The Best Tasting Gluten Free Pasta

Homemade or Commercial gluten-free pasta is the best wheat substitutes for pasta recipes to people suffering from gluten intolerance or Celiac disease. But what is Celiac disease? Also known as gluten intolerance is an inherited autoimmune enteropathy caused by an adverse reaction to gluten in people who are genetically susceptible. In other words, it is a condition in which there is a chronic reaction to certain protein chains, commonly referred to as glutens found in some cereal grains.

The Best Tasting Gluten Free Pasta

Because of the broad range of symptoms celiac disease presents, it can be difficult to diagnose on gluten-free diets due to celiac disease, gluten intolerance, wheat allergy, or other health reasons.

It's best, fastest, and easiest when you have someone with celiac disease in your life, or if you are the celiac of the family, to have all purpose gluten free flour on-hand or ready to mix up into whatever you need, rather than food avoidance.

Gluten-Free Flour generally contains the following ingredients: garbanzo flour, potato starch, tapioca flour, sweet white sorghum flour, fava flour. But first and more important, never start a gluten-free diet by yourself. Ask experienced people or visit the doctor.

If you love pasta, rather than avoiding it, I will show you some great Gluten-free Pasta Recipes.

Homemade Gluten-Free Pasta

This recipe makes 3 servings of noodles alone and 5 to 6 servings in a mixed casserole.

Ingredients:

1/3 cup of tapioca flour
1/3 cup of cornstarch
2 tablespoons of potato starch
1/2 teaspoon of sea salt
1 tablespoon of Xanthin gum
2 large eggs
1 tablespoon of vegetable oil

Directions:

Combine flours, salt, and gum. Beat eggs lightly and add oil. Pour egg mixture into flour mixture and stir. This will feel much like pastry dough. Work together with a firm ball. Knead for a minute or two. Place ball of dough on your bread board and roll as thin as possible.

One pasta cook suggests you should be able to see the board through the dough. The dough is tough and although almost transparent, will still handle well.

Slice the noodles into very thin strips or if you are using it for lasagna, into 1-1/2" x 4" rectangles. The pasta is now ready to cook or to freeze uncooked for later use.

Cook the pasta in salted boiling water to which 1 tablespoon of oil has been added, for 10 to 20 minutes depending on the thickness and the size of your pieces. You will have to test for doneness.

Gluten Free Rice Pasta with Tofu, Snow Peas, and Carrots

Gluten-free rice pasta and a lot of more gluten-free pasta products now available generally made from corn, rice, quinoa, etc, make it possible for almost everyone to find an acceptable substitute for wheat pasta. Try several kinds to find the most satisfactory ones for your taste.

Servings: 4
Time:10 minutes

Ingredients:

6 oz.of rice spaghetti - broken in half
2 tsp. vegetable oil
1 pkg of firm tofu-or other protein-cubed and drained (I can't use tofu so I add beans at the last.)
6 oz. of snow peas-cut diagonally-about 2 c. or regular peas
3 green onion-cut in 2" pieces
1 1/2 c. of shredded carrots
1/2 c. of bottled stir-fry sauce-read ingredients or use alternate seasoning
3 oz. of sprouts- rinsed and drained.
sliced olives and mushrooms are also good

Directions:

Cook pasta and set aside. Sauté tofu, peas, onions in skillet. Cook 3-5 min until tender-crisp, stirring frequently. Add carrots and cook until tender. Add pasta, allow to heat thoroughly, add sprouts, reserving some for the top.

Serve immediately or allow to savor longer.

Turkey Lasagna

Turkey Lasagna, A wheat and gluten free alternative that tastes and looks like traditional Italian lasagna.


Servings: 10
Preparation Time: 15 minutes
Cooking Time: 1 Hour

Ingredients:

1 pound of Italian ground turkey or Italian pork sausage
1 sweet onion, chopped
1 teaspoon of oregano
4 cups of spaghetti sauce, prepared
1 cup of water
8 ounces of sliced mushrooms* (canned), drained
2 cups of Ricotta cheese (low fat)
1 tablespoon of dried parsley
1 egg, slightly beaten
8 ounces of lasagna noodles (wheat free and gluten free), uncooked
1 pound of Swiss or Mozzarella cheese, shredded
1/2 cup to 1 cup of Parmesan cheese, reserve 1/4 cup for topping

Directions:

Brown ground turkey, onion, and 1/2 teaspoon oregano in a large skillet. Cook thoroughly, drain. Add

spaghetti sauce, water, and mushrooms.* Simmer approximately for 5 to 7 minutes.

In a bowl, combine Ricotta cheese, parsley, the remaining oregano, egg and about 3/4 cup of Parmesan cheese.

Spread 1 1/4 cup of spaghetti sauce on the bottom of the prepared baking dish. Layer uncooked lasagna noodles on top of sauce. Then layer half the Ricotta cheese mixture and sprinkle with half of the grated cheese. Repeat spaghetti sauce, noodle, and Ricotta cheese layers. End with a layer of spaghetti sauce and sprinkle with 1/4 cup of Parmesan cheese.

Cover and refrigerate overnight or a minimum of 8 hours.

Bake in a preheated oven at 350°F for approximately 50 to 60 minutes. Let it stand approximately 15 minutes before serving.

The Best Tasting Gluten Free Pasta The Best Tasting Gluten Free Pasta Reviewed by Debby Peters on November 25, 2017 Rating: 5
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