Looking for a gluten-free egg noodle 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 spelled C-O-M-F-O-R-T F-O-O-D. 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.
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.
I offer one tip for getting them off the counter-top without breaking:
Yes, a spatula with thin edges. It’s great!
See? No problems.
A few notes:
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 the dough just stiff enough to go through the machine without sticking, but not so stiff that it cracks and breaks. Gluten-free dough is a completely different animal 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.
Secondly, 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.
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. Just like this one, but, well, a little different lol.
These gluten-free egg noodles would also be a great addition to instant pot chicken stew!
Now on to the recipe. 😉Print
Gluten-Free Egg Noodles
- 1 egg or 2 egg yolks
- 1 tsp. water
- 1 tsp. oil
- pinch of salt
- Gluten-free flour (I recommend this mix), roughly 1/2 to 2/3 of a cup
- Beat together first four ingredients.
- Mix in enough flour to form a ball.
- 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.
- Drop noodle strips into simmering broth and cook for 5-10 minutes
That’s all there is to it. I love to flash freeze these on cookie sheets and then store them in zip-top bags to have on hand for when one of us get the notion for homemade chicken-noodle soup.
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