Happy Friday, loves! And happy post #2 on Gluten Free Awareness Month! As someone with Celiac Disease, I always hear the phrase, “Oh wow, that stinks, you can’t eat bread or pasta!” Well I am here to tell you that is WRONG.
This post is a little different from my usual posts. Instead of discussing a specific topic or giving you a recipe, I am going to provide you with a “Guide to Gluten Free Breads & Pastas”. I know, it may seem a little redundant because we all should know how to cook pasta, but gluten free is slightly different! Let me show you!
If you read my last post on being gluten free, you should understand what exactly gluten is, and why it is in our foods and makes some people sick. If not, go read it and then come back. (What IS Gluten? – Gluten Free Awareness Month Post #1)
Gluten is what holds your typical loaf of bread together, it keeps it from falling to a crumble. So what holds gluten free foods together then? A lot of fillers like butter, fat, and sugar. That is if you buy without looking at the ingredients. I personally read everything very thoroughly to make sure I am not putting more crap into my body.
A Guide to Gluten Free Breads & Pastas
~ Gluten free pasta is typically made out of corn, almond flour, tapioca flour, quinoa, beans, basically anything without wheat/barely/rye in it. When you cook regular pasta, the noodles soften and become dough-y. That’s not really the case with gluten free pasta. The noodles still come hard in a box and still soften when cooked, but if you aren’t familiar with gluten free cooking then it may be a little intimidating.
First and foremost, gluten free pasta STICKS. After all, there is no flour in there to prevent the sticking. To help limit the clumping and sticking, I add about a tablespoon of avocado oil to the boiling water.
~ Once you have the water boiling (with avocado oil :: olive oil works too), you are going to want to stir the pasta more than you would regular pasta. This also ensures there will be less clumping.
~ Lastly, gluten free pasta needs to be cooked longer than non gluten free pasta. I usually find 15 minutes is a good start and you can just accordingly.
So we covered some tips on how to cook gluten free pasta, now let me give you some pointers on bread.
~ Like the pasta, gluten free bread is made out of similar ingredients. This means there are less preservatives and fillers, making the bread more susceptible to spoiling. Knowing that, it is very important to keep your gluten free bread in the freezer or the refrigerator so it does’t go bad; as well as keeping it in an air tight container.
~ Preparing the bread to eat can be a little tricky too. I have learned toasting the bread is key. Eating gluten free bread right out of the bag is totally fine to do it just tends to fall apart a lot more easily. Also, if you keep your bread in the refrigerator, it will be slightly hard (and cold) and you’ll want to toast it anyways.
~ Like I said, I have Celiac Disease, so I have been trying different gluten free breads for a few years now. I want to share with you some of my favorite brands that are pretty damn close to the real thing.
They are . . .
B Free (what I use now since moving to MT, and I LOVE it. They have so many other pastry and bread options too)
*BONUS TIP* heating up leftover pasta is fine to do BUT the pasta WILL fall apart. Try making the correct serving size to limit waste.
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