Category: Gluten Free Recipes

Gluten Free Pumpkin Bread

Gluten Free Pumpkin Bread

🎃

Looking back at my recipe notes, I was surprised to find that I have not made Pumpkin Bread since 2013.  Why I don’t know, because I had a really good recipe that everyone enjoyed.

So, this week I decided to dust off that old favorite and give it a gluten free makeover.  Would you believe, the only ingredient that had to be changed was the flour?  I find that’s the case with so many recipes.

For my Gluten Free Pumpkin Bread, I used Better Batter Original Blend.

This easy pumpkin bread is super moist!  Serve it with ice cream for dessert and have the leftovers for breakfast!  It would be a fine addition to your Thanksgiving breadbasket.

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Ingredients:

Dry Ingredients:

Wet Ingredients:

  • 2 large eggs
  • 1/4 cup softened butter (1/2 stick)
  • 1/4 cup canola oil
  • 1 cup Pumpkin Puree
  • 1/4 cup milk (I used 2%)
  • 1/2 cup white sugar
  • 1/2 cup brown sugar

Use my Promo Code MGFC30 for 30% off at Better Batter!

Preparation:

Whisk together all of the dry ingredients.  Combine the wet ingredients in a separate bowl and whisk until smooth and the butter breaks down into little bits.

Add the dry ingredients to the wet, and fold with a spatula just until moistened.  Let the batter rest while you preheat the oven to 350º.

Scrape the batter into a greased 1 lb. loaf pan (8″ x 4″) and smooth it out evenly.  Bake for 60-65 minutes.

Test with a toothpick, it should come out clean, and the loaf will be starting to pull away from the sides of the pan.  Cool in the pan for 10 minutes then slide a thin spatula around the edges.  The loaf should remove easily.  Allow it to cool for at least 2 hours.  Bet you’ll have hard time waiting!

I let mine cool to room temperature, then stored it in a plastic bag on the counter overnight.  Look at that beautiful color! 🎃

I sliced my Pumpkin Bread into nice thick pieces and wrapped a few individually for the freezer.

I ate the 2 end slices on the spot (had to taste test!), then had another big slice for breakfast!  SOOOO good!

Notes ♪♫ Pan size is important.  Be sure to use a 1 lb. metal loaf pan.  I like this one, from USA Pan.  Larger loaf pans, like a 1.25 lb. pan will change the height and width of the loaf, as well as the cook time.

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Gluten Free Sausage Ragu

This hearty Sausage Ragu was inspired by one of many regional dishes originating in Sardinia, Italy.  It has an incredible flavor profile starting with Italian pork sausage, combined with aromatic veggies, tomatoes, wine and saffron.  Check out the full recipe below.  This sauce pairs perfectly with the Malloreddus Pasta that I made in the previous post.  The dish is traditionally finished with Pecorino Romano cheese, and I added some fresh parsley from my herb garden.  Mangia!

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3-4 servings

Ingredients:

  • 4 links gluten free Italian sausage, about 10 oz.
  • 15 oz. can crushed tomatoes
  • 8 oz. can tomato sauce
  • 2 tbsp. tomato paste
  • 1/2 cup onion, diced
  • 1/2 cup carrot, diced
  • 1/4 cup celery, diced
  • 3 garlic cloves, minced
  • 1 tsp. basil
  • 1/2 tsp. oregano
  • 1 bay leaf
  • 1 tbsp. olive oil
  • 1/4 cup red wine
  • pinch of saffron, combined with 1 tbsp. water

Preparation:

Heat a deep skillet with 1 tbsp. olive oil.  Cut the carrots, celery and onion into small dice.  Add them to the skillet and cook for 5 minutes over low heat.

Remove the sausage casings and cut the sausage into small pieces.  Add to the skillet with the veggies.

When the sausage starts to brown, push the meat and veggies to the sides of the pan and add the tomato paste in the center.

Let it toast for a few minutes, then stir it into the sausage and veggies.

Add the wine, and saffron water, garlic, basil, oregano and bay leaf.

