Making gluten-free noodles at home can feel intimidating, but with the right flour blend and a little guidance, it’s easier than you think!
I’ve perfected a homemade gluten-free flour blend using rice flour, tapioca starch, and potato starch, which gives noodles the perfect balance of structure, chew, and softness. This recipe is simple, beginner-friendly, and can be made in under 30 minutes.
I’ve also included my favorite Amazon-linked flours and tools so you can stock your kitchen for success ( I may earn commissions off of qualifying orders at no cost to you).
🥣 Homemade Gluten-Free Flour Blend (for noodles)
- ½ cup rice flour – can use white or brown personally i usually go with white due to it being a bit cheaper, gives structure and provides bulk of the blend (https://amzn.to/4lY0Zhn)
- ¼ cup tapioca starch – adds chew & stretch (https://amzn.to/41dLSZx)
- ¼ cup potato starch – adds softness & moisture (https://amzn.to/41UGlHr)
As you can see in the links I provided I favour Yupik as the brand, this is the best options I have found yet that are good quality, good standards, and good prices!
Egg Noodle Recipe Using Your Blend
- 1 cup of your homemade blend (from above ends up being the whole recipe)
- ½ tsp salt
- ½ tsp xanthan gum (optional but highly recommended for binding) (https://amzn.to/4mrq70H)
- 2 large eggs
- 1–2 tbsp water (only if needed)
My Xantham Gum of choice is Anthony’s, the brand linked above, again for the same reasons, gf certfied, good quality, great price point, and about as bulk as it gets.
Optional Tools:
- Rolling pin (use what you want but marble is my favourite) (https://amzn.to/41EoJQj)
- Mixing bowls (I love stainless steel, glass is my second favorite but as a mom with littles the stainless steel is a bit more kid friendly) (https://amzn.to/45uxnDh)
- Parchment Paper, the most utilized but under appreciated tool in gluten free baking and cooking (https://amzn.to/41kAomZ)
Instructions
- Mix your rice flour, tapioca starch, potato starch, salt, and xanthan gum (if using).
- Make a well in the center, crack in the eggs, and stir until a rough dough forms.
- Knead gently until smooth — if too dry, add a tiny splash of water.
- Roll out between parchment paper or on a rice-floured surface.
- Cut into noodles of your choice.
- Cook in boiling water or broth for 2–4 minutes, just until tender.
Tips & Tricks
- Flour ratios matter: The combination of tapioca, potato, and rice flour gives a perfect noodle texture.
- Xanthan gum is your friend: Helps bind the noodles and improves elasticity.
- Don’t overcook: Gluten-free noodles soften quickly, so test early.
- Storage: Fresh noodles can be refrigerated 1–2 days or frozen for longer.
- After i cook them in the water i like to throw them in a pan and add my sauce and stuff to it there with a bit of heat.
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