- Prep Time
- 1 cup sorghum flour
- 1 tablespoon cornstarch
- 1 Teaspoon Xanthan Gum
- 1/8 teaspoon salt
- 1 whole egg
- 2 egg whites
- 1 teaspoon oil
1 Place egg and egg whites in bowl. Beat with a fork until well blended. Add oil and blend.
2 In a separate bowl mix flour, cornstarch, xanthan gum and salt. Gradually add to egg mixture. Mix until it forms a ball.
3 Knead a few times by hand. Roll out on a floured board and cut in desired width. Let noodles dry then add to boiling broth.
Source: Recipe courtesy of Twin Valley Mills and www.wholegrainscouncil.org