Let the wine cook off for a few minutes, then add the crushed tomatoes and the tomato sauce.  Stir well, and simmer 30-45 minutes with the lid slightly ajar to allow the sauce to thicken as it cooks.  Stir the sauce every 10 minutes while it simmers.

Serve this wonderful sauce over your favorite pasta and finish with grated cheese.  Pecorino Romano is traditional with this dish, but you can use Parmigiano Reggiano.

Notes ♪ You’ll want to choose a pasta that can stand up to a chunky sauce like this.  Corkscrew pastas like fusilli, or ridged pasta like rigatoni work especially well.  For a special treat, check out the Gluten Free Malloreddus Pasta that I made from scratch to go with this sauce.

Notes ♫ The sausage in this recipe contains plenty of salt, so if you are watching your sodium intake you can use unsalted tomatoes to balance things out.

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Gluten Free Malloreddus Pasta

What is Malloreddus Pasta?

Malloreddus pasta is a type of gnocchi originating in Sardinia, Italy.  There are a few things that distinguish this regional pasta from other types of gnocchi.  First, look at the ridges on the Malloreddus paddle on the left, vs. a typical gnocchi paddle on the right.  The ridges are wider and deeper on the Malloreddus paddle, to create the distinctive grooves.  They really soak up the sauce!

What about gluten?

Malloreddus pasta is traditionally made with semolina flour and water.  Of course, semolina is off limits on the gluten free diet, so for my gluten free adaptation, I used the new Gluten Free Bread Flour from Better Batter.  You can try this recipe with any one-to-one gluten free all-purpose blend.  I added water, salt and just a bit of olive oil, to help the dough come together.

Wait, no eggs?

Did you notice that there are no eggs in the ingredient list?  Traditional Malloreddus Pasta is egg free.  Only flour, water and salt.  I know that some of my readers can’t have eggs, if you are one of them then this pasta is for you!

Another unique feature.

Did you know that Malloreddus pasta is sometimes infused with saffron?  Just a pinch gives the dough beautiful color, it almost looks like I added an egg yolk!

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4 Servings (depending on your appetite!)

Ingredients:

For the pasta

Preparation:

For the pasta, add a pinch of saffron to 1/4 cup warm water.  Let it steep for 15 minutes.

Whisk together the flour and salt in the bowl of a stand mixer.  Pour in the infused liquid through a sieve, reserving the saffron threads.

Drizzle in the olive oil and mix on low speed with the paddle attachment.  You may need up to 1/4 cup of additional water to achieve the right consistency.  If the dough looks crumbly like this, it is too dry.

Add the remaining water 1 tbsp. at a time until you have a very soft, smooth dough, like this.

Hint– If you need to add the additional water, pour it over the strained saffron threads so you get more of the coloring.

Use a spatula to gather the dough into a ball, then cover and let it rest at room temperature for about 20 minutes.

When you’re ready, flour a cutting board and divide the dough into 4 pieces.  Working with one section at a time, roll the dough into a thin rope, about 1/2″ wide.  Use a bench knife or butter knife to cut the rope into 1/2″ pieces, (this is a small pasta, don’t make the pieces too large).  Working quickly, roll each piece between floured palms to form small marbles.

Now roll each piece over the Malloreddus paddle, you can use your fingers or a bench knife.  Be sure to keep the paddle generously floured as you work.  A flour shaker is convenient to have on hand.

Arrange the pasta on a lightly floured baking pan in a single layer.  I lined mine with wax paper.  At this point, you can cover the pasta with plastic wrap and refrigerate it until you are ready to start cooking.

For longer term storage, place the pan in the freezer for a few hours, then transfer the pasta to a freezer safe bag.

When your sauce is ready, heat a large pot of salted water to a rolling boil.  Add the pasta and set a timer for 3 minutes maximum.  Be careful not to overcook, as soon as the pasta floats to the top, it’s done!  Use a spider strainer to gently lift it out of the water, drain and place it directly into the sauce.  Finish with grated cheese and fresh Italian parsley.

I see you ogling that sauce! 😉 It’s a hearty Sausage Ragu, perfect for ridged pasta like this one.  Want to know more?  Be sure to check out the next recipe!

