Gluten-Free, Homemade Egg Noodles
Preparation Time: 15 minutes
- 4 eggs
- 1 tablespoon coconut oil
- 1 tablespoon water
- 1/2 teaspoon salt
- 2 cups gluten-free all-purpose flour plus 1/2 cup for rolling out*
Beat eggs in heavy duty stand mixer and add coconut oil, water, and salt. Continue mixing until coconut oil is broken up and evenly distributed. (It’s not necessary to melt the coconut oil first). Add flour and continue mixing thoroughly. Dough will form a nice ball.
Put dough on a flat, thoroughly floured surface and roll out with rolling pin until it is thin, turning as needed. Flour should coat both sides, and dough is no longer sticky.
Cut flat dough into strips of desired width. A pizza cutter works nicely for this step. If dough sticks to the surface, use a spatula to lift.
To cook, put into boiling, salted water for approximately 3 minutes. Adjust cooking time if needed.
These noodles can be frozen uncooked and then used as needed. They’re great for any noodle recipe like chicken noodle soup or with a dish like beef burgundy or stroganoff.
*You can make your own gluten-free flour mix from one of our recipes here.
Recipe and photo submitted by Jeff, Eagle, ID.