Homemade Gluten Free Pasta Recipe {Paleo, Dairy free} (2024)

FAQs

What's the trick to cooking gluten-free pasta? ›

Cook pasta in an extra-large saucepan, for best results use 1lt of salted water per 100g pasta. Allow the pasta to boil uncovered while it cooks. There is no need to add oil to the cooking water. Boil for 5 minutes then carefully taste the pasta every minute until it is 'al dente'

Pros: Rummo behaves the most like non-gluten-free pasta. It doesn't get gummy or fall apart. The taste is most similar to non-gluten-free pasta. Rummo comes in a wide variety of shapes including: elbows, gnocchi, stelline and fusilli.

Gluten-free pasta has a tendency to get gummy, mushy, or stick together if it's cooked for too long or too short.

Foods to avoid on the paleo diet

Grains: bread, pasta, wheat, cereal, spelt, rye, barley, etc. Legumes: beans, lentils, and many more. Dairy: most dairy, especially low fat dairy (some versions of paleo do include full-fat dairy like butter and cheese)

Save the starchy water.

It acts as a sauce for the pasta recipe. Gluten-Free Spaghetti Aglio e Olio (pictured above) is a great example of this. If your pasta water gets super-starchy, that's okay in this recipe because that's exactly what it calls for!

If you have a wheat allergy, celiac disease, or non-celiac gluten sensitivity, you should not consume flour tortillas or other gluten-containing products. Generally, if you have any of these conditions, 100% corn tortillas are your best option, because they're gluten-free.

You can eat chickpea pasta in place of any wheat-based pasta. It can be served warm or cold, as in a pasta salad. Chickpea pasta is made from chickpea flour and comes in a variety of shapes and sizes. Most varieties are gluten-free, making them suitable for people with gluten-related disorders.

Barilla. All seven Barilla tomato-based sauces are considered gluten-free (to less than 20 parts per million). Flavors include Marinara, Fire-Roasted Marinara, Parmesan & Pecorino, Tomato & Basil, Savory Herb, Roasted Garlic, and Traditional.

Regardless, you want the gluten free pasta to be cooked thoroughly but not be too soft or spongy. The last thing you want is goopy pasta which gives gluten free pasta a bad rap. . Just like regular noodles, you'll want to drain the pasta, never rinse.

Why does gluten-free pasta make me bloated? ›

Many gluten free foods contain refined starches like corn, potato and tapioca starch as well as soy, oat or rice flour. All of these can cause issues, especially symptoms of gas and bloating.

Strict paleo dieters exclude all grains from their diets — including rice — primarily due to their high phytate content. Although it's technically prohibited, many people still consume small amounts of white rice while following a paleo diet because it's lower in phytates, compared with other types.

Of course, any and all fruits are welcome on the paleo diet including apples, oranges, pears, strawberries, blueberries, raspberries, and more. And don't forget tubers such as potatoes, sweet potatoes, turnips, yams, and so on.

Because of the starch, gluten-free pasta noodles tend to cling together. Add a glug of olive oil to the water and make sure to run a spoon through it to redistribute every 30 seconds during the first few minutes of cooking. Once the pasta has begun to plump you don't have to worry about it as much.

Does Gluten-Free Pasta Cook the Same as Regular Pasta? As with regular pasta, gluten-free noodles should be cooked according to package instructions, and the process is very similar no matter which type you choose.

Fill your pot 2/3 full of water. Gluten free pasta tends to expand more than regular pasta during cooking, and it creates a lot of foam, so leave yourself some extra room in the pot. Don't be afraid to add a little extra salt.

In fact, pasta will continue to cook for several minutes after it is taken out of the pot. Any pasta that has been overcooked will start to fall apart and dissolve, especially pastas made with less-starchy ingredients that don't naturally bind together.