Almond and Coconut Flour Dough for Dumplings and Noodles
Eggs contribute protein and choline, while almond and coconut flour give the dough a mild nutty flavor. After resting, the firm dough can be shaped into dumplings or rolled for homemade noodles.
Combine coconut flour (14 g), almond flour (14 g), xanthan gum (4 g), and table salt (5 g).
Add the eggs (100 g), mix them into the flour mixture, then knead until the dough is firm and even. Cover it and leave it to rest for 10–15 minutes.
If the rested dough feels too stiff to shape, work in water (10 g) gradually, starting with 5 g and stopping once the dough is pliable; some water may remain unused.
Prepare the dumplings by shaping the rested dough. Prepare the noodles by rolling the dough into a sheet that is not too thin, then cut it into strips.
Lower the dumplings or noodle strips into boiling salted water and cook for 2–3 minutes.
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