Once upon a time, I was a little blonde girl who skipped around under a brilliant blue sky most days of the year. You see, I am not native to this Land of Fog Delays and wet, rainy springs (summers, winters, and falls). Yes, right smack in the middle of my awkward teenage years, our family transported to Indiana. My father, the Tall Man, promised his young daughter that I would have a cow (didn’t happen), but I did get introduced to some pretty awesome farm-food in the years to come. Where else but in the midwest would people eat noodles on mashed potatoes (double the carbs!) and feel no shame? The truth is that it is delicious.
We are getting ambitious today, because I’m making homemade gluten-free chicken and noodles over mashed potatoes. And IT WILL BE FABULOUS!
Homemade Gluten-Free Chicken & Noodles
- 1/3 cup cornstarch
- 1/3 cup sweet rice flour
- 2 Tablespoons millet flour
- 3/4 teaspoon salt
- 1 Tablespoon xanthan gum
- 2 eggs
- 1 Tablespoon olive oil
- 4 cups (or two cans) chicken broth
- 4 cups water
- shredded roasted chicken (2 cups give or take)
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1 1/2 teaspoon parsley
The first time that I made homemade noodles, I pulled the recipe from the classic gluten-free cookbook, “The Gluten-Free Gourmet” by Bette Hagman. This recipe is very similar to her homemade pasta recipe with some slight variations. Most notably, I use different flours and I honestly think that you could make this recipe with pretty much any gluten-free flour as long as one of them was a starch (ie: tapioca, corn, potato). That is my untested theory, but I only used the flours that I chose because I had them on hand, and it turned out perfectly.
Combine all dry ingredients in a mixing bowl. Beat eggs and oil together and pour over mixture and stir. It should eventually form a ball.
Once it does, flour the counter, slap it on, and roll it out with a rolling pin. This is a very pliable dough so you shouldn’t have problems with it sticking to the counter or rolling pin.
At this point, I pull out my pasta machine. I bought this at a department store on clearance for nine dollars. If you aren’t so lucky, that’s fine. You can just carefully cut the dough into long strips.
I pull the strips apart individually and lay them on wax paper.
In the meantime, bowl the broth and water. Once it is boiling, I drop the noodles in (one by one). They only need to boil for about 20 minutes, but I’ve never had them get mushy if they get boiled longer.
Once the noodles are in, add the shredded chicken, salt, pepper, and parsley. I serve it all on top of mashed potatoes. This is how us country folk eat it.