| |

Gluten-Free Egg Noodles


Looking for a gluten-free egg noodles recipe? This one is perfect! It’s based on a recipe from my grandma, and adapted to make the best gluten-free noodles ever! 

In my family, homemade egg noodles are the ultimate comfort food. It wasn’t long after Gabriel and I married (and I subsequently began cooking gluten-free) that I realized that life would not be complete until I learned to make gluten-free egg noodles.

gluten-free egg noodles recipe

 Okay so, perhaps I’m being a little dramatic, but I do love big, wide, egg noodles, and fortunately making them with gluten-free flours really isn’t any different than making them with wheat. They’re one of the few things you can add nearly as much flour to as you want without adverse affects. Isn’t that great? So often with gluten-free recipes, we have to be so careful about adding too much flour, and sometimes that makes recipes hard to handle. 

Tips for making Noodles Gluten-Free

  • These are easier to make than you think. Just remember to roll them gently, and sprinkle flour on your board or on top of your dough as needed to keep them from sticking to something. That said…
  • I do not recommend using a pasta machine/cutter with gluten-free eggs noodles. This is hard for me to say, because I love that pasta machine!
    It is possible to use, but it’s incredibly hard to get just the right texture in your dough to go through the machine without sticking, but not so stiff that it cracks and breaks. Gluten-free dough is completely different than wheat-based, and no matter what kind of binder (such as guar or xanthan gum) you use, it’s never going to be quite the same. It’s much easier and faster to use a lightly floured surface in order to make your egg noodles gluten free.
  • You can freeze or dry these gluten-free egg noodles for later! I like to lay them on a cookie sheet to flash freeze, and then store them in zip-loc baggies. Just be careful they don’t get mashed and broken up by other things in the freezer!

    To dry them, lay on a flour sack towel in a well ventilated area, being sure to flip them over after a few hours for even drying. OR, dry on a cooling grid like this one in a warm (but not hot) oven, or in your dehydrator. Egg noodles dry pretty quickly, and store well. Cook them just like you would fresh noodles, but a little longer. 

Gluten Free Egg Noodles Ingredients

  • The finer the flour you use, the better your noodles will be. When you search for rice flour especially, you’ll notice that there’s rice flour, and there’s super fine rice flour. Super fine flour is just that, and makes a much smoother noodle. That said regular rice flour like Bob’s Red Mill white rice flour does work well when mixed with sorghum flour and cornstarch. 
  • Speaking of flours, My two favorite blends are brown rice, roasted corn, and cornstarch, or white rice, sorghum flour, and cornstarch in equal portions. You’re welcome to try your favorite gluten-free flour blend. For instance, adding some tapioca starch also works well. I’m sure most of them will work pretty well, HOWEVER I would not use coconut flour. It’s just completely different, and tends to fall apart in a recipe like this.
  • You can use whole eggs or egg yolks for richer noodles. We often use whole large eggs to make large batches, but my mom almost always used just the yolks because “if you’re gonna make your own pasta, you should do it right.”
  • Xanthan or guar gum. Since you don’t have the gluten in these noodles that you’d have with wheat flour, you need something to help bind the dough together. Don’t skip this ingredient! You don’t want to spend a lot of time finagling noodles with no binder in them off the counter top, only to have them fall apart when you boil them. 
  • Oil and salt are your only other ingredients. I use light olive oil, and sea salt. You can use whatever you prefer!

A few tips: 

  • Use a larger bowl than you think you need. You see most photos of egg noodles being made on a butcher block, but for me, the cleanup is just a lot easier if you keep it in a bowl. Maybe that’s just me. Anyway, make sure you use a large bowl so you have plenty of room to whisk and stir and work. 
  • Use a fork to work the wet ingredients into the flour mixture. It’s so much easier than trying to whisk, or spoon, or get your fingers in while the dough is still sticky.
  • Roll your dough out in as much of a rectangle as you can. This will help make more uniform noodles. 
  •  Don’t use a sharp knife to cut your dough. A pizza cutter is perfect, or something just a little dull. 

While you’re making egg noodles, don’t forget to check out my recipe for homemade spinach pasta. It’s so good, my kids frequently ask to make it, and these days, if I make these regular egg noodles, it’s because I don’t happen to have spinach on hand. 

If you’re looking for inspiration, check out this list of recipes using egg noodles

One of my own favorite things to make (though I do it rarely!) is gluten-free lasagna noodles. They’re just like this recipe, with just a few small differences. You can also cut your gluten-free pasta dough in the shape of fettuccine.

