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Hi:
I am looking for recipes for making gluten free pasta. I have a machine
which mixes and extrudes pasta in various shapes but am wondering if a
gluten free recipe will produce dough stiff enough to extrude.
Does anyone have experience with this?
Another question. Last night I made GF bread using a combination of
rice flour, quinoa flour and tapioca flour. The bread has an unusual
taste which I have not found with other items I have baked using no
quinoa flour. Does the quinoa flour have a distinctive taste? Should
it be used in moderation in recipes as to avoid it overpowering the
taste? The combination I used was 1 cup quinoa, 1/2 cup rice flour, 1/2
cup tapioca flour....What do you think?
Shelly
Newcastle, California