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Gluten Free Ramen Noodles

Yields1 ServingPrep Time45 mins

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

 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
1

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

2

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.

3

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

4

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

5

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

Baked Baking Soda
6

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.

Nutrition Facts

Servings 0