• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
0
researchmomma

Your Cooking Method For gluten-free Pasta

Rate this topic

Recommended Posts

Do you have a good way to cook gluten-free noodles so they aren't mushy or under cooked? I have had both of these things happen to me.

Also, with gluten pasta, I could cook some up on Sunday and stick it in a ziploc and use it during the week for kid's lunches. Is that possible with gluten-free noodles or do they not last long after cooked? I could just try it but it is expensive to waste good food, ya know?

We are going to a family gathering and they are cooking baked ziti and chicken tetrazini. I am making a gluten-free pasta for the 2 gluten intolerants, so I would love to bring up already cooked spaghetti noodles and toss them in with veggies and chicken (daughters fav). Can I make them ahead or do I need to cook them onsite?

Thanks in advance.

  • Upvote 1

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


We make all of our own pasta other than macaroni (which we hope to make soon.)

We started doing this after we found most brands of gluten-free pasta to not hold up well the next day (and some weren't even good the first day.)

Here is the recipe that we started with: http://www.food.com/recipe/fresh-egg-pasta-gluten-free-60904

My husband has modified it some here and there depending on what type of pasta we need. This was the first recipe we found that could be used in a pasta roller.

It cooks well (and quickly.) Make sure the water is boiling before you put the pasta in and it's done in 3-4 minutes. It will float when done, but it will also float before it's done so make sure to check.

Share this post


Link to post
Share on other sites

Have you tried running them under hot water to refresh them? I think Ancient Harvest corn/quinoa tastes better reheated than Jovial brown rice. But the reverse is true freshly cooked.

I've found a lot of variation between brands, even if the ingredients are the same.

I've had to cook some longer, some shorter. Most are better al dente.

Share this post


Link to post
Share on other sites

My opinion:

Corn pasta: cooks well and will reheat ok if dipped quickly in hot water to refresh it other wise it solidifies. The cheapest in cost

Quinoa pasta: cooks well, keep an eye on it as can over cook easy. I no longer use quinoa pasta as I don't find it tasty enough to offset the cost. Most expensive

Brown rice pasta : must catch it at the exact moment between Al Dente and mush, but is my goto pasta for lasagna/ bakes as I bake it Al -Dente that way. Middle cost

Share this post


Link to post
Share on other sites

Hi kiddo. Fun to see you on the boards and not just in PMs :lol:

I agree with Mizzo (above).

BiAglut corn pasta--cooks true to what they say on the package.

If it's 5 minutes, they mean 5. If it says 7--7 on the button. Perfect each time. I like corn pasta the best IMHO

Tinkyada brown rice pasta packages SAY 15-18 minutes, but my cousin turned me onto this...13 minutes. That's it. Just right. :)

The rice ones are more inclined to be mushy if overcooked. blech :P

I like my pasta al-dente.

As for pre-cooking, yes, you can refresh the noodles with hot water and strain.

But, I have pre-made many pasta casseroles and they reheat fine in the micro with a steam cover on it.

Does J. like alfredo sauce? You could do a chicken/veg/alfredo sauce at home and bring that. Cook up the corn noodles on site--5 minutes--and toss with the heated sauce maybe?

Cheers, IH

Share this post


Link to post
Share on other sites
Ads by Google:


Thanks everyone this is very helpful.

J isn't an Alfredo fan. Funny she isn't in to rich foods because they make her stomach hurt. Once she has been gluten-free for 3 months, we agreed to try some of the foods that made her feel sick before. I think she will be pleasantly surprised! Good to see you too IH. :)

Thanks again and chime in if you have a good method or favorite pasta.

Share this post


Link to post
Share on other sites

My pasta is always homemade now, too, as I found a delectable recipe that truly tastes like gluten pasta. Anyway, it does not stick, nor does it clump at all, even when re-heating. I can add herbs, spinach, butternut squash, etc. to it. If anyone is interested in the recipe just let me know and I will type it up. Perfectly cooked in 3 minutes but if you overcook it nothing really happens! It is very forgiving, unlike rice and corn pastas.

