Learn how to make gluten free udon noodles at home with just 2 easy-to-find ingredients and water.
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.
Above is the side-by-side comparison between the store-bought regular udon (right) and my homemade gluten free udon (left). The color is slightly different but their texture is surprisingly similar. If you give this recipe a try, let me know if you agree.
- 1-1/4 cup of rice flour
- 1/4 cup of tapioca flour/starch
- 1-1/4 cup of water
To pipe out the noodles, I actually got myself a noodle maker and I’m using the 5mm hole to make the udon. This tool helps me save a lot of time. You can also use a potato ricer or just put your dough into a Ziploc or a cake piping bag to form the udon. The hole for the potato ricer is slightly bigger so you will get bigger udon.