fakename: A red winged blackbird with the text "A fake name, Rav." (Default)
[personal profile] fakename
These are 'stodgy' to put it mildly, but crisped in a pan with butter they make a tasty starch to have with stews or sauce.

1/2 cup gluten free flour
1 egg
1/2 tsp xanthum gum
+ flour or water to bring it together.

You're looking for a soft and slightly sticky dough. Roll into snakes, flour a fork with corn starch and your thumb. Take 1/2 inch pieces and roll over the fork (tines on table, underside pointed up, the dough should curl over your thumb like a cap). Alternatively, press a dimple in each piece, or cut into thin pieces.

Boil for 5 - 8 minutes - they'll puff up by about 1/3rd. Drain, toss in a hot pan with butter to crisp up a little.

I'm trying them again with less xanthum to see if I can get them a bit more tender. Usually, I need about 3/4 of a cup of flour in total, and you can use potato flour or a boiled and mashed potato. A TB of cornmeal can replace semolina for texture.
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fakename: A red winged blackbird with the text "A fake name, Rav." (Default)

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