Notes ♪♫ Some of my readers have mentioned that they would like a gluten free pasta made without eggs.  This one is for you, friends.  The dough is every bit as soft and supple as egg pasta, so whether you can’t have eggs for dietary reasons, pricing or availability, this pasta is one you must try!

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Gluten Free Corn Muffins

Corn muffins are classic comfort food, and they are easy enough for novice bakers to prepare.  The ingredients are pantry staples.  Flour, cornmeal, sugar, oil, eggs, and milk.  Recipes can be found online, in magazines and in practically every vintage cookbook.

Are corn muffins gluten free?

Any of these recipes can easily be adapted to gluten free by changing just one ingredient, the flour.  This is my gluten free adaptation, and the muffins are not overly sweet, making them perfect for breakfast.  So, ditch the mix and let’s bake some gluten free corn muffins from scratch!

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Yield 9 muffins

Ingredients:

  • 150 g. cornmeal (1 cup)
  • 100 g. gluten free all-purpose flour (3/4 cup)
  • 40 g. sugar (3 tbsp.)
  • 10 g. baking powder (2-1/2 tsp.)
  • 5 g. salt (3/4 tsp.)
  • 2 large eggs
  • 1 cup milk (I used 2%)
  • 1/4 cup canola oil
  • cooking spray
  • 1 tbsp. melted butter, for finishing

preparation:

Weigh the dry ingredients in one bowl and whisk together the wet ingredients in another.

Add the dry ingredients to the wet, and stir together with a batter whisk, just until moistened.  Let the batter rest while you preheat the oven to 400º.

Resting the batter allows the flour to hydrate and avoid that gritty texture.

Mist a muffin tin with cooking spray.  I like a larger muffin, so I filled the muffin cups about 3/4 full for 9 muffins.  If you prefer smaller muffins (good for kids and small appetites), you can make 12 muffins, filling the cups to about 2/3 full.

Bake for 15 minutes.  Check the center with a toothpick, and if it comes out dry, they are done.

Brush the tops with melted butter, then transfer to a rack to cool.

Muffins can be stored at room temperature for one day, and any leftover after that can be frozen.

Notes ♪♫ You probably have most of the ingredients to make these corn muffins in your pantry.  I recommend Better Batter Original Blend for the flour, but you can use any one-to-one gluten free blend.  For the cornmeal, I used Bobs Red Mill.

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Gluten Free Italian Torpedo Rolls

I’m pretty excited about these Italian Torpedo Rolls!  When I was a kid, we always had them, fresh from the Italian bakery at every party and family gathering.  I can still remember tearing one apart, the chewy texture of the crust giving way to the soft pillowy white bread inside.  This recipe is as close as I have ever come to replicating those bakery rolls.

Yes, they are gluten free!

You are going to love this recipe!  

Just 5 ingredients!  Mix up the dough, rest on the counter overnight and bake in the morning.  Use a stand mixer, or don’t!  Try it and see if anyone can guess that these rolls are gluten free.

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About the flour

My bread friends know that I am a big fan of Better Batter flour for bread baking.  So, which one is my favorite?  Their Artisan Flour Blend is at the top of my list.  It produces incredible breads with great flavor and texture every time.  But their new Bread Flour is a star in its own right, especially if you want a true white bread.

This recipe is another of my experiments with blending these 2 flours together.  I really think I have hit on the perfect flavor and texture of Italian Bread that I was looking for.  You can use all bread flour if preferred.

Remember to use my Promo Code MGFC30 when you shop at Better Batter, for 30% off full price items!

Enough talk, time to bake!

Ingredients:

Preparation:

Weigh all the ingredients (yes, even the water, use a scale!).  Combine the flours, salt and yeast in the bowl of a stand mixer and whisk well.  Add the water and beat for 6 minutes on low speed with the paddle attachment.

No stand mixer?  You can combine everything in a large bowl with a dough whisk.  Be sure to turn the dough over on itself a few dozen times, while rotating the bowl to ensure the ingredients are well incorporated.