These gluten-free egg noodles would also be a great addition to instant pot chicken stew

Now on to the recipe. 


Gluten-Free Egg Noodles

These gluten-free egg noodles are the ultimate comfort food. Bringing back the nostalgia of pasta making to gluten-free needs. Perfect in your soups and egg noodles dishes.  

  • Author: Elise
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings 1x


  • 1 egg or 2 egg yolks
  • 1 tsp. oil
  • pinch of salt
  • 1/2 cup+ gluten-free flour (See notes for recommendations)
  • 1/2 teaspoon xanthan or guar gum (note: if you use a flour mix that already contains gum, omit this ingredient)
  • Water

Tools needed:


  1. Combine flour, salt, and xanthan gum
  2. Egg egg or egg yolks, and oil
  3. Mix together until dough forms a soft ball, adding water, a few drops at a time, if needed.
  4. Sprinkle more flour onto a flat non-stick surface (I just use my counter top) and roll the dough as thin as you can or want it – usually about as thick as a quarter or tortilla (sometimes I leave it rather thick and then cut very thin strips for a change). Use a knife or pizza cutter to cut strips.
  5. Loosen noodles from countertop with a spatula if needed.
  6. Drop noodle strips into simmering broth and cook for 5-10 minutes.
  7. Enjoy!


On the flour mix. There are two blends I like for this recipe:

1/4 cup each of white rice flour, sorghum flour, and cornstarch, or

1/4 cup each of brown rice flour, roasted corn flour (which can be difficult to find), and cornstarch.  Feel free to experiment with your own flour substitutions based on your experience with gluten-free flours. HOWEVEr, if you use a pre-mixed flour that contains binders such as xanthan or guar gum, be sure to omit that ingredient from this recipe. 

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Get Your Garden Cheat Sheets!

Want to know exactly when, where, and how to plant your vegetables? Sign up to get our FREE companion planting guide, and garden planting cheat sheet printable.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Similar Posts


      1. Thanks! I just want to make sure I don’t use way too much flour or not enough. I’m going to make this dough up for your raviolis! Our family has been dying for them!! =)

          1. How do we dry them? I’m about to have to move my family of 5 to strictly gf as all 3 children now have symptoms and would love to be able to spend one day a month making my noodles.

          2. They’re pretty easy to dry just by laying on a sheet in a well ventilated area. That said, I much prefer to freeze them, as they get pretty brittle and tend to crumble easily when they’re dry.

  1. I was wondering if you have any other idea’s to use instead of coconut oil. I made these this weekend and they turn out PERFECTLY but family was a little discouraged with the coconut flavor. I have a feeling that the coconut oil is what helps them to have a perfect roll out and texture so I’m curious if you have tried any other type of oil.

    1. Hi Cheryl! I’ve used nearly every type of oil under the sun I think. 😉
      These days, I mostly use light olive oil. It’s easy (because it’s liquid – unlike coconut oil), and doesn’t have a strong flavor.
      When I do use coconut oil in savory recipes – and sometimes in sweet ones – I like to use expeller pressed. It’s more refined (so not as nutritious), and has no flavor.

  2. OMG these look aMAYzing!!! I haven’t had Egg Noodles since I was Dx’d with Celiac Disease 13 years ago.

  3. How long does it take for these to cook? Will they turn mushy if left too long? Just wondering if I can prepare and bring to a potluck……

    1. It will only take a few minutes of simmering for them to get done, but in my experience, they hold up just fine to reheating and prolonged cooking. Just be careful about stirring them because as with any homemade noodle, they will shred after a while.

  4. your recipes sound wonderful & I can’t wait to find some gluten free products. Our grocery stores don’t carry much gluten free so need to wait till I get to big city.

  5. You just saved me can’t wait make these ….. Here Can I find your ravoli recipe I miss ravoli thank you

  6. This recipe worked OK for long strip type noodles however when trying raviolli with it it just crumbled and broke where i put the filling. Couldnt do much else with it

    1. In that case, your pasta dough was probably too dry. When that happens, it’s best to work in water, a drop at a time, until the dough becomes workable again.

  7. Have you checked out Azure Standard.com? I know that they are cheaper when you buy in bulk than a lot of places. I buy white rice in the store….but I buy tapioca and grains to grind thru them….We are using sweet rice instead of brown as I can get it cheaper and better quality than brown. Also gums and baking soda and baking helps are cheaper a lot of times. No criticism intended…..just hoping it might help you stretch your budget, too. I am making a batch right now…..wish me luck!! We are now able to have eggs so this is great. I am hearing now ….sure after we can have eggs…hahahahha….that the brine off beans is a good sub for eggs. not tried it much….but just passing along….some things on pin and facebook about how to use it.

