You read that right, I am turning my column over this week to Carley Ostendorf, a 13-year-old student at A.I Root Middle School in Medina.
I am friends with Carley’s mom on Facebook and I saw a post where Carley borrowed a neighbor’s pasta press and made her own gluten-free noodles. I asked her if Carley would like to write a column on this because the need for some discussion of gluten-free recipes has been on my mind for quite some time.
There is a lot of discussion about gluten-free diets for people with celiac disease (1 percent of the population) and people who are “gluten-sensitive” or “gluten-intolerant.” I myself am “gluten-oblivious.”
Gluten is the elasticity-giving protein composite found in wheat, barley, rye and brewer’s yeast. As flour is a staple in many recipes, it is often a struggle for people who need to eat gluten-free to make common foods and recipes.
So, Carley’s gluten-free cooking intrigued me and the fact that children are cooking and exploring recipes is something that I believe in.
So here, in Carley’s words, is how she made her wonderful gluten-free pasta:
I always had stomach problems since I was a baby. My dad has celiac disease, so my parents had me tested when I was 5 years old, but I tested negative.
When I was 9 years old, I agreed to try a gluten-free diet and I quickly realized that my stomach problems went away. I feel so much better on a gluten-free diet. I’ve always loved to cook, but being gluten-free has been an obstacle.
It is hard to bake using gluten-free flour because the gluten binds the dough and makes the bread fluffy. I love to watch cooking videos on YouTube and especially like “Tasty” and “Rosanna Pansino.” I was influenced to try new recipes, such as making noodles, by the “Tasty” YouTube channel.
I saw they made homemade noodles and it looked pretty easy. But, doing it gluten-free seemed like it wouldn’t work. I decided to do some more research and I saw a video from Williams-Sonoma. Two cooks were cooking with the Cup4Cup gluten-free flour, which is the flour that my mom uses. It seemed to work, so I tried it.
I originally was going to try and roll the dough out with a rolling pin, but my friend told me they had a pasta press. I thought it was worth a try.
This is the recipe that I followed. I hope you like it!
You need 2 cups of Cup4Cup gluten-free flour, pinch of salt, 2 full eggs, 6 egg yolks, and 1 tbsp of olive oil.
First, I made a well of Cup4Cup flour (make the well bigger than you think). I used a fork to break up the eggs in a bowl and then poured the eggs into the well.
Next, I just combined the flour and eggs until it was somewhat combined. I just used my hands to fully combine it.
After combining, I started to knead the dough for about 15 minutes. While I was kneading the dough, I slightly dipped my hands into the leftover egg whites from the 6 egg yolks.
After the dough was kneaded, it had to rise for 30 minutes. Once it had risen, I cut the dough into 6 pieces to make it easier.
I then put one of the pieces through a hand-turned pasta press to make them thin. Then, if the dough was not thin enough, I just used a rolling pin to make it really thin.
I then used a pizza cutter to cut out the noodles. I dusted flour on them so they didn’t stick together. I was worried that the noodles were too dry, but my mom told me that, before the noodles were cooked, the noodles felt exactly like my grandma’s homemade noodles.
After they were all cut out, I just cooked them in boiling water for 3 minutes ...
Thank you, Carley! From the photos sent, this looks delicious! I applaud your willingness to explore recipes and cook such a great dish on your own!
For those with celiac disease or gluten intolerance, there are many other grains, as well, that do not contain gluten. Coconut flour and ground almonds can also be used to make healthy gluten-free cookies.
Feel free to send me your own healthy gluten-free recipes, as I hope to continue with a few more great gluten-free columns in the future!