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These gluten-free egg noodles are perfectly chewy, delicious, and so easy to make! I only use 4 ingredients (plus water and salt!), and the dough rolls out perfectly without a pasta maker. Use this recipe to make all your favorite comfort foods, like chicken noodle soup or beef stroganoff, gluten-free! Noodles will always be a forever favorite of mine, and this simple recipe is one I’m keeping in my weekly meal rotation.
Homemade Gluten-Free Egg Noodles
I’ve made a few gluten-free pastas from scratch recently, but I’ve never attempted egg noodles before. After making my gluten-free pad Thai, I knew it was time to give these noodles a try. I used my gluten-free pasta recipe as inspiration and made a few tweaks to create the perfect gluten-free egg noodles! Gluten-free flour, tapioca starch, eggs, and water help create the richest flavor and smoothest texture for these noodles. I recommend following my recipe as written for the best results!
Ingredients
- All-Purpose Gluten-Free Flour: The base for these gluten-free egg noodles. Different flours will yield different results. Some blends may need more or less water to get the perfect dough. See my tips and suggestions below for more information!
- Xanthan Gum: Helps the dough bind together and prevents it from falling apart. Leave it out if your gluten-free flour blend already contains xanthan gum.
- Tapioca Starch: Adds stretch to the dough and chewiness to the cooked noodles.
- Eggs: I use 3 large eggs plus an extra egg yolk. The additional yolk helps make the noodles extra rich and delicious. Use the leftover egg white for breakfast or to make meringue!
- Salt: Just a pinch to enhance the overall flavor.
- Water: Adds moisture and helps create the perfect dough consistency.
Tips and Suggestions
- I always recommend using the spoon & level method when measuring gluten-free flour. Spoon it into your measuring cup and level it off with the back of a knife to ensure you use the correct amount.
- Different gluten-free flour blends may require slightly different amounts of water to achieve the right consistency for the dough. Use your best judgment and add more water if the dough seems too dry. It should reach a smooth and elastic texture when kneaded.
- On the other hand, if your dough is too sticky, add a little more flour to help it come together.
- Let the dough rest for about 30 minutes before rolling out and shaping. The flour will absorb some moisture and become easier to handle, making the dough smoother and more pliable.
- Don’t forget to sprinkle extra flour on your work surface and rolling pin to stop the dough from sticking.
- You can also make the dough ahead of time by wrapping it in plastic wrap and storing it in the fridge for up to 24 hours. Let the dough come to room temperature before rolling and cutting into noodles.
Are Egg Noodles Gluten Free?
Not usually. Most traditional egg noodles contain wheat flour, making them off-limits for anyone following a gluten-free diet. You have to look for noodles made using certified gluten-free ingredients (which can be tricky) or make your own at home, as shown in this easy gluten-free egg noodles recipe!
How Thin Should I Roll Out the Dough?
How thick or thin you roll out your GF egg noodle dough is completely up to you. Thinner noodles cook much faster and have a lighter texture, while thicker noodles take longer to cook and have a chewier bite. I roll my noodle dough into thin sheets, approximately 1/16 to 1/8 inch thick.
Serving Suggestions
Use these gluten-free egg noodles any way you would use traditional noodles. They make a delicious addition to soups, stews, and stir-fries! Here are a few serving suggestions to get you started:
- Toss cooked noodles with gluten-free spaghetti sauce or dairy-free Alfredo sauce.
- Mix with sautéed vegetables, protein of your choice (I’d choose chicken), and gluten-free teriyaki sauce
- Add to a hearty beef stroganoff
- Serve with some butter and Parmesan cheese for the simplest dinner ever!
Storage Instructions
Keep any uncooked noodle dough in the fridge for no longer than 24 hours before cooking. Once cooked, store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze uncooked noodles by laying them flat on a baking sheet and freezing until solid, then transferring to a freezer-safe bag or container. Use frozen noodles within 2 months for the best texture and taste. I cook my frozen gluten-free egg noodles directly from frozen—just add them to boiling water and cook for a few extra minutes.
