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5 from 1 vote

Homemade Gluten Free Udon Noodles (vegan, grain free, paleo)

Homemade gluten-free udon noodles that are round, chewy and thick and perfect for your favorite soups, stir fries and noodle dishes.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: main dishes, noodles
Keyword: gluten free udon, grain free udon, paleo udon, udon
Servings: 3 -4 servings
Author: Remy



  • Bring a pot of water to a boil, and a glass or metal bowl that sits nicely on top.
  • 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.
  • 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.
  • Transfer your dough into a
    cookie press and add more water to the pot with a touch of oil and pinch of salt and bring to a boil once again.
  • 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.


  • I find that cassava flour tends to vary by brand, so use your judgment and add as needed to achieve your dough.