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.
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
Tools needed:
- Rolling pin
- Thin-edged Spatula (optional)
- Pizza cutter (optional)
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.
That’s all there is to it. I love to flash freeze theese 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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Jan V. says
How much does this recipe for GF Noodles make?
Stan Quick says
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.
Mallory says
These were aaaaamazing and SO SIMPLE!!
Jenn Aurea says
How long do you cook these noodles for?? I have searched the comments and responses and can’t find the simmer time anywhere!
Melinda says
Cook noodles for 5 minutes.
Michelle says
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
Elise says
I freeze them before cooking.
Zubedah says
Hi, can i used noodle maker to cut the dough?
Elise says
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!
Jacqueline Johnson says
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?
Michelle says
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?
Nick says
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.
Mary says
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