How to Cook Gluten Free Pasta Like a Pro

You’re gonna need a bigger pot

Have you ever tried to cook gluten free pasta, only to have it turn out starchy and globby? Did the noodles stick to the bottom of the pan and burn? Was the starch so thick that it would not drain off, even when you rinsed the pasta with water?

Bad news: you’re doing it wrong.

Good news: you can cook better pasta in the future.

Look Ma, no starch!

Regular readers will know that my mom does not believe in following recipes to the letter.

Turns out, to cook pasta properly you’re supposed to
follow the directions, namely, use LOTS of water.

For example, an entire 16 oz bag of LiveGfree brand Gluten Free Organic Brown Rice & Quinoa Fusilli calls for 5 Liters or ~5.3 quarts of water. (LiveGfree is an Aldi brand. We’ve also tried some other pastas HERE.)

So, use a big pot, boil the water, and then add your pasta.

You can also add salt, which helps with the flavor.

The LiveGfree pasta calls for 15 mL or ~3 teaspoons or 1 Tablespoon salt. The pasta is done in 7-10 minutes.

(Note: for our family of 5, we sometimes cook a whole bag of pasta for spaghetti. We use fewer noodles for casseroles.)

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