Celiac disease is a disease that causes inflammation in the small intestine due to a permanent intolerance to gluten. Treatment involves modifying eating habits . Today we present you the best types of gluten-free pasta so you can continue enjoying your favorite dishes.
The main difficulty faced by people diagnosed with celiac disease is that there are many foods that have gluten , many more than one, unaware of the cause unless they have the disease, could believe.
Let’s find out together what types of gluten-free pasta you can include in your diet . You are ready Soon you will be able to enjoy a pasta recipe with homemade sauce at home. It makes your mouth water?
How do you know if pasta has gluten
As a general rule, pasta is made with wheat, a cereal with gluten. Nonetheless, these days you can discover various assortments of without gluten pasta in any market. To ensure that the noodles or stuffed pasta you have chosen are gluten-free, what you should do is the following:
Check if it has the “gluten free” label
On the front of the container you must observe a label with the clarification “gluten free” , ” gluten free ” or “gluten free” If you observe the label “low gluten content”, 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 safety, get in the habit of reading the information about the ingredients.
Food labeling is essential to avoid consuming foods derived from gluten. Learn about the ingredients made from cereals and the food additives on the European list. Although to prevent, it is best to avoid processed foods.
Find the FACE seal
The Federation of Associations of Celiacs of Spain has created the brand Restauración FACE – Gluten Free that is placed on the packaging of products suitable for celiac consumption. Look for it!
Let’s see below the different possibilities of gluten-free pasta that you can find in supermarkets:
Buckwheat, also called buckwheat, provides high-quality protein, as well as essential amino acids. The best? It contains vitamin K , its glycemic index is low, and it is gluten-free!
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 recipe of the dough, you will need:
300 g of buckwheat flour
100 g of rice flour
Mix the flours, add the salt and add the eggs. Knead until smooth 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 making Chinese noodles. It is worth noting that, as it does not have enough protein, it is not recommended to use it for doughs that require washing. As it comes from rice, it retains much of its benefits as B vitamins and minerals .
The good news is that, since Chinese food is so highly valued and so widespread around the world, it will not be difficult for you to find the famous rice noodles in any medium or large supermarket.
One of the main substitutes for wheat flour is 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
1 tablespoon of 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 of your choice.
Another of the best types of gluten-free pasta is made with chickpea flour . This flour is widely used in India and the truth is that the flavor of these legumes gives pasta a plus . 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
You bring the water to a boil and add the flour, salt, and pepper. You remove from the heat and continue stirring with a fork. You add the margarine. When you get a homogeneous dough, you take it out of the saucepan and place it on the table. You stretch it out and shape your gnocchi.
5. Green peas
Peas provide vitamin C, protein, thiamine, folates, and niacin, among other nutrients. Their flour retains these benefits and is gluten free! Green pea paste is not that common, but there are brands that sell it.
In recent years, quinoa has become fashionable and it is not for less, since it provides proteins, amino acids, fiber and carbohydrates. Look in 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 doughs and breads. In some supermarkets and specialized online stores it is already possible to get pasta without amaranth gluten.
This cereal is rich in iron, phosphorus and magnesium. On the other hand, it provides more protein than wheat, rice or corn flours. It is very good for making doughs, either pasta or bread. In specialized stores you can get millet paste.
These are the main gluten-free pasta varieties, but you can also find combined varieties such as: serracero wheat and corn pasta, corn and rice or chickpea and corn pasta, for example.