Following on from the comments on my noodle recipe. I loved being able to eat noodles after such a long time of not eating them. I still remember those days when I used to go to noodle bars in London and eat beautifull noodle dishes in stunning sauces, without giving a thought to food allergies. Then along came food allergies! And so I looked unsuccessfully for some good gluten free noodles, unsuccessfully! That was then and this is now. I have found some gluten free noodles
So ...
I have a few 250 g packs of buckwheat soba noodles, with the ingredients listed as buckwheat and salt only. Although there is a rider that states 'may contain traces of gluten', which is standard UK to cover manufacturers against contamination as they use gluten containing products in other lines
If you cant get gluten free soba noodles and would like a pack, hook out your best noodles recipe, post it to your blog by 31st May. Email me or leave me a message in the comments to this post, with the link and I'll publish the recipes as soon after that as I can. I'll also send noodles to the best recipes
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2 comments:
You got me excited about soba and I googled and found this recipe. I just might try to make them one of these days...HUGS thanks for giving me the idea...
How to Make Japanese Soba Noodles
By eHow Food & Drink Editor
Rate: (1 Ratings)
You make Japanese soba noodles either from buckwheat flour (soba-ko) or wheat flour (komugi-ko). Both versions of soba are about the diameter of a regular spaghetti pasta noodle and can be served hot or cold in many dishes.
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InstructionsDifficulty: Moderately Easy
Things You’ll Need:
Wheat or buckwheat flour
Large mixing bowl
Rolling pin
Sharp knife
Pot for boiling noodles
Step1Measure the appropriate amount of flour. Sift to remove lumps, and add the desired flour into a large mixing bowl.
Step2Add water to the flour. Begin adding water a little at a time. Continue adding water until flour begins to form into a dough consistency. Stop adding water and knead dough. Ensure that the dough is sufficiently pressed until all air bubbles have been eliminated.
Step3Roll dough out onto a floured tabletop with a long, thin rolling pin. Continue rolling the dough until it has been reduced to about a 1/8-inch.
Step4Take the rolled dough and fold in half lengthwise. Make four folds of the dough sheet end to end.
Step5Use a very sharp knife or pasta cutter and slice through the folded dough lengthwise about a 1/4-inch from the edge of the sheet. This will be the first long, thin row of Japanese soba noodles. Continue slicing in from the edge until all noodles have been formed.
Step6Place the freshly made soba noodles into boiling water for approximately 8 to 10 minutes. Boiling noodles for a short time longer can decrease the firmness.
Soba noodles are wonderful. I love adding them to a little stir fry.
Sheltie Girl @ Gluten a Go Go
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