Buckwheat Noodles Recipe

Buckwheat Noodles (gluten free) Fork and Beans

Web1 c. buckwheat flour 1/2 c. arrowroot powder 1/4 tsp. sea salt 1 Tbsp. psyllium husk powder + 4 Tbsp. water – allow to thicken for …

Rating: 5/5(10)
Total Time: 22 minsServings: 2Calories: 261 per serving1. In a medium bowl, whisk together the flour, arrowroot, and salt until well-combined.
2. Add the thickened psyllium powder mix, oil, and start with the first 6 Tbsp. of water. Mix with a wooden spoon until a nice dough forms. You are looking for slightly moist but not sticky at all. If your dough is still too dry, add the remaining tablespoons of water. At some point you are going to have to ditch the wooden spoon and start using your hands so you can feel the consistency and knead the dough. If it's too sticky add a tablespoon of buckwheat flour until moist but not sticky.
3. Bring a pot of 8 cups of water and a generous pinch of sea salt to a boil.
4. Divide the dough into two smooth balls. Flour your surface with more buckwheat flour and roll out one dough ball as thin as you can. You will notice this dough is beautiful to work with! It should be like elastic and easy to roll out.

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