Gluten Free Pasta

Gluten-free pasta is a type of pasta that is made without gluten, a protein found in wheat, barley, and rye. It is an ideal option for individuals with celiac disease, gluten sensitivity, or those who are following a gluten-free diet for personal health reasons. It comes in a variety of shapes and sizes, such as spaghetti, penne, and fettuccine, making it a versatile ingredient for a wide range of dishes. To make gluten-free pasta, alternative flours and starches, such as rice, corn, quinoa, and chickpea, are used in place of traditional wheat flour. Despite the alternative ingredients, gluten-free pasta still provides a similar texture and taste as regular pasta, allowing home cooks and consumers to enjoy their favorite meals without gluten concerns.
CAL / 100G
gluten free pasta
Gluten Free Pasta FAQ
Cooking with gluten free pasta can be a bit tricky if you're used to cooking regular pasta. The most common problem people face is overcooking the pasta, making it too mushy, or undercooking it and having it too hard. A common myth is that cooking with gluten-free pasta is much different than regular pasta, which isn't quite true—like regular pasta, it requires boiling water for cooking, just the cooking time may vary. To better maintain the texture, it's usually a good idea to rinse gluten-free pasta after cooking. And like regular pasta, it can absorb the flavors of whatever it's cooked with, making it quite versatile. To get the most flavor out of gluten-free pasta, ensure to salt your pasta water. This is a step that's often overlooked, but it's like cooking rice without salt: it'll taste bland no matter what sauce you pair it with. Adding a bit of olive oil to the boiling pasta can help prevent stickiness. One little known tip about gluten-free pasta is that you can use it in place of regular pasta even in traditional recipes. Be aware that pasta made from different types of grains can have varying flavors so choosing your gluten free pasta according to your sauce can create a tastier dish.
How do I cook gluten free pasta?
Can I substitute gluten free pasta in any dish?
Does gluten free pasta taste different?
Why is my gluten free pasta sticky?
Can I make my own gluten free pasta?
Is gluten free pasta healthy?
Does gluten free pasta have fewer calories?
Can I use gluten free pasta for baking?
Does gluten free pasta require different sauces?
Can I reheat leftover gluten-free pasta?
Expiration & Storage Tips
When does gluten free pasta expire?
In an unopened package, gluten-free pasta can typically last up to two years past the printed date on the package. But trust your senses and not just the date, because storage conditions can vary. Once opened, it should used within one week, and if it's a pre-cooked, fresh, or homemade version, it should be eaten within 2-3 days. Gluten-free pasta can be frozen if it’s a homemade type. To thaw, simply move them to the fridge a day prior to using.
How do you tell if gluten free pasta is bad?
The first sign of bad pasta is a noticeable change in color or a strong and off smell. If the pasta shows signs of visible mold or has taken on a yellow or discolored hue, it’s safe to say it’s gone bad. Also, if the pasta feels slippery or slimy to touch, this could indicate spoilage.
Tips for storing gluten free pasta to extend shelf life
• Always store gluten-free pasta in a cool, dry place away from heat and light. • Once a package is opened, consider transferring any remaining pasta into an airtight container to keep it fresh longer. • For homemade gluten-free pasta, consider freezing portions you won’t use up immediately. Lay the pieces out on a baking sheet and place them in the freezer. Once frozen, transfer into a freezer-safe bag or container, so you won't have giant pasta clumps. • Cooked pasta should always be stored in airtight containers in the fridge. • Label your containers if you freeze them, so you’re sure to use them before they go bad.
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