The Best Gluten-Free Pasta Recipe, According to a Chef (2024)

FAQs

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

But if you're looking for a gluten-free pasta that's as close to the "real thing" as you can get, the Itlaian-made Le Venezian Fettucce will not disappoint. It's made from just one major ingredient, 100 percent Italian corn, and the taste and texture are right on par with pasta made from semolina flour.

It's hard to cook.

This couldn't be further from the truth! Gluten free pasta can be cooked just as easily as wheat pasta. Thanks to our unique blend of corn and rice, there's no risk of mushy pasta. The only difference is that the whole grain rice pasta may take a bit longer to cook as the grain must be broken down.

The usual rationale for the addition of olive oil to the pasta water is that it helps prevent the noodles from sticking together. While that technique doesn't work as well for glutinous pasta as maintaining a rolling boil, it actually does help with the gluten-free variety — as it tends towards mushiness.

If You're Given the Green Light to Cook

When you're eating gluten-free, you must avoid the grains wheat, barley, rye, and most oats. This is tricky because these grains and ingredients made from them are included in many packaged products.

Banza. Banza is the current darling of the gluten-free pasta world, since it's often credited as a pioneer of the legume-based noodle. They offer the best variety of any other GF pasta brand on the market. They're low in carbs and high in protein and maintain their shape when cooked.

These kinds of pasta have similar nutrient profiles to wheat-based pasta. They won't be identical, and might better suit your dietary needs. Wheat-based pasta has a little more protein than corn or rice noodles, so if you want more protein in your diet you may be better off sticking to wheat.

Gluten free pasta tends to absorb more sauce than normal pasta. This means you might need to add more water to the sauce as you mix it through the pasta. Don't rinse your pasta.

Does oatmeal have gluten? ›

Yes, pure, uncontaminated oats are gluten-free. The U. S. Food and Drug Administration considers oats a gluten-free grain under its gluten-free labeling regulations and only requires that packaged products with oats as an ingredient contain less than 20 parts per million of gluten overall.

Unfortunately, regular egg noodles are not gluten-free as they are made with flour. However, don't be too disappointed because we have five more amazing gluten-free noodle options below! Keep reading to find out.

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.

For individuals with gluten-related disorders, consuming gluten-free pasta made from alternative grains, such as rice, corn or quinoa, can help alleviate inflammatory symptoms.

Orzo is an Italian type of pasta. It's often made from semolina flour, a type of flour that comes from durum wheat. It can also be made from all-purpose or whole wheat flour. None of these are gluten-free, so neither is orzo ( 1 ).

Don't overcook your noodles. Gluten free pasta may take more or less time than regular pasta to cook, depending on the ingredients. Set a timer for 2 minutes less than the recommended cook time and taste test the pasta at that point. You want to drain it when it is al dente – tender but with a slight bite.

Reserve some pasta water.

Reserve 1 cup of pasta water when you drain your pasta. Gluten free pasta tends to absorb more sauce than normal pasta. This means you might need to add more water to the sauce as you mix it through the pasta.

If you want a gluten-free thickener, you can use cornstarch or constarch substitute and arrowroot powder to make a slurry (use equal parts cornstarch or arrowroot powder and water, whisked together).