Gluten Free Pasta?

Kresslack

Just was wondering if anyone has any experience with cooking gluten free pasta. Every time I go to cook anything with gluten free pasta, doesn't matter how long I cook the noodles, they don't soften all the way. They come out still kinda stiff and taste half-cooked, even though regular pasta would have been well done by then. I haven't tried soaking prior to cooking, but may give that a try next time. Any advice would be greatly appreciated.

Kyrra

I think it depends on the kind of pasta. I have no idea what type you're using. I'm mostly gluten free and I use corn pasta as an alternative for cooking. I boil the water with some salt and a tiny bit of oil, then throw the pasta is for 8 to 10 minutes. It's generally really well cooked by then. I only cook a cup at a time though.

Rangor

Have not found anything good. I use Rice noodles most of the time when i would have used pasta.

Mishgul

Rangor said:

Have not found anything good. I use Rice noodles most of the time when i would have used pasta.

you don't have gluten free grandiosa every day? What is this 

Rangor

Mishgul said:

Rangor said:

Have not found anything good. I use Rice noodles most of the time when i would have used pasta.

you don't have gluten free grandiosa every day? What is this 

I eat healthy food.

Mishgul

it's gluten free!

Aereidhna

I make gluten free rice noodles fairly often without issues...could it be the pasta shape? I find elbow noodles hold up just fine but I haven't tried spaghetti noodles.

Berenene

Mishgul said:

it's gluten free!

Actually, new studies are showing that most gluten free options are actually less healthy for you than regular options.  Really, unless you're a sufferer of Coeliac disease, going gluten free is not really going to help with anything.

Kyrra

Berenene said:

Mishgul said:

it's gluten free!

Actually, new studies are showing that most gluten free options are actually less healthy for you than regular options.  Really, unless you're a sufferer of Coeliac disease, going gluten free is not really going to help with anything.

A lot of people have genuine intolerances to gluten. While they don't suffer the same health risks that someone with Coeliac will, there is still IBS and a while range of digestion and intestinal issues that result from the body not being able to process gluten properly. I suppose it's a bit similar to an intolerance to lactose in that regard - it won't kill you if you have some but your body may suffer some as a result because it doesn't get processed as it should.

Lots of people love to jump on the GF bandwagon, and there's a lot of people that equally go around telling people they are full of crap for going gluten free because it has no impact on someone that doesn't need to avoid it. Unless you're familiar with someone's medical history (which isn't really anyone's business anyway), it shouldn't really matter what people decide to put in their mouth. Those with genuine health risks and issues are going to be seeking medical advice, and will be doing their research as a result regardless.

Tekk

I use shirataki style noodles. Usually you can find them in the 'health food' section. From my opinion they require a ton of rinsing and really excel in Asian dishes. The only way I've liked them in Italian style dishes is spaghetti carbonara.

They also have the benefit of being almost no carbs and extremely low in calories. If you look at that sort of thing.

Tahquil

http://www.sbs.com.au/news/thefeed/story/gluten-intolerance

My favourite news show.

Jeslyn

Try Spaghetti squash, it makes beautiful gluten free pasta that actually tastes good

Boosteya

Anyone here read the rant against 'the food babe' and her gluten-free stuff? Link

Kafziel

I have celiac disease so I've tried a lot of different gluten free pastas and breads. Gotta say 90-95% taste awful. For pasta (generally the rice/quinoa pseudopastas) if it's been sitting on a cupboard/shelf for too long it hardens to the point that no amount of cooking will help. I've just learned to deal with it tasting bad and being either too crunchy or too soft tbh.

Kresslack

Jeslyn said:

Try Spaghetti squash, it makes beautiful gluten free pasta that actually tastes good

I'll give that, and the rice noodles a try. Gf has celiac disease or whatever it's called, so I try to make sure what we cook she can eat so she doesn't have to cook a separate meal. Not gonna lie, those gluten free pasta are tasteless and do a number on my stomach.

Zuko

If I remember correctly, my madre prefers rice noodles when she makes g-free pasta. We should start a gluten free thread for all food though!

I'm debating trying it to help some underlying neurological issues I'm having

Trevize

Kresslack said:

Jeslyn said:

Try Spaghetti squash, it makes beautiful gluten free pasta that actually tastes good

I'll give that, and the rice noodles a try. Gf has celiac disease or whatever it's called, so I try to make sure what we cook she can eat so she doesn't have to cook a separate meal. Not gonna lie, those gluten free pasta are tasteless and do a number on my stomach.

The spaghetti squash is sweet. Add some alfredo with cajun spices to it for a nice sweet/spicy mix.

Kresslack

I've never had an issue with the elbow noodles, it's just those spiral ones. Second time I've used them and they never come out right. Guess I'll just stop using them. Still going to try the rice noodles and spaghetti squash, so thanks for the suggestions.

Aegoth

GLUUTEN GLUTEN! I'LL GLUTEN YUR BEER WITH GLUTEN GOODNESS GLJTEN GLUTEN!!!!!!!! ARGH GLUTEN MYME TUMMY GLUTEN YARR GLUTEN BEER GLUTEN GLUTEN ARRRT

Kresslack

Aegoth said:

GLUUTEN GLUTEN! I'LL GLUTEN YUR BEER WITH GLUTEN GOODNESS GLJTEN GLUTEN!!!!!!!! ARGH GLUTEN MYME TUMMY GLUTEN YARR GLUTEN BEER GLUTEN GLUTEN ARRRT

Tahquil

I.. I think he's having an adverse reaction.

Aereidhna

Spaghetti squash is amazing.

Marina

Personally, I use rice-based noodles (spaghetti, rotini, angel hair, and flat pad thai-style noodles are what I use regularly) over corn-based because they tend to have a better texture, in my opinion. Corn-based noodles seem to be really chewy.

Also, I've used quinoa in place of noodles in some recipes, which has turned out well so far.

When I was diagnosed with celiac disease, I had to come to terms with the fact that bread and pasta were not going to taste as good. Like Kafziel said, 90-95% of things taste awful but sometimes you'll run across a brand that tastes somewhat decent/less terrible.

Trey

If you guys want a kickass GF bread, I've had this recipe before with butter instead of shortening and it's very good. Hard to not like brioche.

https://betterbatter.org/brioche-sandwich-bread

Szanthax

Kyrra said:

Berenene said:

Mishgul said:

it's gluten free!

Actually, new studies are showing that most gluten free options are actually less healthy for you than regular options.  Really, unless you're a sufferer of Coeliac disease, going gluten free is not really going to help with anything.

A lot of people have genuine intolerances to gluten. While they don't suffer the same health risks that someone with Coeliac will, there is still IBS and a while range of digestion and intestinal issues that result from the body not being able to process gluten properly. I suppose it's a bit similar to an intolerance to lactose in that regard - it won't kill you if you have some but your body may suffer some as a result because it doesn't get processed as it should.

Lots of people love to jump on the GF bandwagon, and there's a lot of people that equally go around telling people they are full of crap for going gluten free because it has no impact on someone that doesn't need to avoid it. Unless you're familiar with someone's medical history (which isn't really anyone's business anyway), it shouldn't really matter what people decide to put in their mouth. Those with genuine health risks and issues are going to be seeking medical advice, and will be doing their research as a result regardless.

America

Krypton

I tried these from Costco and they taste great. http://www.explore-asian.com/products/edamame-spaghetti.html

Only ingredient in this "pasta" is edamame soybeans

Mithridates

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