Recipe adapted from Fine Cooking.
Fresh Vegan Gluten Free Lasagna Noodles
2 1/2 cups rice flour (I combined brown and white)
6 egg replacers (as per packet instructions)
1 tsp salt
Mix all ingredients together until you have a firm dough. If it's too dry add more water a little at a time, if it's too wet add more flour.
If you have a pasta machine then use that.
If not grab a rolling board and take a baseball size piece of dough and place on board between two pieces of wax paper. Roll till as thin as you can go. Cut into shape of lasagna/fettuccine etc and use a spatula to slide the pasta off the wax paper onto a plate lined with wax paper.
Repeat putting wax paper in between each piece. You will need new wax paper to roll each time or else it will tear and stick to the pasta.
Boil a large pot of water.
Next to the pot put a large container of iced water.
Line a large baking sheet with paper towel.
Put 3 noodles into the boil water.
Once water returns to boiling, cook pasta for 30 seconds then scoop out the pasta with a large wire skimmer and transfer into the iced water to stop it cooking.
Drain the noodles and rinse under cold water.
Gently squeeze each noodle to remove any excess water and transfer to the paper towels.
Set aside until you're ready to make pasta.
You can cling wrap and refrigerate for up to 24 hours.