Bai's Crispy noodles
Ingredients Bai is celiac (allegic to wheat gluten). We are always looking for substitutes: here is an amazingly good one! And it fits perfectly with the Plus Diet rules. 1 cup rice flour
1/2 cup chick pea flour
1 egg (use same amount of water if you want to avoid eggs).
1 tsp guar gum or Xanthan gum
Water
Salt 1/2 tsp
1 tsp Herbes de Provence, dried. (Rosemary, marjoram, basil, bay leaf, thyme.)
Mix the ingredients together to form a thick paste. If necessary add water 1 tsp at a time to incorporate all the dry ingredients. Mix thoroughly but it is not necessary to kneed as with wheat flour dough.
Turn onto a breadboard floured with rice flour. Srinkle the surface with flour to stop the rolling pin from sticking. Roll out to 1/8 - 1/4 inch thick.
Cut into 2' X 1/2" strips for noodles or into 2" rounds for appetizers.
Oil a skillet with 1 tbsp olive oil at medium heat. Add herbs. Stir for a few seconds. Add the noodles and sautee until golden brown and crispy both sides. Serve immediately of remove from skillet for later use.
The rounds are great as finger foods as appetizers, e.g., with shrimp or cold salmon.
The crispy noodles go with just about any entree other than chili or curry. Try them with the chicken and pesto.