Yesterday we made rice noodles. Instead of using normal flour we used rice flour which is used similar to flour, as well as xanthem gum which is a thickening agent that works quite well, and tapioca starch which make it more fluffy, spongy texture. Normally we would use room temp or cold water, but this time we had to use boiling water. The noodle were really good, although there was a problem. When the noodle came out of the machine they kinda crumbled apart. I think we didn’t quite put in boiling water and not enough.
