Most Recent Bread Recipe - Grain Free

 Kind of guessing on measurements:

1 quart kefir
1 cup oil
5 eggs
1 tablespoon salt

1 tablespoon or so of baking powder

Probably 8-12 cups of Flour mix (I use 50% chickpea flour to 50% starches (and my starches are equal amounts of tapioca starch, sweet potato starch, and potato starch).

Mix wet stuff and salt thoroughly.

Mix baking powder and flour/starch.

You want a mixture that is like semi-thick cake batter.

Dump into OILED cast iron skillet OR into BUTTERED glass cake pans. This amount of batter made 1 of each.

Put into a COLD oven. Turn to 400 Degrees F. 

Bake until golden and cracked on top. Turn out onto a cooling rack (if you leave it in the pans, it sticks and it will rust the cast iron skillet).

Cool completely. Then cut thin and refrigerate or freeze.

Same batter makes dumplings if you spoon drop it into boiling broth (don't Stir cause that breaks the dumplings into dumpling pebbles) and then cover with a lid on simmer for 15-20 minutes.

If you make the batter thinner, it makes pancakes. 

If you pour the batter thin onto a baking stone it makes a fairly good pizza crust.

The bread itself becomes croutons (cube, toss with spices, and bake on 200 for about 8 hours), bread crumbs (a blender on pulse for those croutons), and pretty good toasted cheese sandwiches.

IT DOES NOT DO WELL FOR COLD SANDWICHES. It's too crumbly and dry.

YAY!! I have now turned my recipes into a book. Can be found on Amazon for Kindle!

Hi Everyone,
I have now turned my previous recipes into a book.  You can find the book here An Allergic Life.

Many of the recipes are also able to be found in the different blog entries since this blog was created.

Please let me know what you think!

Latest bread recipe.

I was mostly out of bean flour (besan flour), so I made bread with 75% starch mixture (tapioca, sweet potato, potato) and 25% equal amounts besan flour and almond flour - for about 8 cups dry stuff.

Used more eggs than typical (about 1 egg per cup flour/starch mixture).
Used 2 cups sour cream, 1 teaspoon salt, 1 tablespoon baking powder, 1 cup oil.

Used a mixer to beat the liquids smooth and then to mix liquids into dry.

SHOULD BE THICKNESS OF PANCAKE BATTER - if not, add water.

Dumped it into GREASED (OILED) glass 9x13 and 8x11 baking dishes.  DO NOT FILL OVER 2/3 full.

Baked it on low (325 degrees Fahrenheit) for a bit over an hour.  DO NOT OPEN THE DOOR FOR FIRST 45 MINUTES or it falls and gets gummy in the center!

Tastes very good.  Light crumb, so is going to be GREAT to slice each piece into 4 slices to make crackers.  HAPPY MOMENT

Yes - you can sub in any sort of starches for the ones I used, you can sub in any sort of milk thing (soy, almond, hemp, etc) for the dairy based stuff.  For eggs, you could try chia seeds or flax seeds soaked in water - not sure that would work.  But, if not, make thinner and then pour onto metal trays to bake as crackers.

Gluten-free, corn-free DUMP AND BAKE bread. Takes about 10 minutes of work to get it done.

USE SAFE FOR YOU INGREDIENTS

Frittatas are done.  Had all the pans and stuff out, so thought I would make bread.  Dump and bake bread in the oven.

Today's recipe -
DRY:
10 cups 50% starches (sweet potato, potato, tapioca) 50% chickpea (besan) Flour
4 tablespoons baking powder (make your own for safety)
Salt to taste

WET:
16 oz sour cream (can use any somewhat greasy/milky sub)
1 cup oil
1 cup melted butter (or GHEE) (can use any oil or sub a liquid)
a couple cups of water (to thin it all out to thickness of thick pancake batter)
6 eggs (prob would work with some sort of egg-replacer, but you gotta have enough to puff up the stuff or you will end up with hockey pucks!)


step 1 - Mix dry.  (2 minutes to measure and mix)

Step 2 - Whisk eggs, add wet stuff, mix well. (3 minutes to break eggs, whisk and mix)

Step 3 - Pour wet into dry.  Stir until thoroughly mixed. (3 minutes)

Step 4 - Dump into 2 cake pans (greased) (1 minute).

Put into COLD OVEN (no preheating necessary).  Bake at 375 for 90 minutes.

Check after 60 minutes.  Done when thumps hollow and is cracked on top.

