How to Make Your Own Gluten Free Lasagna Noodles


Pasta recipes are plentiful but few recipes are available for gluten-free pasta. If you live in a small town, gluten-free lasagna noodles may be difficult to find. I am able to find all of the ingredients for this recipe at my local store, even though it doesn't carry gluten-free pasta. I bet you'll be able to as well. Plus, you'll have the added benefit of boasting that your lasagna really is "made from scratch."

Things You'll Need

  • 1 cup tapioca flour
  • 1 cup cornstarch (plus more for rolling pasta out)
  • Scant 1/2 cup potato starch
  • 3 tbsp. xanthan gum
  • 6 large eggs
  • 3 tbsp. olive oil
  • Plastic wrap
  • Pasta machine (optional)

Gluten Free Lasagna Noodles

  • In a large bowl, mix together tapioca flour, cornstarch, potato starch and xanthan gum. Make a well in the center of the dry mixture.

  • In a medium bowl, beat eggs until broken and mixed. Add olive oil.

  • Pour egg mixture into well of dry ingredients and stir. Knead the dough until completely mixed and form into a ball.

  • Place ball onto cornstarch-covered cutting board and cover with plastic wrap. Let dough rest one hour.

  • Using pasta machine, roll dough out to 1/8-inch thick. Cut into rectangles for lasagna noodles.

  • To use immediately, cook in boiling water 10-12 minutes. To dry and use later, lay out cut lasagna noodles on kitchen towel dusted with cornstarch one to five hours (or until dry). Store in an airtight container.

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