Gluten-Free Pasta: Easy To Make Best Gluten-Free Pasta

For pasta lovers, the term “gluten-free” may seem far more intimidating than other diet modifications whether due to gluten sensitivity or personal preference! But now, you don’t have to give up on your favourite snacks. Here is the best gluten-free pasta recipe to satisfy your cravings.

Breaking through the traditional recipes of pasta which is sourced from wheat flour, there are plenty of gluten-free alternatives available these days. Here goes a few-

1. Gluten-free Brown Rice Pasta

Brown rice pasta is one of the most popular varieties of gluten-free pasta that comes with a mild flavour and chewy texture which works quite well as a substitute for most traditional pasta dishes.

However, it is also a good source of fiber, containing three grams in a cup of cooked pasta, high in important micronutrients like manganese, selenium, and magnesium.

Research has indicated that the bran of brown rice pasta comes charged with antioxidants, powerful compounds to fight oxidative damage in cells. Consuming it can increase antioxidant levels in the blood to prevent chronic conditions like diabetes, cancer and heart disease.

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2. Gluten-free Chickpea Pasta

Chickpea pasta is the one to garner a good deal of attention among health-conscious consumers recently, which is very similar to regular pasta tasting chickpea and with a slightly more chewy texture.

It’s packed with 13 grams of protein and 7 grams of fibre in each two-ounce (57-gram) serving which in turn have a filling effect to reduce calorie intake throughout the day and aid in weight control. In fact, eating one cup (200 grams) of chickpeas before a meal decreases blood sugar levels, appetite and calorie consumption later in the day. The compound also improves bowel function, reducing cholesterol levels.

Also Read: Are Marshmallows Gluten-Free? Do Marshmallows Have Gluten or not?

3. Gluten-free Quinoa Pasta

Quinoa pasta is a gluten-free substitute for regular pasta made from quinoa blended with grains like corn and rice that comes with a slightly grainy texture and nutty flavour.

It contains a complete profile of plant-based proteins delivering a hearty dose of all nine essential amino acids, rich in nutrients and is also a good source of several other important vitamins and minerals, including manganese, magnesium, phosphorus, folate, copper and iron.

Each 1/4-cup (43-gram) of dry pasta amounts to 3 grams of fibre which slows the absorption of sugar in the bloodstream, regulating blood sugar levels, improving digestive health and promoting feelings of fullness to prevent weight gain.

4. Gluten-free Multigrain Pasta

Various types of gluten-free pasta are sourced from a combination of different grains like corn, millet, buckwheat, quinoa, rice and amaranth whose nutritional value can vary significantly.

They deliver around 4–9 grams of protein and 1–6 grams of fibre per 2-ounce (57-gram) which is a good alternative for those with celiac disease or gluten sensitivity.

Multigrain pasta is also similar in taste and texture to traditional pasta. However, it’s important to pay attention to the ingredients label and avoid products loaded with fillers, additives and gluten-containing ingredients.

Gluten-free pasta recipe


1. 2 1/3rd cups gluten-free flour

2. 2 tsp. xanthan gum

3. 1 tsp. kosher salt

4. 5 large-sized eggs


1. Take a large bowl and beat gluten-free flour, xanthan gum, and salt together.
2. After that make a large well in the centre of the mixture where you need to add the eggs. Now, stir it with a fork until combined and try to gently integrate the compound into a ball of dough, turning it out onto a lightly floured surface. Then, knead for around 2 to 3 minutes, until it becomes smooth.
3. Slice it into quarters and wrap it in a single plastic cover. Again, on a lightly floured surface, one needs to roll out the dough into the shape of a long rectangle that should be 1/4” thick. Switch on the pasta maker in the broad setting and pass it through the stretched out dough for two times. Later on, fold the short ends of the same in an order that it meets in the centre of the rectangle, folded in half. Repeat the same process for once.
4. The pasta maker should be adjusted 1 degree more narrow, repeating the process. One shouldn’t stop rolling, folding, and adjusting until the desired thickness is reached(the dough should be slightly translucent).
5. Finally, slide the rolled out dough onto a lightly floured surface, dusting it with some more flour and adjusting the pasta maker in accordance with the width of noodles. Feed the dough through the machine and divide the noodles into equally sized portions, curling into nests. Now, place it on a parchment-lined baking sheet, and cover with a clean kitchen towel until it is cooked. Don’t forget to put a large pot of salted water when boiling and adding the pasta. When tender, drain the water and serve it with your favourite pasta sauce!

So, your wishes are never a mile away!

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