Grain Free bread - recipe variation today.

Grain Free bread - recipe variation today.

6 cups or so of flour mix (50/50 chickpea flour to starches - used tapioca, sweet potato, and potato in even amounts)

1/2 cup butter (melted)
2 cups sour cream
2 cups milk
3 eggs

3 tablespoons baking powder (I use Hain Baking Powder)
2 teaspoons salt

Mix dry.  Mix wet.  Pour wet into dry.  Mix well.  Dump into GREASED cake pan.  Bake 350 for 60-90 minutes until set in the center.  Remove from oven.

Remove from cake pan and leave on wire rack to cool.  When cool, slice, bag and either refrigerate or freeze.

Works for croutons, pizza crust, sandwiches, bread crumbs, etc.


NOTE:  Any milk or milk sub would work.  Oil can be subbed for butter.  Eggs - not sure, but suspect flax seeds soaked in water or chia seeds soaked in water prob would work.

Any combo of flour/starch should work - EXCEPT for coconut flour which needs different amounts of liquid.  I suspect almond flour would sub in well for part or most of the bean flour.

You NEED the salt - with everything else being salt-free, the bread is very bland without salt.

You could add in some spices to make a flavored bread (italian spices for spaghetti bread, mexican spices for taco meat, etc).

I am thinking about trying this another time and making it thinner to see if it makes good pancakes.  Also, I think if thinner, it would pour onto a heated pizza stone and make a wonderful crust!

Grain Free meatballs

Submitted by: NRVLAURA 

Minutes to Prepare: 35

Minutes to Cook: 30

Number of Servings: 40

Ingredients

2 pounds ground beef (leanest available)
3 eggs
3 cloves garlic minced
3/4 cup freshly grated parmesan cheese

1 cup grain-free breadcrumbs (2 servings of the grain free bread pulsed through a food processor)
1 teaspoon of rosemary powder
1 teaspoon oregano powder
1 tablespoon onion powder

Tips

Can also add veggie puree to the meat, can cook in tomato sauce, can oven bake instead of simmering in broth, can add shredded mozzarella cheese to the mix before cooking or can add other cheeses. Can change spices and go with Mexican and taco spices instead of Italian and spaghetti spices. Can cook in a crock pot instead of in a pan on the stove.

Directions

mix wet ingredients. Add crumbs and spices. Mix well. Roll into 36 meatballs. Drop into simmering beef stock, chicken stock, or water. Cover and simmer for 30 minutes.

Done when cooked through and no pink meat is left

Serving Size: makes 40 meatballs of 1 ounce each (uncooked weight)

Number of Servings: 40

Recipe submitted by SparkPeople user NRVLAURA.

Nutritional Info

• Servings Per Recipe: 40
• Amount Per Serving
• Calories: 78.4

• Total Fat: 5.3 g
• Cholesterol: 32.1 mg
• Sodium: 74.2 mg
• Total Carbs: 1.6 g
• Dietary Fiber: 0.1 g
• Protein: 5.7 g

Recipe: Grain Free Curried Chicken Noodle Soup

Grain Free Curried Chicken Noodle Soup

Submitted by: NRVLAURA 

Minutes to Prepare: 10

Minutes to Cook: 5

Number of Servings: 8

Ingredients

1 cup shredded Curried chicken, previously cooked 

CURRIED CHICKEN BREASTS: (3 chicken breasts - boneless and skinless, 1/2 tablespoon curry powder, 1 onion, 1-3 cloves garlic, water, cooked in crockpot on high until cooked through)

2.5 ounces (2 bundles - approximately 2 cups) mung bean threads (I use Saifun brand without the plastic inserts - HOWEVER THIS MAY NOT BE SAFE FOR THE EXTREMELY CORN-SENSITIVE).

8 cups or more of water or homemade chicken stock (Nutritional info is for water)

1 teaspoon salt

3 cloves of garlic - minced finely

1 cup raw, chopped finely onion

Tips

Can add veggies - potatoes, carrots, etc; can add beans, can increase meat amount, can add lots of different spices. ALSO - can use to add grain-free dumpling dough and make dumplings.

Soup CANNOT FREEZE. The noodles get really nasty. However, you can freeze the chicken and stock then add noodles when you reheat/boil for 3 minutes.

Directions

Put all ingredients into a stock pot. Bring to a boil. Boil 3 minutes. Serve.

