The Complete Guide to Gluten-Free Pasta

Ten years ago, gluten-free pasta had a reputation for being gummy and flavorless. Today the best versions are nearly indistinguishable from wheat pasta when cooked correctly.


Types of Gluten-Free Pasta


Rice Flour Pasta is the most widely available. Barilla Gluten Free and DeLallo use white or brown rice flour. Cook strictly al dente since rice pasta becomes mushy quickly once overcooked.


Corn Pasta has a slightly yellow color and neutral flavor. It holds up well in baked pasta dishes and with heavier cream-based sauces.


Quinoa Pasta contains more protein than rice or corn pasta. It has a slightly nutty flavor that pairs well with pesto and vegetable sauces.


Chickpea Pasta is significantly higher in protein and fiber. Banza is the leading brand. Excellent with tomato sauces and in cold pasta salads.


Lentil Pasta made from red or green lentils has a mild, slightly earthy flavor. It works well with meat and mushroom sauces.


How to Cook It Perfectly


Use a large pot with plenty of water. GF pasta releases more starch than wheat pasta, so large volume water prevents clumping.


Salt the water generously. Stir frequently during the first 2 minutes. GF pasta sticks together far more readily than wheat pasta.


Start tasting 1 to 2 minutes before the package suggests. Al dente means slight resistance in the center. The pasta continues cooking after draining.


Reserve pasta water before draining. This starchy liquid helps sauces come together. Do not rinse cooked pasta as rinsing removes the starch that helps sauce adhere.


Finish pasta in the sauce. Transfer drained pasta directly into your sauce and toss over heat for 1 to 2 minutes.


Best Sauce Pairings


Rice pasta works with almost any sauce. Chickpea pasta is best with acidic tomato-based sauces. Lentil pasta excels in bolognese. Corn pasta holds up well in baked dishes.


Top brands: Barilla Gluten Free, Banza, Jovial, and Tinkyada are the most consistently praised by the celiac community for texture and flavor.

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