Easy Homemade Gluten Free Udon Noodles (グルテンフリーうどんの作り方)

[@freckledprince8015]

Thank you! A million times thank you! I missed udon so much and tried countless recipes to no avail. But i tried this recipe and it came out perfectly 😍🎉 This will definitely be my go to recipe when making udon

[@MrsLinsKitchen]

Awwww..... I am so glad to hear this recipe helps! I definitely know how you feel. Enjoy!!

[@suzanneg6302]

Thank you! I haven't had udon noodles since my wheat allergy diagnosis! Trying this as soon as my noodle maker comes in.

[@MrsLinsKitchen]

Totally understand your pain. I, too, have the allergy. Hope you like the udon noodles.

[@Ash-kx4sv]

i was dreaming of udon noodles and came up with a similar recipe in my head, i checked to see if someone had done the hard work of trial and error, and here you are!!!! thank you!!!!! i’m so excited

[@MrsLinsKitchen]

Wonderful!! Did you use similar flours and process to make your udon noodles?

[@바바-i8o]

I have gluten allergy so I gave up eating noodles...your recipe is really helpfull!! thank you

[@MrsLinsKitchen]

Glad it was helpful! Thank you for watching my video and enjoy!

[@SleepySkullhead]

Just made this last night, and nothing compares! Thanks for the recipe!

[@MrsLinsKitchen]

Great to hear! Glad you liked it. :-)

[@Sugarlydeliciousness]

You are so generous and beautiful. Those who are gluten intolerant like my child have been blessed to eat a homemade delight!

[@MrsLinsKitchen]

Awww.... You are so sweet. I, myself, have gluten allergy so I understand exactly what you meant. I was super excited to have found that perfect alternative to regular udon and cannot wait to share with the rest of the world. Please also check out my gluten free playlist. There're more recipes there and hopefully you can made for your child to enjoy. Let me know what other GF Asian recipes you like to see. Thanks for watching. :-)

[@Sugarlydeliciousness]

@@MrsLinsKitchen Blessings and hugs and much thanks to you!

[@beatabissett-tyski6476]

I'm so excited to find your recipe and try it out tonight. Thank you very much for sharing!

[@MrsLinsKitchen]

You are so welcome! Hope you like it.

[@artdiy3875]

Your left hand udon noodles which u made is looking perfect 🤩

[@MrsLinsKitchen]

Aaaa... Thank you so much. It's a new discovery that I truly enjoy.

[@generallygenna]

I’m so excited to try this recipe, this looks amazing! Thank you so much!!

[@MrsLinsKitchen]

You are so welcome! Hope you like it.

[@Wanj460]

Good job. Hope to try this.

[@MrsLinsKitchen]

Thank you for watching. Let me know how it turns out if you try making it.

[@TheRhetoricRoom]

Omg finally!!! Thank u so much 💖❤️💕

[@MrsLinsKitchen]

I know what you mean. Enjoy!

[@eosme]

after you boil it and cool it in ice water, can you freeze it for later? i tried to store it in dough form once it's piped through, but when cooking it, it ends up sticking together. my son loves udon, but need gluten free. so it would be nice if there's a way we can make a lot and freeze it for later.

[@MrsLinsKitchen]

You can cook it after piping thru. Then freeze it after it's cooled off. That's how regular frozen udon is made. They're all cooked and all you need to do is reheat the udon in boiling hot water before serving. Doing it this way, you know shape of udon is already formed solid. If you prefer freezing the udon after piping thru without cooking it, I would recommend dusting the uncooked udon layer by layer with rice flour or potato starch so they don't stick together. I think the udon will be more brittle during cooking because not all the tapioca and rice flours are bonded yet therefore it's easier to break up into smaller pieces. Hope that helps. If you try either way, let me know how they turn out.

[@wigglytuff20031]

Thank you for the recipe... The only thing I would change is the brand of tapioca starch and rice flour... The company of that brand shown on the video cannot guarantee a gluten free manufacture... My suggestion is to use Red Mill brand that actually says they are gluten free.

[@MrsLinsKitchen]

Yes, it's always a good idea to use a trusted company. Great tip!

[@ramenrider7233]

Wow I have never seen an udon recipe which I dont need to knead the udon dough! does the finished product you compared to with the "regular" the frozen udon kind?I am trying to replicate the soft yet chewy texture of frozen udon but have not found a good recipe yet...