A commercial brand I used to use is King Soba - I really enjoyed millet and purple sweet potato, buckwheat, etc. I find that they are more flavourful than others I've tried and have great texture. Also re-heat well. They are a bit more expensive but definitely worth it. These would be the only commercial ones I would use if I were not making my own.

All the best on your pasta cooking mission! :D

Share this post


Link to post
Share on other sites

My pasta is always homemade now, too, as I found a delectable recipe that truly tastes like gluten pasta. Anyway, it does not stick, nor does it clump at all, even when re-heating. I can add herbs, spinach, butternut squash, etc. to it. If anyone is interested in the recipe just let me know and I will type it up. Perfectly cooked in 3 minutes but if you overcook it nothing really happens! It is very forgiving, unlike rice and corn pastas.

A commercial brand I used to use is King Soba - I really enjoyed millet and purple sweet potato, buckwheat, etc. I find that they are more flavourful than others I've tried and have great texture. Also re-heat well. They are a bit more expensive but definitely worth it. These would be the only commercial ones I would use if I were not making my own.

All the best on your pasta cooking mission! :D

I have never made pasta before. I love to cook but making pasta seems so daunting and time consuming. However, I see it will be part of my future. I would love your recipe if you don't mind typing it.

I have a standing mixer and I thought I could also buy a pasta attachment. Is that true?

BTW, I love to travel too. I read that you loved the food in Croatia. I do too! I lived in Prague, CZ for two years and we were able to travel to some amazing places.

Share this post


Link to post
Share on other sites

I have never made pasta before. I love to cook but making pasta seems so daunting and time consuming. However, I see it will be part of my future. I would love your recipe if you don't mind typing it.

I have a standing mixer and I thought I could also buy a pasta attachment. Is that true?

BTW, I love to travel too. I read that you loved the food in Croatia. I do too! I lived in Prague, CZ for two years and we were able to travel to some amazing places.

You know what? The second time you make pasta it literally takes 30 minutes, start to finish. Honest. I make it once a week as it is so quick and delicious. What kind of stand mixer do you have? Mine is a KitchenAid and I do have the pasta attachments. They really do help. It can be done by hand if you roll the dough thinly. This is what I do for lasagna sheets. To me the attachments are worth it but they are sort of expensive so if you think you will be making a lot of pasta it pays off.

I will post my recipe. Am lying down at the moment for a bit but will post it later.

That is awesome that you love to travel and lived in Prague! What did you get to see when there? Prague is one of the most beautiful cities I have been to. Man, we love it there. We really enjoyed Cesky Krumlov, Olomouc and the many castles as well as the Cesky Raj region. Oh, and lovely Telc! We also found Kutna Hora interesting.

Yes, I do love Croatia's food because it is so darned fresh! Our house is located only ten minutes from the sea so we can meet the early fish boats with their catch. We harvest our own wild herbs, fruits, nuts and hopefully mushrooms in the future. Most konoba owners grow their own veg and herbs, make their own olive oil and wines and perhaps raise their own poultry and livestock. It is incredible what is available. The climate is lovely, too! :)

Back to pasta - you can also add in a bit of chestnut puree OR even crush chestnuts and place them between two sheets of pasta and put that through the pasta roller attachment. Then you have chestnut pasta that is beautiful and delicious. And just think about all the ravioli and other types you can make. I do not have a ravioli cutter - I just roll out the sheets using my roller attachment and my ravioli wheel. Making homemade pasta somehow makes you want to make fabulous sauces to go with them as well. This could be a whole new world for you! :D

Share this post


Link to post
Share on other sites

You know what? The second time you make pasta it literally takes 30 minutes, start to finish. Honest. I make it once a week as it is so quick and delicious. What kind of stand mixer do you have? Mine is a KitchenAid and I do have the pasta attachments. They really do help. It can be done by hand if you roll the dough thinly. This is what I do for lasagna sheets. To me the attachments are worth it but they are sort of expensive so if you think you will be making a lot of pasta it pays off.

I will post my recipe. Am lying down at the moment for a bit but will post it later.

That is awesome that you love to travel and lived in Prague! What did you get to see when there? Prague is one of the most beautiful cities I have been to. Man, we love it there. We really enjoyed Cesky Krumlov, Olomouc and the many castles as well as the Cesky Raj region. Oh, and lovely Telc! We also found Kutna Hora interesting.

