Gluten Free Noodles Recipe

Noodle Preparation

1. 1

   Mix Dry Ingredients

   In a large mixing bowl, combine the gluten-free flour, tapioca starch, xanthan gum, and salt. Whisk together until well-blended.

2. 2

   Add Wet Ingredients

   Create a well in the center of the dry ingredients and add the eggs and water. Mix with a fork or your hands until the dough starts to come together.

3. 3

   Knead the Dough

   Transfer the dough onto a clean, lightly floured surface and knead for about 5 minutes until smooth. If the dough is too sticky, add a little more gluten-free flour as needed.

4. 4

   Rest the Dough

   Wrap the kneaded dough in plastic wrap and let it rest for 30 minutes at room temperature. This allows the dough to hydrate and become easier to roll out.

5. 5

   Roll Out the Dough

   After resting, divide the dough into quarters. Take one portion and roll it out on a lightly floured surface to your desired thickness, about 1/8 inch for thinner noodles.

6. 6

   Cut the Noodles

   Using a sharp knife or a pizza cutter, cut the rolled-out dough into strips of your desired width for noodles. Repeat with the remaining portions.

7. 7

   Cook the Noodles

   Bring a large pot of salted water to a boil. Add the cut noodles and cook for 3-5 minutes, or until they float to the top and are tender. Drain and rinse under cold water to stop cooking.