Gluten-Free Egg Noodles

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.

 

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. 

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:

Beat together first four ingredients. Mix in enough flour to form a ball. Sprinkle more flour onto a flat non-stick surface and roll the dough as thin as you can or want to (sometimes I leave it rather thik 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 chicken-noodle soup.


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Comments

  1. So excited to try this! Can I ask about how much flour you ended up adding?

    • Roughly a cup? It varies. Especially depending on the size of the egg, and whether you use whole egg, or just the yolks.

      • Thanks! I just want to make sure I don’t use way too much flour or not enough. I’m going to make this dough up for your raviolis! Our family has been dying for them!! =)

  2. Amanda Spencer says:

    Can one use this recipe to make ravioli? Or does it work better as just an egg noodle pasta?

  3. I was wondering if you have any other idea’s to use instead of coconut oil. I made these this weekend and they turn out PERFECTLY but family was a little discouraged with the coconut flavor. I have a feeling that the coconut oil is what helps them to have a perfect roll out and texture so I’m curious if you have tried any other type of oil.

    • Hi Cheryl! I’ve used nearly every type of oil under the sun I think. 😉
      These days, I mostly use light olive oil. It’s easy (because it’s liquid – unlike coconut oil), and doesn’t have a strong flavor.
      When I do use coconut oil in savory recipes – and sometimes in sweet ones – I like to use expeller pressed. It’s more refined (so not as nutritious), and has no flavor.

  4. I’m going to give these a try tonight … I’ll check back and let you know how it went. Thanks for sharing!

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