Pasta Reinvented by Caroline Bretherton

  • Beet & rice flour dough (page 29)

    from Pasta Reinvented: Gluten-Free Pastas, Alternative Noodles, 80 Creative and Delicious Recipes Pasta Reinvented by Caroline Bretherton

    • Categories: Pasta, doughs & sauces; Cooking ahead; Vegetarian; Gluten-free; Dairy-free
    • Ingredients: beets; rice flour; brown rice flour; potato starch; tapioca flour; xanthan gum
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Notes about Recipes in this book

  • Almond & tapioca flour dough

    • sherrib on October 31, 2018

      This dough didn’t come together for me very well. It was very sticky despite the overnight fridge rest and the addition of more almond flour. I added an all purpose gluten-free flour blend to make it knead-able and roll-able. This made this dough no longer grain free. Once the consistency was right, I honestly got the absolute best textured gluten-free ravioli I’ve ever had. Pillowy and delicious. I’ve never had gluten-free ravioli taste and feel so much like the real thing before. To keep its grain free status, I may experiment with the tapioca and potato starch amounts next time.

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  • ISBN 10 1465476393
  • ISBN 13 9781465476395
  • Published Feb 13 2018
  • Page Count 311
  • Language English


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