Ingredients
Scale
- 2 cups (240 g) gluten-free all-purpose Namaste flour blend (with xanthan gum included)
- ½ cup + 3 tbsp warm water (start with ½ cup, add more as needed)
- 1 tbsp light psyllium husk powder (or 3 tbsp whole husks; if you use regular psyllium you will have purple noodles)
- 2 tbsp olive oil (plus 1 more tbsp if dough feels dry)
- ½ tsp salt
Instructions
- In a small bowl, mix psyllium husk with warm water. Let sit 2–3 minutes until it forms a gel.
- In a large bowl, combine flour and salt.
- Add the psyllium gel and olive oil. Mix until a dough forms.
- If the dough is dry, add warm water 1 tablespoon at a time. If sticky, add a little flour.
- Knead gently until smooth.
- Cover and rest 20–30 minutes.
- Roll dough into three logs, about 1 inch thick. Cut into 3-inch pieces.
- Roll each piece into a torpedo shape.
- Place one piece under your hand, press gently, and roll away from you.
- Flip it around, press again, and roll away from you.
- Pinch the thick edges with your fingers, then stand the noodle upright on a tray.
- Repeat with the rest of the dough.