By Akshara
August 21, 2026
Making noodles from scratch might sound intimidating, but a simple gluten-free dough is surprisingly forgiving when you use the right binding flour. Skipping wheat does not mean missing out on that satisfying chewy bite. These handmade noodles cook in minutes and hold up wonderfully in stir-fries and clear broths alike.
1 cup brown rice flour or sorghum flour  1/2 cup tapioca starch or arrowroot powder  1 tablespoon psyllium husk powder (essential for elasticity)  1 teaspoon xanthan gum  1 cup boiling hot water  1/2 teaspoon salt  1 teaspoon oil
Whisk together the rice flour, tapioca starch, psyllium husk, xanthan gum, and salt in a large mixing bowl.
Pour in the boiling water and oil, stirring with a wooden spoon until a shaggy dough forms, then knead it by hand for five minutes until smooth.
Roll the dough out thinly between two sheets of parchment paper to prevent sticking, then slice it into long, even strips using a sharp knife.
Drop the fresh noodles into a large pot of boiling water for three minutes until tender, then drain and rinse immediately with cold water.