Yes, I do love Croatia's food because it is so darned fresh! Our house is located only ten minutes from the sea so we can meet the early fish boats with their catch. We harvest our own wild herbs, fruits, nuts and hopefully mushrooms in the future. Most konoba owners grow their own veg and herbs, make their own olive oil and wines and perhaps raise their own poultry and livestock. It is incredible what is available. The climate is lovely, too! :)

Back to pasta - you can also add in a bit of chestnut puree OR even crush chestnuts and place them between two sheets of pasta and put that through the pasta roller attachment. Then you have chestnut pasta that is beautiful and delicious. And just think about all the ravioli and other types you can make. I do not have a ravioli cutter - I just roll out the sheets using my roller attachment and my ravioli wheel. Making homemade pasta somehow makes you want to make fabulous sauces to go with them as well. This could be a whole new world for you! :D

Yes, I think pasta making is in my future! Sounds so yummy. This gluten-free thing has awakened the cook in me! I am still trying to get the hang of baking gluten free but I don't find baking as much fun as cooking.

I have a KitchenAid as well. I will look into the attachments. Have a good rest.

Cesky Krumlov is one of our favorites and Kutna Hora is really creepy yet beautiful all at the same time.

Do you live in Croatia? I also live near the sea but on the West Coast of the US. We love it and really missed the ocean while in Prague.

Our most interesting trip was to Egypt. However, a week in Tuscany and another trip to Slovenia and Croatia was truly amazing as well. So many countries and so little time and now we are back already!

Share this post


Link to post
Share on other sites


Ads by Google:


I still haven't quite got the hang of the brown rice pasta, but my 'go-to' noodles are asian rice noodles, the ones I have are from Thailand. They would probably be perfect for a tetrazzini. I bring the water to a boil, put the noodles in and sort of squish them down into the water, and let the water come back to the boil. I then let them boil for 1-2 minutes, stir to make sure they're not sticking together -- shut off the heat and cover the pot for about 5-6 minutes. I like them a little softer (but they're not mush), so I go for the extra minute. If you're going to re-heat them do it for somewhat less time. Then remove the lid and stir to make sure none are stuck to the bottom -- usually they're not. Drain, and they're ready to add sauce or whatever!

I tried that method with some brown rice spaghetti a few days ago, and it was under-cooked -- which might be o.k. if you're going to bake it in some sauce or something.

Share this post


Link to post
Share on other sites

I still haven't quite got the hang of the brown rice pasta, but my 'go-to' noodles are asian rice noodles, the ones I have are from Thailand. They would probably be perfect for a tetrazzini. I bring the water to a boil, put the noodles in and sort of squish them down into the water, and let the water come back to the boil. I then let them boil for 1-2 minutes, stir to make sure they're not sticking together -- shut off the heat and cover the pot for about 5-6 minutes. I like them a little softer (but they're not mush), so I go for the extra minute. If you're going to re-heat them do it for somewhat less time. Then remove the lid and stir to make sure none are stuck to the bottom -- usually they're not. Drain, and they're ready to add sauce or whatever!

I tried that method with some brown rice spaghetti a few days ago, and it was under-cooked -- which might be o.k. if you're going to bake it in some sauce or something.

hi Ciamarie. How are things? Yes, I cook with those noodles too but haven't used them for the glutenlike pastas that I want to make. Good idea.

Share this post


Link to post
Share on other sites

I have been seeking the best pasta and so far I do not like the rice pastas, because they turned out so mushy. Corn pasta seems to hold up better and I have had good luck reheating it. I reheat it together with the sauce and it seemed fine to me. I found a lot of corn pasta at Big Lots so that is going to be my pasta for a while :lol:

Share this post


Link to post
Share on other sites

Corn pasta doesn't mush down like the brown rice pasta does and I like the tatse better. Some of the Asian rice noodles are good but lack taste.

I make my own noodles and have found gluten-free Pizza crust flour works well to keep the dough from falling apart. I mix the dough part up and then I knead the dough in a rice flour, mutli flour or in gluten-free buckwheat. Buckwheat is a nice hardy flour. If you ahve problems with xanthan gum the pizza crust won't work but that is why it does so well for making noodles. You really need th xanthan gum to hold the dough together.

