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I have never used extruders, but I make a lot of tagliatelle using my pasta roller. I expect extruders to not be as easy to use with gluten free pasta (please correct me if I'm wrong), as the gluten free dough is shorter than normal pasta dough. The pasta roller doesn't really change the dough too much with gluten free pasta, as you say a big thing is to ...


Both of those ingredients are not bitter unless they are rancid. You may be using too much baking soda? A basic gluten free flour is usually a combination of white rice flour, brown rice flour, sweet rice flour, tapioca starch and xanthan or guar gum. From there it can go into buckwheat, bean flours, quinoa, etc. The gums give resilience and elasticity to ...


I use a recipe that is similar and have good results. I believe that I use 1 cup of peanut butter, 1 cup of sugar, and 1 egg. These turn out a very nice texture. If I were you I would sub some or all of the syrup for regular sugar to make it a bit dryer and make sure to add an egg.

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