  8. Could you substitute a coconut flour or almond flour for the four mix? I have a yeast allergy and tend to use that or a rolled oat flour.

    1. I haven’t tried it, but I think oat flour might be the most successful of the three since it’s less fibrous, and has at least some starch in it.

      Sorry, I know that doesn’t help much!

  9. I’m going to try to make gluten-free noodles for the first time today, and I’m going with what you said , ‘it really isn’t any different than making them with wheat’. I’ll let you know how they turn out with the special flour.

  10. We found Namaste flour at Costco which for us in rural Alaska is cheap.
    Do you ever use Namaste flour and will it work with the egg noodles?

    I am so glad I stumbled upon your site!!!


  11. Tomorrow I am going to try your noodles with Bob Red Mill’s 1 to 1 flour which has Sweet white rice flour, whole grain Brown rice flour, potato starch, whole grain sweet white sorghum flour, tapicoa flour plus xanthan gum.

    I don’t have the flours on hand to make your mix however, if they do not turn out, I will then try your mix.

    Why do you grind the other flours?

  12. I tried the recipe but my dough is incredibly brittle to the point that the noodle breaks off easily. Is it because i have used too much flour?

  13. My soup recipe wants me to cook the noodles, then add them to the broth. Would this work with these noodles and what temp should I cook them on in that case?

  14. I can only have white rice, not brown. Will this recipe work with only white rice flour? And do I still need cornstarch or is there enough starch in the white rice? Thank you in advance!

    1. I would cut back a little bit on the starch if you’re only using white rice, but you should still get good noodles. 🙂

  15. Love this recipe! So simple and easy to make. Definitely gonna make these often in the future! Thanks for sharing~

  16. Do you think these would fry well? I’m wondering about rolling them out thin and frying them with a filling, like egg roll wrappers.

  17. Thank you for sharing this recipe. I’ve been thinking about egg noodles as they are my favorite but I haven’t had them since going G.F. 3 years ago.

  18. I am anxious to try this recipe, but have one question. There is no mention of using either xantham gum or guar gum in either the flour mix instructions or the actual recipe. Is that an oversight? Seems like other GL pasta recipes include one or the other. I am a newbie at this, so want to make sure I understand… Thanks!

  19. As anyone tried this in a pasta maker? I tried my regular gf recipe in my new kitchenmaid pasta roller and the fettuccine cutter and it just shredded my pasta and crumbled it into little balls. Would love to try this recipe but would also love to use my new gadget!! lol

    1. In my experience, you have to get your gluten-free pasta dough to *just* the right consistency to get it to roll nicely through a pasta machine. Not too wet, and not too dry. It takes some experimenting, but you can do it!

    1. Hi, I used a pasta rolling machine, was interesting but finally worked, as a previous post mentioned, the dough has to be the right consistency, I used regular flour with polenta with coconut milk , yes this made it not gluten free, had to get it past the kids first then we go full gluten free, I used my own organic eggs, I cooked the noodles till they floated, took around 3(three) minutes, the kids had theirs with cheese sauce I had mine with a tomato based sauce with various additions, absolutely marvellous, awesome,

  20. These were awesome!! Thank you so much!! So simple, yet perfect. I would not know they were gluten free if I didn’t know… 😀

  21. I was skeptical but they did cook up nicely. Be sure to cook thoroughly to avoid a grainy mouth feel but they taste good!

    1. Dry enough to roll, but not so dry it’ll break. A lot of it will depend on your humidity and kitchen temperature, and even a drop or two of water can make a difference, so just experiment a bit.

  22. I just made the noodles for the first time. Wonderful! Easy to make. I used parchment paper to roll the dough out on. Sprinkled with a little flour first. I’ll use this recipe again.
    Thank you. I’ll try other recipes of yours.
    My daughter, daughter-in-law and granddaughter cannot have gluten. Perfect recipe for them.

  23. Can I use almond flour or coconut flour? My first thanksgiving after starting keto and my family loves my old noodles made with regular flour.

    1. I haven’t tried it, but coconut flour is 100% different than other flours, so be cautious in your experimentation.

  24. I have been making noodles with various types of machines over the years. However, the easiest method, I’ve found is to roll the dough out to desired thickness, flour it and roll it up in a direction to give you the length you want. Use a sharp knife and cut across the roll. You can cut any width of noodle you want. No expensive, hard to clean, machines required.

    1. How long do you cook these noodles for?? I have searched the comments and responses and can’t find the simmer time anywhere!