Share this post


Link to post
Share on other sites

I let the hubby cook it. :P:lol: Seriously though, I let my hubby cook it because I've never been able to cook pasta right even pregluten free days. He watches it like a hawk and pulls it out to test it frequently. Even with the corn pasta he does this because he can't stand for it to overcook. We have been happy so far with Sam's Mill corn pasta. He has even started eating it too. All of us dislike rice based pastas.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

0

  • Forum Statistics

    • Total Topics
      108,948
    • Total Posts
      943,635
  • Member Statistics

    • Total Members
      67,296
    • Most Online
      3,093

    Newest Member
    blushbarely*
    Joined
  • Popular Now

  • Topics

  • Posts

    • It sounds like your hives resolved.  I had a six month bout with them.  Antihistamines really helped.  My doctors are not sure if Mast Cell or autoimmune is the root cause.  
    • My kid has Raynauds.  It freaks her classmates out.  She wears shoes and wool socks all year round and we live in a warm state.  It is autoimmune.  She manages it by layering, turning up the heat, use lots of blanket throws.   I have Hashimoto’s and celiac disease.  So, having multiple autoimmune issues is common.  
    • Well, you do need to replace some things because they are too porous or damaged to remove gluten.  Things like old wooden spoons, scratched non-stick pans, toaster, colander, sponges, etc.  Honestly, the list is long, so try getting a few celiac books at the library or Amazon.  Consider reading through the Newbie 101 thread under the “Coping section”.    You should see some minor improvement soon.  It does take time to heal.  Most  around here will say it takes a year!  
    •   When I woke up from my Endoscopy and was told I definitely had celiac disease the first thing I asked my doctor was do I need to get all new kitchen stuff? He assured me that I did not, and as long as my pots and pans and everything else was washed after being used to cook gluten I would have no problems. Well, I'm 10 weeks into my gluten-free diet and still feeling crappy as ever.  I have not been eating out unless the restaurant is 100% gluten-free (I'm lucky there are several near me).  I am very careful that everything I use to cook my food is thoroughly cleaned at home, but is this really enough?  Did you guys need to replace most kitchenware in order really avoid being cross contaminated?   I'm curious to get some opinions before I spend a bunch of money on new/separate stuff.  Thanks!  
    • They have all given you good advice. Like Ennis_Tx said this is not medical advice. Just some observations. Ennis_Tx mentioned already a good B-complex. But people who have Perncious Anemia low B-12 have "Pens and Needles' feeling in their extremities. Mine was much more pronounced when sleeping. . . while sleeping my nerve ending would go to sleep. This would wake me from my sleep.  I would shake them awake/loose much like a leg that had fallen asleep while awake.  We have all felt that feeling before except the whole side of body's nerve ending would tingle/fall asleep enough to wake me from my sleep. Once taking a homocysteine tablet (B6,b12 and folic acid) tablet call FABB for the abbreviated ingredients under doctor's supervision this "pens and needles' went away. This also happened in my finger and toe tips while awake as if I had pinched a nerve in my back. These sensations are now in remission. Also if you think it is Rynaud's then try Niacin or Niacinamide.  It is a natural vasodialotor and the 'warm sensation" people take when using Niacin especially in a work out supplement is Niacin they add to enhance athletic performance for body builders.. . . because this opens capillaries approx. 10 % more allowing more air into the muscles thus improving their work out. This flushing goes away after a couple days of using Niacin.  The Niacinamide form does not flush the way the Niacin form does but provides the same benefit. Both Niacinamide and Magnesium each lower blood pressure approx. 10% each this way.  But if BP is a real problem for you  take the Homocysteine tablet mentioned above or just Folic Acid by itself. My BP is now normal after taking Folic Acid because it controls' how/what triggers constriction in our blood vessels thus effectively controlling BP. These are some times that I have used to improve my circulation. *** again this is not medical advice just things that have helped me with similar issues.  I hope this is helpful. 2 Tim 2:7 “Consider what I say; and the Lord give thee understanding in all things” this included. posterboy by the grace of God,
  • Upcoming Events