Vegan, Gluten-Free Pasta Recipe (Video) (2024)

FAQs

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

Cook pasta in an extra-large saucepan, for best results use 1lt of salted water per 100g pasta. Allow the pasta to boil uncovered while it cooks. There is no need to add oil to the cooking water. Boil for 5 minutes then carefully taste the pasta every minute until it is 'al dente'

Most gluten-free pasta is also vegan, however, sometimes dairy or other non-vegan ingredients may be added, so it is important to read the ingredients label before purchasing.

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.

Gluten free pasta tends to absorb more sauce than normal pasta. This means you might need to add more water to the sauce as you mix it through the pasta. Don't rinse your pasta.

Because of the starch, gluten-free pasta noodles tend to cling together. Add a glug of olive oil to the water and make sure to run a spoon through it to redistribute every 30 seconds during the first few minutes of cooking. Once the pasta has begun to plump you don't have to worry about it as much.

Except for those with a gluten allergy, most vegans do not exclude gluten from their diet. To cut out animal products along with gluten can feel like an overwhelming task, but it is possible to thrive and get enough nutrients on a vegan diet even if you have celiac disease.

Complications of a gluten-free vegan diet

The good news is that if you do have to avoid gluten, you won't deprive yourself of any essential nutrients. But, because this is a plant-based diet, it lacks vitamin B12, which is found in meat, eggs, and dairy products.

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.

Not all gluten-free pastas taste like pasta — the high-protein ones absolutely do not — and many have a mushy or grainy texture, negating the joy of eating pasta. To counteract the texture problems, some brands make their pasta thicker, which gives the noodles a chewy texture (also not great).

You can eat chickpea pasta in place of any wheat-based pasta. It can be served warm or cold, as in a pasta salad. Chickpea pasta is made from chickpea flour and comes in a variety of shapes and sizes. Most varieties are gluten-free, making them suitable for people with gluten-related disorders.

Is there a trick to cooking gluten-free pasta? ›

Chef Tips For Al Dente Gluten Free Pasta:

Add ice and water to a medium-sized bowl to make an ice-water bath. Add your pasta. This will halt the cooking process, so your pasta doesn't get mushy.

Pros: Rummo behaves the most like non-gluten-free pasta. It doesn't get gummy or fall apart. The taste is most similar to non-gluten-free pasta. Rummo comes in a wide variety of shapes including: elbows, gnocchi, stelline and fusilli.

Many gluten free foods contain refined starches like corn, potato and tapioca starch as well as soy, oat or rice flour. All of these can cause issues, especially symptoms of gas and bloating.

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.

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.

Fill your pot 2/3 full of water. Gluten free pasta tends to expand more than regular pasta during cooking, and it creates a lot of foam, so leave yourself some extra room in the pot. Don't be afraid to add a little extra salt.