1. In a large bowl stir together Gluten-Free Flour Mix and salt; make a well in center. In a small bowl combine eggs, the water, and oil. Add egg mixture to flour mixture; stir with a fork to combine. Gently knead to bring dough together. Divide into two portions.

2. On a surface lightly sprinkled with additional flour mix, roll one portion of dough at a time into a 12-inch square. Loosely roll into a spiral. Cut into 1/4- to 1/2-inch strips. Unroll strips to separate and cut into desired-size lengths.

3. Bring a large pot of salted water to boiling. Gently stir in noodles; reduce heat. Simmer 2 to 3 minutes or until tender; drain.

Gluten Free Flour Mix

1. In a large airtight container whisk together rice flour, potato starch, sorghum flour, and xanthan gum. Cover and store at room temperature for up to 3 months.

Beef Stroganoff

Trim and thinly slice 1 1/4 lb. boneless beef sirloin steak across the grain into bite-size strips. Sprinkle with salt and black pepper. In a 10-inch skillet heat 1 Tbsp. vegetable oil over medium-high. Add one-third of the meat; cook and stir until browned. Remove from skillet. Repeat two more times, using 1 Tbsp. oil and one-third of the meat for each batch. In same skillet cook 3 cups sliced fresh mushrooms, 1 cup chopped onion, and 2 cloves garlic, minced, over medium-high heat until mushrooms are starting to brown, adding additional oil if needed. Stir in 1 1/2 cups reduced-sodium beef broth and 1 Tbsp. each chopped fresh thyme and Worcestershire sauce, scraping up any crusty brown bits. Bring to boiling; reduce heat. Simmer 5 minutes. Meanwhile, in a medium bowl whisk together one 8-oz. carton sour cream and 2 Tbsp. Gluten-Free Flour Mix. Gradually whisk about 1/2 cup of the hot broth mixture into sour cream mixture; return to remaining hot mixture in skillet. Cook and stir until thickened and bubbly. Stir in meat and 1 tsp. Dijon-style mustard. Cook and stir 1 to 2 minutes more or just until meat is heated through. Season to taste with additional salt and pepper. Serve over 1 recipe hot cooked Homemade Gluten-Free Noodles. Makes 4 servings (1 1/4 cups meat mixture + 1 cup noodles each). Per serving: 769 calories, 41 g protein, 81 g carbohydrate, 31 g total fat (10 g sat. fat), 197 mg cholesterol, 4 g fiber, 6 g total sugar, 8% Vitamin A, 8% Vitamin C, 999 mg sodium, 9% calcium, 28% iron

Chicken Noodle Soup

Sprinkle 2 lb. cubed skinless, boneless chicken breast halves and/or thighs with salt and black pepper. In a 5- to 6-qt. Dutch oven heat 2 Tbsp. vegetable oil over medium-high. Add half of the chicken; cook and stir 5 minutes or until browned. Remove from pan. Repeat, using 2 Tbsp. oil and remaining chicken. In same Dutch oven cook and stir 1 cup each chopped onion, celery, and carrots and 3 cloves garlic, minced, 5 minutes or until tender. Return chicken and any juices to pan. Stir in 8 cups reduced-sodium chicken broth. Bring to boiling; reduce heat. Simmer, covered, 7 minutes. Stir in 1 recipe Homemade Gluten-Free Noodles. Simmer, uncovered, 3 minutes or until noodles are tender. Stir in 1 Tbsp. each chopped fresh thyme and Italian parsley. If desired, thin soup with additional broth or water. Makes 6 servings (1 1/2 cups each).Per serving: 526 calories, 42 g protein, 51 g carbohydrate, 17 g total fat (3 g sat. fat), 168 mg cholesterol, 3 g fiber, 3 g total sugar, 74% Vitamin A, 11% Vitamin C, 1214 mg sodium, 7% calcium, 18% iron

Tip

Double or even triple this recipe to have our gluten-free flour mix on hand for future baking and cooking recipes.