Homemade Gluten Free Udon Noodles

Julie - Mrs. Lin's Kitchen
Julie - Mrs. Lin's Kitchen @mrslinskitchen
San Ramon

It can be hard to find thick and chewy gluten free udon noodles that have a texture just like the regular ones. After many trials and errors, I have found the perfect recipe to make gluten free udon noodles at home with just rice flour and tapioca flour.

Making noodles at home sounds like a difficult task but I promise it's easier than it seems. You can use these udon noodles for any stir-fry or noodle soup recipe. Although freshly made noodles are still the best, they also won’t lose their texture after storing in the refrigerator for a few days.

Homemade Gluten Free Udon Noodles

It can be hard to find thick and chewy gluten free udon noodles that have a texture just like the regular ones. After many trials and errors, I have found the perfect recipe to make gluten free udon noodles at home with just rice flour and tapioca flour.

Making noodles at home sounds like a difficult task but I promise it's easier than it seems. You can use these udon noodles for any stir-fry or noodle soup recipe. Although freshly made noodles are still the best, they also won’t lose their texture after storing in the refrigerator for a few days.

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Ingredients

  1. 1-1/4 cuprice flour
  2. 1/4 cuptapioca flour
  3. 1-1/4 cupwater

Cooking Instructions

  1. 1

    Mix 3/4 cup of rice flour with 1-1/4 cup of water in a pan or pot of your choice before starting the heat. Make sure all the lumps are dissolved. Once all the lumps are gone, you can start heating at medium-high heat Keep stirring because you don’t want the bottom to burn.

  2. 2

    Turn off the heat when the rice flour mixture becomes gluey. This happens very quickly so make sure you keep an eye on your rice flour. Continue to stir after turning off the heat.

  3. 3

    Next, add the remaining rice flour and the tapioca flour into the pan. Mix well to combine the dry flour with the gluey mixture we created early. At this point, the heat is off. Keep mixing until you see no dry flour left.

  4. 4

    Put the dough into your noodle maker, cake piping bag or potato ricer.

  5. 5

    Bring a pot of water to a boil and prepare an ice-water bath

  6. 6

    When the water starts to boil, slowly pipe the dough into the water to form the noodle strains. The noodles are done once they float to the surface. That’s when you need to remove them from the hot water. Place the noodles into the ice water bath right away to stop the cooking. And you're done.

  7. 7

    Video: https://youtu.be/FQ2AoaA1848

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Julie - Mrs. Lin's Kitchen
on
San Ramon
Hello, everyone! This is Julie but many of you might know me as Mrs. Lin from Mrs. Lin’s Kitchen.Born and raised in Taiwan, I moved to the U.S. with my family when I was a teenager. My mom is a great cook and she has been a huge influence and inspiration to me. I started this because I like to share and document all my favorite recipes.Because of my Taiwanese background, my recipes consist of mainly Taiwanese, Japanese, Chinese, and some Southeast Asian. Some I learned from my mom, some I learned while growing up and many I have created throughout the years.I hope you like what I bring to you here. Please leave me some comments and let me know what you like to see in the future.You can visit my Youtube channel for more ingredients:https://www.youtube.com/mrslinskitchenTo download my printable recipes, please visit:http://site.mrslinskitchen.com/recipes/index.php/about-mrs-lin/
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Comments

Cami Rose
Cami Rose @camirose
Thank you so much for making this recipe!! I love udon noodles but am allergic to gluten; I can't wait to try it out.

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