[@MrsLinsKitchen]

Are you looking for gluten free udon noodles specifically? The gluten free version doesn't require kneading since there's no gluten to hold the dough together if you start kneading and will fall apart. I am comparing to the regular udon noodle without freezing in the video. The main difference between gluten free and regular udon or any noodle is the gluten which has the property of elasticity or chewy texture.

[@ramenrider7233]

@@MrsLinsKitchen thanks for your quick reply! I am not specifically looking for a gluten free recipe, just anything to replicate the taste and texture of the frozen udon, as the normal unfrozen, individually packaged udon tend to have a sour smell and a solid/brittle texture.

[@Megumichyan]

Which noodle press are you using? I'd love to buy the same 😅

[@MrsLinsKitchen]

Hi! Thanks for watching. The noodle press that I used in this video I bought at Amazon and the name of this noodle press is "HJKL Stainless Steel Manual Noodles Press Machine Pasta Maker with 7 Noodle Mould,Fruit Juicer Kitchen Tool Pasta Machine Noodle Maker". However, I just checked and it is not available for sale now. You can find something similar. If you have anymore question, please let me know. Thanks again for watching. Enjoy!

[@reminowland3734]

This is so cool!! I will be trying your recipe soon!! 🫶🏽

[@MrsLinsKitchen]

Please do! I hope you like it. :-)

[@laurap4415]

Thank you so much!

[@MrsLinsKitchen]

You're welcome! Enjoy!

[@naynashrisunder9563]

Hi , can you share gluten free udon noddles with different flours like millets

[@MrsLinsKitchen]

I will try experimenting. Thanks for the suggestion.

[@Megumichyan]

Has anyone tried freezing these noodles? I was thinking about making a lot ahead of time and freezing for convenience. Thanks for the recipe!

[@MrsLinsKitchen]

I tried freezing it before. It works but freshly made is still the best.

[@tamajinn]

Do you know the brand of your noodle making tool? I would like to buy one but am having trouble finding one with 5 mm holes, usually 3 mm is the biggest they go. Thank you!

[@MrsLinsKitchen]

I found it on Amazon. Here is the link to the maker. www.amazon.com/gp/product/B0919XMS1K/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1

[@MrsLinsKitchen]

I also use this maker for a fatter noodle. This is actually potato ricer. www.amazon.com/gp/product/B01I4M0ZCS/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&psc=1

[@amimaki7508]

Is it possible to store this udon after you make it? If so, how? Thank you! This recipe looks amazing.

[@MrsLinsKitchen]

Yes, absolutely. I have stored it in refrigerator for three days and they are still fine. Since it's freshly made without preservative, I would try to finish it in a week. I haven't tried freezing it yet since it's always gone before I have the time to freeze it.

[@thegoldenhaira2699]

I tried to make these today, and I did exactly as you said. But once in the boiling water they fell apart immediately. What happened?

[@MrsLinsKitchen]

I have a feeling that both flours were not cooked enough. You can try it again to see if it happens again. Just wondering where did you buy the flours?

[@thegoldenhaira2699]

I used bobs red mill rice flour and the same tapioca starch that you used. The tapioca starch doesn't get cooked, right? You just add it to the rice mixture after it thickens?

[@MrsLinsKitchen]

@@thegoldenhaira2699 You have to mix both rice flour and tapioca starch together first before cooking it. Tapioca starch is what holds the mixture together and gives the noodle that chewy and bouncy texture. Cooking rice flour alone will not work. Hope this helps.

[@thegoldenhaira2699]

Ah, I see. The recipe said to cook the rice flour and water and add the remaining rice and the 1/4 cup of tapioca after the heat is off. So you put the rice and 1/4 cup of starch together at the beginning? Sorry for all the questions! I want to make sure I get it right so I don't fail again!

[@MrsLinsKitchen]

@@thegoldenhaira2699 Mix rice flour and water well together before heating. When the mixture starts to become gluey, turn off the heat and continue to stir until it becomes clumpy. By doing so, you are cooking the rice flour and activiating the rice starch which helps binding the remaining rice and tapioca flour when they're added. Make sure to mix this gluey mixture well so the cooked and non-cooked portion are evenly distributed. The idea is to cook 1/2 of the rice flour first. Remaining rice and tapioca flour will get cooked once the raw dough is dumped into the boiling water. If they are not well mixed, it will fall apart and I have a feeling that's probably what happened to you. Hopefully this helps.

