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Doing my bit to hasten the descent of this forum to mumsnet levels...
Has anyone else noticed GF pastas taking significantly less than the advertised cooking time?
Asking for a friend.
Who's gay.
And rides an e bike.
And reads the Daily Mail.
And hates cyclists.
And voted for Brexit.
Nope. If anything maybe a minute more than a be packet suggests
I find you need to keep an eye on the cooking time, because they go from just right to sticky gloop in the blink of an eye.
The opposite for me, cooked lentil pasta for the first time recently (purely as a healthier choice - nothing to do with needing gluten free) the packet said six minutes which was nowhere enough imo, ended up cooking it for ten minutes.
I don't particularly like pasta al dente though, the softer the better imo.
Well maybe but I don't pay attention to cooking times. Certainly quicker than wheat versions of the same.
I don’t particularly like pasta al dente though, the softer the better imo.
Burn the witch. This is STW!!
Depends on the brand. Tesco free from, yeah maybe a minute or so, but I’ve had some before that turn to mush quicker than you can blink.
The older recipes tended to be very goopy and very temperamental about time, not really had that issue with more recent ones. TBH pasta cooking is totally a matter of taste, it's just, you didn't usually get the option of cooling it for longer
I found the ‘let’s pretend it’s normal durum wheat pasta’ maize-based alternatives to be fairly nasty.
Buckwheat pasta, which is gluten free, and doesn’t try to taste anything like normal pasta is now my go to pasta.
F%%% pasta
baby potatoes
belly friendly
The Aldi stuff struggles to be al-dente, it's perfectly nice but loses its shape.
N.b. it's much higher protein than wheat pasta, great if you need to increase your dose of toxic masculinity.
I find you need to keep an eye on the cooking time, because they go from just right to sticky gloop in the blink of an eye.
This.
Also, everyone likes their pasta slightly differently, plus we tend to buy various different types & brands of GF pasta depending on what's available, so put me in the "ignore the instructions and just keep checking it fairly often until done" crowd.
I usually like the ones that are some blend of maize and rice. They're the most like actual pasta. Odd ones like lentil, buckwheat, pea, beans, recycled cardboard etc can be nice or can be inedible, just experiment!
If you ever find potato starch based pasta, avoid. Just... don't even think about it.
Has anyone else noticed GF pastas taking significantly less than the advertised cooking time?
Nope, and yes. And sometimes.
What sort of gluten free pasta is it? I have pasta made using 3 or 4 different types of flour in the cupboard right now. (And a couple of bags of the flour to make my own gluten free)
And i'm not even gluten intolerant!
Dunno as the bag I have is still un-opened in the kitchen, if it's anything like the GF 'bread' I bought it'll be too depressing to actually eat. If it does in fact turn out that as well as all the other fodmap things I have to avoid I need to avoid wheat too, then I may need the number for Dignitas in Switzerland and a one way ticket.
The Aldi stuff struggles to be al-dente, it’s perfectly nice but loses its shape.
Aldi doesn't sell GF pasta?
Aldi doesn’t sell GF pasta?
They do
Aldi doesn’t sell GF pasta?
They do
> https://groceries.aldi.co.uk/en-GB/p-the-foodie-market-gluten-free-chickpea-fusilli-250g/4088600206486
Yeah, that's what I found when I googled, as well. It might be GF but it's not GF pasta according to my coeliac daughter, because it's made out of chickpeas, and what fool eats pasta made out of chickpeas? Also, it's never been seen in our local Aldis. 😀
Doesn't it depend on the actual GF pasta brand / type / ingredients? I've found the Rummo GF stuff - Tesco sells it - pretty good, if expensive compared to proper pasta, cooks in the time it says it on the packet. This lot:
Yeah, that’s what I found when I googled, as well. It might be GF but it’s not GF pasta according to my coeliac daughter, because it’s made out of chickpeas, and what fool eats pasta made out of chickpeas?
They also do a lentil and a beetroot version.
Also, it’s never been seen in our local Aldis. ?
It's new, I only spotted it last month and bought it as most high-protein veggie recipes recommend it as it's got ~20g in a serving compared to ~7g in wheat pasta.
It's a little earthy, and the texture is closer to a slightly overcooked noodle than pasta. I wonder if it might cook better adding it to cold water then bringing to the boil, give the center time to absorb some moisture before the outer goes over.
if it’s anything like the GF ‘bread’ I bought it’ll be too depressing to actually eat
For GF bread go for Warburtons. Far and away the bestest.
OK, so it's practically a cake rather than bread, but surely that's just an excuse to eat one of the only worthwhile culinary inventions from the USA, cornbread?
Yeah, that’s what I found when I googled, as well. It might be GF but it’s not GF pasta according to my coeliac daughter, because it’s made out of chickpeas, and what fool eats pasta made out of chickpeas?
They also do a lentil and a beetroot version.
