Name: Gluten Free Ramen Noodles
Prep time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 118 g tapioca flour; 42 g sweet rice flour; 42 g brown rice flour; 14 g almond flour; 10 g grass fed whey; 6 g xanthan gum; 6 g salt; 3 g guar gum; 3.50 g lupin flour; 164 g water; 1 g baked baking soda (see directions); 100 g eggs; 54 g egg yolks; 15 ml oil

AuthorMelanieCategoryPasta/DumplingsDifficultyIntermediate

These noodles are even better than the ones I had at Jinya in Vancouver. The percentages in the ingredients section are baker percentages.

Yields1 Serving

Prep Time45 mins

118 g tapioca flour

42 g sweet rice flour

42 g brown rice flour

14 g almond flour

10 g grass fed whey

6 g xanthan gum

6 g salt

3 g guar gum

3.50 g lupin flour

164 g water

1 g baked baking soda (see directions)

100 g eggs

54 g egg yolks

15 ml oil

Combine water and baked baking soda and stir until fully dissolved.

Combine remaining dry ingredients in the bowl of a stand mixer. Add water mixture and remaining wet ingredients. Mix on medium high until a smooth dough forms.

Follow pasta maker or extruder instructions to make spaghetti shaped noodles and dry on a pasta drying rack.

Cooking in boiling, salted water for 2-3 minutes.

Unused noodles keep in refrigerator for up to two weeks. Cooked noodles can be freeze dried or frozen.

Baked Baking Soda

Baked baking soda is what gives ramen noodles their springy, chewy texture. Don't skip this step! Read more here: https://gingerandscotch.com/baked-baking-soda-alkaline-noodles/

Spread 1 cup baking soda on a sheet pan covered in parchment paper and bake at 250 degrees for 1 hour. Set aside to cool and store in an airtight container for as long as you like.

Ingredients