More Gluten-Free Noodle Recipes
Gluten-Free Egg Noodles
Ingredients
- 1 ½ cups all-purpose gluten-free flour
- 1 teaspoon xanthan gum, omit if your flour blend already contains it
- ½ cup tapioca starch
- ½ teaspoon fine sea salt
- 3 large eggs
- 1 large egg yolk
- 1 tablespoon water
Instructions
- In a large mixing bowl, combine the gluten-free flour, xanthan gum (if required), tapioca starch, and fine sea salt. Mix thoroughly to ensure even distribution of the ingredients.
- Create a well in the center of the flour mixture. Add the eggs, egg yolk, and water into the well.
- Gradually incorporate the flour mixture into the wet ingredients using a fork or your fingers until a shaggy dough forms.
- Transfer the dough to a clean, lightly floured surface once it begins to come together. Knead the dough for 5-7 minutes until it becomes smooth and elastic. Adjust the dough consistency by adding a little more water if too dry or a sprinkle of gluten-free flour if too sticky.
- Shape the kneaded dough into a ball and cover it with plastic wrap. Allow it to rest at room temperature for about 30 minutes to hydrate the gluten-free flour and relax the dough.
- After resting, divide the dough into 4 portions to make handling easier. Flatten each portion into a disk using your hands.
- Lightly flour a parchment paper and rolling pin with gluten-free flour. Roll out each portion of dough into a thin rectangular sheet, approximately 1/16 to 1/8 inch thick.
- Cut the rolled-out dough into strips and repeat the rolling and cutting process with the remaining dough portions.
- To cook the gluten-free egg noodles, bring a large pot of salted water to a rolling boil. Add the noodles and cook for approximately 2 minutes, or until they reach al dente texture. Drain the cooked noodles and serve immediately with your preferred sauce or toppings.
Notes
- Use the spoon & level method to measure your gluten-free flour. Spoon the flour into your measuring cups and level it off with a knife. This stops the flour from packing down into the cup.
- Add more water if the dough is too dry, or add more flour if it’s too sticky.
- To Store: Cover uncooked noodle dough and refrigerate for up to 24 hours before using. Let the dough come to room temperature before shaping into noodles.
- To Freeze: Cut the noodles to shape and freeze them flat on a baking sheet. Once frozen, transfer to a freezer-safe bag or container for up to 2 months. Cook from frozen and add a few minutes extra to the cooking time.
- Mama says, “Check all of your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Egg Noodles Step-by-Step
In a large mixing bowl, combine 1 ½ cups all-purpose gluten-free flour, 1 teaspoon xanthan gum (if required), ½ cup tapioca starch, and ½ teaspoon fine sea salt. Mix thoroughly to ensure even distribution of the ingredients.
Create a well in the center of the flour mixture. Add 3 large eggs, 1 extra egg yolk, and 1 tablespoon water into the well.
Gradually incorporate the flour mixture into the wet ingredients using a fork or your fingers until a shaggy dough forms.
Transfer the dough to a clean, lightly floured surface once it begins to come together. Knead the dough for 5-7 minutes until it becomes smooth and elastic. Adjust the dough consistency by adding a little more water if too dry or a sprinkle of gluten-free flour if too sticky.
Shape the kneaded dough into a ball and cover it with plastic wrap. Allow it to rest at room temperature for about 30 minutes to hydrate the gluten-free flour and relax the dough.
After resting, divide the dough into 4 portions to make handling easier. Flatten each portion into a disk using your hands.
Lightly flour parchment paper and a rolling pin with gluten-free flour. Roll out each portion of dough into a thin rectangular sheet, approximately 1/16 to 1/8 inch thick.
Cut the rolled-out dough into strips and repeat the rolling and cutting process with the remaining dough portions.
To cook the gluten-free egg noodles, bring a large pot of salted water to a rolling boil. Add the noodles and cook for approximately 2 minutes, or until they reach al dente texture. Drain the cooked noodles and serve immediately with your preferred sauce or toppings.