Yeah, no, that's not going to wash with a picky 18 year old. 😀
Yeah, that’s what I found when I googled, as well. It might be GF but it’s not GF <em style="box-sizing: border-box; --tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; --tw-rotate: 0; --tw-skew-x: 0; --tw-skew-y: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgb(59 130 246/0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-shadow-colored: 0 0 #0000; color: #000000; font-family: Roboto, 'Helvetica Neue', Arial, 'Noto Sans', sans-serif, -apple-system, BlinkMacSystemFont, 'Segoe UI', 'Apple Color Emoji', 'Segoe UI Emoji', 'Segoe UI Symbol', 'Noto Color Emoji';">pastaaccording to my coeliac daughter, because it’s made out of chickpeas, and what fool eats pasta made out of chickpeas? Also, it’s never been seen in our local Aldis.
Picky 11 year old wolfs it down...
Yeah, that’s what I found when I googled, as well. It might be GF but it’s not GF <em style=”box-sizing: border-box; –tw-border-spacing-x: 0; –tw-border-spacing-y: 0; –tw-translate-x: 0; –tw-translate-y: 0; –tw-rotate: 0; –tw-skew-x: 0; –tw-skew-y: 0; –tw-scale-x: 1; –tw-scale-y: 1; –tw-scroll-snap-strictness: proximity; –tw-ring-offset-width: 0px; –tw-ring-offset-color: #fff; –tw-ring-color: rgb(59 130 246/0.5); –tw-ring-offset-shadow: 0 0 #0000; –tw-ring-shadow: 0 0 #0000; –tw-shadow: 0 0 #0000; –tw-shadow-colored: 0 0 #0000; color: #000000; font-family: Roboto, ‘Helvetica Neue’, Arial, ‘Noto Sans’, sans-serif, -apple-system, BlinkMacSystemFont, ‘Segoe UI’, ‘Apple Color Emoji’, ‘Segoe UI Emoji’, ‘Segoe UI Symbol’, ‘Noto Color Emoji’;”>pastaaccording to my coeliac daughter, because it’s made out of chickpeas, and what fool eats pasta made out of chickpeas? Also, it’s never been seen in our local Aldis.
What your quote did to that post is what many copies of real food do to the GF version :-p
what fool eats pasta made out of chickpeas?
Surely the answer to that is anyone who can't eat gluten?
It's like saying "what fool eats bread made out of chickpeas?", and the answer would be the majority of the population of the second largest country on earth (and it's delicious).
ossify
Full MemberFor GF bread go for Warburtons. Far and away the bestest.
Promise's multigrain is imo the best everyday gf bread, though a bit messy. They have a pretty big range but it's hard to find most of it, their rolls are ace. Marks and Spencers have some really good options too, their oaty bread is perfect if you want something a bit less everyday sandwichey.
What your quote did to that post is what many copies of real food do to the GF version :-p
Pretty much!
For GF bread go for Warburtons. Far and away the bestest.
You need to get out of the UK TBH, my mum is quite severely coeliac and whenever she brings a suitcase over here, it goes back filled with Nordic brands of GF food. Bread, biscuits, pasta, flour, pizza bases, liquorice and so on. The selection she gets in the UK, is limited, expensive or rubbish. Or all three.
What an interesting thread! My OH is gluten free so we only have GF pasta in the house.
I've not noticed cooking time, i just check it when i think it's ready and usually needs a bit more.
On another GF note, isn't GF bread the most unfortunate ridiculous thing. Costs a fortune, really doesn't taste nice. OH went on a GF bread making course and it's fair to say it's brightened up her life significantly!!
I was diagnosed as a coeliac last year. Agree on the bread - i end up toasting it to help give is structure.
Luckily here in wales we get gluten free food on prescription - haven't started this process yert but yea some of the wraps and foods cost so much more
@tricky, mixes can be great for prescription, fresher stuff or things with shelf livees can be kind of a pain tbh. I get the Glutafin Select mixes, they make a slightly odd-textured (kinda foamy) but otherwise excellent and easy bread-machine bread. Yes you can make your own and you don't need a bread machine but if you're doing it every 2 days it just gets old really fast.
The Select range is ever-so-slightly-gluteney, rather than completely zero gluten- it meets the standards for "gluten free" being few enough arts per million to qualify, so is supposed to be fine for coeliacs, and it does definitely make better stuff than their 100% gf products
(PS the official name for this is Codex Alimentarius which I swear must have been chosen by a Warhammer fan. New Codex dropped, I'm fielding 2000 points of Adeptus AdPastas)
The Select range is ever-so-slightly-gluteney, rather than completely zero gluten- it meets the standards for “gluten free” being few enough arts per million to qualify, so is supposed to be fine for coeliacs, and it does definitely make better stuff than their 100% gf products
TBF though their 100% gluten free range might also contain gluten for all you know. The law is that to say something is "gluten free" it has to contain less than 20ppm gluten.
Codex Alimentarius is simply the internationally recognised food standards, which (among lots of other stuff) includes rules on what can be labelled gluten free. I don't use Glutafin but possibly some of their stuff contains wheat starch treated to remove the gluten, which might be what you're referring to? Whatever, IME this usually makes better bread/cakes etc than naturally GF stuff such as rice & corn.
My SiL is an extremely sensitive coeliac, tiny crumbs from someone eating nearby can affect her so she can't usually even eat things like rice unless it's certified GF (many grains share the same transport, storage facilities etc as gluten containing cereals and can contain trace amounts from cross-contamination. Oats being the most well known and problematic for this).