Recipes and Cooking Homemade Gluten-Free Noodles 4.0 (1) 1 Review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 2, 2020 Print Rate It Share Share Tweet Pin Email Photo: Brie Passano Start To Finish Time: 30 mins Servings: 4 Yield: 4 cups (1 lb.) Jump to Nutrition Facts Ingredients 2 cup Gluten-Free Flour Mix* ½ teaspoon salt 2 eggs, lightly beaten ⅓ cup water 1 teaspoon vegetable or olive oil Gluten Free Flour Mix 3 cup white rice flour 3 cup potato starch 2 cup sorghum flour 4 teaspoon xanthan gum Directions In a large bowl stir together Gluten-Free Flour Mix and salt; make a well in center. In a small bowl combine eggs, the water, and oil. Add egg mixture to flour mixture; stir with a fork to combine. Gently knead to bring dough together. Divide into two portions. On a surface lightly sprinkled with additional flour mix, roll one portion of dough at a time into a 12-inch square. Loosely roll into a spiral. Cut into 1/4- to 1/2-inch strips. Unroll strips to separate and cut into desired-size lengths. Bring a large pot of salted water to boiling. Gently stir in noodles; reduce heat. Simmer 2 to 3 minutes or until tender; drain. Gluten Free Flour Mix In a large airtight container whisk together rice flour, potato starch, sorghum flour, and xanthan gum. Cover and store at room temperature for up to 3 months. Beef Stroganoff Trim and thinly slice 1 1/4 lb. boneless beef sirloin steak across the grain into bite-size strips. Sprinkle with salt and black pepper. In a 10-inch skillet heat 1 Tbsp. vegetable oil over medium-high. Add one-third of the meat; cook and stir until browned. Remove from skillet. Repeat two more times, using 1 Tbsp. oil and one-third of the meat for each batch. In same skillet cook 3 cups sliced fresh mushrooms, 1 cup chopped onion, and 2 cloves garlic, minced, over medium-high heat until mushrooms are starting to brown, adding additional oil if needed. Stir in 1 1/2 cups reduced-sodium beef broth and 1 Tbsp. each chopped fresh thyme and Worcestershire sauce, scraping up any crusty brown bits. Bring to boiling; reduce heat. Simmer 5 minutes. Meanwhile, in a medium bowl whisk together one 8-oz. carton sour cream and 2 Tbsp. Gluten-Free Flour Mix. Gradually whisk about 1/2 cup of the hot broth mixture into sour cream mixture; return to remaining hot mixture in skillet. Cook and stir until thickened and bubbly. Stir in meat and 1 tsp. Dijon-style mustard. Cook and stir 1 to 2 minutes more or just until meat is heated through. Season to taste with additional salt and pepper. Serve over 1 recipe hot cooked Homemade Gluten-Free Noodles. Makes 4 servings (1 1/4 cups meat mixture + 1 cup noodles each). Per serving: 769 calories, 41 g protein, 81 g carbohydrate, 31 g total fat (10 g sat. fat), 197 mg cholesterol, 4 g fiber, 6 g total sugar, 8% Vitamin A, 8% Vitamin C, 999 mg sodium, 9% calcium, 28% iron Chicken Noodle Soup Sprinkle 2 lb. cubed skinless, boneless chicken breast halves and/or thighs with salt and black pepper. In a 5- to 6-qt. Dutch oven heat 2 Tbsp. vegetable oil over medium-high. Add half of the chicken; cook and stir 5 minutes or until browned. Remove from pan. Repeat, using 2 Tbsp. oil and remaining chicken. In same Dutch oven cook and stir 1 cup each chopped onion, celery, and carrots and 3 cloves garlic, minced, 5 minutes or until tender. Return chicken and any juices to pan. Stir in 8 cups reduced-sodium chicken broth. Bring to boiling; reduce heat. Simmer, covered, 7 minutes. Stir in 1 recipe Homemade Gluten-Free Noodles. Simmer, uncovered, 3 minutes or until noodles are tender. Stir in 1 Tbsp. each chopped fresh thyme and Italian parsley. If desired, thin soup with additional broth or water. Makes 6 servings (1 1/2 cups each).Per serving: 526 calories, 42 g protein, 51 g carbohydrate, 17 g total fat (3 g sat. fat), 168 mg cholesterol, 3 g fiber, 3 g total sugar, 74% Vitamin A, 11% Vitamin C, 1214 mg sodium, 7% calcium, 18% iron Tip Double or even triple this recipe to have our gluten-free flour mix on hand for future baking and cooking recipes. Rate it Print Nutrition Facts (per serving) 331 Calories 4g Fat 66g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 331 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 5% Cholesterol 93mg 31% Sodium 349mg 15% Total Carbohydrate 66g 24% Protein 6g Vitamin C 0.1mg 1% Calcium 26mg 2% Iron 1mg 6% Potassium 127mg 3% Folate, total 16.7mcg Vitamin B-12 0.2mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.