This recipe is designed to teach everyone how to make real low carb lasagna noodles
Course Main Course
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Servings 6people
Ingredients
2/3cupalmond flour
2/3cupvital wheat glutensee notes for gluten free version
5TBSoat flour or gluten free flour of choice
5TBStapioca starch or gluten free flour of choice
1tspsalt
4TBSwater
Instructions
In a medium mixer bowl whisk together almond flour, vital wheat gluten, oat flour, tapioca starch, and salt until fully combined
Add egg and water. Beat on medium for 1 minute or until no dry ingredients are left in the bowl
Change paddle attachment to dough hook attachment on standing mixture. Beat on medium/high for 3 minutes
Scrape down sides of the bowl and push dough to the center of the bowl. Beat on medium high for 3 more minutes.
Divide dough into 6 equal portions. Roll each portion out to 1/8 - 1/16 inch thick rectangles. Place rectangles in single layer onto 2 lined baking sheets, cover and place in the freezer for at least one hour
To Cook Noodles
Fill a large stock pot 2/3 full of water. Add 1 TBS salt. Bring salted water to a full boil
Add noodles and boil 7 minutes or until tender but firm DO NOT STIR. Drain noodles and place on wire rack to cool. Cool completely before using
Notes
For Gluten Free Version: substitute vital wheat gluten with more almond flour and add 1 tsp xanthan gum