Gluten-Free Pasta | Basics with Babish


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48 replies
  1. Cereza B.
    Cereza B. says:

    Really people think that our gf diet is a game or a joke… last time i visit some friends (they invited us to dinner with them) they put a whole plate with wheat buns on it and they had tortillas made of wheat and was almost all they had to offer me… it hurts and because of that i was with swollen tummy for 3 entire days and diarrhea… seriously sucks when people don't care or respect our health. Btw thank u for u effort to share us this recipe, i will try to do it.

    Reply
  2. NRG Ltwrkr
    NRG Ltwrkr says:

    I prefer the Jovial brand to Pasta Joy. It is amazing in every way and I cannot recommend it highly enough. But I am so happy that you are doing gluten-free episodes! There are so many of us out here that really have to search to find flavorful and well-made gluten-free products, and making them sure would be a big help. Thank you!

    Reply
  3. Bo Ca
    Bo Ca says:

    Lol, what took me two years of cooking and baking Babish does in one episode. Literally use the same recipe for my Fiance's GF pastas. Although for her mac'n'cheese I make penne and use a touch of arrowroot starch to give it a springy texture.

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  4. lumberjack 717
    lumberjack 717 says:

    Ive been diagnosed with ciliac for four years now and have always loved watching your videos but for the most part couldn't do them but with this I can finally do some of them and also it makes me really happy to see you doing this

    Reply
  5. Thomas Ryan
    Thomas Ryan says:

    Pasta joy is 10/10. Saying it is indistinguishable is doing it a disservice though. It is it’s only thing, in my opinion. It has it’s own texture that is unique to it. It’s very smooth (unlike many gluten free products), chewier, and has a flavor that is distinct from wheat pasta or vermicelli noodles. I have been eating it most of my life and I prefer it to gluten counterparts

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  6. LondonFog
    LondonFog says:

    I’m late to the party! But I have very sensitive skin and a scalp with plaque psoriasis that spikes hardcore to things like gluten 😒 So I try to stay off of it and it’s such a relief to see someone who makes kickass meals actually make some gluten free noodles that look like hair from the angles, ambrosia of the gods— that’s not something you just find!

    Reply
  7. Meghana Mohanty
    Meghana Mohanty says:

    Hey Babish, you can check out the recipe for iddi-appam, a type of rice noodle. It is a staple in south India and could probably taste close to real pasta. Its generally eaten with a stew or fresh coconut milk.

    It is made by slowly adding rice flour to lukewarm water and letting it rest for sometime. The rice flour is lightly roasted so that the noodles arent as sticky. After the dough as cooled, it is extruded through this hand pressed machine in circles(just like you nestle your pasta) and steamed for 10 mins….but do check out an authentic recipe!

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