Gluten-Free Egg Noodles with Gravy
Elevate your comfort food repertoire with this Gluten-Free Egg Noodles with Gravy recipe, a hearty and wholesome dish that's perfect for cozy gatherings or weeknight dinners. Crafted entirely from scratch, the tender egg noodles are made using gluten-free all-purpose flour and xanthan gum for the perfect texture, ensuring this dish is suitable for those with gluten sensitivities. The rich, savory gravy—made with chicken broth, a buttery base, and seasoned with hints of onion and garlic powder—adds incredible depth and flavor to the perfectly cooked noodles. With minimal prep time and straightforward techniques like hand-kneading and rolling, this recipe is both achievable and satisfying for home cooks of all levels. Serve it piping hot for an irresistibly comforting gluten-free meal your whole family will love! Keywords: gluten-free egg noodles, homemade gravy, comfort food, gluten-free dinner recipe, savory noodle dish.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 4 Eggs
- 2 tablespoons Water
- 1 tablespoon Olive oil
- 3 tablespoons Butter (or gluten-free margarine)
- 2 cups Chicken broth
- 2 tablespoons Cornstarch
- 3 tablespoons Cold water
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Garlic powder
Instructions
In a large bowl, whisk together 2 cups of gluten-free all-purpose flour, 1 teaspoon of xanthan gum, and 0.5 teaspoon of salt.
Make a well in the center and add 4 beaten eggs and 2 tablespoons of water.
Mix the wet ingredients into the dry mixture using a fork or your hands until a dough forms.
Knead the dough on a lightly floured surface for 3-5 minutes until smooth and elastic.
Divide the dough into four portions. Roll each portion into a thin sheet, about 1/8 inch thick.
Cut the sheets into noodle-like strips (about 1/4 inch wide) using a sharp knife or pizza cutter.
Allow the cut noodles to rest and dry slightly on a floured surface for about 15 minutes.
In a large pot, bring water to a boil with 1 tablespoon of olive oil and a pinch of salt.
Cook the noodles in the boiling water for 3-5 minutes until tender. Drain and set aside.
To make the gravy, melt 3 tablespoons of butter in a saucepan over medium heat.
Add 2 cups of chicken broth to the melted butter and bring to a gentle boil.
In a small bowl, dissolve 2 tablespoons of cornstarch in 3 tablespoons of cold water to make a slurry.
Slowly whisk the slurry into the boiling broth until the mixture thickens.
Season with 0.5 teaspoon of black pepper, 0.5 teaspoon of onion powder, and 0.25 teaspoon of garlic powder.
Reduce heat to low and let the gravy simmer for 2-3 minutes.
Serve the gluten-free egg noodles with the savory gravy drizzled on top.
Nutrition Facts
Calories |
1715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.9 g | 91% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 2888 mg | 126% | |
| Total Carbohydrate | 233.2 g | 85% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 2.5 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 198 mg | 15% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 726 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
