Whether you call them Popeye, potpie or simply noodle, this gluten-free noodle recipe is a must-try for all the gluten intolerant people out there.
As a child our mother taught us how to make homemade noodles, we called them Popeye noodles. It simply is an egg noodle that is a little thicker than the ones purchased in the store and cut into squares. Cook them in gluten-free chicken bouillon or turkey stock, for Thanksgiving or your next family meal.
- 6 Eggs or 12 egg yolks (left from Angel food cake)
- ½ tsp Xanthan gum
- Salt to taste
- Pepper to taste
- Splash of water optional
If you’ve just made the gluten-free angel food cake, you have 12 egg yolks that you had no clue what you will do with them, until now.
Whip the egg yolks until fluffy. Stir in cornstarch little by little until you get a soft dough ball. If you get too much cornstarch, simply add a splash of water as it will take the place of the egg white.
Put plenty of cornstarch on your counter or work space. Place the dough on your floured surface. If your dough is too soft, you may have to work in more cornstarch before rolling out.
Pat with your hands or roll out using a rolling pin, your dough until you get the desired thickness you prefer, approximately ¼ inch. Cut the dough into strips length wise, approximately 1-inch wide.
Cut into squares by cutting the other way. As you’re cutting separate them and move them out of the way so you can get to the rest. As you are doing this, make sure you have plenty of cornstarch handy at all time to keep from sticking.
Let your noodles, Popeye, lay out on the workspace to dry a bit before cooking.
For more info on Gluten-Free Healthy Living.
Published in: Cooking