Serving Size: 8 servings of about 1.5 cups

Number of Servings: 8

Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 110.8

• Total Fat: 0.9 g
• Cholesterol: 18.3 mg
• Sodium: 312.1 mg
• Total Carbs: 18.5 g
• Dietary Fiber: 1.0 g
• Protein: 7.0 g

Recipe submitted by SparkPeople user NRVLAURA.

Grain Free Bread Recipe

Grain Free Bread

Nutrition Info

• Calories: 205.0
• Fat: 10.4g
• Carbohydrates: 25.0g
• Protein: 4.2g

Ingredients

3 cups Besan (chickpea) Flour
1 cup sweet potato starch
2 cups tapioca starch

3 Tablespoons Baking Powder
3 teaspoons Baking Soda
2 teaspoons salt (sea salt)

3 medium eggs, whisked
1 cup safflower oil

2-5 cups water (Start with 2 and add more 1 cup at a time)

Directions

Preheat oven to 350.

Mix all dry ingredients.

Mix wet (eggs, oil and TWO cups of water) ingredients. Whisk well.

Pour wet ingredients into dry. Stir gently with a spoon. Should be medium-thick batter with some lumps. If too thick, add 1 cup of water. Stir. Repeat until medium-thick batter. Pour into WELL OILED CAKE PAN.

Bake on middle rack in oven for 90 minutes. When done, turn out onto a wire rack to cool. Store in refrigerator or in freezer. 

DO NOT LEAVE OUT ON COUNTER.

Serving Size: Makes 24 pieces - 4 columns x 6 rows

Number of Servings: 24

Recipe submitted by SparkPeople user NRVLAURA.

Tips

Can use any flour/starch combo that is 50% flour and 50% starch - the ONE exception is coconut flour - that does not work properly in this recipe without having to customize the recipe.

Meatloaf - Grain Free - Recipe

Grain-Free Meatloaf

Nutrition Info

• Calories: 180.5
• Fat: 12.2g
• Carbohydrates: 4.3g
• Protein: 12.9g

Ingredients

2 pounds lean ground beef

3 jumbo (extra large) eggs
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon salt

1 1/2 cups crumbs (Grain Free Bread Recipe... 2 servings = about 1 1/2 cups of grain-free crumbs. I put the bread through the blender to make crumbs)

1 cup tomato veggie sauce 

Directions

2 pounds lean ground beef

3 jumbo (extra large) eggs
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon salt

1 1/2 cups crumbs (used gluten free, grain free bread I make - recipe on this blog also)

1 cup tomato sauce (recipe for tomato veggie sauce - recipe on this blog also)

Mix everything together thoroughly and form into 2 1-pound loaves. Place loaves on a parchment paper lined cookie pan

Bake at 400 for 1 hour or until cooked completely through.

Makes 16 slices of meatloaf.

Serving Size: Makes 16 slices (approximately 2 ounces each)

Number of Servings: 16

Recipe submitted by SparkPeople user NRVLAURA.

Zucchini Bread - Gluten and grain free. Latest Version

Grain Free Zucchini Bread

Nutrition Info

• Calories: 250.1
• Fat: 5.4g
• Carbohydrates: 46.6g
• Protein: 5.1g

Ingredients

Dry Ingredients:
8 cups of gluten free flour (I use 4 cups besan, 1.5 cups tapioca, 1.5 cups potato starch and 1 cup sweet potato flour)

4 Tablespoons Baking Powder
1 Tablespoon Baking Soda
A dash of salt if you want


Wet ingredients:
In a blender, puree zucchini until you have 5 cups worth of puree.

3 eggs
1 stick butter
1 cup honey
2 tablespoons cinnamon
1 tablespoon allspice
1 vanilla bean

Directions

Mix all dry ingredients in a large bowl.

Puree zucchini in blender. Add rest of ingredients and blend again until vanilla bean is pureed as well and all things are evenly distributed.

Pour wet ingredients into dry. Stir gently. Should be a little thicker than pancake batter and slightly lumpy.

Pour into a LARGE cake pan (Do not fill the pan more than 3/4 of the way full - this DOES rise!).

Bake at 350 for 90 minutes.

Turn out onto wire racks to cool.

makes 4 rows of 6 pieces each = 24 pieces.

Freezes well.

Serving Size: Makes 24 pieces - 4 columns x 6 rows

Number of Servings: 24

Recipe submitted by SparkPeople user NRVLAURA.

Zucchini bread - gluten free, corn-free

Original recipe from The Practical Produce Cookbook, which I think is the BEST cookbook for veggies out there!

