Abstract: An object of the present invention is to provide low-carbohydrate noodles comprising resistant starch and having favorable color and flavor. By blending with a gluten composition that includes at least one type of gluten and has an L value of 73 or more measured in a colorimeter, somber color and gluten odor in low-carbohydrate noodles comprising resistant starch can be reduced, and low-carbohydrate noodles having favorable color and flavor can be provided. The gluten composition according to the present invention preferably includes active gluten produced by a spray drying method. Including the active gluten produced by the spray drying method improves noodle making properties and texture.