If you read my last post you know we are trying to eliminate wheat from our diet right now (in addition to several other things). My first wheat-free baking attempt was not a success at all. It was a flourless banana zucchini bread that came out of the oven, like, well, mashed bananas, zucchini, and honey- pretty much like it went in. Not so great.
I found at the local market here we have some interesting flours: (red) millet flour, rice flour, cassava flour (like tapioca flour I think). The red millet flour is not original to Rwanda, but rather is for a porridge traditionally fed to children in the neighboring country of Uganda. I made the porridge first, in spite of it's laughable vague directions: "mix flour with some cold water to make a paste, add to boiling water and cook for a while". It was very bland, but after generous amounts of vanilla, honey, cinnamon and milk it was a nice sweet porridge. Millet is supposed to be healthier for you than wheat, and easier to digest. I wonder if maybe that's why only 2 hours after we ate breakfast we were hungry all over again?
The next thing I decided to try was a recipe I found for oat flour linguine noodles. We have oats & a blender so we were able to make our own oat flour. I didn't make quite enough so I added about a 1/4 cup of millet flour (which is why you will see it having the "whole wheat" appearance). I was actually surprised at how easy the dough was to handle & that it turned out fine. My kids can't wait for me to make it again!
Oat Flour Linguine Noodles
2 cups oat flour (or 1 3/4 cups plus 1/4 cup other flour)
1 1/2 teaspoons salt
2 Tablespoons oil
2-4 Tablespoons water
Combine the flour and salt in a mixing bowl. In the center make a well and put the eggs and oil in there. Slowly whisk these together until dough is crumbly. Add water 1 Tablespoon at a time, stirring after each one, until a nice dough forms. Knead dough for 5 minutes (I did this both in hand and on a floured counter). Cover & allow dough to rest.
If you have a pasta extruder - use it! I however, rolled my dough out onto the counter as thin as I could (which still was not as thin as it should have been- but this did make it easy to transfer to the pot). Cut into 1/4" strips.
Boil water in a large pot. Have a timer handy and set for 6 minutes. Once it's in full boil, transfer noodles to pot (I put mine on a plate & then carefully dropped them into the boiling water- but trying to get them in there as quickly as possible). Cook for 6 minutes, then drain immediately and serve.
You see that oatmeal can in the top picture (the oats came from the UK to be sold here). Well, money is tight for us so I haven't bought mixing bowls, but that can worked as my mixing bowl. I tried to use it for my rolling pin also, but it was not strong enough, so I grabbed a large plastic bottle of my son's vitamins. That got the job done good enough!
This post is linked up to Wheatless Wednesday, Real Food Wednesday, and Monday Mania.