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Linden Leaf Flour Noodles
Linden Leaf Flour Noodles is a modern Fusion recipe (based on a French original) for a classic form of gluten-free home-made noodles that uses linden leaf flour as a base and which is bound with potato starch, cornflour and eggs. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Linden Leaf Flour Noodles.
prep time
10 minutes
cook time
20 minutes
Total Time:
30 minutes
Additional Time:
(+freezing)
Serves:
4
Rating: 
Tags : Wild FoodFusion RecipesFusion Recipes
It's not well known, but you can make gluten-free (ie non wheat flour) noodles with a range of different flours and or flour adulterants. This current recipe uses linden-leaf flour to make a very unusual green-coloured gluten-free noodle.
Ingredients:
70g
linden leaf flour
70g potato starch
45g cornflour (cornstarch)
1/2 tsp salt
2 tbsp vegetable oil
2 eggs, lightly beaten
Method:
Sift all the dry ingredients together into a bowl (repeat this process at least 3 times) then form a well in the centre and add the oil and the eggs. Gradually draw the dry ingredients from the edges of the bowl into the liquid to form a stiff dough.
Once the ingredients are incorporated use your hands to knead the dough until it comes together as a ball (if a little dry then add some milk). Generously dust a board with cornflour and turn out the dough onto this. Dust the top of the dough then roll out as thin as possible. Cut into noodles with a sharp knife. You can either freeze at this point or your can cook immediately.
To cook, bring a pan of lightly-salted water to a boil then add the noodles and cook for about 10 minutes, or until just al dente. Note that, as these noodles contain no gluten (the binding agent in wheat flour) they are more fragile than ordinary noodles and need to be made by hand, rather than using a food machine. Also as there is no gluten they are suitable for anyone suffering from celiac disease or on a gluten-free diet. Use in any dish calling for pasta or noodles.
