These are from the new GFCFKids site I am creating, but not yet finished. Here are a few noodle recipes I found that might work for you. If they have eggs, you can try egg replacers. You can use Ener-G replacer or a few ideas from this site.
http://www.geocities.com/gfcfphotos/recipemain.html
I am also including a few dumpling recipes, if you might like those. If I find more, I will let you know.
Rice Flour Noodles
1/2 cup Club House Rice Flour
1/2 cup Club House Potato Flour
1/3 cup Cornstarch
1/2 teaspoon Salt
1-2 tablespoon Oil
Optional: 2 eggs, lightly beaten
Sift dry ingredients into a bowl...repeat 3 - 4 times...make a well in the center and add the oil and the eggs or enough water to equal 2 eggs. Gradually draw dry ingredients from the edges of the bowl into the liquid to form a stiff dough.Use hands to knead the dough into a smooth ball. Generously dust board and rolling pin with rice flour. Roll out the dough as thin as possible. Cut into noodles. The pasta is now ready to cook or freeze uncooked for future use. Cook in boiling salted water for about 10 minutes or until al dente. Notes: Dough is fragile and needs gentle handling. It is not suitable for use in a pasta maker. Vegetable oil is variable...add enough to make a smooth ball. Noodles require longer cooking time then wheat pasta does. Food processors are not recommended in this recipe's preparation.
Noodles
1/2 cup brown rice flour
1/4 cup corn starch
1/4 cup potato starch
1 teaspoon xanthan gum
1/2 teaspoon salt
1 egg
1 teaspoon oil
4-5 teaspoons water
Sift dry ingredients into a bowl. Beat egg and oil together, then add to dry ingredients, mixing until flour is moistened. Add water, teaspoon at a time. Turn out on board (it will be crumbly) and knead 5 minutes. Cover ball with wax paper and let rest 30 minutes. Lightly flour a board and roll out dough as thin as possible. Let rest and dry, turning once, until dough feels like soft leather. Roll dough up jelly roll fashion and slice the desired width (or use your pasta machine).
To dry noodles, hang them over a wooden pole, or spread them out on wax paper. Let dry for 30 minutes. Cook in boiling, salted water about 8 minutes. Drain and serve with your favorite sauce. Serve 2. Recipe may be doubled.
HOMEMADE PASTA
The following pasta is the result of much experimention. The mixture of the many flours plus the xanthan gum seems to be the secret of success. This makes a small recipe, so you can use it immediately or freeze the uncooked pasta to be used later. Drying isn't successful except for the smaller forms, such as salad macaroni. I keep the dried forms in my refrigerator. The recipe may be doubled and worked in 2 balls instead of 1 for more servings.
1/3 cup tapioca flour
1/3 cup cornstarch
2 tablespoons potato starch flour
1/2 teaspoon salt
1 tablespoon xanthan gum
2 large eggs
1 tablespoon vegetable oil
Combine flours, salt, and xanthan gum. Beat eggs lightly and add oil. Pour egg into flour mixture and stir. This will feel much like pastry dough. Work together into a firm ball. Knead a minute or two. Place ball of dough on your bread board and roll as thin as possible. One pasta book suggests you should be able to see the board through the dough. The dough is tough and, although almost transparent, will still handle well. Slice the noodles into very thin strips or, if using for lasagne, into 1-1/2- X 4-inch rectangles. The pasta is now ready to cook, or to freeze uncooked for later use.
Cook the pasta in salted boiling water to which 1 tablespoon of oil has been added for 10 to 20 minutes depending on the thickness and the size of your pieces. You will have to test for doneness. Makes 3 servings as noodles alone, 5 to 6 servings in a mixed casserole.
Plain Dumplings
1 cup rice flour or corn flour
2 t GFCF baking powder
2-3 eggs
water as needed to form balls
Drop by spoonfuls into boiling broth, soup or stew. Lower heat and cook uncovered for 10 minutes, then covered for 10 minutes.
More Dumplings
1 cup brown rice flour
1/2 cup white rice flour
1/4 cup of tapioca flour
2 tsp. GFCF Baking powder
1 tsp. of xanthan gum per cup of flour.
Drop by spoonfuls into boiling soup or stew. Lower heat and cook uncovered for 10 minutes, then covered for 10 minutes.
Fancy Dumplings
1 cup rice flour
1/2 cup potato mashed
1/4 cup bean flour
2 tsp. GFCF baking powder
1 tsp. of xanthan gum pur cup of flour
dash onion powder
dash chili powder
dash cumin powder
Drop by spoonfuls into boiling soup or stew. Lower heat and cook uncovered for 10 minutes, then covered for 10 minutes.
