Unlike most other gluten-free flours, our versatile Gluten-Free All-Purpose Flour already has stabilizers and starches blended in, eliminating extra steps in the kitchen and making it easier than ever to create gluten-free versions of your favorite foods.
- Substitute 1-for-1 for standard all-purpose flour
- Made with naturally gluten-free ancient grains like amaranth and quinoa
- Pre-blended with stabilizers like tapioca starch, potato starch, and xanthan gum
Certified gluten-free (GFCO) Kosher (OU) Non-GMO. NO brown rice flour--so NO GRIT! Soy-free, wheat-free, nut-free, dairy-free Made on a Top-8 Allergen Free line/room in a Gluten-Free facility Low oxalate Low protein 0.539 grams/serving
FRESH GLUTEN FREE PASTA
INGREDIENTS
Makes 4 servings
2 Cups Gluten-Free All-Purpose Flour
4 Large Eggs
2 Pinches Kosher Sea Salt Flakes
DIRECTIONS
Add Gluten-Free All-Purpose Flour to a large bowl and stir in eggs with wooden spoon, mixing until dough forms.
Dust a work surface with additional flour. Transfer dough to work surface, and knead about 5 times, until dough is smooth.
Divide dough into four equal-sized pieces. Start working with one piece, keeping others covered with a damp paper towel. Press down dough to flatten slightly.
Use rolling pin to roll out dough into thin, uniform sheet, or use pasta machine. If using pasta machine, begin rolling dough through machine at thickest setting, and continue, using successively thinner settings (final pass through machine should be on second-to-thinnest setting).
Cut dough sheet in half horizontally, making two equal-sized pieces. Run each through pasta machine’s fettucine cutter, or cut by hand. Dust pasta with more brown rice flour, and place on baking sheet.
Repeat process with remaining dough pieces.
Bring very large pot of salted water to a boil. Add pasta, and cook until al dente, about 4 to 5 minutes.
Drain and toss pasta with sauce of choice. Serve immediately.
