Use of zein above its Tg produced a viscoelastic network of gluten-free rice dough. Rice dough with zein showed higher protein secondary structure (β-sheet formation). Extended β-sheet alignment from zein imparted high mixing stability to rice dough. Use of zein at more than 5% was able to produce gluten-free rice dough sheets. Gluten-free dough sheets could be successfully slit into thin and long noodle strands.