All Purpose Gluten Free Noodles

Make from scratch use freeze reheat these are good texture and very durable

Cuisine: English

Main Ingredient: Tapiocaflour

Category: Main

Difficulty: 1/10

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All Purpose Gluten Free Noodles

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1/2 cupstapioca flour
2 cupscornstarch
3 tablespoonspotato starch
4 1/2 teaspoonsxanthan gum
1 1/2 tablespoonsVegetable oil


1This recipe was modified by my husband, he found the original online and I am not sure where.
2 Combine flours and xanthan gum.
3 Beat eggs lightly, add oil.
4 Pour wet mix into dry mix and stir. It should feel like pastry dough. If it's too dry, add another egg - NOT WATER!
5 Work dough into a ball, knead for a couple of minutes, then let stand for an hour.
6 Put extra potato starch on your work surface, and roll out your dough as thin as you can.
7 Cut however you want it. We use a big chef's knife for thin cuts like linguine, or a pizza wheel for thick cuts like lasagna noodles. Whatever size you cut it to is the size it will be when it is done - it doesn't expand when it is cooked.
8 To cook: Boil water with 1 tablespoon of oil and a pinch of salt. Boil for 10-12 minutes. Test for doneness. Drain and rinse.
9 These noodles keep very well. We have frozen and reheated them and they hold up, and I've also left them in a tupperware with sauce in the fridge for a few days with excellent results.
Gluten Free
  • All Purpose Gluten Free Noodles

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