Now cover the bowl with plastic wrap and leave it on the counter (room temperature) overnight for 12-13 hours.  I like to make my dough around 8pm, then shape the rolls while I’m having coffee the next morning, around 9am.

In the morning, preheat the oven to 475º with a baking stone on the middle rack.  Turn the dough out onto an oiled cutting board.  Use a bench knife to divide it into 4 sections.

Flour your work surface and gently roll each section into a torpedo shape (oval with tapered ends).  Arrange them on a lightly floured baking sheet lined with parchment or use a perforated loaf pan.  Score the rolls with a sharp knife or a lame positioned at an angle.

Place in the oven and spray the rolls and sides of the oven with water to create steam.  Bake for 35 minutes at 475º, then remove from the pan and bake directly on the stone during the last 10 minutes.

Rolls are done baking when the internal temperature reaches 210º.  The crust should be firm and dry, and you will get that hollow sound when you give the rolls a sharp tap.  Remove from the oven and place on a rack to cool.

Wait for at least 8 hours and up to one day before slicing.  Remember that bread, especially gluten free bread continues to release moisture when it comes out of the oven, so you want to give it plenty of time for the center of the loaf to fully set!

You are going to have a hard time waiting for these rolls, but I promise it will be worth your patience!

At long last, it’s time for tasting.  These rolls are generously sized.  Just like the bakery rolls of my youth.  And back then, I could devour an entire roll in minutes!  Here I’ve just sliced one up for dipping and to show you the crumb.

What would you do with a homemade, hot out of the oven Italian roll like this?  Dip it in olive oil, or slather with garlic butter and toast it?  Slice it thin for bruschetta?  Maybe load it up with veggies, cold cuts and cheese to make a panino (a/k/a sub, hoagie)!  And for big appetites, you can serve them as dinner rolls (mop up that sauce!) or sandwich rolls.

However you choose to enjoy them, these rolls are delicious!

Variation: Instead of torpedo rolls, shape the dough into 6 round bulky Italian rolls.  You will be the envy of the BBQ!  Be sure to adjust the bake time to 25 minutes.

Notes ♪♫ Like most breads, these rolls are best when eaten within 1-2 days.  I recommend freezing any left over after the first day.  You can reheat them in the microwave, but they will have the best their texture when toasted.

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Gluten Free Oatmeal Bread

How are you feeling about oats these days?  As someone with Celiac Disease, I am comfortable with consuming oats that are both certified gluten free and purity protocol (see notes).  If you are one who can have oats, then this bread needs to be in your breakfast rotation!  It is a hearty, dense loaf that toasts up like a dream.   It is so good, everyone in your family will love it, gluten free or not!

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Ingredients:

Hint-I always have gluten free old fashioned rolled oats (not instant) in my pantry, so that when I need oat flour, I can just process a little in my coffee grinder and voila, fresh flour! 

Uncle Crumbles Oats are certified gluten free and purity protocol!

Preparation:

Place a pizza stone on the shelf just below the middle of the oven and preheat to 450º.  Line a 9 x 5 loaf pan (1.25 lb.) with parchment and/or mist the bottom and sides with cooking spray (using parchment will give you a lighter colored loaf).

This loaf is lighter in color; it was baked in a pan lined with parchment paper.

Warm the milk for 60 seconds in the microwave.  Add to the bowl of your stand mixer then whisk in the honey and yeast.  Cover and let it stand for 10 minutes then whisk in the vinegar and psyllium husk.  Let the mixture rest for about 5 more minutes to thicken.

Whisk together the dry ingredients (sorghum flour through salt).

Add the dry ingredients to the wet and mix with the paddle attachment for 8 minutes to form a thick batter.

Carefully scrape the dough into the prepared pan and smooth the top with a spatula dipped in warm water.  Be sure to spread it out evenly into the corners.  Cover with plastic wrap and proof for about 30 minutes.

Remove the plastic wrap and liberally spray the top of the bread with water.  Sprinkle rolled oats over the top and mist with water again to help them adhere.  Notice the dough hasn’t risen much.  That is normal for this recipe, but you should get a nice oven spring.

