100 g sorghum flour (could omit and use all, all-purpose)
260 g of all-purpose gluten free flour
4 tsp xantham gum
⅓ cup tapioca (or corn) starch (plus extra for rolling dough)
1¼ cup water (start with 1 cup, add more if needed)
1½ tsp sea salt/kosher salt
Instructions
To prepare dough: dissolve salt into warm water. In a separate bowl, mix flours, xantham, and starch. It's best to weigh out your flours, I use a weight of 130 g per "cup", but all flours weigh differently.
Make a well into center of flour mixture, and add in ½ of the water, mixing with your hands. You will create a shaggy looking dough at this point.
Add in remaining water until dough forms a ball and comes together. Let this rest for about 30 minutes.
Kneed dough on a wooden cutting board sprinkled with additional tapioca/corn starch. Kneed for about 5 minutes, until you feel the dough has been worked and is becoming more manageable. At this point rub it with a little olive oil. Let it rest for an hour or so, before rolling it out. You can also refrigerate the dough at this point if you'd like to make the noodles another day. Just be sure to wrap the dough to prevent it from drying out.
When rolling dough: sprinkle additional tapioca/corn starch onto the wooden cutting board/counter and roll dough until very thin. The thinner the better, about ⅛" thick. If it's easier for you to split the dough in half, do so.This is especially true if you've doubled the recipe (you might want to divide into quarters). I have also rolled this out using 2 pieces of saran wrap to prevent the rolling pin from sticking to the dough and the dough sticking to the cutting board. If doing this, it's still important to sprinkle with additional starch. The dough will feel soft, not sticky, as you slide across the starch.
Once rolled, take top and fold in half. Repeat and fold in half again, sprinkling with added starch on each fold. If you'd like to square off ends, do so at this time.
With a knife, cut thin strips about ¼" wide. After cutting, unfold and sprinkle with added starch. You can form clumps of noodles to portion out individual servings. These can be placed onto a tray and frozen for later use. Once frozen, place into freezer bag. When ready to use, place frozen noodles directly into boiling water.
To cook: bring large pot of water to a boil, and season with salt. Add noodles, be careful not to cook too much at one time (depends on your pot size). You want noodles to be able to move easily. Noodles will be done when slightly chewy, about 5 minutes (set a timer, as you don't want to over cook them). Serve right away, or place into cold water for a few minutes until ready to serve/add to another dish like this stir fry.
These noodles go well with stir fry ingredients and Ginger Miso Soup. Create your own combo of toppings and enjoy fresh, homemade gluten free noodles! So great when you have extras to pull out of the freezer!
Notes
10% iron, 8% calcium
Nutrition Information
Serving size: ⅙ Calories: 233 Fat: <1 g Carbohydrates: 50 g Sugar: <1 g Fiber: 2.6 g Protein: 4.5 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/main-dishes/gluten-free-yaki-udon-noodles/