Noodle production technology using non-wheat flour or gluten free raw materials has begun to be widely researched and developed in Indonesia. One opportunity to improve local food throughout the implementation of gluten free noodle processing technology with the main raw based material by hanjeli flour. Hanjeli is Indonesia’s local food which has advantages including having high protein content. This study aims to modify the process technology and formulation of the characteristics of gluten free hanjeli noodles produced. The stages of this research method are in the form of preliminary research, where an analysis of the effect of the steaming time on the characteristics of the resulting hanjeli noodles is analyzed. In the initial stage, a research method is carried out using savings in the form of quality and is expressed in the form of descriptive results. Whereas in the next stage the study was carried out using a completely randomized design and analyzed its physical and chemical characteristics. The data obtained was then analyzed using SPSS 2.1. Based on the analysis results obtained the highest yield of 92% in the form of formula (1) hanjeli flour by 95% and tapioca 5%, addition of water 50% dry material base and steaming time for 20 minutes and formula (2) with modifications using 75% hanjeli flour and tapioca 25%.