Score the dough.  I like to make one long slash down the center.  Place in the oven on the preheated pizza stone and bake for 20 minutes.

After 20 minutes, carefully turn the pan on its side.  Continue baking for another 10 minutes.  Lower the oven temperature to 400º then reverse the pan to the other side.  Continue baking for another 10 minutes.

Hint: This bread is prone to the dreaded “tunneling effect”, where the loaf separates and leaves a large gaping hole through the top or center of the loaf.  The simple technique of rotating the pan from side to side during baking eliminates this problem.  *See notes.

Return the pan to the original position.  If browning too quickly, cover the top with foil.  Bake 10 more minutes (total bake time is 50 minutes) or until the internal temperature reaches 210º.

Remove from the oven and place the loaf on a cooling rack.  If you used parchment paper, let it cool down for 10 minutes then gently peel it off.

This bread needs plenty of time to set, at least 8 hours!  Even better, leave it covered at room temperature overnight and slice in the morning.  Resist the urge to cut into it right away, or the bread will be gummy in the center.

This loaf is darker in color; it was baked directly in the pan with no parchment paper.

Your patience will be rewarded.  Here’s the crumb shot!

Notes ♪ I am one of those people with Celiac who is able to tolerate oats.  I realize that not everyone can and that this bread may just not be for you.  Whether or not you choose to consume oats is a personal choice.  If you do, always use Purity Protocol oats, meaning oats that have been grown, harvested, transported, produced and packaged under strict standards to prevent contamination with gluten.  When the Bakery on Main was recently rebranded as Uncle Crumbles, I reached out to them to confirm that their oats would still be purity protocol, and I was happy to receive their response that “that all Uncle Crumbles products do in fact use Purity Protocol Oats”.

Notes ♫ In ‘bread-speak’ this is what is referred to as “tunneling”.  Huge holes running through a loaf of bread, usually along the top.  By rotating the pan from side to side during baking, the dough distributes evenly, and you will have a nice consistent crumb throughout.

Originally posted 09/02/2022, Updated 09/18/2025

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Gluten Free Sourdough Discard Zucchini Bread

If you are of a certain age, you had that cookbook.  Maybe you still have a copy, the one with the checkerboard cover that every new bride had to have in her kitchen.  The recipes were straight forward and always tasted great.  No pictures, no stories, just ingredients and instructions.

This recipe is adapted from that same book; it’s an old favorite of mine that I used to make all the time before my Celiac diagnosis.

Why Sourdough Starter?

To adapt this quick bread to be gluten free, I knew that some additional liquid would be needed.  I considered things like yogurt, sour cream or applesauce.  But I had my starter in the fridge waiting to be fed so….

The Flour

I used Better Batter original blend in my recipe, converted at 130 g. per cup.  It is my favorite flour for making muffins and quick breads!

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Adapted from the Better Homes and Gardens® New Cookbook (the not so new version 😂).

Ingredients:

Dry Ingredients

  • 195 g. gluten free all-purpose flour (about 1-1/2 cups)
  • 1.3 g. cinnamon (1 tsp.)
  • 3.3 g. baking soda (1/2 tsp.)
  • 1.6 g. salt (1/4 tsp.)
  • .75 g. baking powder (1/4 tsp.)
  • .6 g. nutmeg (1/4 tsp.)

Wet Ingredients

  • 105 g. granulated sugar (1/2 cup)
  • 47 g. brown sugar (1/4 cup)
  • 65 g. sourdough discard (1/4 cup)
  • 50 g. canola oil (1/4 cup)
  • 50 g. egg (1 large)
  • 1 cup shredded zucchini (about 1/2 medium)
  • zest of 1/2 lemon
  • pecan halves (optional)

Preparation:

For best results, I strongly recommend that you weigh your ingredients.  Traditional cup and spoon measurements are provided as well, but at the very least always weigh the flour.

Whisk the wet ingredients together in one bowl, and the dry ingredients in another.  Use a batter whisk to stir the wet and dry ingredients together, just until moistened.

Scrape the batter into a standard 1 lb. loaf pan misted with oil.

💡 Let the batter rest while you preheat the oven to 350º.

