Learn our gluten-free pasta recipes that are suitable for celiacs and dieters

Are you one of those people who must have everything so-called gluten free? Then you will definitely welcome recipes for homemade gluten-free pasta.

They do not contain gluten, are ready immediately and taste much better than the ones bought.

Prepare one of our interesting recipes and show your loved ones that you can feast with them without any problems.

It can be a tasty side dish for meat, in a salad, but also for baking and the like.

Easy homemade gluten-free pasta

Preparing such a side dish is considered almost a science by many people, but it is easier than it seems. If you take it slow, you can do it with the left rear. Also take a look at the recipes for gluten-free pancakes .

Ingredients:

• 1 cup almond flour
• 1 cup tapioca starch
• 1/4 teaspoon sea salt
• 1 large egg
• 4 large egg yolks
• A little gluten-free all-purpose flour to sprinkle on the cutting board

Method:

• Add almond flour, tapioca starch, sea salt to the food processor and mix. Add eggs, yolks and pulse until a smooth texture is formed.
• If the dough is still sticky and sticks to your hands, add a little more almond flour and tapioca starch a little at a time until you have a more pliable dough.
• Sprinkle a rolling pin and a board or a clean, flat surface with a little gluten-free flour.
• Divide the dough mixture into two equal parts and place one in a bowl, cover with a tea towel and set aside.
• Place the other half of the dough on a floured surface and use a rolling pin to roll out the dough into a very thin layer, adding more tapioca starch or gluten-free flour as needed to prevent sticking.
• Using a pizza cutter, a knife or a sharp knife, cut the pasta into approximately 0.5 – 1 cm wide strips.
• Dust the cut pasta with more tapioca starch or gluten-free flour to prevent it from sticking.
• Then carefully set it aside and do the same with the other half of the dough.
• Meanwhile, bring a large pot of water to a boil. Salt the water well, add the pasta and cook for 5-7 minutes or until al dente.
• Drain and serve with desired sauce.

Gluten-free pasta

Finding ingredients for celiacs isn’t always easy, so when it’s possible to make something in the comfort of your own home, we grab it right away. This recipe is simple and anyone can do it. This way, you can conjure up a super fast dish in no time.

Ingredients:

• 280 g of multipurpose gluten-free flour
• 1 teaspoon xanthan gum
• 45 g of modified tapioca starch
• 1/2 teaspoon flaked salt (also called kosher salt)
• 2 eggs + 2 yolks
• 1 tablespoon of extra virgin olive oil
• 125 – 150 ml of warm water

Method:

• Pour sifted gluten-free flour into the bowl of a food processor, add xanthan gum, salt, olive oil, eggs and yolks.
• Turn on medium speed and mix until everything is combined.
• Add 125 ml of water and continue to mix. If necessary, add the rest of the water.
• Once the dough gathers on one side of the bowl, we’re done. If the dough is too stiff, stir in a little more water.
• We turn off the robot and transfer the finished dough to a floured roll or another work surface.
• We will divide it into 4 equal parts. Keep one part for processing, cover the others with plastic wrap to keep the dough moist.
• We work the dough so that it is smooth and cut it in half. Roll each half into a thin pancake.
• Using a sharp knife, cut into any shape you can think of. Alternatively, we can roll out the dough in parts using a pasta machine.

Gluten-free noodles

Simple, yet supremely delicious. That’s exactly what these gluten-free homemade pastas are, which even those without celiac disease will enjoy.

Ingredients:

• 150g gluten-free rice flour plus extra for sprinkling
• 50 g of potato starch
• 1 tablespoon of corn flour
• 2 tablespoons xanthan gum
• 1/4 teaspoon fine sea salt
• 3 large eggs
• 1 tablespoon of extra virgin olive oil

Method:

• Put all the ingredients in a food processor (the dough doesn’t work that well by hand) and knead into a smooth dough.
• Transfer the dough prepared in this way to a floured surface and knead with your hands for another 5 minutes.
• Divide the dough into 4-5 equal parts. At the end, press each of them lightly with your fingertips and slide them into the pasta machine.
• We start at the widest stage and gradually reduce it so that the dough is rolled out several times.
• When the dough is sticky, dust it with rice flour.
• When processing, we do not use the two smallest settings, because the dough might tear, given that it is not elastic like the classic one.
• Roll out a sheet approx. 2-3 mm thick, put it aside and cover it with a damp, clean towel so that it does not dry out.
• We will also process the other pieces of dough. Finally, we set the pasta machine to the noodle position and let the rolled dough pass through.
• If we don’t dare to do this, we can simply cut the sheets of dough into 0.5 cm wide strips with a sharp knife.

Gluten-free pasta – enjoyed not only by people with celiac disease

These special pastas are gluten-free. This is important for anyone following a gluten-free diet.

Due to the fact that they are absolutely light on the stomach, easy to digest, and above all, they taste great, they are also sought after by people who do not have a problem with gluten, but want to make a change and try a slightly different lifestyle, especially adjusting their diet and the foods they consume .

Thanks to the existence of such foods or ingredients from which these dishes can be made, gluten-intolerant individuals can enjoy any dish containing pasta. And if they make them at home, they will enjoy it twice as much.

Types of gluten-free pasta

• Corn – they excel in their low fat content. However, they are loaded with nutritionally beneficial substances and, above all, they taste great.
• Buckwheat – this is a healthier version of classic wheat pasta. They have a completely characteristic taste and will definitely not disappoint even the biggest sweet tooth.
• Eggless – they are basically similar to the corn ones, only they do not contain eggs.

What delicacies to prepare?

We have successfully completed the preparation of gluten-free pasta, so it is high time for some goodness to prepare with it. If someone tells you that food has no taste without gluten, they are wrong. On the contrary, you will enjoy everything in the same way, only in a more dietary form.

Gluten-free noodles with sauce

Ingredients:

• 2 tablespoons of olive oil
• 1 large onion finely chopped
• 2 crushed garlic cloves
• 3 tins of crushed tomatoes (400g each)
• 1 teaspoon of granulated sugar
• 1/4 cup fresh basil leaves

Method:

• Heat the olive oil in a saucepan over medium heat. Add onion and garlic.
• Sauté for 3 minutes or until the onion softens.
• Add tomatoes and sugar. Season with salt and pepper.
• Bring to a boil. We reduce the temperature to a minimum.
• Cook for 15 minutes or until thickened.
• Set aside and mix with basil.
• Finally, stir in the finished pasta and serve.

Baked pasta with coconut milk

Ingredients:

• 1 can of full fat coconut milk (400 ml)
• 2 chopped garlic cloves
• 1 teaspoon of onion powder
• 1/2 teaspoon of oregano
• 1 cup marinara sauce
• 1 and 1/2 cups of grated organic mozzarella

Method:

• Preheat the oven to 200 degrees and prepare a baking dish (ideally 9×13 in size)
• Shake the can of coconut milk to mix.
• Put the cooked pasta in the baking dish and spread it over the dish
• Add milk, garlic, onion, oregano and marinara sauce.
• Mix well to combine everything evenly.
• Sprinkle the surface with cheese and then cover the bowl with aluminum foil
• Bake in the preheated oven for about 35-40 minutes, then remove the foil and toast for about 2 minutes until the cheese starts bubbling.
• Take the baked goods out of the oven, let them rest for 10 minutes, and then just serve.