Gluten Free Brown Rice Pasta Recipe

I am in love! This gluten free brown rice pasta recipe is heaven on plate! And it is so easy to make! I have made flat pasta (linguine-style) and ravioli pasta with this recipe and it works – without any starch at all! And because I used superfine brown rice flour, it did not have any grittiness at all. I had hunted all over the web for a brown rice pasta recipe that did not include potato, tapioca or corn starch or flour, but had no luck. I wanted a healthy, gluten free brown rice pasta recipe. The brown rice pasta recipes used by most manufactures do not include starch, just brown rice flour and water. So, to the drawing board I went and came up with a recipe that contains a bit of guar gum, which is corn-free, and I added just a bit of oil to make it easier for pushing through a pasta maker. I used my pasta attachment for my KitchenAid mixer. Of course, the oil is not necessary if you’re going to roll it by hand, but a little flavor and the lack of stickiness is well worth it. This recipe is not only gluten-free, but also egg-free.

Update: I finally got around to experimenting with this recipe. I did not want to add a bunch of starch to it to make it have a good texture, like my Gluten Free Egg Noodle Recipe. Therefore, I resorted to adding gum, and egg whites. See the final recipe on Answers.com, Brown Rice Pasta Recipe. Just be sure to use “superfine brown rice flour“.

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Gluten Free Brown Rice Pasta Recipe

Rating: 41

Yield: Depends upon if you make noodles or ravioli

Gluten Free Brown Rice Pasta Recipe

Ingredients:

  • 2 cups superfine brown rice flour (I use Authentic Foods brand.)
  • 2 teaspoon guar gum
  • 2 teaspoon extra virgin olive oil
  • 1 cup filtered water

Instructions:

  1. Add flour and guar gum to the bowl of your mixer; whisk together well.
  2. Add oil to the cup of water.
  3. Using the paddle attachment, or dough hook, slowly pour the oil and water mixture into the mixing bowl while it is running on medium speed. Once the dough comes together (should take entire cup of water), stop the mixer and form a ball with your hands.
  4. If using a KitchenAid pasta attachment, use the flat pasta plate. Shape half the dough into a log and push it through the funnel. (Place other half in a ziplock bag.) Turn mixer on high and push the dough further; cut pasta off at the plate with a sharp knife. If not using a pasta maker, roll dough out as thin as possible between 2 sheets of plastic wrap and cut into desired shapes. I used a small biscuit cutter for my raviolis; filled one side with 3/4 teaspoon filling (broccoli, pesto sauce and parmesan cheese), and topped with another circle; and then pinched sides closed (no egg wash needed).
  5. Boil water, add a tad bit of oil; and add pasta. Cook flat pasta about 1 minute; and ravioli for about 5 minutes, depending upon its thickness.

Tips

When using a pasta maker, use as much flour versus water as possible, with still comfortably moving through the press. The above is the least amount of flour you can use.

If rolling the dough out by hand to make flat pasta, just roll it out thin, not too thin or it will stick to the plastic wrap and rip while removing. If you make a mistake, just form a ball with your errors and roll out again. Just make sure you place any dough in a ziplock bag until needed.

When making linguini-style pasta using my KitchenAid pasta attachment the noodles stuck together a bit, but still tasted great!

For Thin Pasta: When rolling by hand, do not be afraid to use plenty of superfine rice flour for dusting. The more you use, the easier it is to roll out thin. Continue to flip and roll several times.

I'm looking forward to trying this same recipe without the guar gum, and then without the use of the superfine variety of rice flour. Perhaps you'd like to take a stab at one of these before I do. If so, please report and share with us all by leaving a comment below.

http://glutenfreerecipebox.com/brown-rice-pasta-recipe/

This entry was posted in Corn-Free, Gluten Free Recipes, Gluten-Free and Dairy-Free Recipes, Gluten-Free Dairy-Free and Egg-Free Recipes, Gluten-Free Egg-Free Recipes, Gluten-Free Low-Sodium Recipes, Italian, Kids, Main Dishes, Nut-Free, Side Dishes, Soy-Free, Vegetarian. Bookmark this blog post.

13 Responses to Gluten Free Brown Rice Pasta Recipe

  1. hema says:

    Hi.. I make some meals out of brown rice flour and mung bean flour..
    Try this recipe nd see if it works for you..
    In a pan of hot boiling water add salt nd some oil.. put in the flour nd mix well for 5 mins till its sticky..nd dough form.
    Remove nd let cool slightly nd then knead it well.
    Nxt step you can steam them.
    Either roll out in between two sheets of celophene nd cut into desired shape nd steam them for 15 mins.
    Or put in a noddle machine nd then steam the noodles..
    Healthy nd ready to use..