Modified to fit my diet of no grain, no corn, no other allergens.

Wet Stuff:
3 eggs
1 1/2 cup sugar OR 1 cup honey (if using honey add an extra 1/2 to 1 cup flour mix)
1 tablespoon vanilla OR 1 vanilla bean blended to mush
1 cup Safflower oil
1 teaspoon cinnamon
1 teaspoon all spice

Veggie:
4 1/2 cups grated, unpeeled zucchini

Dry Stuff:
4 cups flour*
1 tablespoon baking powder (I use the Hain Baking Powder with potato starch)
1 teaspoon baking soda



* Flour = 50% besan (chickpea) flour, 25% sweet potato flour, 25% tapioca starch

Mix the dry stuff.  Mix the wet stuff until creamed together and completely mixed.  Add the zucchini and mix well.  Pour the wet stuff into the dry stuff and mix GENTLY with a spoon until combined.

Pour mixture into a GREASED cake pan.  Bake at 350 for 1 hour and 20 minutes.  Done when cooked through in the center.

Recipe: YAY - Meatloaf - Corn-free, gluten-free, wheat-free

2 eggs
2 pounds very lean ground meat
1 cup homemade "bread" crumbs (see previous recipe posted a couple weeks back for cf, gf, wf bread)
1 cup homemade ketchup (tomato sauce, cinnamon, honey, vinegar, allspice, chili powder, garlic powder, mustard powder, onion powder, paprika)
1 large carrot
3/4 cup diced bell pepper
1/2 medium onion
1 teaspoon garlic powder
1 teaspoon mustard powder

In a blender add ketchup, carrot, pepper, onion, powders, and eggs.  Blend on high until smooth.  (Could also use a food processor - I just use my Ninja cause it is convenient)

Put meat into large bowl.  Add blended mixture.  Mix until completely combined.

On cake pan or cookie sheet, line with HEAVY DUTY FOIL.  Oil the foil so meatloaf will not stick.  Form meat mixture into TWO loaves.

Bake at 400 for 50 minutes.

Take out of oven.  Top with a couple spoonfuls of homemade ketchup.  Put back into oven for another 10 minutes.


Just guessing on the homemade ketchup
about 1 cup of tomato sauce (or 2/3 cup tomato paste and 1/3 cup of water).
1 teaspoon each - cinnamon, onion powder, garlic powder, mustard powder
1/2 teaspoon paprika, chili powder, cinnamon, and allspice.
about 2 teaspoons Cane vinegar (Braggs Apple Cider Vinegar is also ok, but I am reactive to apples)
About 1 or 2 tablespoons of honey.

Put it all in a HEAVY sauce pan.  Bring to boil.  Reduce heat to low.  Heat for about an hour until thickens to a thickness you like.  Stir frequently.

Latest Bread Trial

Latest Bread Trial:

4 cups besan flour (chick pea flour)
1 1/2 cups tapioca starch
1 cup sweet potato flour
1 1/2 cups potato starch
4 tablespoons baking powder
1 tablespoon sea salt

8 ounces Daisy Sour Cream
2 Jumbo eggs
1 cup safflower oil
3 cups water

In large bowl, Whisk dry ingredients until thoroughly combined.

In blender, blend wet ingredients until smooth and completely combined.

Pour wet ingredients into dry and gently fold in with a spoon.  Should have evenly mixed, but slightly lumpy batter.

Pour into WELL GREASED cake pan.

Bake at 350 until done - probably about an hour.

Results -
IT DID turn out well.  The sour cream provided excellent flavor.  The eggs made for a better "crumb".  So turned out like soft, moist bread.  Going to cool it down (on a wire rack) and then slice it into thin slices (prob 3 rows of slices per section cause is thick like a cake)...  SANDWICHES FOR LUNCH next week. WooHoo!!

TRIAL recipe: Maybe a birthday cake.

USE SAFE FOR YOU INGREDIENTS

(Also, for the dairy, I suspect coconut milk and coconut thick stuff (like butter thick) would work.  For the eggs, I would be willing to try chia seeds or flax seeds soaked in water to make a binder-solution.  Flour to starch ratio is 4:3.  Bet any flour/starch would work, although might have to adjust the liquid levels.  And, for the Lyles, I bet dates, cherries, or other fruit blended into the liquid might work as sweetener.  So would honey.)

TRIAL recipe:  Maybe a birthday cake.