You can optionally add some pecan halves to the top like I did.

Bake for 45 minutes and test with a toothpick.  Let it cool in the pan for 10 minutes.

Remove from the pan and let it cool before slicing.

Check out the crumb, it came out so delicious and moist.  Every bit the traditional zucchini bread, and you don’t really taste the sourdough.

Leftovers can be stored at room temperature for a day.  Beyond that, I recommend you wrap slices tightly in plastic wrap and freeze (store in a freezer safe bag).

Notes ♪♫ For moist quick breads with no gritty texture, be sure to let the batter rest for 15 minutes before baking.

© Better Homes & Gardens

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Gluten Free Pumpkin Sour Cream Pancakes

With fall days arriving there are pumpkin recipes popping up everywhere.  I have my own traditions, like the Gluten Free Pumpkin Applesauce Muffins that I make every year.  Then there’s Gluten Free Pumpkin Pasta, Harvest Sauce and even Pumpkin Meatballs!

This post started as one of those “use it up” recipes.  I had just a little bit of sour cream, and a little pumpkin puree left over.  You know I hate to throw anything away. 😉 So who wants pancakes?

The recipe makes a small batch, breakfast for two.  I ended up with 5 full size pancakes and one mini pancake.  You can double or triple the recipe for a large family, or if you want extra to freeze for later.

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Ingredients:

Dry ingredients:

Wet ingredients:

  • 1/4 cup canned pumpkin puree
  • 1/4 cup sour cream
  • 2 tbsp. sugar
  • 1 large egg
  • 1 tbsp. canola oil
  • 1/2 tsp. vanilla
  • 2/3 cups milk (I used 2%)

+ Butter for the griddle

Preparation:

Preheat your griddle.  Be sure that it is nice and hot before you begin cooking. (Hint💡 Ever wonder why that first pancake is always “a little funny”?  The reason may be that your griddle wasn’t hot enough!)

Set up 2 bowls, whisk together the dry ingredients in one bowl (I strongly recommend that you weigh the flour), and the wet ingredients in the other.  Stir the wet and dry ingredients together, just until moistened.

Melt butter 1 tbsp. at a time on the griddle.  Scoop batter by 1/3 cups and add to the griddle, leaving space in between.

Cook for 5 minutes then flip.  Cook 3-5 more minutes.  Keep in mind that gluten free pancakes take longer to cook than regular pancakes.  Check if they are done by inserting a toothpick in the center.  If it comes out dry, they are ready.

If you have a little batter left over at the end, you can make a test pancake, here’s mine.  Just one bite!

You can serve the pancakes immediately or freeze for later.  I let mine cool completely on a rack, then wrapped them separately and stored in freezer safe bags.

They reheat beautifully, about 75 seconds in the microwave.  So, who’s ready for breakfast?

Notes ♪♫ I confess, I like a nice pumpkin on the front porch, but in the kitchen, I prefer out of the can.  It’s just easier and I think it tastes better. 🤷🏻‍♀️Look for canned pumpkin puree (not pumpkin pie filling).  Pumpkin should be the only ingredient.  I used Libby’s.

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Honey Glazed Pork Chops

Pork chops are an easy and economical main course.  There are so many ways to prepare them!  I have always breaded and baked mine, but in the summer, I want something a little lighter.  This simple recipe is the one to keep handy for your weeknight rotation.  You will love the honey glaze, and the pork chops come out tender and juicy every time.

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Ingredients:

Preparation:

Choose chops that are all about the same size, so that they finish cooking at the same time.  Whisk together the olive oil, honey, soy sauce and Worcestershire sauce in a baking dish large enough to hold your pork chops in a single layer.

Add the pork chops and marinate for 30-45 minutes at room temperature, turning every 10 minutes.

I cooked the chops in a large non-stick grill pan, you want them spaced out in the pan, not touching.  Coat the pan with cooking spray and heat over medium low.  Add the pork chops, sprinkle with seasoning, then cover and cook 4 minutes.  Keep the cover on, and don’t move the chops around in the pan.

