Gluten Free Spinach Pasta Recipe | Gluten Free Recipes | Gluten Free Recipe Box (2024)

FAQs

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

Our fresh Spinach Fettuccine is crafted to deliver on both taste and texture. Made with brown rice flour, this delicious pasta is gluten-free. Because our spinach fettuccine is freshly made, the pasta cooks perfectly al dente in only 2-3 minutes. Toss with your favorite sauce and enjoy!

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.

Many types of gluten-free pasta are made using a blend of different grains, including corn, millet, buckwheat, quinoa, rice and amaranth. The nutritional value of these pasta varieties can vary significantly based on what types of grains are used.

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.

Whole-Wheat Pasta

Also called whole-grain pasta, this type of pasta keeps the bran, endosperm, and germ of the grain together. It's filled with fiber, vitamins, and minerals. This helps you feel full longer and keeps your blood sugar from spiking.

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 ).

As we mentioned, Italy is very gluten-free friendly, and with many restaurants, they even keep stock of gluten-free pasta. So, don't be afraid to ask! By doing this, you can increase your chances in being able to eat what you want - whether it's a plateful Porcini Tagliatelle or Pizzoccheri.

Unfortunately, it is not advisable to reheat gluten-free pasta because it is made of corn and rice, both of which break down more quickly and easily than wheat. As a result, gluten-free pasta tends to become mushy and tasteless when cooked a second time.

Why is my gluten-free pasta slimy? ›

Gluten-free pasta has a tendency to get gummy, mushy, or stick together if it's cooked for too long or too short. It's more finicky than regular pasta that way.

Because gluten free pasta is so starchy, you may need to add a little moisture to keep the sauce from thickening too much. You can either add a little of the cooking water or just don't shake as much water out of the pasta when draining it.

Feta cheese is gluten-free. Goat cheese is gluten-free. Mozzarella cheese is gluten-free. Parmesan cheese is gluten-free.

Best Tasting

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.

Your whole family will love our delicious Gluten Free Penne pasta! The pasta is made with corn and rice, is certified gluten free and has the great taste and texture you can feel good about including in your favorite pasta dishes. Barilla Gluten Free pasta is made with non-GMO ingredients.

Gluten-free pasta is interchangeable in all recipes. The biggest difference you will find when replacing wheat pasta for gluten-free pasta is a difference in texture. Cooking times also vary with gluten-free pasta in particular, so it is important not to overcook.

Measure your pasta.

Pasta generally doubles in weight and size as it cooks. Monash states that 145g (5.11oz) serve of cooked gluten free pasta, or 155g (5.46oz) quinoa pasta is low FODMAP, which equals about 1 cup of cooked pasta.

If cooked properly, it turns out perfectly al dente and is even good cold in a pasta salad. Gluten-free pasta in general is tricky and one minute overcooked will produce a mushy pasta that splits and falls apart. The trick? Don't follow the directions on the package!

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).