How to Make Your Own Gluten Free Lasagna Noodles

Pasta recipes are plentiful but few recipes are available for gluten-free pasta. If you live in a small town, gluten-free lasagna noodles may be difficult to find. I am able to find all of the ingredients for this recipe at my local store, even though it doesn't carry gluten-free pasta. I bet you'll be able to as well. Plus, you'll have the added benefit of boasting that your lasagna really is "made from scratch."

Things You'll Need

  • 1 cup tapioca flour
  • 1 cup cornstarch (plus more for rolling pasta out)
  • Scant 1/2 cup potato starch
  • 3 tbsp. xanthan gum
  • 6 large eggs
  • 3 tbsp. olive oil
  • Plastic wrap
  • Pasta machine (optional)

Gluten Free Lasagna Noodles

  1. In a large bowl, mix together tapioca flour, cornstarch, potato starch and xanthan gum. Make a well in the center of the dry mixture.

  2. In a medium bowl, beat eggs until broken and mixed. Add olive oil.

  3. Pour egg mixture into well of dry ingredients and stir. Knead the dough until completely mixed and form into a ball.

  4. Place ball onto cornstarch-covered cutting board and cover with plastic wrap. Let dough rest one hour.

  5. Using pasta machine, roll dough out to 1/8-inch thick. Cut into rectangles for lasagna noodles.

  6. To use immediately, cook in boiling water 10-12 minutes. To dry and use later, lay out cut lasagna noodles on kitchen towel dusted with cornstarch one to five hours (or until dry). Store in an airtight container.

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