I’ve said it before and I’ll say it again. When you have a lot of allergies to deal with you can’t just go to the store and buy simple items like bread, crackers and noodles.
This is especially true if you are gluten free and can’t have rice or corn (like my son). Removing wheat, corn and rice eliminates just about any kind of convenience food you can buy – especially noodles.
But I really don’t want to take all pasta based meals off our menu. So I set to work making noodles my son can eat. Additionally, I wanted to be sure they were properly prepared.
The result is an easy to make pasta that works well for soup, spaghetti, macaroni and cheese…whatever you like (as you can see in the photos I’ve used them in a variety of dishes). The other great thing about these homemade noodles is that they cook in about three minutes – perfect for making a quick lunch for hungry kids!
Simply mix the dough and cut the noodles. Then let them sit for a day before using them. The leftovers can be kept in the fridge for up to two weeks or in the freezer for a few months.
You can be really creative with these noodles and cut them into fun shapes to liven up a bowl of chicken noodle soup. Or go really simple by cooking them in broth and adding salt and butter or coconut oil for a quick side dish.
Although my son is the only member of the family that can’t have store bought pasta, we all eat these and enjoy them!
Homemade pasta does not have to be complicated. This is a simple recipe that is sure to please the whole family. 
- 1/2 cup tapioca flour (or white rice)
- 1/2 cup sorghum flour (or white, brown rice, millet, buckwheat or amaranth)
- 1/2 tsp. gelatin
- 1/2 Tbsp. lemon juice
- 3 Tbsp. warm water
- 1/2 tsp. unrefined sea salt
- 1 tsp. organic cane sugar
- 1 egg
- 1 tsp. extra virgin olive oil
- Mix the gelatin and lemon juice. Let sit one minute.
- Combine the flour, warm water and gelatin mixture.
- Add the satl, sugar, egg and oil to the flour mixture. Mix until well combined.
- Place the dough on a baking sheet size piece of parchment paper. Place another piece of parchment paper on top.
- Roll the dough between the parchment paper until desired thickness.
- Remove the top paper and use a pizza cutter or knife to cut noodles into desired shapes.
- Cover with parchment paper or towel and let sit 7-24 hours.
- When ready to use simply add the noodles to soup or cook in water or broth for 3-4 minutes.
- Store unused noodles in a sealed container in the refrigerator for up to a week or in the freezer for up to a month.
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Add an egg allergy to that, and my daughter can’t even have these noodles. 🙁
You can replace the egg with flax seed and water!
these are probably not properly prepared but nice and convenient http://www.tolerantfoods.com/
and also these
http://ancientharvest.com/product-category/gluten-free-supergrain-pastas/bean-and-lentil-pastas/