These days, i am getting better and better at making low-gluten noodles. It's not easy to combine gluten-free flours with plain flour and produce noodles using the noodlemaker. Took me many attempts to see beautiful, soft, low-gluten noodles like this. Quite close to Mee Suah texture, but not that soft.
Rice noodles are usually produced traditionally by combining steamed rice flour with tapioca flour using hot water, then extruded using a hand-press. I have tried that before with the noodlemaker and it was horrible. The dough was far too wet and gooey for the noodlemaker to extrude and in the end, i only managed to get 6 inches worth of lai fun, LOL!!! I wont say it is not impossible, ok. Just that i need to tweak the (rice flour : tapioca flour) ratio enough times to get it right. *lazy*
And so, i experimented by substituting tapioca flour with plain flour to hold it all together. This is not gluten-free noodles, ya. It is low-gluten rice flour, with a much delicate and softer texture compared to basic plain flour noodles. I did not set the Joyoung Noodlemaker to auto for this batch of rice noodles. Rather, i kneaded the dough with the knead function for 3 cycles just to develop enough gluten from the plain flour to hold it all together without breaking apart when the machine is extruding.
I have tried kneading it more than 3 cycles. I think 6, for a total of 18 minutes worth of kneading time!! It extruded perfectly. But as i wanted a good low-gluten noodle recipe, 6 times would have developed too much gluten from the plain flour. I feel that 3 cycles produces the best textured rice noodles from my Joyoung Noodlemaker. You can, of course, try with 2 cycles or more. It is entirely up to you to experiment. Try it:
Difficulty level: High
Disc; Medium Round
Homemade Low-Gluten Rice Noodle Recipe
250g unbleached plain flour
150g organic rice flour
160ml hot water
1tsp oil
1tsp sea salt
