How to Cook Gluten-Free Pasta

Pasta is a go-to for so many meals. It's easy and quick to make. Practically foolproof. Until you try your first batch of gluten-free pasta. And it becomes a mushy mess or turns hard and chewy. And you wonder what you've done wrong. Gluten-free pasta is sensitive in ways that wheat pasta is not. With a little practice and these tips you will have perfect GF pasta every time.



How to Cook Gluten Free Rice Pasta

1. Fill a pot with cold water and bring to a boil. (Why cold water? Hot tap water can pick up lead from the pipes, that's why you should only consume tap water that started out cold.) Add pasta and turn down heat to medium to prevent it from boiling over.

2. Boil for about 7 minutes depending on the size of the pasta. Test for doneness. You want the pasta to be soft enough to bit but not too soft. (You will learn this right point the more you cook GF pasta.) The pasta should squeeze easily in between your fingers but not be mushy. Continue to boil up to 10 minutes if necessary.

3. When the pasta is cooked to the right doneness, turn off the heat immediately and drain the pasta. (Tip: Run cold water in your sink while pouring out the hot water from the pot. It will reduce the steam and protect your pipes.)

4. Return the pasta to the pot and coat in olive oil or oil of your choice. This is key! The oil will keep the pasta from absorbing more water and over cooking. You don't need a lot of oil, just a tablespoon or two.

5. Eat the pasta right away or save for a couple of days. The olive oil will also keep the pasta from drying out. Reheat leftovers in the microwave with a little moisture and it will soften it up again.

Key things to remember when cooking GF pasta:

1. Don't overcook

2. Drain all water right away to prevent

3. Coat in oil to prevent drying

I've been eating and cooking gluten-free for a long time now and when I finally figured out these key steps for cooking GF pasta it felt like a light bulb turned on. I've tried a lot of different kinds and my favorite is the Trader Joe's Brown Rice pasta. It's very affordable and doesn't tend to fall apart like some of the quinoa/corn varieties I've tried. Do you have any tips for gluten-free pasta? What are your favorite brands?