Gluten‐Free Noodles: Materials, Processing, Formation Mechanisms, and Quality Enhancement Strategies

ABSTRACT Gluten‐free (GF) noodles are globally accepted and relatively simple to prepare, making them ideal for individuals with celiac disease. However, achieving desired texture and sensory appeal presents significant challenges in GF noodle development. This review systematically addresses critical gaps by integrating material properties, processing mechanisms, and additive functionalities to enhance GF noodle quality. Key insights include (1) dual‐path formation mechanisms (dough vs. slurry); (2) quantitative efficacy of hydrocolloids; and (3) pregelatinization as a transformative approach for starch functionality. The challenges and future research directions for GF noodles are summarized, highlighting promising avenues such as controlled fermentation using specific starter cultures to address existing limitations. This review elucidates the underlying mechanisms of GF noodle preparation to provide actionable strategies for quality optimization directly addressing celiac patients’ dietary needs.