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I make my own gluten and dairy free egg noodles, which started when I couldn’t find off-the-shelf egg noodles that our family likes. To be honest, I wish I’d done this sooner! This recipe is both easy-peasy and delicious.
One of my daughter’s favorite meals is what she calls “pie” which is a variation of chicken pot pie, but instead of a crust, poured over rice. All the taste without the hassle (or time) of making a gluten and dairy free crust. All it needs to change it to chicken a la king are these noodles.
I’ve also made a gluten and dairy free adaption of beef stroganoff, and for that, these noodles are simply perfect. Creamy, hearty, warm, comforting goodness.
These gluten and dairy egg noodles are not only easy to make, they are delicious – and the texture and flavor are spot on. And, did I mention EASY? Plus, I love that I know every ingredient in them! We do try to avoid processed foods when we can.
For families using the Nemechek protocol, these egg noodles are made with olive oil.
Important note about gluten free flour
When using a gluten free all purpose flour blend, it is important that the ingredients include a binder such as xanthan gum or guar gum as well as a starch (like tapioca or potato). Without a binder, your noodles will be a powdery mess. This is the all-purpose gluten free flour recipe that I use for all baking, and it does include a binder.
To make this recipe, you’ll only need 3 things:
1. A mixer
2. A rolling pin
3. A pizza cutter (you can also use a knife)
Egg Noodles, Gluten Free
- 1 cup All purpose, gluten free flour
- 2 large Eggs
- 1 tsp Warm water
- 2 tsp Olive oil we use EVOO
- ⅛ tsp Salt
Make Egg Noodles
- Use the mixer to beat eggs and oil together
- Add flour and salt. Use mixer at medium speed to combine.
- Add warm water
- Mix until a soft dough is created. If crumbly, add more warm water, a tsp at a time until it’s a dough consistency.
- Roll out the dough to ¼ inch thickness, on a floured surface, using a rolling pin
- Using a pizza cutter or knife, cut the dough into long, wide strips
Cook Egg Noodles
- Fill a large pan with water and bring to a boil
- Place noodles into boiling water and cook for 3 to 5 minutes (or to desired tenderness)
- Drain noodles and add to your favorite recipe!
First, you’ll need some counter space to roll the dough. Next, sprinkle the surface with gluten free flour to keep the dough from sticking.
Use the rolling pin to roll out the dough to about 1/4″ thickness. Making the noodles too thin will make it difficult to peel off of the counter without breaking.
Use the pizza cutter to slice long, wide noodles.
Once cut, place noodles in boiling water for 3 to 5 minutes, until desired tenderness. Drain and add to your favorite recipe!
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