Gluten Free Pasta
Gluten free gluten-free pastas taste every bit as good as traditional wheat pasta if you take a little care with the preparation. When boiling gluten-free pasta, add a little oil to the pot of water. Oil helps prevent the pasta from sticking together. Also add some salt, Salt raises the temperature of the boiling water, this help the gluten free pasta to cook more quickly without falling apart.
Avoid overcooking gluten free pasta. The alternative pastas and macaronis become gooey and mushy if you overcook them. As soon as they’re al dente, remove the pan from the stove, drain off the water, and then rinse the pasta under cold running water (unless a recipe directs otherwise).
The variety of alternative gluten free pastas available is increasing almost daily. Corn and rice are still the mainstays. Corn pasta is a bit coarser and grainier, takes a little longer to cook, and has a more distinctive taste. It also holds together better. Rice pasta has no distinctive taste, so it absorbs the sauce’s flavor. It cooks more quickly than the corn-based products, so you need to pay close attention when it nears al dente. If it’s overcooked, it can fall apart — but cooked al dente, it’s fabulous.
Beside corn and rice the main ingredient for gluten free pasta include:
white sweet potato
Water chestnut
Yam
Quinoa
Cassava
Amaranth
Buckwheat
However buckwheat pasta often has wheat. Don't assume buckwheat pasta is pure buckwheat read the labels
How to Prepare Gluten Free Pasta
To serve the pasta with a sauce, add some sauce to the pot you used to cook the pasta and bring it to a boil. Add the rinsed and drained pasta, and then heat, stirring occasionally, just until the strands are hot, and serve immediately. If you’re going to use the pasta in a casserole that will be baked, you don’t need to reheat the pasta after you drain it.
Gluten Free Pasta Recipe