[@bikramdakua2221]

Can i use other strach like corn strach..

[@MrsLinsKitchen]

Corn starch won't work. It will fall apart. Tapioca flour has more elasticity than corn starch which molds this noodle into this shape with this kind of texture.

[@tutaphafanjumpa1429]

beautiful ♥️

[@MrsLinsKitchen]

Thank you!!

[@rebecalucaci1150]

Can you make a bigger batch of noodle mixture and freeze it to use it later?

[@MrsLinsKitchen]

I have always freshly made the noodle so I am not sure if the noodle mixture would hold up. You can try it and see. Let me know how it turns out.

[@allegro1317]

Yumm

[@MrsLinsKitchen]

Thank you for watching!!

[@LifeWithDisa]

Udon has been the number 1 thing I missed since learning I have gluten intolerance!! Will have to give this a try asap! Do you know if I can make extra and freeze the noodles for future use? Like how they sell blocks of frozen udon in grocery store?

[@MrsLinsKitchen]

I totally understand your pain because I have gluten allergy as well. I have tried making more udon and either keep them in the refrigerator or in the freezer. It's doable but still not as good as freshly made. Because there's no gluten from the wheat flour, this udon tends to break apart more after freezing or sitting in the refrigerator. Try it and see if that's okay with you. I would be interested to know how it turns out. Thanks for watching this video.

[@gigioz3869]

@@MrsLinsKitchen Do you think freezing would work better if we add a little xhantan gum? Or do you think it would make no change? Thank you for sharing your recipes!!

[@MrsLinsKitchen]

@@gigioz3869 I am not a big fan of xantham gum but that doesn't mean you cannot try it. If try it out, please let me know how it turns out. Enjoy!

[@gigioz3869]

@@MrsLinsKitchen I will let you know if I try :-)

[@raqueleherrera7176]

Hi Mrs. Lins - where can I buy the noodle maker please let me know thank you so much I want to make this gluten-free noodles today.

[@MrsLinsKitchen]

I found the maker from Amazon. Here is the link to that maker. Hope it's helping. www.amazon.com/gp/product/B0919XMS1K/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1

[@MrsLinsKitchen]

I use the potato ricer for a fatter noodle. www.amazon.com/gp/product/B01I4M0ZCS/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&psc=1

[@spaaggetii]

It really saddens me that people with allergies like coeliac, (gluten intolerance), Diabeties, Etc have to either suffer or pay 3 to 5 times the price for a substitute. I have been Coeliacs for over 15 year. I pay $5-7 dollars AUD for a small loaf of bread that tastes like well glug. While others were paying $1-1:50 AUD for a full slice of cheap normal bread. I have not had takeaway for over 15 years. I became an alcoholic, not realising what was wrong with me. Cost me hundreds of dollars to find out I could not eat Gluten products... After the procedure, they game me a normal gluten sandwich and then told me I was allergic to gluten... Almost $500 dollars 15 years ago...

[@MrsLinsKitchen]

I agree most gluten free food are expensive. However, the flour for making this noodle isn't expensive. Hope you try it out. Thanks for watching.

[@peachibean7185]

Can you stir fry these noodles?

[@MrsLinsKitchen]

Yes, you can stir fry these noodles. Like other noodles, stir fry delicately so they don't break into smaller pieces.

[@MrSkizzo113]

Hello can i have a recipe in grams? Thanks 😊🔝🙏🙏

[@MrsLinsKitchen]

1-1/4 cup of rice flour (200 grams) 1/4 cup of tapioca flour (200 grams) 1-1/4 cup of water (300 grams) I used online weight converter to get those numbers. Hope that helps.

[@MrSkizzo113]

@@MrsLinsKitchen thanks so much😊🙏

[@leenachen]

How to store?

[@MrsLinsKitchen]

You can store it in the refrigerator and consume it within few days. Please make sure the noodle is cooked before storing. I have not tried storing in the freezer yet but I think you can probably do it. It may break apart easier than regular udon. Let me know if you try it. Thanks for watching.