  25. When you flash freeze your noodles is that after you cook them or before? Tried googling it and I get how to freeze potatoes…lol

    1. I have found gluten-free noodle dough to be very finicky about going through the noodle maker. If it’s either too sticky, or too dry, it will fall apart, but if you can find that perfect middle ground, the noodle maker works like a charm!

  26. do you freeze the noodles after they are cooked or just after they are cut. Also about how long do you cook them in the broth?

    1. Could these be dried like other noodles? Not sure bc of the egg? Never thought of freezing though… that’s a good idea! Can you cook from frozen?

  27. Is this recipe for one person? Because when I made it and got it thin enough to cut, it was a little square and I got about a dozen noodles out of it. I think the recipe needs adjustment. Totally ruined my dinner plans.

  28. Do you freeze noodle after you cook them and how long do you cook them for? They do a great job of rolling out. Thanks for the recipe. I’ve been gluten free for almost a year and been craving noodles and was scared to make them. We use to fry them in butter with garlic, oh so good. Making soup with your recipe today. Mary

  29. I used this recipe to make my husband his grandmother’s ”pastry dumping.” My family has always made biscuit dumplings but I took what he described & tried to mimic her recipe. He was thrilled & as a celiac patient meals rarely thrill him with great memories of the time before when he could eat with out worrying about the ingredients in the meal. Thanks for sharing this recipe.

  30. I am in the process of making these noodle. I have made home made noodle before but not with gluten free flour. I used the whole egg instead of just the yolk. Because my chickens lay rather large eggs I had to use more flour. The dough was a little fragile, I tried picking it up and it couldn’t handle the weight of the rest of the dough after I rolled it out. I definitely would recommend cutting by had and not using a machine. It would have been nice to have the cook time. I had mine in for about a minute and thirty seconds and they were cooked. I use a strainer I got from a military surplus store so it keeps the noodles from floating around the pot. The noodles fell apart in the water when I agitated them with a fork. I’m going to get some xanthan gum and try a different method of making them.

  31. Your recipe does not mention a binder, nor is it mentioned in your gluten free flour mix. However, you do mention it in the comments about using a pasta machine. Should I use a binder, my white rice flour and my brown rice flour do not contain a binder and I usually add xanthan gum to make pie crusts?

    1. Yes, you should definitely use a binder! It’s mentioned in the flour mix recipe, but it should have been added to the ingredients as well.

  32. When you flash freeze the noodles, do they need to be thawed before you cook them, or can you just drop them into boiling water from the freezer?

  33. This recipe for making GF noodles is so simple
    for noodles that are so good. This was my first time making noodles. I will be making these again soon because they are that good!

  34. Do you let the noodles dry before cooking them? My great grandma’s recipe would slow the noodles to dry before cooking them.

  35. I tried this today and used olive oil and Red Mill GF flour. (It was what I had at home )I put it in a food processor .
    It looked real crumbly and I thought maybe it would not make a ball .It did ????I made the noodles and boiled them I chicken broth for chicken noodle soup ! The noodles were great ! Thank you so much for posting this recipe.
    I will be making these a lot ❤️

  36. I made these for the first time tonight, and they were amazing! I used Bob’s Gluten Free 1 to 1 flour, rather than making my own blend, and it worked perfectly. They ended up just a little gummy, I think because I was afraid to make them too thin. Next time I would definitely go thinner. I’m just starting out with eating gluten free, so I’m still looking for things that taste good, AND that I can eat, and the flavor of these was perfect. I’ll definitely be making these regularly! Thank you for posting this!

  37. I’ve been making this recipe with the Bob’s Red Mill 1-1 baking flour and it has turned out amazing each time. However I have found that you need to add a bit more flour to the mixture so it is not sticky. I would definitely recommend this to anyone looking for a good gluten free noodle recipe.

  38. This is the second time I’ve made these…super simple! First time I used Irresistables GF flour from Food Basics (Canada), and the second time Bob’s 1:1. Both times came out great. So exciting! Last time or was for chicken soup…this time, Swedish meatballs.

  39. I’ve used your recipe before and really enjoyed it. This time, I am wanting to use them in the slow cooker for creamy chicken and noodles. I’ve not been able to find a recipe using fresh gluten free noodles.
    I did notice on regular (gluten containing) recipes for creamy chicken and noodles that they often called for bags of the frozen Reames brand noodle.
    I am wondering if I could just make these, freeze them, then use them as I would if I had the Reames. But then I am not sure about the cook time as gluten free is so different from regular. Any thoughts on how I could make this work in a a slow cooker?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star