In a large mixing bowl, blend together 2 cups of gluten free white bread flour, 1 teaspoon of xanthan gum, and 1 cup of gluten free tapioca flour until well combined.

In a separate bowl, crack open 2 large eggs and add 1 egg yolk. Whisk vigorously for about 30 seconds until fully combined.

Gradually pour the egg mixture into the flour blend, using a wooden spoon to mix until it forms a cohesive dough.

Add 1 tablespoon of olive oil to the dough and knead for roughly 5 minutes until smooth and elastic. Let it rest for 15-20 minutes.

Lightly flour your work surface and divide the dough into four equal portions.

Roll out one portion of dough to a thickness of about 2mm, dusting with flour as necessary to prevent sticking.

Using a sharp knife or pizza cutter, slice the rolled-out dough into thin strips, aiming for about 1/4 inch thickness.

Allow the gathered noodle strips to rest on the floured surface for about 10-15 minutes before cooking.

Bring a large pot of salted water to a rolling boil. Drop in your gluten free egg noodles and cook for approximately 2 minutes or until tender.