Have you ever tried to cook gluten free pasta and it came out gummy, starchy, or broken into bits and pieces? It’s happened to me! Gluten-free pasta can be tricky but when done right it’s delicious and can even pass as the real thing! Here are my tips for the perfect batch of gluten-free pasta:
- Choose the right type- I usually go for brown rice pasta. It’s so similar to the real thing. Trader Joe’s has a great one! I wouldn’t use anything with corn or overly complicated ingredients. To avoid broken bits and pieces go with the least intricate shapes: spaghetti or penne.
- Simmer, never boil- Gluten Free pasta needs a gentle simmer. Boiling your pasta will break it up and cause it to become mushy.
- Use plenty of water- at least two quarts per cup of pasta.
- Stir often- to keep the pasta from sticking together stir every few minutes with a wooden spoon or spatula. Hit the bottom of the pot too to make sure there aren’t any pieces sticking.
- Rinse it! Unlike regular pasta, I prefer to rinse gluten-free pasta after draining it. I rinse it in cool water to halt the cooking process. Then put it directly in your sauce or toss with some olive oil to keep it from sticking together.
Now that you have all of my tips and tricks for cooking gluten-free pasta you can substitute it into almost any recipe. Try my Orecchiette with Broccoli Rabe and Sausage with brown rice pasta!