Gluten-Free Pasta: A Thing Of The Future

Gluten-Free Pasta: A Thing Of The Future

The gluten-free pasta may be a nightmare for your nonna, but it is a blessing for your health. Recently there has been a lot of news about gluten and how it adversely affects people’s health. It has been recommended for many, not just folks with Celiac disease or those with gluten intolerance, to follow a gluten-free diet for a while to see if their health issues or symptoms improve. A gluten-free diet means that you are staying away from any food that may contain this particular protein.

Research has consistently shown more than anything else that lifestyle diseases and conditions such as high blood pressure and diabetes to be the biggest killers in the world. More than 31 percent of Americans suffer from high blood pressure and related conditions. Lifestyle diseases imply that many diseases and conditions people live with and are suffering from, are related to their lifestyle, and this is primarily due to their diet. The ray of hope here is that people can change their diet and lifestyle to set themselves on a different path and choose healthy eating.

Gluten-Free Pasta Flour

Gluten-Free Pasta: A Thing Of The Future
Gluten-Free Pasta: A Thing Of The Future

You will have to give up your wheat pasta, and you can use quinoa or rice-based pasta as your replacement. These both have a different flavor from the wheat pasta, but are very delicious and lend themselves to many cooking styles. Avoid the soy sauce and the Worcestershire sauce, you can find the wheat-free blend of tamari sauce, and you can use a product called Liquid Aminos for extra flavor. You will no longer be able to enjoy couscous, but you can replace it with quinoa. If you experience a hot cereal in the morning, you can use grits to replace your former oatmeal. Most of your tortillas you will find in stores and restaurants are flour-based, and you can make a single change over to the corn tortillas and be fine. For those people who have less severe reactions to wheat and glutens, you may wish to try some of the bread that is made with sprouted grain products. This works for some people and will provide you with authentic bread flavor, and the sprouts increase the digestive enzymes that you need to process them.

Gluten-Free Pasta Recipe


  • 280grams of flour (all-purpose gluten-free)
  • Tapioca starch five tablespoons
  • 1/2 tablespoon of kosher salt
  • Two eggs and two egg yolks
  • Extra virgin olive oil
  • warm water

Method Of Cooking

In a bowl, mix the flour with the salt, tapioca starch before adding the eggs, and the two egg yolks. Mix until a dough-like structure is attained.

Add water and check the consistency till a gum-like structure.

Add more warm water if necessary. Mix the water gradually until the dough feels workable on a pin.

Sprinkle some flour onto a surface and place the dough. Work the dough until it becomes smooth. Portion it in parts and use a pasta machine or knife to give it your desired shape.

Gluten-Free Pasta: A Thing Of The Future
Gluten-Free Pasta: A Thing Of The Future

Boil the pasta, and put it in your favorite sauce! And voila! There we have our gluten-free pasta in a hassle-free method.

The Italian cuisine is dominant in carbohydrates and starch, though the traditional approach would advise you not to opt for gluten-free flour, keeping the health concerns in mind, going the other route wouldn’t be much of a loss.

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