The secret to gluten free pasta…

There are a variety of gluten free pasta’s out there; some made from corn, many from rice, and a few from quinoa.

-I like the quinoa brands best; the texture is most akin to real pasta and it holds up well left over. But the most common gluten free pasta is made from rice and can be found at most grocery stores.

When cooking rice pasta you might notice that it has a slimy texture. To fix this, I always quickly rinse my pasta in water right after I strain it.

And voilaaa.. no more slimy texture.

Enjoy your delicious gluten free pasta!

3 responses

  1. Pingback: Mushroom Chicken Pasta – Cream sauce | Gluten Free Living in Greater Boston

  2. Pingback: Chicken Scallopine Piccata | Gluten Free with Angie Marie

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