Easy Homemade Gluten Free Egg Noodles
Easy Homemade Gluten Free Egg Noodles
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COMING SOON - JAN 2026
by: Amanda Rodgers
posted: Jan 2026
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Egg Noodles - The Missing Noodle
Gluten free egg noodles can be difficult to find in the grocery store. While there are now plenty of gluten free pasta products widely available, egg noodles are still not as common. The good news is that egg noodles are easy to make with just a few simple ingredients and are delicious.
These are the perfect noodles for Homemade Chicken Noodle Soup or any other dish in which you would normally use egg noodles. These noodles take just a few minutes to cook in boiling water or soup/broth immediately after rolling and cutting. They also keep very well in the freezer for up to 3 months. I often make a double batch of noodles and freeze half so that I always have some on hand.
To freeze the noodles, coat with a dusting of flour to prevent the noodles from sticking to each other and place in a zip top bag for freezer storage. When ready to cook, the noodles can be cooked right from the freezer in a pot of boiling water, broth or soup. Just be sure to stir the noodles while cooking to help separate the noodles. Alternatively, the noodles could be frozen in a single layer on a baking tray for about an hour prior to packaging the noodles in a zip top bag for longer freezer storage. This would eliminate the chance of the noodles sticking together, but does require an extra step.
Gluten-Free Flour
I usually use a store-bought gluten free all-purpose flour blend when making egg noodles. It's quick, easy and convenient. I also have a recipe for all-purpose gluten free flour blend in my Gluten Free Pantry Essentials article that will work well for these egg noodles.
Whatever flours you decide to use, make sure to use a blend contains xanthan gum. If you're unfamiliar with xanthan gum, think of it as the gluten‑free world’s secret helper. Xanthan gum is commonly used in gluten free recipes to act as a replacement for gluten, providing structure and elasticity to baked goods. It is also commonly used in other food items from salad dressings to ice cream, so you’ve almost certainly eaten it long before you ever tried gluten‑free baking.
For this recipe if your preferred flour blend does not contain xanthan gum, you can add it to the flour in the ratio of ½ tsp. xanthan gum per 1 cup of flour. Just a little bit makes all the difference.
Eggs
I am a huge proponent of farm fresh eggs. They more nutrient rich and they taste better. However, that can be an expensive way to go for every meal. In a dish like this where the egg is front and center, it really is worth it to spend a little more money and use the highest quality eggs you have available. You will like your egg noodles regardless of which eggs you use, but a higher quality egg will really shine in this recipe.
Salt
It's not just a 4 letter word. You need salt to maximize the flavors of this simple dish. It doesn’t take much, but without salt your noodles will be bland. Take my word for it.
I hope you enjoy these hearty and delicious egg noodles made gluten free and easy!
Step-by-Step
Step-by-Step
Prepare the Cooking Liquid: Fill a pot with water and place over high heat to bring to a boil. If cooking noodles directly in to a soup, bring soup to a boil over medium high heat.
You will want lots of space for the noodles to avoid clumping while cooking.
Don't forget to salt your pasta water!
Mix the dough: Combine flour and salt in a bowl. make a well in the middle, then crack 2 eggs into the flour and salt mixture and mix until combined.
Knead the dough: This dough should be thick and a little dry. Knead the dough on a floured surface until it is smooth and pliable.
If the dough is too dry you can add a little bit of water just to make a smooth pliable dough.
If the dough is too sticky, add a little more flour.
Roll out the dough: Divide the dough in half. Wrap one half in plastic wrap to prevent it from drying out while you roll out the other half of the dough.
Roll out the dough on a well floured surface. I like to roll the dough by hand as thinly as I can because the noodles will plump up a little during cooking. The dough should be thin enough to see the surface through the dough.
If you want to splurge, a pasta machine will save time and leave you with a perfectly consistent thickness and width.
Cut the noodles: Cut the noodles to the desired size and shape.
For soup I usually cut the noodles about 1.5 in. long and about 1/4 in. wide.
A pastry cutter, pizza cutter or knife all work well, or you can use a pasta machine if you have one.
Cook the Noodles: Cook the noodles in a pot of boiling water, broth or directly in a soup. The noodles only take a few minutes to cook and will float to the top of your pot when ready. If not cooking directly in to a soup, strain the noodles from the pot once cooked though and floating, approximately 3 minutes.
Be sure to drop the noodles into the water one by one to avoid clumping
stir the pot occasionally while cooking
Enjoy!
Recipe
Recipe
Description
Description
Hearty homemade egg noodles for soup or your other favorite dishes
Timing
Timing
Prep: 15-20 min
Cook: 3 min
Ingredients
Ingredients
1 ⅓ cup Gluten-Free All Purpose Flour Blend
2 whole large eggs
½ tsp. salt
Servings: 8 helpings
Steps
Steps
Step 1: Prepare a pot of water or soup to boil.
If not cooking noodles directly into a soup you can add salt to the boiling water for extra flavor.
1 tablespoon of salt per gallon of water gives you a mild seasoning
2 tablespoons of salt per 1 gallon of water gives you that classic “pasta‑water” level of flavor
Step 2: Add salt to the flour and mix evenly.
Step 3: Crack 2 eggs into the flour and salt mixture and mix until combined.
Step 4: Knead the dough on a floured surface.
This dough should be thick and a little dry and you may have to knead the dough until it is smooth and pliable. If the dough is too dry you can add a little bit of water just enough to make a smooth pliable dough. If the dough is too sticky, add a little more flour.
Step 5: Roll the dough out on a well-floured surface.
Divide the dough in half. Wrap one half of the dough in plastic wrap to prevent it from drying out while rolling out the other half. I like to roll the dough by hand as thinly as I can because the noodles will plump up a little during cooking. A pasta machine can also be used to roll out the dough and cut the noodles.
Step 6: Cut the noodles to the desired size and shape.
For soup I usually cut the noodles about 1.5 in. long and about 1/4 in wide. A pastry cutter, pizza cutter or knife all work well if you do not haver a pasta machine.
Step 7: Cook the noodles in a pot of boiling water, broth or directly in a soup.
The noodles only take a few minutes to cook and will float to the top of your pot when ready, approx. 3 minutes.
Be sure to drop the fresh noodles in to your boiling pot one at a time to prevent the noodles from clumping together. Gently stir the pot occasionally while dropping in the noodles to also prevent the noodles from clumping.
If not cooking the noodles directly in to a soup, once the noodles float to the top of the water you can strain them off and use them in your favorite dish.
Enjoy!
Gluten-Free Notes
Gluten-Free Notes
When cooking noodles, add them one at a time to the cooking liquid avoid the noodles clumping together
You can easily half the recipe or double or triple the recipe depending on your needs.
Extra noodles freeze well raw and can keep in a zip top bag in the freezer for up to 3 months.
Carbs & Swaps
Carb counts (est.): 16g/serving
Chilling the cooked noodles in the fridge for 12+ hrs. will generate resistant starches, potentially reducing the available carbs
Feedback
Feedback
Nutritional Facts courtesy of myfitnesspal.com.
Estimated from this and linked recipes.
Source: Gluten Free Egg Noodles
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