so the pre-made lasagna sheets did work i mean i did make a lasagna right they were tasty but
not quite as tasty as i would like them to be i just would like it a little bit better
so i figured i'm gonna try to make gluten-free lasagna sheets it can't be that harsh or is it
do
i'm gonna try out today how to make gluten-free
lasagna sheets well all the pre-made lasagna sheets normally are corn flour and rice flour
so i feel like that might be a good starting base and you know what i actually had a really
good gluten-free pasta recipe which i did like five or six years ago and i forgot to record it
like literally i did not record it i did not put it in evernote or any other kind of application
and now i'm just like i wish i would have saved it so i'm gonna have to start from scratch
and normally there's always a ratio between 40 to 60 percent 60 of like a star tree
flower which is the corn starch and 40 of another gluten-free flour which is not quite as starchy
and that would be rice flour it doesn't sound very tasty though so i'm going to do a little
bit of a different mixture i'm going to use 30 percent of corn starch 30 of rice or maybe do
40 of corn starch 30 of white rice flour and then i really like the taste of malay flour
so i'm going to use also 30 of malay flour and i'm going to try out and see how it comes together
and from there we're going to make a few variation i'm going to measure now 30 gram of my malay flour
40 grams of corn starch and 30 grams of white rice flour
and all the recipes talk about a pinch of salt and i'm going to add one egg some of
the recipes talk even about the egg and one egg yolk i'm going to mix that now
with a spatula before i'm gonna start hand mixing it i'm gonna put that now onto my mat
and the recipes often talk you have to knead it until it's a smooth elastic dough i honestly don't
know if that also applies for gluten free dough since gluten-free dough doesn't have an elasticity
it's getting a little bit wet so i'm going to use a little bit more white rice flour
it feels pretty elastic i do have a pasta machine but i'm going to roll it out so i'm
going to use just a regular rolling pin and i want to roll it about a quarter inch thin
which is i think maybe an eighth of a centimeter it's a very soft dough so it's not really that
hard to roll it out it's so thin now that it's starting to break i want to cut my lasagna sheets
i don't think they have to be perfect i just want them to be a little bit more manageable
so i'm going to start boiling my water and i'm going to put a sample in and see how it tastes
it has this very crummy flavor to it
yeah that pasta i'm gonna toss and i'm gonna wash it down with some coffee
okay so cornstarch is not the way to go okay experiment number one pure failure
they look good though so i'm trying to think of what other flowers might be nice or have a
similar property as corn starch and that would be sweet rice flour tapioca starch
so something in that word potato starch so i'm gonna measure now 20 grams of tapioca and i'm
gonna use potato starch 3 grams of sweet rice flour so these are all very starchy and sticky
flowers and i'm gonna add now 40 grams of millet flour i'm gonna mix now the egg and the flour
and this flour is much stickier but you see a little bit more how brittle it is
because it has tapioca in it i'm going to add a little bit of oil to it
and see if this makes the dough more pliable so here i'm going to add a teaspoon of oil and the
dough feels now much softer so let's try it again and see if this gluten-free lasagna sheet is a bit
tastier than the last one the water is coming to a boil and i'm gonna add my new experiment
that one is really floating up well that's a good sign okay i'm gonna fish it out now
i mean it looks pretty good now will it taste good
it might be a little bit too al dente so i'm going to cook it for a few more minutes
so it feels much softer now after two minutes and the structure is holding up really nicely
i can also cut it now with a fork it's pretty good
i would add a little bit more salt and possibly a little bit more head i hope you enjoyed
today's show and if you did please make sure to subscribe to my channel and check the bell to
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can try out please make sure to add them below in the comment box and i see you next week bye