To provide noodles having good noodle-making properties and a good texture, substantially containing no gluten, and mainly made from grain flour.SOLUTION: A base powder for noodles has grain flour material substantially containing no gluten and mainly made from grain flour, and hydroxypropyl methylcellulose. The hydroxypropyl methylcellulose has a viscosity of 150,000-250,000 cps in a 2 mass% aqueous solution at 20°C, and the content of the hydroxypropyl methylcellulose is 0.25-5 pts.mass relative to the 100 pts.mass of the grain flour material.SELECTED DRAWING: None【課題】製麺性が良好でかつ食感に優れた、実質的にグルテンを含まない穀粉を主原料とする麺類の提供。【解決手段】実質的にグルテンを含まない穀粉を主体とする穀粉原料とヒドロキシプロピルメチルセルロースとを含有し、該ヒドロキシプロピルメチルセルロースが、温度２０℃の２質量％水溶液において１５０，０００～２５０，０００ｃｐｓの粘度を有し、該穀粉原料１００質量部に対する該ヒドロキシプロピルメチルセルロースの含有量が０．２５～５質量部である、麺類用原料粉。【選択図】なし
