Per Wikipedia, “Potato starch is starch extracted from potatoes. The cells of the root tubers of the potato plant contain starch grains (leucoplasts). To extract the starch, the potatoes are crushed; the starch grains are released from the destroyed cells. The starch is then washed out and dried to powder.” You can purchase it in my store: https://glutenfreerecipebox.com/store/(probably around page 8 in the Pantry section) or in stores that sell Bob’s Red Mill products.
I am new to gluten free. I’ve noticed that in most gluten free recipes I have seen, they have eggs and also xanthan gum or agar agar. What is the purpose in using both? And in recipes that just call for xanthan gum or agar agar, is it ok to just use a flax seed swirl, and how much flax seed should be used, would it always be 1 Tablespoon?
Love your site! It is answering questions I’ve had.
The purpose of using xanthan gum, guar gum, gum arabic, other gums, and agar agar in recipes is to hold the ingredients together. Gums are the best substitute for gluten. They provide a bit of a chewy texture and make baked goods such as breads pliable. Eggs hold ingredients somewhat, but eggs have several different purposes. They provide moisture and rise, as well.
To discover the recipe for flax swirl (warm water and flax seed meal) and other gluten free egg substitutes visit https://glutenfreerecipebox.com/gluten-free-egg-substitute/. There I list all of the ones I have come across. The tapioca gel seems to have the best reviews.
I’m so glad to hear my site is helping you.
Can i make these only using corn starch and ommiting the gum? Thank you!
Using one starch should not be a problem. Ommitting the gum may work, as well, since there are so many eggs in this recipe. Let me know how it turns out. Though I would not suggest using a pasta roller/machine without the gum.
I used this to make spaetzels for chicken paprikash…. yes finally… made it extra thick (more potato starch) and I also had to use arrow root in place of xanthan (because I ran out). I made it stiff thick and I even added fresh parsley to the mix of part of it for more flavor.
SO SO HAPPY. I cannot eat tapioca, wheat, spelt, aramanth, any animal milk or gluten. Used tofutti sour cream mixed with lemon juice for the sour cream part (makes it more tart and sour cream tasting) and used Olivio coconut butter and also light olive oil. SO SO SO HAPPY, DID I MENTION THAT I AM HAPPY??
You made me happy, too! Thank you for sharing your success!
Can you use this recipe in a pasta maker machine?
I have only made this pasta once, therefore, cannot say for sure, but because the dough is so easy to handle, I do not think you will have any problem at all “rolling” this through a machine. I would not, however, use this in a tube-like machine such as the older version of the KitchenAid pasta attachment with the food feeder.
I am anxious to try these… I miss noodles! I have really come to like the Quinoa/cornstarch pastas as they are very tasty, even the day after, but noodles… yippeee!
I have a ravioli a gluten-free ravioli recipe: https://glutenfreerecipebox.com/gluten-free-basil-cream-sauce/, however, I would definitely this give this dough a try. I was thinking of using it myself.
Being allergic to tomatoes myself, I can understand about sauces. Here’s one of my favorite sauces: https://glutenfreerecipebox.com/gluten-free-ravioli/.
If you need to find a recipe just use the search box in the top right-hand corner of most pages, or leave a comment for me and I’ll direct you if, I have it.
Would these work in a chicken noodle soup or would the noodles just sog and fall apart?
These work very well in chicken noodle soup. See my chicken noodle soup recipe here: https://glutenfreerecipebox.com/gluten-free-chicken-noodle-soup/ Because they made from all starch they are much sturdier than other gluten free pastas. However, when I make soup, even when I made glutenous soup, I usually add the noodles to a bowl and then and then add the soup. It should hold up in a thermos from morning to afternoon, though. Enjoy! I haven’t tried it though.
Can these noodles be dried or frozen for later use?
I would give a few pieces a try in the freezer, as pasta usually freezes very well. You may need to dust the pieces with flour or starch to prevent from sticking to one another. I would not try drying them since they contain fresh egg. Please let us all known how it works out.
Q: unknown attribute in rails 5 Hey I am trying to import one excel file from my sheet to database but I don't know something is not working 
 getting unknown attribute :
My sheet is like this :
 name   title   jalebi  samosa  s1  s2  s3  
   1    4        7       7      7    7   7  
   2    5        6       6      6    6   6  
   3    6        5       5      5    5   5  
   4    7        4       4      4    4   4  

And my Migration is :
      class CreateTest3s < ActiveRecord::Migration[5.1]
    def change
      create_table :test3s do |t|
        t.string :name
        t.string :title
        t.string :jalebi
        t.string :samosa
        t.string :s1
        t.string :s2
        t.string :s3

        t.timestamps
      end
    end
  end

And my import code in model is :
    def self.import1(file)

   spreadsheet = Roo::Spreadsheet.open(file.path)
          header = spreadsheet.row(1)
          (2..spreadsheet.last_row).each do |i|
            row = Hash[[header, spreadsheet.row(i)].transpose]
            puts row.to_hash
            product = find_by(id: row["id"]) || new
            product.attributes = row.to_hash
            product.save!
          end

 end

Whenever I am trying to run this I am getting this error:
 unknown attribute'samosa'for Test3.

and the value of hash is like this :
 {"name"=>1, "title"=>4, "jalebi"=>7, "samosa "=>9, "s1"=>7, "s2"=>7, "s3"=>7}


A: It looks like the attribute you are trying to set is "samosa " with a trailing space. The attribute should be just "samosa" with no whitespace. I'm guessing your spreadsheet header is where the space is coming from.
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