Best Gluten-Free Pasta

Gluten Free Pasta Ingredients: What are they?

The gluten free pasta ingredients include wheat flour, tapioca starch, xanthan gum, potato starch, cornstarch, baking powder (bicarb), salt, yeast extract and other flavorings. Some of these ingredients may not be present in all gluten-free pastas. These are the most common ones used in gluten-free pasta recipes.

What is Gluten?

Gliadin is a protein found in wheat and rye. It’s a type of fiber, which means it slows down the absorption of sugar into your bloodstream. However, if too much gluten enters your body, then it causes symptoms such as abdominal pain or diarrhea. If you have celiac disease, you’re allergic to gluten. You’ll develop an allergy to gluten when you eat gluten. Other types of allergies include milk, eggs, peanuts and tree nuts.

How Do I Know Which Gluten-Free Pasta Is Right For Me?

There are many different kinds of gluten-free pasta available. You can enjoy the same kind of pasta that your friends eat. The only difference is it doesn’t have any gluten in it. Instead, recipes call for a mixture of different types of flours and starches such as brown rice, chickpea, bean and pea. You should choose your favorite type of pasta and decide whether you prefer it cooked al dente or soft. Remember to try out different types of pastas until you find the one that you love the most. You can also experiment with different sauces and ingredients.

What Are Common Types of Gluten-Free Pasta?

Gluten-free pasta is becoming more common and easy to find. Most supermarkets have a gluten-free section nowadays. The following are some of the most common types of gluten-free pasta:

Spaghetti – Great for any type of sauce.

Fusilli – A corkscrew shaped pasta, great with thicker sauces.

Rigatoni – A slightly larger tube shaped pasta, great with thick tomato sauce.

Penne – Another corkscrew shaped pasta, great for any type of sauce.

Cavatelli – Similar to rigatoni, but with a smaller diameter.

Egg Fettuccine – A flat ribbon shaped pasta, popular in Italian cuisine.

Gluten-free pastas come in many different shapes and varieties. Remember that there are a lot of different types of flours and starches that are mixed together to achieve the right texture and flavor. The best way to find your favorite is to try out some of the recipes at home. If you’re eating out, make sure to ask if the pasta is gluten-free or which sauces are safe for you to eat.

What Do I Need To Know About Eating Out?

When eating out, it’s best to avoid any type of pasta. Most of the time, pasta is made with wheat. Even if you ask for a gluten-free pasta, most restaurants still use the same pots and pans to cook the regular pasta. This could potentially cause you to get sick. Instead, you can order a salad, pizza or any type of meat. As long as you stay away from the carbs, you should be just fine.

Are There Any Health Benefits To Eating Gluten-Free Pasta?

There are many different health benefits to eating gluten-free. First of all, it helps those who have celiac disease or a serious gluten allergy. People who have issues with gluten sometimes suffer from an itchy rash. Others may suffer from an upset stomach, including nausea and diarrhea. Eating gluten-free pastas can help alleviate these types of symptoms.

Gluten-free pastas are also an excellent source of fiber. You also won’t be consuming any trans fats, which are harmful to your heart. Many types of gluten-free pastas are high in protein and low in fat, making it a much healthier alternative to traditional wheat pastas.

However, many gluten-free pastas are filled with carbohydrates that can potentially make you gain weight if you overdo it. It’s best to eat gluten-free pastas in moderation and avoid eating them as a meal every day. Instead, you should eat them as a side or as an alternative to bread.

Sources & references used in this article:

Functional properties of gluten-free pasta produced from amaranth, quinoa and buckwheat by R Schoenlechner, J Drausinger… – Plant foods for human …, 2010 – Springer

Utilization of sorghum, rice, corn flours with potato starch for the preparation of gluten-free pasta by SMR Ferreira, AP de Mello, MCR dos Anjos… – Food chemistry, 2016 – Elsevier

What can play the role of gluten in gluten free pasta? by A Marti, MA Pagani – Trends in food science & technology, 2013 – Elsevier

Optimization of rheological properties of gluten-free pasta dough using mixture design by V Larrosa, G Lorenzo, N Zaritzky, A Califano – Journal of Cereal Science, 2013 – Elsevier

Molecular rearrangements in extrusion processes for the production of amaranth-enriched, gluten-free rice pasta by F Cabrera-Chávez, AMC de la Barca, AR Islas-Rubio… – LWT, 2012 – Elsevier

Microestructure, texture and colour of gluten-free pasta made with amaranth flour, cassava starch and cassava bagasse by FA Fiorda, MS Soares Jr, FA da Silva… – LWT-Food Science and …, 2013 – Elsevier

Amaranth flour, cassava starch and cassava bagasse in the production of gluten‐free pasta: technological and sensory aspects by FA Fiorda, MS Soares Júnior… – … Journal of Food …, 2013 – Wiley Online Library