Looking for GF Vegan flour mix for homemade pasta.

[Guest guest]

I make fresh pasta regularly (for ravioli), but have to admit that I

cheat and use a packet mix. Most recipes I have seen use eggs, and

lots of them. The mix I use is from Orgran and can be made with or

without eggs. It can be purchased online in the US.

 

We do have one lonesome recipe in the files, although you have

probably already tried this one.

 

 

Pasta Mix

Source: the Gluten-free Gourmet Cooks Fast and Healthy

 

With this dry mix on hand, it takes only a few minutes to add the eggs

and oil to turn out fresh egg pasta for dinner. In experiminting with

egg substitutes in the pasta, I've found they work very well.

 

2 cups tapioca flour

2 cups cornstarch (cornflour)

3/4 cup potato starch flour

1 tbsp (3 tsp) salt

5 tbsp (1/4 cup + 3 tsp) xanthan gum

 

Blend the flours,salt, and xanthan gum well. Store in a covered

container in a dry place.

 

Makes 5 batches of pasta. Each making 2-3 servings.

 

TO MAKE PASTA:

Put 1 cup pasta base mix in a medium bowl. Mix in 1/2 cup liquid egg

substitute plus 1 tbsp (3 tsp) vegetable oil. Stir together until this

forms a ball. Work with the hands, kneading gently on a

cornstarch-covered board until the dough is firm and not at all

sticky. Roll out as thin as possible, using more cornstarch to duct

the board, and cut into desired shape-thin spaghetti, whide noodles,

lasagne shape(2 " x 6 " /5 x 15 cm) or manicotty shape (4 " /10cm

squares). Or put the dough through an Atlas pasta cutter.

Cook the spaghetti or noodles in boiling salted water to which a few

drops of cooking oil have been added for 10-12 minutes or until the

pasta tests done. Follow recipes directions for other shapes.

 

 

, " Phil Willette "

<philwillette wrote:

>

> I have been trying to find a sure fire GF Vegan flour mix to make

> homemade pasta with. I have tried quite a few recipes with mixed

> results. Usually everything looks good until I start to roll them out

> and that is where they crumble and fall apart. If anyone one has had

> any luck with this I would love to hear from you. Thanks

>

[Guest guest]

I have tried the one that recipe you listed Kim. I used Ener-g egg

replacer and of all the recipes it worked the best but it took a lot

of tweaking to get it to roll out. I have purchased some commercial

premixes to try but don't like spending the extra money. If I get one

to work I am going to try to duplicate the ingredients on my own.

 

Brenda I didn't realize that adding the baby food would act like a

binder. That is good to know and I will give it a try.

Thank you both.

Phil

[Guest guest]

Hi Phil,

 

I checked the ingredients of the Orgran mix and apart from all the

flours (rice, corn, pea etc.) it does contain something called GFG

(Gluten Free Gluten). GFG is another Orgran product and is probably

the reason the pasta holds together well. I am lucky to live fairly

close to the Orgran factory in Australia. They have just opened a new

outlet and had an opening sale with 50% off all their products, so I

stocked up on all the ones I use. That probably works out cheaper than

making it all from scratch !!!

 

BL's suggestion of using baby food is a great idea. I made the

vegetable flan recipe that I posted recently and it used mashed sweet

potato in the pastry. It held together extremely well and also added

some flavour and a lovely colour.

 

Kim

 

 

 

, " Phil Willette "

<philwillette wrote:

>

> I have tried the one that recipe you listed Kim. I used Ener-g egg

> replacer and of all the recipes it worked the best but it took a lot

> of tweaking to get it to roll out. I have purchased some commercial

> premixes to try but don't like spending the extra money. If I get one

> to work I am going to try to duplicate the ingredients on my own.

>

> Brenda I didn't realize that adding the baby food would act like a

> binder. That is good to know and I will give it a try.

> Thank you both.

> Phil

>

[Guest guest]

Using baby food just makes it easier. One can always make their own puree

or mashed (even raw like the jicamamashed potatoes from Raw Sacremento) and

use that instead. I just find it handy to stock up on organic baby food

purees when they are on sale and use those.

 

BL

 

 

 

[Guest guest]

My wife and I just had a baby 3 weeks ago today and plan on making

our own Vegan organic babyfoods. Just one more thing to add to the

mix. It can be so confusing and time consuming but well worth it.

 

I checked for Orgran mixes but the only place I can buy them is

online. Not much of a cost savings for me there. I will keep

plugging away at trying to come up with something that works. If I

figure out a recipe that works everytime I will be sure to post it.

