Do you know the best gluten-free pasta and noodles you can find in the market or even prepare at home? If you like pasta but have to avoid gluten or moderate its consumption, now you will know how to avoid it safely. We tell you everything.
Gluten is a protein. It is made up of gliadin and glutein. Celiac disease is a disease that causes inflammation in the small intestine due to permanent gluten intolerance. The treatment involves the modification of eating habits. Today we present the best types of gluten-free pasta and noodles so you can continue enjoying your favorite dishes.
Let’s discover together what types of gluten-free pasta and noodles you can include in your diet. Soon you can enjoy at home a recipe for pasta with homemade sauce. It makes your mouth water?
What is gluten?
Gluten is a vegetable protein substance, present mainly in wheat and other cereals. Those who look at it sideways question the high caloric content of this food product. Some people have the hypothesis that the human being’s organism is not yet prepared to digest and adapt properly to this substance and to wheat in general.
While it is true that the human body does not have enzymes to digest gluten completely, this does not mean that it is harmful. In fact, gluten can have a high protein value as long as it is taken in a balanced way.
What is true is that there is a specific type of people who do not benefit them. This is the case of people suffering from celiac disease. It is a digestive condition that basically consists of gluten intolerance.
Do you know if you are celiac?
Among the symptoms experienced by people with celiac disease are fatigue, vomiting, dermatitis or slow digestion. In addition, in some cases, temporary intolerances to other foods, such as lactose, may develop. This is due to the wear of the stomach that does not digest other substances well.
Although well determined, these signals are very general and we can only be certain of having the disease through medical examinations. The problem is that many do not even have major symptoms and there is very little information about it in the population.
However, the worst thing is that this condition has no cure and can last a lifetime. The best treatment for these patients is to maintain a rigorous gluten-free diet.
How to know if the pasta has gluten?
The “gluten-free” or “gluten-free” label will help you find the best foods for coeliacs.
As a general rule, pasta is made with wheat, a cereal with gluten. However, today you can find different varieties of gluten-free pasta in any supermarket. To make sure that the noodles or stuffed pasta you have chosen have no gluten, what you should do is the following:
Check if it has the label “gluten-free”
On the front of the package, you should observe a label with the clarification “gluten-free”, or “gluten-free“. If you look at the “low gluten” label, you better not consume it.
Check the ingredients
The best foods to consume in case of celiac disease are those that have the “gluten-free” label. For added security, get used to reading information about the ingredients.
Food labeling is essential to avoid eating gluten-derived foods. Know the ingredients made from cereals and food additives from the European list. Although to prevent, it is best to avoid processed foods.
Search the FACE seal
The Federation of Celiac Associations has created the FACE – Gluten-Free Restoration brand that is placed on the packaging of products suitable for celiac consumption. Look it up!
Types of gluten-free pasta and noodles
Let’s see the different possibilities of gluten-free pasta and noodles that you can find in supermarkets:
Buckwheat is a good alternative to cereals with gluten. Buckwheat provides high-quality proteins, in addition to essential amino acids. It contains vitamin K, its glycemic index is low and has no gluten!
In supermarkets, you can find pasta made with buckwheat, but if you prefer, you can prepare your own homemade noodles or any pasta! For the base dough recipe, you will need:
- 300 g buckwheat flour
- 100 g of rice flour
- 4 eggs
- Warm water
Mix the flours, add the salt and add the eggs. Knead until you have a uniform mixture for about 15 minutes. Add warm water, if necessary. Let the dough rest in the fridge for half an hour and then, you can fill your pasta or cut your noodles!
Rice flour is perfect for thickening sauces and also for preparing Chinese noodles. It is worth noting that, because it does not have enough protein, it is not recommended to use it for doughs that require washing. Coming from rice, it retains much of its benefits as group B vitamins and minerals.
The good news is that, being Chinese food so valued and being so widespread around the world, it will not be difficult to get the famous rice noodles in any medium or large supermarket.
Cornmeal contains properties similar to those of traditional wheat flour. One of the main substitutes for wheat flour is that of corn. Rich in minerals, carbohydrates and vitamins A, B and E, it is perfect for making bread, thickening sauces or preparing pasta.
If you can’t find the pasta ready in the supermarket, you can prepare it with:
- 300 grams of cornmeal
- 1 cup of water
- 2 eggs
- 1 tablespoon extra-virgin olive oil
- 1 pinch of salt
Place the flour in a bowl, add the salt and the egg and mix until you get a homogeneous dough. Add the olive oil and water, little by little, and continue kneading. Let the dough rest for 30 minutes in a warm place and then prepare the gluten-free pasta or noodles of your choice.
Another of the best types of gluten-free pasta is prepared with chickpea flour. This flour is widely used in India and the truth is that the flavor of these legumes gives the pasta a bonus. Some gnocchi could be prepared at home with:
- 3/4 cups of water
- 5 cups chickpea flour
- 1 pinch of salt and pepper
- 2 tablespoons margarine
Bring the water to a boil and add the flour, salt, and pepper. Remove from heat and continue stirring with a fork. Add the margarine. When you achieve a homogeneous dough, you take it out of the pan and place it on the table. You stretch it and shape your gnocchi.
5. Green peas
Peas provide vitamin C, protein, thiamine, folates, and niacin, among other nutrients. Its flour retains these benefits and has no gluten! Green pea paste is not as common, but there are brands that sell it.
In recent years, quinoa has become fashionable and is not for less, since it provides proteins, amino acids, fiber, and carbohydrates. Search your usual supermarket for quinoa noodles.
It stands out for its enormous amount of proteins that reach 15 to 18% of the total seed, its folic acid and its vitamins A, B1, B2, B3 and C. It is perfect for making gluten-free bread. In some supermarkets and specialized online stores, it is already possible to get gluten-free amaranth pasta.
This cereal is rich in iron, phosphorus, and magnesium. On the other hand, it provides more protein than wheat, rice or cornflour. It is very good for making dough’s, either pasta or bread. In specialty stores, you can get millet paste.
These are the main varieties of gluten-free pasta and noodles, but you can also find combined varieties such as: serracero and corn wheat, corn and rice or chickpea and corn pasta, for example. Are you ready to try these delicious gluten-free pasta and noodles?