  2. Ellen says:

    Can this pasta be dried? We want to make quantity amounts, but not to cook when made.
    Also, what do you think of Lundbergs brown rice flour? I read a review that its very fine and they compared it to the Authentic brand.

    • Ellen,

      I need to improve upon this recipe. This was my first attempt at homemade pasta. My plan is to add some starch or some xanthan gum to the ingredients in this recipe, as it cooks in minute. Any longer and it becomes mushy. I love my most recent homemade pasta, gluten free egg noodles: http://glutenfreerecipebox.com/gluten-free-egg-noodles.

      Meanwhile, to answer your question, I have not tried to dry any of these pastas, yet. Sorry.

      I haven’t tried Lundberg’s brown rice flour yet. The one thing I like about their products, from what I have read, is that the rice is grown in California, meaning that they contain less arsenic.

      I hope this helps some.

      Carla

  3. kevin says:

    Hi,
    I tried this recipe and it sure didn’t work for me. the dough was so fragile it just fell apart, it wouldn’t even pull itself through the plates. It also seemed so sticky i just kept adding flour until it dried out enough to roll flat. finally gave up and threw it out. any suggestions?

    • Kevin, this recipe is something I want to work on, but I really want to work on a gluten free egg noodle recipe first. That should hold together better. Though, this one should have held its shape. I’ve been thinking about this recipe for the last 2 weeks. I believe I suggest above to try adding some xanthan gum. Did you? When I made this I used my KitchenAid mixer’s pasta attachment. I assumed rolling it out would work better. Did you flour your rolling surface well?

      Often a cause for a recipe not to work out is how one measures. I tend to use the scoop method which can result in packed flour. I use this technique, as most of my readers do not have a kitchen scale to measure by weight.

      Gluten Free Girl and the Chef have a recipe for gluten free pasta on this blog. Check it out at http://glutenfreerecipebox.com/gluten-free-pasta-recipe

      Meanwhile, watch for updates on this recipe.

      Carla

      • kevin says:

        Hi Carla,

        Thanks for the reply. I just made it again with xanthan gum and same result. it is very brittle like it would be if dry , yet it is sticky. I find it odd that the manufacturers state they only use brown rice and water, I cry BS after my experience. I am trying to make the dough into crackers this time so i dont waste it. flax seed lime and black pepper with sea salt. wish me luck brown rice hates me!

        • Sorry to hear that Kevin. Mine was not dry at all, but definitely sticky. Are you using “superfine” brown rice flour? That is a must in this recipe. If you’re using regular brown rice flour that may the problem.

          Good luck with your crackers!

          Carla

  4. Vanessa Rapier says:

    Looking for a recipe to use with leftover brown rice, I think I’ll try this in the blender, and just use less water, but let me know if you have any advice on this. Thanks!

    • Vanessa, there’s no way of measuring the water content in cooked rice, therefore, it would be difficult to advise you on this. And it’s been so long since I made this I don’t recall the texture of the dough. I do know, though that xanthan gum should be added to the dough because it sticks too much. Good luck!

      Carla

  5. Raisha says:

    Hi. Can I use white rice flour? I use a Vietnamese brand that is as fine as powder so it’s really perfect for a recipe like this~! ^^ I just want to know if I need to adjust any liquids? :O

    Also I don’t use guar gum or any other gums to be honest, but will a gelatin/potato startch do the job (shall I try both?) o.o I am not a vegan/vegetarian I just have many allergies! ^^; Please advise.

    Also should the water be cold, room temp, warm or hot? o.o I’m sorry if this seems a bit silly XD; but you may already know that the temps of water really affect the consistency and textures of a dough! ><; So I don't wanna mess up! D':

    Please take care and let me know, good night, bye. :)

    • Raisha,

      I assume you are referring to sweet rice flour. Because finer flour is more condensed you usually need to additional liquids.

      I understand about food allergies. I have a number of them myself. If you can tolerate egg, you may wish to experiment with that, as the dough is pretty soft when cooked. Literally, it takes only seconds to heat. That’s all you need to do is heat it, since it is not dried, otherwise it will turn to mush.

      I used room temperature water from my reverse osmosis water filter in my kitchen. Though cold water may work better to prevent the pasta from sticking together.

      Good luck!
      Carla

  6. Gaile says:

    I can’t find superfine brown rice pasta. Can I just sift or put brown rice flour in a coffe bean grinder?

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