Since learning I have Celiac disease, I’ve been maintaining a gluten free diet for a little over a month . Over the past few weeks, I’ve spent a lot of time in stores reading packages, checking ingredients, and making decisions about what and what not to eat. Yes, there’s a vast array of packaged gluten free products out there, but as I examine them, I find two recurring issues. First, these items are very expensive. Secondly, many of these expensive items don’t have much by way of nutritional value.
Buckwheat is a nutritious gluten free whole grain that I have used often. I was determined to find gluten free buckwheat soba noodles to add to my grain choices. These are very thin noodles made from buckwheat flour and used in Asian cooking. With the right sauces, these delicate noodles are quite delicious. My search at various health and food markets yielded two results: I found a variety of buckwheat soba noodles, but almost all had wheat flour added. When I finally soba noodles without the wheat flour added, I was shocked to see a price tag of over $8.00 for a very tiny package. So that was the end of my search in the stores.
Since I have a supply of 100% buckwheat flour on hand, I decided to try making my own noodles. A quick search of recipes provided basic proportions for buckwheat flour, water, and vinegar. I made the basic flour and water dough and I have to say the results where somewhat satisfactory. Because the dough was strictly buckwheat flour and water, it was dry and crumbly. Handling the dough when rolling out and cutting the noodles into flat, narrow strips was no easy task. In the end, the noodles cooked up just fine and they were good. There was just a little too much work involved so I decided to do things differently the next time.
My second round making the buckwheat noodles went much better. This time I searched for recipes that would include ingredients to hold the dough together better, thus making it easier to handle. I found a wonderful recipe that worked out just great from Brittany Angell’s blog Real Sustenance . The addition of eggs, xanthan gum, and the tapioca flour were just the thing to make a noodle dough that is easy to work with.
Instead of rolling out the dough and cutting into noodle strips, I decided to take my pasta machine out of retirement (I haven’t used in several years) to see if the dough could be transformed into a spaghetti-type noodle. As you can see from the photos below, the pasta machine did the trick and in much less time than hand rolling and cutting noodles!
The noodles turned out to be delicious and this is a recipe I will definitely use again. I learned that the noodles tend to swell when boiled in water, and the result was a much thicker noodle than the packaged type. So, the next time I make these, I’m going to try using a thinner spaghetti plate in the pasta machine.
This recipe made approximately six servings. I prepared the noodles with with a little sesame oil, gluten free soy sauce, and sesame seeds, and served them with stir fry beef and vegetables. Delicious!
Per Serving: 197 Cal ; 5 g Protein; 7 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 30 g Carb; 2 g Fiber; 27 mg Sodium; 82 mg Cholesterol
I think this means that the pasta machine, is going back into full service again!