Cheatin' Wheat Gluten Free Recipes

Pasta Dough

Eggs in flour well for gluten free ravioli
incorporating gluten free flour into eggs
mixing gluten free pasta dough by hand
kneading gluten free pasta dough


One of the things I missed most when I first started a gluten free diet was pasta. Not the stuff you buy in the grocery (which does have its place no doubt), but real, handmade pasta. The kind that is undeniably tender. The kind you can flavor with as much olive oil and salt as you want. Well, here is Cheatin' Wheat's favorite homemade gluten free pasta.


4 1⁄2 oz
Cheatin' Wheat Gluten Free Flour (approx 1 cup)
1⁄2 t
Xanthan Gum
1⁄2 t
1 T
Olive Oil


Prep time
30 minutes
Cooking time
7 minutes
Total time
37 minutes


Whisk the Cheatin' Wheat, xanthan gum and salt together in a small bowl. Make a well in the center.

Whisk the olive oil and egg together and pour the wet ingredients in the center of the dry.

Gradually incorporate the flour into the egg mixture using a fork.

Once you have a workable dough - it should be moist but not sticking to your hands - proceed to knead the dough for about two minutes or until it is smooth. You can add a little more Cheatin' Wheat if the dough seems too wet.

Roll out the dough to desired thickness and shape. It is important to note that this dough does not roll well with a pasta machine. You can get it quite thin but it must be rolled by hand.

Cook in boiling salted water until just cooked through. There should be some "bite" left in the pasta, but not undercooked starch. The final shape and size of the pasta determines the cooking time. Keep checking the boiling pasta until it reaches your desired doneness.

Toss with your favorite sauce and enjoy!


Use this dough to make gluten free ravioli!