Gluten Free Homemade Egg Noodles

Gluten Free Homemade Egg Noodles Recipe

photo by recipe author

Servings: 4
Preparation Time: 15 minutes

4 eggs
1 tablespoon coconut oil
1 tablespoon water
1/2 teaspoon salt
2 cups gluten-free all purpose flour plus 1/2 cup for rolling out*

Beat eggs in heavy duty stand mixer, add coconut oil, water and salt. Continue mixing until coconut oil is broken up and evenly distributed. (It’s not necessary to melt the coconut oil first). Add flour and continue mixing thoroughly. Dough will form a nice ball.

Put dough on a flat, thoroughly floured surface and roll out with rolling pin until it is thin, turning as needed, so flour coats both sides and dough is no longer sticky.

Cut flat dough into strips of desired width — a pizza cutter works nice for this step. If dough sticks to the surface, use a spatula to lift.

To cook, put into salted boiling water for approximately 3 minutes. Adjust cooking time if needed.

These noodles can be frozen uncooked, then used as needed. They’re great for any noodle recipe like chicken noodle soup, or with a dish like beef burgundy or stroganoff.

*You can make your own gluten free flour mix from one of our recipes here.

Recipe submitted by Jeff, Eagle, ID

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Published on August 23, 2013

(2 votes, average: 3.50 out of 5)

11 Comments

Jeri April 26, 2017 at 5:30 pm - Reply

Gluten free means no wheat!

Admin - Orissa May 13, 2017 at 3:12 pm - Reply

Jeri, there is no wheat in this recipe. The recipe calls for using “2 cups gluten-free all purpose flour plus 1/2 cup for rolling out*” and a link is provided to find out how to make your own gluten-free flour blend. You can find this link at the end of the recipe: *You can make your own gluten free flour mix from one of our recipes here.

This is what is in the gluten-free flour blend we reference in this recipe:



*Gluten Free Flour Mix:

Makes 3 cups

2 cups brown rice flour
2/3 cup tapioca starch/flour
1/3 cup coconut flour
1/2 teaspoon xanthan gum

Mix all ingredients together and use as directed.

Ange February 28, 2015 at 7:22 am - Reply

I made these just now.  I used duck eggs instead of chicken eggs. It mixed up wonderfully and cut great. There are for my daughter, she will get to have chicken and dumplings at her Gee’s today.  Thank you so much!

Kris March 22, 2014 at 1:41 pm - Reply

Iconic two, followed the recipe to be exact. Mine were very crumbly even with less flower’s, so I added more eggs. 
When that didn’t work I used my grandmother’s technique of sprinkling warm water.  That helped a bit.
I rolled the dough between two pieces of wax paper which seemed to help, but when I went to cut it with a pizza cutter, it crumbled. 
Waiting for them to dry a bit before I even think about putting them in the water

Marie September 5, 2013 at 11:37 pm - Reply

Thanks Jeff… if your flour had xanthan gum in it, that would make a BIG difference.  Without the xanthan gum, there is no way I could do it with less flour than I used…. I’ve made homemade noodles for years so I’m not new to the process.  Thanks for the info :)

Jeff September 4, 2013 at 3:14 pm - Reply

Marie, if you used much more flour than called for, that could explain why they were fragile and broke.  As these are egg noodles, it’s the egg that holds them together.  The ball of dough is really sticky and you just coat it generously with flour while rolling out to keep from sticking to the rolling pin or work surface.  (By the way, the all-purpose gluten-free flour that I used in creating the recipe does have xanthan gum in it.)

Marie September 2, 2013 at 8:50 pm - Reply

I made these today… they took much more flour than the 
2.5 c. called for AND I would not make them again without adding xanthan gum as they were extremely fragile and many broke as I moved them ever so gently from the cutting board.  I will make them again but with xanthan gum added, they were really good.

Jeff August 28, 2013 at 6:42 pm - Reply

All wheat has gluten, so any gluten-free flour must be wheat free.

Marianne August 23, 2013 at 3:39 pm - Reply

These look great and I am dying to start making my own pasta, but I can’t have grain so I can’t use the brown rice in the gluten free flour mixture?  Do you know if anything else would work as well?

Madi November 30, 2015 at 8:14 pm - Reply

Marianne, if you can’t have grain, there are other flours you can use. You may have to experiment, but I really like using garbanzo bean flour. You can add some potato flour as well, if you’re allowed, or for a nuttier flavor, almond flour. A bit of tapioca starch in the mix, along with xantham gum may help.

Jackie M August 23, 2013 at 3:14 pm - Reply

It says gluten free, does that mean it is also wheat free?

Gluten Free Homemade Egg Noodles