ds is allergic to wheat, and i'd really like to make him some ravioli so that he gets squash and protein into him (i'd need to hide it as he's super picky). i'm wondering if anyone has experience making pasta out of alternative flours such as rice, soy, chickpea, etc. did it work? did you need to make any adjustments?
Mommy to an amazing 8 year old, wife to an inspiring principal, and welcoming Wylie Grace! Our July 4th babe!
My dh is gluten-intolerant and I have been wondering the same sorts of things...I however have not been motivated enough to try since gluten free cooking is always such a sticky gooey expedition. The only thing that I am planning on trying is squash gnocchi--subbing the wheat flour in a recipe for some brown rice flour and maybe a touch of xanthan gum.