Gluten-free egg noodles have a way of making even an ordinary dinner feel special. They take me right back to the days when I’d watch my grandma roll out noodles on the kitchen table, her hands dusted in flour and the whole house smelling like Sunday supper. There’s just something so comforting about making dough from scratch, and these gluten-free egg noodles bring that same feeling to our table today. They’re soft, simple, and honestly—they taste like home.

Why These Gluten-Free Egg Noodles Are a Game-Changer

If you’ve ever missed the tender bite of homemade noodles since going gluten-free, you’re in for a treat. These gluten-free egg noodles are made with just three simple ingredients, but the results are so much more than the sum of their parts. They cook up soft and hearty, perfect for cozy bowls of soup or even tossed in a little melted butter with herbs. I love how versatile they are—you can dress them up for guests or keep things simple for a quick family dinner. Either way, they always feel like a little extra love on the plate.

Ingredients for Gluten-Free Egg Noodles

You only need three pantry-friendly ingredients to make these gluten-free egg noodles, and chances are, you’ve already got them waiting in your kitchen.

Gluten-free flour blend – I like to use a cup-for-cup style blend that already contains xanthan gum. If your blend doesn’t, you’ll want to add 1/2 teaspoon so the dough holds together nicely.

Large eggs – Room temperature works best for smoother mixing. If you forget, just set them in a bowl of warm water for a few minutes.

Salt – Just a pinch brings out the flavor of the dough. You’d be surprised what a difference it makes.

That’s it—no fancy ingredients or equipment. Just simple goodness, ready to be rolled out and turned into something special.

How to Make Gluten-Free Egg Noodles Step-by-Step

Making homemade gluten-free egg noodles might feel like a weekend project, but it’s actually quite simple—and a little bit therapeutic, if I’m being honest. Here’s how I do it, step by step.

1. Mix the dough
In a medium bowl, combine the gluten-free flour and salt. Make a well in the center, crack in the eggs, and use a fork to beat them gently. Slowly pull in the flour from the sides until a shaggy dough starts to form.

2. Knead and rest
Turn the dough out onto a lightly floured surface and knead it just until it comes together in a smooth ball—about one to two minutes. If it’s feeling too dry or crumbly, a tiny splash of water (a teaspoon at a time) can help. Cover with a clean towel and let it rest for about 15 minutes.

3. Roll the dough
Sprinkle your surface with a little more flour and roll the dough out to about 1/8-inch thickness. It doesn’t need to be perfect—some wobbly edges just make it more charming.

4. Cut the noodles
Use a sharp knife or pizza cutter to slice the dough into strips. You can make them wide and rustic or thin and delicate—it’s all up to you.

5. Cook or dry
Drop the noodles into boiling water or broth and cook for 4 to 6 minutes, until they’re tender but still have a nice bite. If you’d rather save them for later, lay them out to dry on a floured surface or wire rack for a few hours, then store in an airtight container or freezer bag.

They’re just as satisfying as the ones I remember from childhood—and they make any meal feel a little more homemade.

Serving Suggestions for Gluten-Free Egg Noodles

Once you’ve made a batch of these gluten-free egg noodles, the possibilities are just about endless. They’re the kind of simple, honest food that fits right into any meal—especially when comfort is on the menu.

One of my favorite ways to serve them is in a big bowl of homemade chicken soup. The noodles soak up the broth so beautifully and make the whole dish feel extra hearty. They’re also wonderful tossed in a bit of melted butter with garlic and fresh parsley—a quick side that feels fancy without the fuss.

For something richer, you can top them with a creamy mushroom sauce or serve them alongside roasted chicken. And if you happen to have leftovers, stir them into a skillet with vegetables and a little olive oil for an easy lunch the next day.

They’re simple, yes—but there’s something special about how they turn a regular dinner into something a little more memorable.

Tips for Perfect Gluten-Free Egg Noodles Every Time

Making gluten-free egg noodles from scratch isn’t tricky, but a few little tips can make a big difference, especially if this is your first time working with gluten-free dough.

First, don’t skip the resting time. Even just 15 minutes lets the dough relax, making it easier to roll and cut without tearing. I like to cover it with a clean dish towel while I tidy up the counter or put the kettle on.

Second, roll the dough out evenly—not too thick, or the noodles will take forever to cook, and not too thin, or they might fall apart. About 1/8-inch is just right. And remember, rustic edges are part of the charm.

If your dough feels dry or cracks when rolling, don’t panic. A light misting of water or a little more kneading can usually bring it back to life.

And finally, if you’re planning to store some for later, make sure the noodles are fully dry before packing them up. A little patience now means you’ll have a delicious shortcut waiting in your freezer next week.

Storing and Reheating Gluten-Free Egg Noodles

These gluten-free egg noodles aren’t just easy to make—they’re easy to keep on hand, too. Whether you’ve made a little extra for tomorrow’s dinner or want to freeze a batch for later, they hold up beautifully.

For short-term storage, let the noodles air dry on a clean towel or cooling rack for a few hours, then place them in an airtight container in the fridge. They’ll stay fresh for up to three days.

To freeze them, allow the noodles to dry completely—this usually takes overnight—then store them in a freezer-safe container or bag. They’ll keep well for up to two months and can go straight into boiling water or broth from frozen. No thawing needed.

If you’ve already cooked the noodles, reheat them gently in a skillet with a splash of broth, butter, or even a drizzle of olive oil. They warm up quickly and taste just as comforting the second time around.

FAQs About Gluten-Free Egg Noodles

More Gluten-Free Recipes You’ll Love

If these gluten-free egg noodles brought a little comfort to your kitchen, here are a few more recipes that fit right in with that cozy, homemade feeling:

• Gluten-Free Vanilla Cupcakes – Soft, sweet, and perfect for celebrations or just because.
• Gluten-Free Chicken and Dumplings – A hearty classic full of rich, comforting flavor.
• Gluten-Free Turkey Meatloaf – Weeknight-friendly and full of homestyle goodness.
• Gluten-Free Pumpkin Muffins – Lightly spiced and perfect with a cup of tea on a chilly day.

Each one is made with love, easy to follow, and meant to be shared around your table.

Final Thoughts from Emma

Making your own gluten-free egg noodles might feel like a small thing, but there’s something so grounding about turning a few simple ingredients into something that brings comfort to the table. Whether you stir them into a bubbling pot of soup or serve them with a drizzle of butter and herbs, these noodles have a way of turning everyday meals into something a little more special.

If you’re new to gluten-free cooking or want to learn more about working with different flours, I found this Beginner’s Guide to Gluten-Free Flours from King Arthur Baking to be really helpful. It’s full of great tips and explanations, especially if you’re experimenting in the kitchen like I often do.

Thanks for being here, and for bringing a little homemade joy into your day. I hope these noodles become a favorite in your home, just like they are in mine.