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.
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.
Gluten-Free Egg Noodles
- 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 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 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.
- 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.
- 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 flour blend. 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.
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.
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.
- 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)
- Combine flour, salt, and xanthan gum
- Egg egg or egg yolks, and oil
- Mix together until dough forms a soft ball, adding water, a few drops at a time, if needed.
- 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.
- Loosen noodles from countertop with a spatula if needed.
- Drop noodle strips into simmering broth and cook for 5-10 minutes.
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.
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