Dry Ingredients:
4 cups Urad Flour
1 cup potato starch
1 cup tapioca starch
1 cup water chestnut starch
1 cup cacao powder (raw chocolate powder)
3 Tablespoons baking powder

Wet Ingredients
1 vanilla bean
1 cup of brewed coffee
2 jumbo eggs
2 cups water
8 ounces creme Fraiche (Vermont Butter and Cheese Creamery)
11 ounces (1 jar) Lyle's Golden syrup
1 cup Homestead Creamery 1/2 and 1/2

Directions:
Whisk the dry ingredients together until mixed completely.

BLEND on HIGH the wet ingredients until completely smooth and mixed (NO BEAN CHUNKS).

Make a "well" in the dry ingredients.  Pour the wet ingredients into the dry and GENTLY fold in until a lumpy batter is formed.

Pour into a WELL GREASED cake pan.

Bake at 350 until completely done in the center. Probably about 45 min to 1 hour.

Baking right now.  Will let you all know how it turns out.

Laura

The Cake TURNED OUT.  YAY!  Not very sweet at all.  But, seeing as it is the first cake I have had in over 18 months, totally Delicious. The piece is split in 1/2 and a bit of butter mixed with honey is on the top.

Odds and Ends - A catch up blog

Hi All,
Just got back from camping for a couple days.  For those of you who are local - White Rocks Camp Ground in Giles, VA - NICE.  Not a lot of people, flush toilets (NO SHOWERS), a cool little creek, spacious sites.  Lovely!

Chicken -
What to do with 2 fairly large, VERY frozen chicken breasts?  Dust them with onion and garlic powder.  Put them in a glass casserole dish, bone side down/skin side up, cover tightly with foil.  Bake at 400 for 90 minutes.  Tender, juicy chicken.

No-Poo Shampoo idea:
Someone posted this on Facebook.  LOVE the idea.  Going to try it as soon as I get out to the health food store for some aloe.  http://coderedhat.com/aloe-honey-shampoo-recipe/.

Non-toxic, non-allergenic air freshener:
Planted a swiss mint plant in an indoor plant pot.  Put it in front of the fan.  Now, the room is lightly scented of mint and there is nothing to cause me allergy issues.  .... Here is hoping the mint plant will be my second success - I typically kill plants.  However, I have one plant that has survived a whole year.  So... I am branching out to the mint plant.  Up next - an aloe plant.  Then maybe some Rosemary.

Coursera -
Awesome site that provides FREE classes on a variety of topics.  Can get a certificate of completion.  But, more than that, can learn all sorts of wonderful things.  Right now, I am taking a class on ADHD through the lifespan and on Nutrition.  They have a plethora of other topics.  https://www.coursera.org/courses

Camping hint:
If you go camping in areas with ticks and Lyme disease - after you get home, check blankets/sleeping bags, your own body, and your pet's body for little travelers.  To get the fur baby to stay still for tick check - make it fun.  And all-over body scratch is enjoyable for the darling, and reassuring for the human whose bed the darling likes to claim as his own.  ... As I type this, the refrain from the country song runs through my mind "I wanna check you for ticks" ... ARGH!!

Memorial Day:
A sincere "Thank You" to those who have served.  To those who are serving now.  And to the families of all service members, both past and present.

:)

Laura

Shampoo and Soap - What if you are allergic to corn, coconut, and wheat? What about other things? WHAT DO YOU DO?

My allergy and reaction list is fairly extensive.  So, I have learned to make some of my own products.  These are some of the recipes:

SHAMPOO

I use soap nuts (Econuts work for me, other types cause itchies, but no hives) ground into powder (do not buy preground soap nuts which are sold in Indian stores - itchies x 10) in a coffee grinder.  Add about 8 soap nuts into powder to about 2 cups baking soda.  Mix well.  Keep in capped bottle.  Before shower, dump about 1 tablespoon (more if you have long hair, mine is short) into a bottle and add 1 cup or so of WARM TO HOT water.  Let sit while you wash your body (or while you just enjoy the shower).  About 3-5 minutes later, pour over already wet hair and scrub through.  Do again.  Rinse really well.

CONDITIONER

For conditioner, I am steeping marsh mallow root, cinnamon, hibiscus flowers, and a tiny piece of vanilla bean in boiled water for 1/2 a day.  Then strain and put into spray bottle.  Keep in refrigerator.  After shower, and before I make coffee, I spritz my hair.

