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Low Carb Lasagna Noodles

This recipe is designed to teach everyone how to make real low carb lasagna noodles
Course Main Course
Prep Time 15 minutes
Cook Time 35 minutes
Servings 6 people

Ingredients

  • 2/3 cup almond flour
  • 2/3 cup vital wheat gluten see notes for gluten free version
  • 5 TBS oat flour or gluten free flour of choice
  • 5 TBS tapioca starch or gluten free flour of choice
  • 1 tsp salt
  • 4 TBS water

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