I am looking to make a gluten free pasta but don't want to use xanthan gum and potato starch. I was hoping to make pasta from brown rice flour, corn flour or quinoa flour. Has anyone done this and had success? Thanks for the help!!!
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.