Konichiwa Welcome to Mrs. Lin's Kitchen
Today, I'm going to show you
how to make gluten free udon noodles
it can be hard to find
that thick and chewy gluten free udon noodles
that have the texture of the traditional udon noodles
but with these two ingredients
and many trails and errors
I have found that perfect recipe
so let me show you how to make it now
As I mentioned earlier,
this gluten-free udon noodle
only requires two ingredients and water
Both rice flour and tapioca flour are pretty easy to find
at any grocery store
These are the brands that I use all the time
but you can get any brand that is available
at your local stores
Tapioca flour is also referred to as tapioca starch
To start,
combine 3/4 cup of rice flour
with 1-1/4 cup of water
in a pan or pot of your choice
Mix them well before starting the heat
Make sure all the lumps are dissolved
Once all the lumps are gone,
you can start heating at medium-high heat
Keep stirring
because you don’t want the bottom to burn
Turn off the heat
when the rice flour mixture becomes gluey
This happens very quickly
so make sure you keep an eye on your rice flour
Continue to stir after turning off the heat
Next, add the remaining rice flour
and tapioca flour into the pan
Mix well to combine the dry flour
with the gluey mixture we created early
At this point,
the heat is off
We’re just mixing the flour mixture in the pan
Keep mixing until you see no dry flour left
Transfer the dough into a clean bowl
This is what you will get
To pipe out the udon noodles,
I actually got myself a noodle maker
and I’m using the 5mm hole to make the udon
This tool helps me save a lot of time
You can also use a potato ricer
or just put your dough into a Ziploc or a cake piping bag
to form the udon
The hole for the potato ricer
is slightly bigger so you will get bigger udon
Next, bring a pot of water to a boil
Make sure you have an ice water bath ready too
When the water starts to boil,
slowly pipe the dough into the water
to form the noodle strains
Here I’m showing you how it’s done
without the noodle maker
It’s much more time consuming
With the noodle maker,
the process is much quicker
and the noodles are more uniform
The noodles are done once they float to the surface
That’s when you need to remove them from the hot water
Place the noodles into the ice water bath
right away to stop the cooking
Here is the side-by-side comparison
with the regular udon on the right
and my homemade gluten-free udon on the left
The color is slightly different
but I find the texture to be very similar
If you try my recipe,
let me know whether you agree
I hope you enjoy this video
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using this gluten-free udon
Thanks for watching
and see you next time.