergic to dairy or something, but anyway…). I have found some pretty good frozen mac n’ cheeses, and have loved Annie’s gluten free mac and cheese, but I really wanted to try my own.
So I did.
It took a while to find just the right recipe, but when I finally did, I could not wait to make it! I made this with a friend and we had a blast. I think it was very helpful to have two people preparing this dish because there are a lot of steps going on at once, but I’m sure it could be done just as well solo. We didn’t want to cook the mac and cheese in the oven when it was time, because the cheese sauce alone was so good, and we kept sneeking bites. But once it was in, we were excited. My friend is not gluten free, but she wasn’t hesitant or reluctant at all to try a gluten free recipe. When we took our first bites, we both just looked at each other and thought Oh my gosh, because it was amazing! My sister walked in, saw the dish, grabbed a fork, took a bite, and sat down, asking to be served. Ten minutes later, my whole family was with us, eating our mac n’ cheese! Talk about satisfaction and a job well done!
I owe this incredible dish to musings of a housewife, a great gluten free blog I have discovered and love. This definitely one of my top favorite recipes; it is beyond delicious. I loved mac and cheese before, but I don’t think I’ve ever had any as delectible as this blog’s mac and cheese. The only change I made to the recipe was using brown rice flour instead of all-purpose flour.
I highly recommend doubling this recipe, because it will disappear in a flash. I know I will definitely do this next time (don’t forget to use a bigger casserole dish as well). The only disappointment I faced with this recipe was when I realized I would have no leftovers for lunch or dinner the next day, but that’s the life of an amateur chef!