Gluten-Free Vegan Noodles

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These fresh noodles are quick to make you’ll have them ready in no time. A fantastic, homemade Vegan and gluten-free noodle you need to try!
4 servings
4 tablespoons ground flaxseed
1 cup warm water
2 cups Make Good Gluten-Free Flour Mix, plus 1-2 tablespoons for kneading
1 teaspoon sea salt
3 tablespoons Mazola® Canola Oil
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Mix the flaxseed and warm water together to make a “Flegg” (egg substitute), set aside to thicken, about 5 minutes.

Set a large pot of water on the stove to boil.

In a large mixing bowl, combine gluten-free flour and salt together.
Add the “flegg” and oil to flour and mix well. Turn out onto a lightly floured surface (using your Gluten-Free flour mix); knead for approximately 3-5 minutes or until smooth. If your mix is a little dry, add 1 teaspoon of oil at a time until you have dough that holds together. If it is too wet sprinkle your surface with more of your Gluten-Free flour as you are kneading.

If you have a pasta machine feel free to use it at this point, follow the manufacturers instructions for making noodles. To make by hand, divide dough into two balls, wrap one in plastic while rolling out the other piece into a rectangle shape as thin as possible, about 2mm thick. Dust pasta lightly with Gluten-Free flour and loosely roll up from long edge like a jelly roll and slice into noodles to your desired width, about ¼“ wide is perfect for fettuccine. Unroll and flattened out pieces. Continue with second ball, repeating the process.


Once your water is boiling carefully add all of your pasta to the water. Boil for 3 to 5 minutes or al dente, you can test a piece to see if it is ready, carefully remove a strand from the pot and taste for doneness. Cooking time will vary depending on the thickness of your noodles. Serve with your favourite sauce.


Pasta is best used immediately and cooked from fresh state.

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