 

Phil

 

, " Brenda-Lee Olson "

<shalomaleichemacademy wrote:

>

> Using baby food just makes it easier. One can always make their

own puree

> or mashed (even raw like the jicamamashed potatoes from Raw

Sacremento) and

> use that instead. I just find it handy to stock up on organic

baby food

> purees when they are on sale and use those.

>

> BL

>

>

>

[Guest guest]

Hi,

I submitted a gluten-free pasta recipe to the Veg

Family Fvorites cookbook awhile back.

I think it's available on-line at vegfamily.com (then

go to the link for the cookbook). It's called " Bear's

Gluten-Free Pasta. "

Otherwise, I'd be happy to repost it here. It's

cost-effective (buy rice and soy flours in bulk, then

mix it with tofu). We love it!

-Mary

--- Phil Willette <philwillette wrote:

 

> My wife and I just had a baby 3 weeks ago today and

> plan on making

> our own Vegan organic babyfoods. Just one more

> thing to add to the

> mix. It can be so confusing and time consuming but

> well worth it.

>

> I checked for Orgran mixes but the only place I can

> buy them is

> online. Not much of a cost savings for me there. I

> will keep

> plugging away at trying to come up with something

> that works. If I

> figure out a recipe that works everytime I will be

> sure to post it.

>

> Phil

>

> ,

> " Brenda-Lee Olson "

> <shalomaleichemacademy wrote:

> >

> > Using baby food just makes it easier. One can

> always make their

> own puree

> > or mashed (even raw like the jicamamashed potatoes

> from Raw

> Sacremento) and

> > use that instead. I just find it handy to stock

> up on organic

> baby food

> > purees when they are on sale and use those.

> >

> > BL

> >

> >

> > [Non-text portions of this message have been

> removed]

> >

>

>

>

 

 

 

 

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[Guest guest]

Have you tried flaxseed? It works well as a binder and/or egg replacer in

baked goods and main dishes. To replace one egg, I use 2 tablespoons ground

flaxseed with 3 tablespoons water. Stir it together and set it aside for a

few minutes until it becomes gluey.

 

 

 

 

 

Heather

 

 

 

Heather Reseck, R.D., C.D.

 

Certified LEAP Therapist

 

Lifestyle Eating And Performance diet protocol for Irritable Bowel Syndrome,

Migraine, Fibromyalgia, and other conditions related to food sensitivities.

 

Quickly identify your reactive foods and additives and feel good again!

 

 

 

 

Author of Fix-it-Fast Vegetarian Cookbook

 

www.vegetarianadvantage.com

 

The best fast food comes from your own kitchen!

 

 

 

_____

 

 

On Behalf Of Phil Willette

Friday, March 02, 2007 5:41 PM

 

Looking for GF Vegan flour mix for homemade

pasta.

 

 

 

I have been trying to find a sure fire GF Vegan flour mix to make

homemade pasta with. I have tried quite a few recipes with mixed

results. Usually everything looks good until I start to roll them out

and that is where they crumble and fall apart. If anyone one has had

any luck with this I would love to hear from you. Thanks

 

 

 

 

 

 

[Guest guest]

Hi Mary, could you post your recipe. I was unable to find it on the

website. Thanks Phil

[Guest guest]

Hi, here's the recipe. It's possible to mix up the

flour mixture to have ready, then just add the oil,

tofu and water.

 

You could even make up the dough, wrap it well and

stick in the freezer for another day!

 

" Bear's Gluten-Free Linguine "

1/2 cup extra-firm tofu, drained

1/2 cup rice flour

1/4 cup soy flour

1/2 teaspoon sea salt

1 tablespoon olive oil

Water

 

Before preparing the noodes, have a pot of water

boiling and ready. Add a bit of olive oil and sea salt

to the water to keep the noodles from sticking.

 

In a small bowl, mash tofu with a fork. Add rice and

soy flour and mix. Add salt and olive oil and mix

well. Add water a tablespoon at a time until mixture

forms a dough.

 

Turn out dough onto rice-floured countertop or cutting

board. Knead briefly, form into ball and flatten into

a disk. Wrap in wax paper and refrigerate 10 minutes

or overnight.

 

Remove dough from fridge, place on floured surface.

With a rolling pin, roll out to about 1/4 inch thick

(it may be crumbly.)

 

Cut into strips with a sharp knife or pizza cutter.

Carefully lift noodles with a spatula and place in

boiling water. They take just a two or three minutes

to cook, so be ready!

 

When tender, drain and top with your favorite sauce.

--- Phil Willette <philwillette wrote:

 

> Hi Mary, could you post your recipe. I was unable

> to find it on the

> website. Thanks Phil

>

>

 

 

 

 

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