Purpose: This study investigated the quality characteristics of gluten-free rice noodles with added yacon powder. Methods: Proximate analysis, cooking properties, texture, color, pasting properties, and sensory evaluations of gluten-free rice noodles with yacon powder added at 1, 3, or 5% were investigated. Results: The moisture contents of noodles with added yacon powder ranged from 33.67 to 34.63%. The weight and water absorption rate of noodles containing yacon powder decreased according to the amount added, but volumes were similar for each group. Texture profiles (hardness, springiness, cohesiveness, gumminess, and chewiness) of raw and cooked noodles were decreased by adding yacon powder, but whereas the adhesiveness of cooked noodles behaved similarly, the adhesiveness of raw noodles was not decreased by adding yacon powder. L*, a*, and b* values of raw and cooked noodles containing yacon were lower than those of yacon-free controls, except for the a* value of cooked noodles. Initial pasting temperature was increased dose-dependently by adding yacon powder, whereas peak, breakdown, setback, and final viscosities were decreased. Sensory evaluations showed no significant difference between controls and yacon groups in terms of taste, flavor, texture, or overall acceptance. ...