Gluten Free Pasta

Gluten is a kind of protein commonly found in grains such as wheat, rye, malt and barley. As a result gluten is found in many starch based products such as breads, cereal and pasta and is used as a form of flavoring or thickening agent in many other products, making it hard to escape in our day to day lives. A lifelong diet of gluten free products is the only effective treatment available for managing celiac disease and wheat allergy.  

A life time of choosing gluten free products can be cumbersome and having a balanced diet with limitations takes a lot of patience and research. But all is not grim, with the awareness of the importance of a gluten free diet and people being diagnosed with gluten intolerance increasing yearly, many companies are introducing gluten free products to its consumers.

Pasta is one of the most missed foods of people opting for gluten free options. Fortunately owing to popular demand many companies are rolling out gluten free pasta in your favorite shapes. Most gluten free pastas are made with rice, corn, quinoa or potato.  Gluten free pasta is widely available in health food stores and major super markets.

Gluten free pasta is fairly straightforward to use and is very similar to pasta which contains wheat, especially when it’s hot. The method of cooking and the cooking time defers according to the source of the gluten free pasta. So it’s essential to follow instructions and pay close attention when cooking. Rice pasta absorbs the flavors beautifully and is great for lasagna. Gluten free corn pasta and quinoa pasta both offer distinctive flavors, making them acquired tastes. You could either love or hate gluten free quinoa pasta, but it is a complete source of proteins. And the inclusion of amino acids which the body doesn’t produce on its own gives gluten free quinoa pasta an added advantage over the others.  Because gluten which gives an elasticity to the starch is absent in gluten free pasta, it can be quite a hand full for the novice cook. But using lots of water, bringing the water to a boil before adding the pasta and adding a pinch of salt to the water can save your pasta from sticking. Gluten free pasta should only be cooked just until they are tender and should be drained immediately and rinsed in cold water to prevent further cooking. Then toss a few vegetables or make your favorite sauce and add your gluten free pasta and dinner is served!

Now you can live life to the fullest and not feel restricted by the dietary conditions of a lifelong disease thanks to gluten free replacements of most of your old favorite foods, especially gluten free pasta.