These homemade gluten-free noodles are easier to make than you may think and so much cheeper than store bought! All you need are a few basic ingredients you already have on hand to make this recipe.
This is for all of you gluten-free lovers out there!
My sister and mother are gluten intolerant, so I have a bit of experience in the area. Because gluten intolerance runs in my family, I cook solely with gluten-free flour. Thankfully gluten-free noodles can be found in most grocery stores if ever we are feeling like pasta. The only problem is that they are usually quite pricey. Because of this, I thought it would be great to see if I could make gluten-free noodles from scratch.
And I am here to say it is possible!
You can buy a gluten-free flour mix from the store by I prefer to whip up a batch of my own.
Gluten-Free Flour Mix
Here is the gluten-free flour mixture that I use in all my baking:
- 2 cups brown rice flour
- 1 cup potato starch
- 1 cup tapioca flour
I just combine all the flours in a bowl and make a double batch to store in a big tupperware for easy use later.
Homemade Gluten-Free Noodles
Make sure to roll the dough thin! Flour is definitely your friend in accomplishing this. I am not going to lie, it took a bit of time to cut all the pasta strips, but it would be a lot easier for lasagna pieces (as long as you can live without the ruffled flair on the side) and cost effective seeing how a package cost around $4- yikes! I may not make pasta from scratch all the time, but it is nice to know that I can.
Gluten Free Noodles
Ingredients
- 1 cup gluten-free flour mix
- 1 tsp xanthan gum
- 1/2 tsp salt
- 1 TBS olive oil
- 2 eggs -lightly beaten
Instructions
- Throw all your ingredients into a large bowl and begin mixing! Knead with your hands until combined. The dough will be a little sticky.
- Dust a counter top and a rolling pin with a little flour and roll out pasta ball. You may want to divide the dough in half. Roll a few times and pick up to flip the dough so as not to have the dough stick to the counter top. Roll dough as thin as you can, forming a rectangle. Cut the dough into your preferable size slices. After cut, you may want to roll the individual sliced pieces of dough again to get them nice and thin, almost translucent looking. With excess edges of dough, combine together to start the cutting process again.
- Throw the noodles into a big pot of boiling water for about 3 minutes, depending on how thin you made them. Take out of water and serve.
What a great looking recipe! I’m not gluten sensitive but am definitely interested in cutting some gluten out. Thanks for stopping by and linking up at the Homestead Blog Hop! Hope we’ll see you again.