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Gluten-Free Quinoa Noodles


"I made this one up myself when I was really wanting chicken and noodles. It's based on the Betty Crocker® recipe. I use quinoa flour because of the increased nutritional content. Plus, as any GF person knows, we get real tired of the same old stuff constantly, and quinoa has a great flavor."
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1 h 7 m servings 392 cals
Original recipe yields 4 servings

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  1. Mix quinoa flour, 1 cup rice flour, xanthan gum, basil, rosemary, oregano, and salt together in a large bowl; make a well in the center.
  2. Whisk eggs and egg yolk together in a small bowl. Mix in water and olive oil. Pour into the well in the flour mixture; mix thoroughly until a dough forms.
  3. Lightly dust a work surface with 2 1/2 tablespoons rice flour. Knead dough until smooth and elastic, 8 to 12 minutes. Cover dough and let rest, about 10 minutes.
  4. Divide dough into 4 equal pieces. Dust work surface with remaining 2 1/2 tablespoons rice flour. Roll each piece of dough into a square shape that is about 1/16-inch thick. Let dough rest, uncovered, for 20 minutes.
  5. Roll each square of dough up loosely; slice into 1/4-inch pieces. Unroll noodles.
  6. Bring a large pot of salted water to a boil. Cook noodles until tender yet firm to the bite, about 2 minutes.


  • Cook's Notes:
  • Since weather plays havoc with gluten-free doughs, the liquid may have to be slightly adjusted. You may need an additional 1 tablespoon water and 1/2 teaspoon olive oil.
  • They can be used right away, but I recommend letting them dry a bit. If freezing, allow them to dry for 1 hour then place in a freezer bag.

Nutrition Facts

Per Serving: 392 calories; 8.1 g fat; 66.2 g carbohydrates; 11.9 g protein; 144 mg cholesterol; 394 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Works perfectly! I used half for lasagna and the other half just lightly boiled and then tossed with tomato sauce. Excellent in both recipes. Thank you for the recipe.