I recently shared information on GF Baking Ingredient Breakdown. Today, I’m following up with Gluten Free Pasta information. I demo’d at the Oswego Senior Center, Oswego, IL yesterday.
My experience with those that have true celiac disease or a gluten intolerance has been limited. I’m not here to say I’m in expert in gluten free products because by all means the seniors at Oswego have far much more exposure and experience with GF cooking. However, I can tell you that making Gluten Free pasta is not only doable, but flavorful.
Yesterday, I made Garbanzo Bean Flour Pasta and Roasted Red Pepper with Cream Sauce. I used Bob’s Red Mill All Purpose Flour since I ran out of the Garbanzo Bean Flour. The All Purpose Flour is a great flour to have on hand at all times. It’s a mixture of tapioca,fava bean, whole grain white sorghum flour and potato starch. This flour can be used in cookies, pasta, pizza, breads, muffins, cupcakes, you name it! Attendees gave both recipes both thumbs up!
If you’re looking for an exhaustive list of GF pasta brands, look no further:
GF Pasta Brands: Ancient Harvest, Andean Dream, Barilla, BiAglut, Bionaturae, DeBoles, DeLallo, Falco, Heartland, Jovial, Le Veneziane, Lundberg, Mrs. Leepers, Namaste, Riso Bello, Rizopia, Rustichella D’Abruzzo, Sam Mills, Schar, Selina, Tinkyada, Trader Joe’s and/or Tru Roots.
If you’re not in the mood to make your own pasta or buy GF pasta, why not use an alternative grain? Such as: quinoa, spaghetti squash, zucchini, soba noodles, shirataki noodles, brown rice pasta, shredded cabbage, ribboned eggplant and/or French beans.
Walking away from this blog post, I’m hoping you feel encouraged and limitless. Really, the sky’s the limit. In reality, with all these listed above GF options, who needs gluten anyways!!?