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
Ingredients
Scale
- 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:
- Rolling pin
- Thin-edged Spatula (optional)
- Pizza cutter (optional)
Instructions
- 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.
- Enjoy!
Notes
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.
Find it online: https://www.frugalfarmwife.com/article/gluten-free-egg-noodles/