Been doing this for many months now - very fine hair is shiny, healthy, and frizz free - also not limp or fried.  The no poo with vinegar (and now I react to apples, so no ACV) was rough on my hair.  This is working quite well.

SOAP

For soap, I use a local crafts person's lye soap (lard, ash, water).  It WILL toast hair, but seems perfect for my skin.  I am not yet adventurous enough to try making my own.

HAND SOAP

For hand soap, I have a talc shaker with baking soda in it.  Wet hands, dust with baking soda, scrub, rinse.  For really "yuck" hands, I do the soda, and then rinse with peroxide.

For on the go cleaning I have an empty pill bottle filled with soda and a spray bottle (purse perfume bottle) with peroxide.

CLEANING

I also use isopropyl alcohol for sanitizing and cleaning. - but rarely.  I prefer peroxide.

Skin Care

For skin care, I use Shea butter (the unrefined one that is bright yellow) and beeswax from a local bee keeper.

DEODORANT

For deodorant, I mix baking soda (about 1 tablespoon) and zinc oxide (about 1 tablespoon) (NOT THE MICRO SMALL ZINC) into melted Shea butter - between 1/4 and 1/2 cup.  Last batch I used cocoa butter, but that made the deodorant too"Thick" to spread well.  Also, I am not sure that I do not react to cocoa butter, so it is not something I am using much.

Mac and Cheese - Grain-free (Gluten-Free, Corn-Free, Grain-Free) - Recipe!

oooohhhh - I am SO anxious (in a good way). I realized over the weekend, I can eat sweet potato noodles and I can eat dairy, SOOO - I can make "macaroni and cheese". I made the sauce (a little strange in texture using chickpea flour and potato starch, but awesome flavor). I cooked the noodles. Now the timer has rung, and I get to see if I have mac and cheese or not. I have not had mac and cheese for 18 months. I am excited and worried and happy.... So - time to see if it turned out!

YAY!!! It turned out.  Needs some tweaking (more cheese, less noodles to be creamier...), BUT I HAD MAC AND CHEESE.  Oh yeah - that is a happy that is gonna last the rest of the day.  Happy dancing and all!

So - the recipe is (kinda sorta cause I was playing with it as I cooked):

Cheese sauce

2 tablespoons chick pea flour

1 tablespoon potato starch

Onion powder, Garlic powder, mustard powder, salt (to taste or 1 teaspoon of onion, mustard and salt, 1/2 of garlic)

1 stick of butter

12 ounces cheese - shredded (I used sharp cheddar and mild cheddar - would have been good with some Gouda, Swiss, Mozzarella, Feta, or extra sharp cheddar)

1 cup milk

2-4 cups water (this is where I have to guess - I was just going for a sauce texture!!)

Melt the butter in a pan with a heavy bottom.  Stir in the flour/starch/spices and cook until fragrant and slightly browned.  Mix in water by the tablespoon full STIRRING CONSTANTLY until there is about 1  cup mixed in.  Add the milk 1/4 cup at a time STIRRING CONSTANTLY.  Add another cup or so of water 1/2 cup at a time.  Cook until steamy (BUT DO NOT BOIL).  If you need more water to get a medium thick sauce, add it as you need.

NOODLES:

Bring a big pot of water to boil.  Drop in noodles.  Boil  the noodles for 12 minutes.  Drain.  Rinse WELL with COLD water until cold.  

I use these noodles: http://www.amazon.com/Oriental-Noodle-Ingredient-Potato-Starch/dp/B007AWOBLU/ref=sr_1_1?ie=UTF8&qid=1368472735&sr=8-1&keywords=sweet+potato+noodles 

But, I get them at the international market, where they are $3.59 for 1.5 pounds of noodles.  Amazon sells them at a much higher price!

Mac and Cheese:

Preheat oven to 350 degrees.

In a cake pan, layer the noodles.  Pour in the cheese sauce.  Stir until well mixed, and then smooth flat again

Bake UNCOVERED in the oven until is done.  I baked for 1 hour, but I am betting that at 45 minutes would be creamier.

Tweaking for next time - 

1 - CUT THE NOODLES. - these are LONG noodles - It would be easier to cut the noodles after boiling and have shorter noodles in the mac and cheese

2 - add some softer cheese to the mix - maybe swiss, gouda, or mozzarella

3 - Bake a little less than 1 hour.  Prob about 45 minutes.  

4 - Maybe add Broccoli, chili, tuna, or other stuff to make this a casserole and a full meal?  Or - maybe not. Mac and cheese by itself is wonderful!!