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Fresh pasta from peanut flour

NateStraus | Sep 6, 201109:16 PM

I have celiac disease, and want to make pasta. I cannot stand the taste of all-purpose gluten free flour, and have experimented with just about every other flour I know about (tapioca, potato, rice etc.) The only one which I have ever really enjoyed is peanut flour, so I am going to try to make pasta with it. The only thing I have no idea about is the xanthan gum:peanut flour ratio, does anyone have any experience with this? I will try a few rations anyways, but I thought I could save some time if anyone else had a general idea.

p.s. No interest in dried pasta. I eat a few varieties from time to time, but I would much rather make my own.

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