The Best Gluten Free Egg Noodles

Discover the joy of making your own gluten free egg noodles from scratch — tender, silky, and perfect for any comforting meal. These hand-crafted noodles boast a delicate texture and are ideal for those following a gluten-free diet without sacrificing taste or quality. Paired with juicy, seared beef strips and a medley of fresh vegetables like zucchini, carrots, and red bell pepper, this dish is enveloped in a luscious, creamy sauce that brings every ingredient together in harmony. Whether you’re craving a cozy weeknight dinner or an elegant homemade pasta dish, these gluten-free egg noodles offer a deliciously satisfying experience that’s both nourishing and indulgent.

Ingredients Needed for Gluten Free Egg Noodles with Protein and Vegetables

• 1½ cups gluten-free all-purpose flour (with xanthan gum)
• ½ teaspoon salt
• 2 large eggs
• 1 tablespoon olive oil
• 1–2 tablespoons water (as needed)
• Extra gluten-free flour for dusting

For the Add-ins (cooked separately):

• 1 cup cooked and shredded chicken breast (or sautéed beef strips)
• ½ cup thinly sliced carrots
• ½ cup chopped zucchini
• ½ cup snap peas or green beans, halved
• ¼ cup finely chopped red bell pepper
• 1 clove garlic, minced
• 1 tablespoon olive oil (for sautéing)
• Salt and pepper to taste
• Optional: Fresh herbs like parsley, thyme, or basil

 Step-by-Step Instructions for Gluten Free Egg Noodles with Chicken, Beef, and Veggies

Let’s bring it all together for a hearty, gluten-free meal—creamy noodles with protein and crisp-tender veggies.

Step 1: In a large mixing bowl, whisk the gluten-free flour and salt together.

Step 2: Create a well in the center, crack in the eggs, and add olive oil. Use a fork to gradually mix in the flour from the sides.
Step 3: Knead with your hands until a dough forms. If it feels too dry or crumbly, add water a teaspoon at a time. The dough should be soft but not sticky.

Step 4: Shape into a ball, wrap in plastic wrap, and let it rest at room temperature for 20–30 minutes. This helps relax the dough.

Step 5: Dust a clean surface with gluten-free flour. Roll the dough into a thin sheet, about 1/8 inch thick.

Step 6: Cut into noodles—try fettuccine or rustic ribbons.

Step 7: Bring salted water to a boil and cook the noodles for 3–4 minutes until just tender. Drain well.

While the dough rests or noodles boil:
Step 8: In a skillet, heat 1 tablespoon olive oil. Add garlic, carrots, zucchini, and red bell pepper. Sauté for 4–5 minutes until slightly soft but still vibrant. Add snap peas and cook for another 1–2 minutes.

Step 9: Stir in the cooked chicken or beef. Season with salt, pepper, and herbs. Warm through.

Step 10: Toss the cooked noodles with the sautéed vegetables and meat. Add a drizzle of olive oil or a light cream sauce if desired. Serve warm and enjoy immediately.

Variations and Customizations for Gluten Free Egg Noodles

Making gluten free egg noodles is already a win for sensitive tummies—but let’s go further.

For a dairy-free version, simply make sure your flour blend contains no dairy-based binders. The rest of the ingredients are already naturally dairy-free.

Want to go grain-free? Try using a cassava flour blend or almond flour combo, though you may need to add a bit of psyllium husk to help the dough hold together.

Craving color and nutrients? Blend a tablespoon of pureed spinach, beet, or turmeric into your eggs before mixing. You’ll get fun shades of green, pink, or golden noodles.

Egg-free version? Use a flaxseed “egg” (1 tablespoon flax meal + 3 tablespoons water) and a bit more oil. The texture will be softer, but still tasty.

Make it yours. These noodles bend to your lifestyle—not the other way around.

Cooking Tips for Gluten Free Egg Noodles

Gluten free dough isn’t scary—just different.
Here’s how to make your noodles sing:

• Don’t skip the resting time. Gluten-free flours need time to hydrate fully. This makes rolling smoother and prevents cracking.
• Dust like a pro. Use extra gluten-free flour while rolling and cutting to avoid sticking—but not too much, or the dough gets tough.
• Roll thinner than you think. These noodles plump up slightly in boiling water.
• Quick boil = perfect bite. 3–4 minutes in salted boiling water is usually enough. Overcook and they’ll get mushy.
• Freeze for later. Layer raw noodles between parchment sheets and freeze. Cook from frozen—no need to thaw.

Like any good pasta, practice makes perfect. But even your “ugly” first batch will taste like comfort.

Why This Gluten Free Egg Noodle Recipe Is a Must-Have

Everyone deserves comfort food. Especially when your body sets limits.
This recipe was born from a craving—for buttery noodles on a cold night. The kind that feels like home.

But the store-bought gluten free noodles just didn’t cut it. They cracked. They tasted bland.
So, we made our own. And guess what?

• They held together beautifully.
• They tasted rich and eggy.
• They fed our friends—celiac and not—and no one noticed they were gluten free.

This recipe isn’t just about noodles. It’s about taking something off the “can’t have” list and turning it into joy.

Serving Ideas and Pairings for Gluten Free Egg Noodles

These noodles are a blank canvas—what will you paint?

• Classic: Toss with butter, sea salt, and cracked pepper. Top with parmesan. Heaven.
• Comfort: Mix into homemade chicken noodle soup for the coziest bowl ever.
• Fancy: Pan-fry with mushrooms, garlic, and thyme. Finish with a splash of white wine and cream.
• Fusion: Stir-fry with tamari, sesame oil, veggies, and a soft-boiled egg. Instant gluten free lo mein.

Whatever you pair them with, these noodles are more than a side—they’re the soul of the plate.

Frequently Asked Questions (FAQs)

Can I make these noodles without a pasta machine?
Yes! Roll them out with a rolling pin—just aim for even thickness. A bit more rustic, but just as delicious.

What’s the best gluten free flour for this recipe?
A blend that includes rice flour, potato starch, and tapioca starch works best. Avoid single flours like almond or coconut—they’re too heavy or absorbent.

Can I make them egg-free too?
This recipe is built around eggs for structure and richness. For egg-free, try a specific vegan noodle recipe instead.

Why did my dough crack or crumble?
It might be too dry. Add a teaspoon of water at a time and knead gently. Also, don’t skip the resting step—it’s key for moisture balance.

How long do these noodles keep?
Fresh: up to 3 days in the fridge.
Frozen (raw or cooked): up to 2 months. Store in airtight containers.

Final Thoughts

Making gluten free egg noodles from scratch might feel like a bold move—but you’ve got this.

It’s more than just flour and eggs. It’s reclaiming an old favorite. It’s the joy of saying, “Yes, I can have that.”
It’s rolling out memories, one strand at a time.

So roll up your sleeves. Flour the counter. And get ready to turn your kitchen into a little pasta sanctuary—gluten free, but full of heart.