Sorghum Egg Noodles
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Twin Valley Mills
Making your own noodles can be fun – and gluten-free, if you use this sorghum-flour recipe.
ingredients
1 cup sorghum flour
1 tablespoon cornstarch
1 teaspoon xanthan gum
1/8 teaspoon salt
1 whole egg
2 egg whites
1 teaspoon oil
Instructions
1. Place egg and egg whites in bowl. Beat with a fork until well blended. Add oil and blend.
2. In a separate bowl mix flour, cornstarch, xanthan gum and salt. Gradually add to egg mixture. Mix until it forms a ball.
3. Knead a few times by hand. Roll out on a floured board and cut in desired width. Let noodles dry then add to boiling broth.
Notes: If the eggs are large, a little more flour may need to be added. Also, I am a low sodium cook so some may want to add a little more salt.
This recipe was developed by Marilyn Schoof for Twin Valley Mills, LLC and is provided courtesy of Twin Valley Mills
