Delicious Gluten Free Lasagna Sheet Recipe That Will Make Your Mouth Water
Channel: Yummy Gluten Free Recipes
Date: 2022-03-01

This gluten-free lasagna sheets recipe is a perfect way to enjoy a hearty, tasty lasagna without the pain of gluten. And it's so easy! Watch this video and learn how to make some delicious gluten-free lasagna sheets that will have everyone in your family talking about them for weeks.

Chapters
00:03 |  What Gluten Free Flours to use
02:09 |  Mixing the gluten free pasta dough 
03:15 |  Rolling out the Lasagne Noodles
03:39 |  Cooking the Lasagne Sheets
04:38 | Mixing a new gluten flour combination
06:18 | Tasting the gluten free pasta recipe

🖥️ ✅ Subscribe​ to Sugargasm: Gluten-Free Baking Experiments.  
     https://www.youtube.com/channel/UCgi7FLi5HZWyb62I5KDb1nA?sub_confirmation=1
     Turn on notifications (🔔) to stay updated with new Gluten-Free Kitchen videos uploads!

✅ 😍 Let's Connect On SOCIAL MEDIA
📸 Instagram: Instagram: https://www.instagram.com/glutenfreesugargasm/
📲 Facebook: https://www.facebook.com/Sugargasm-Gluten-Free-Baking-Experiments-108548974364525

#Sugargasm #GlutenFree
#GlutenFreeRecipes 
#GlutenfreeLasagnaSheets

— ® Sugargasm: Gluten-Free Baking Experiments

Video Description:
Making gluten-free lasagne noodles can be a bit of an experiment - you have to find the right combination of gluten-free flours that will result in a noodle that is both firm enough to hold up in a lasagne, and has the right taste and texture. But once you do, it will be well worth the effort! 

In the video, I am using potato and tapioca starch, millet and rice flour to figure out the gluten free pasta dough. I still have to rest the pasta dough even if the dough has no gluten.  I am surprised that the dough has to rest because normally gluten is what gives elasticity to the dough but also requires resting time.

I am also learning that Egg protein is a key ingredient in gluten-free pasta dough - it helps keep the noodles from breaking during cooking. It also adds flavor and texture to your dish once you add sauce or toppings. Try adding fresh eggs to your favorite recipe for an easy way to make delicious dishes that are gluten-free!

I am using a rolling pin to roll out my pasta dough and flatten pasta dough into long, wide sheets. I am using a ruler to cut the pasta into gluten-free lasagne sheets. I have to be careful not to make them too thin, or they'll break when I try to layer them with the sauce and my bechamel sauce.

Since I am testing out a new pasta recipe, I want to do a taste test before cooking the whole batch of gluten-free lasagna sheets. I put a few sheets into the boiling water and pre-cooked them. They were looking good, but I wanted to make sure they tasted good too. So I took a bite… and promptly burned my mouth. Whoops!

I was really surprised when I cooked the lasagne noodles where I added cornstarch. I expected them to be really tasty, but they were actually pretty tasteless. And the texture was terrible - they were really chewy.

I was curious to see how the different types of flour would affect the taste and texture of the pasta, so I decided to do a little experiment. I replaced the cornstarch with tapioca and potato starch, and the results were delicious! The pasta was soft and tender, with a slightly chewy texture. It had a subtle sweetness. I'll definitely be using these two flours in my next batch of pasta dough.