How to Cook Gluten Free Pasta the Right Way! No More Mush
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Have you attempted to cook gluten free pasta only to be frustrated and disappointed with the results? Not anymore! I will teach you all the little tips and tricks so …
thanks for the tips, i.e. the rinsing, and even the use of the wooden spoon. Also, the nine minute timing is helpful.
I have never been able to make rice pasta that was good at all. Have hated everything about it. I wondered if it was the kinds I was trying but it’s probably how I am making it.
You don't put oil in water to cook pasta.
Thank you so much for the tip.
This is the first time I've seen gluten free pasta cooked and not looking like an undercooked mushy mess.
your video was excellent made me a hero with the family. thank
you
What happens if you don´t have hot water to rinse them, any alternatives?
I learned the hard way. But eventually I learned how to make gluten free pasta. I loved it. Thank you "Plants Not Perfection". for all your help…
Thank you for posting this video. I made a very good gf pasta thank to you. Thank you, thank you, thank you 😊
The first time I made mine it was clumpy lol
Great! This is all I needed to know about gf pasta. Thank you.
Thank you!
Need to use much more water than wheat pasta.
Water qty is based on how many ounces you are making. You will see more stickiness if not enough water.
Timing depends on what your pasta is made of, as well as how much you're making.
After more than a decade of gf, the best tip I learned. Have a large bowl of ice water ready. Drain your pasta. Plunge it in ice water to stop the cooking. Feel that pasta has cooled. Then drain a second time.
Gluten free pasta can then be used for cold or hot sauces. It will not turn to mush.
Your friend probably did not do the above to .
Also Gluten Free pasta Takes Sauces differently, Whether Hot OR Cold dishes. You need larger qty of sauces. They do not react with sauce the same as wheat pasta.. they will seem harder if not enough sauce used in cold dishes. They won't be as creamy feeling because all the sauce is absorbed in the noodle.
If you are wanting to make a goulash or baked pasta dish. Do the same as above, but stop closer to al dente. Drain. Plunge into ice cold water to stop cooking. Drain. Then mix with your ingredients to bake.
Let your leftover pasta dish cool as much as possible before putting lid on and refrigerating. That will also stop it from turning to mush. If on a hurry and possible, put leftovers in another dish that is already at room temperature so the pasta will cool down faster.
I have been going nuts trying to make this pasta thank you for showing me. 👌👍🏻😎
My helpful hint is to use a stainless steel colander. Unless you know it is BPA and any other bad thing free never use a plastic colander for hot foods. Any old one is probably not safe.
Thank you very much for this! I never had to use gluten free pasta until I was making a dish for a friend who had allergies. I thought it was me who messed up the boiling process as it looked very mushy at the end.
This is really helpful thank you. 🙂
Thank you for this, I struggle with literally this same spaghetti from Trader Joe's. Was looking for a way to get rid of that stickiness.
thank you!
Very helpful thank you. I have celiac so this sort of thing is great for me. I love pasta…