Turn the pork chops over, drizzle any remaining marinade over the top and sprinkle more seasoning.  Cover and cook for an additional 3-5 minutes, depending on the thickness of the chops and how you like them done.  According to food safety guidelines, pork should be cooked to a minimum of 145° and for me this is perfect.  Check with a thermometer to be sure.

Now turn them once more to coat both sides in the honey glaze and cook 30 more seconds.

Transfer to a serving dish and garnish with chives.  I served with roasted cauliflower and sweet potato.

Doesn’t that look good?  Now that you know how easy it is, surprise your family with a delicious pork chop dinner this week.  Make it once and it will become an instant favorite!

Notes ♪♫ The secret to tender juicy pork chops is to not overcook them.  Use a skillet with a cover, to keep the moisture in.  For best results, cook on medium low heat, use a timer, and check with a thermometer.  

Originally published 07/05/2019         Updated 08/26/2025

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Tri-Color Gluten Free Pasta

Tri-Color Gluten Free Pasta  

I love making pasta by hand and have been experimenting with coloring the dough.  I have been wanting to do this for a while and had so much fun making this test batch!

Using spinach powder and tomato powder to color the dough was inspired by browsing the tri-color pasta at the supermarket and noticing what they listed for ingredients.  That was how I got started with this recipe. 

Read on to see how easy it was to put this together!  It was a time consuming but fairly easy process using a scale, small food processor or electric chopper and gnocchi board.

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Ingredients:

Preparation:

Set up 3 bowls.  Place 1/8 tsp. salt in each bowl.  To one bowl add 1 tbsp. spinach powder, and to another bowl add 1 tbsp. tomato powder.  Add enough flour to each bowl, to equal 100 g. including the vegetable powder and salt.

Next, working with one bowl at a time, add one egg to the bowl of a small food processor and pulse to break it up.  Add the flour from the first bowl with 2 tbsp. of ice water and pulse several times, just enough to bring it together into a rough dough.  Continue with the next 2 bowls, combining the flour mixture with 1 egg, and 2 tbsp. ice water.  As you finish each color dough, press it into a ball and wrap in plastic wrap.

Hint: make the white dough first, so that you don’t have to wash the chopper in between batches.

Let the dough balls rest at room temperature for 20 minutes.

Lightly flour a large cutting board.  Working with one color dough at a time, divide the ball in half and roll each section into a rope.  Be patient, if it doesn’t roll easily dust with a little flour and gently press down with your palms as you roll the dough back and forth.

Use a bench knife to cut the ropes into 1/4″ pieces.  Remember, the pasta will grow when it cooks, so don’t make the pieces too large.

Roll each piece of dough between your palms then use your hand or a bench knife to roll it over a floured gnocchi board to create the ridges.

Place the finished pasta in a single layer on a floured baking sheet.  I lined mine with wax paper.

Be sure to follow food safety guidelines and refrigerate egg pasta within one hour if you are not going to cook it immediately.

You can keep the pasta in the refrigerator if cooking the same day.  Beyond that I recommend freezing it in an airtight container or freezer safe bag.  I placed mine in the freezer right on the baking sheet and when they were firmed up, I transferred them to a Ziploc® bag.

To cook, bring a large pot of salted water to a rolling boil.  Add the pasta (do not thaw frozen pasta, just throw it into the pot), stir and cover so that the water returns to a boil quickly.  Cook for 3 minutes.  Be sure to set a timer, fresh pasta cooks very quickly, so don’t overcook!  It’s done when it floats to the top.

Drain the cooked pasta and toss with your favorite sauce.  I did mine with crumbled sausage, roasted sweet potato and cauliflower, all drizzled with a good olive oil and grated cheese.  Use simple ingredients to let the color and flavor of the pasta shine.

Making the pasta was a little time consuming, but I did it on a Sunday and froze it to have during the week.  Freezing did not affect the texture at all, and the pasta cooked perfectly to al dente.

Notes ♪♫ I used Better Batter bread flour in this recipe.  If you use a different flour, you may have to play with the amount of water needed to bring the dough together.  When you shop Better Batter, be sure to use my Promo Code MGFC30 for 30% off at checkout! 😉

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