Noodles, Udon, Gluten Free
The key to the perfect thick and chewy udon noodle is a combination of two types of flour Cassava flour: If you haven’t used cassava flour before, it’s an amazing gluten-free option. It’s very absorbent and high in protein. It comes from cassava root, which is similar to sweet potatoes or yams. It’s also grain free, which makes it an amazing option for anyone following a paleo diet. Tapioca flour: Just like boba pearls are soft and chewy, tapioca flour is the key to making chewy and springy udon noodles. You can find these flours online or at Whole Foods and other natural foods stores. Aside from these gluten-free flours, all you need to make udon is water, oil, and salt for flavor. After testing these homemade gluten-free noodles with many different flour blends and proportions, I’ve concluded that this is truly the winning combo. I don’t recommend substituting any of the flours in the recipe below if you want truly soft, stretchy and tasty udon noodles.
Asian · Gluten Free · Noodles · Quick & Easy
The key to the perfect thick and chewy udon noodle is a combination of two types of flour
Cassava flour:
If you haven’t used cassava flour before, it’s an amazing gluten-free option. It’s very absorbent and high in protein. It comes from cassava root, which is similar to sweet potatoes or yams. It’s also grain free, which makes it an amazing option for anyone following a paleo diet.
Tapioca flour:
Just like boba pearls are soft and chewy, tapioca flour is the key to making chewy and springy udon noodles.
You can find these flours online or at Whole Foods and other natural foods stores.
Aside from these gluten-free flours, all you need to make udon is water, oil, and salt for flavor.
After testing these homemade gluten-free noodles with many different flour blends and proportions, I’ve concluded that this is truly the winning combo.
I don’t recommend substituting any of the flours in the recipe below if you want truly soft, stretchy and tasty udon noodles.
Ingredients
- 1 3/4 cups water
- 125 g tapioca flour
- 160 + 125g cassava flour*
- 1 tsp oil
- pinch of salt
Directions
- Bring a pot of water to a boil, and a glass or metal bowl that sits nicely on top.
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- To the bowl add 160 grams of cassava flour, oil, salt and your 1 3/4 cups water. Stir continuously and cook for 2-3 minutes, until batter thickens slightly. Remove the bowl from the heat.
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- Next add your tapioca flour to the bowl and stir to incorporate. You should end up with a thick paste, and this is where you want to start adding your cassava flour in parts. Add as needed (from the remaining 125 grams) until you get a dough that pulls away from the side of the bowl but is still a little tacky, not as dry as pasta dough would be.
[photo:1]
- Transfer your dough into a cookie press like the one shown below and add more water to the pot with a touch of oil and pinch of salt and bring to a boil once again.
[photo:4]
- Squeeze long strands of dough directly into the boiling water. Do not stir, first let cook for about a minute before gently separating with a spatula. Let cook for 2-3 minutes total, until the noodles float.
- Use a colander to remove the noodles and transfer into a small bowl with cool water. Once all the noodles are ready, rinse with cool water, toss with a touch of oil to keep separate and enjoy.
Notes
I find that cassava flour tends to vary by brand, so use your judgment and add as needed to achieve your dough.