Gluten free pasta recipes?

[farmerdrea]

With the cost of everything rising seemingly exponentially on a daily basis, I want to try my hand at GF pasta, from rice flour/rice. Any simple recipes? I've made plenty of wheat pasta, but I need to avoid wheat, and my son is allergic to it (and loves his pasta!). The rice pasta we usually buy just has rice and water as the ingredients... is it that simple? A special kind of rice that needs using?

Cheers
Andrea
NZ

[kathleen]

Maybe if you just mix the flour & water into a decent stretchy dough & experiment! I've made rice noodley things like that before, & they were relatively successful! I don't know if I'd try and feed it through a pasta machine, but rolling it out flat & using a knife might be a goer... Good luck!

[Odsox]

According to Wikipedia ...... Pasta made from brown rice flour is also available in health food stores in Western nations, as an alternative to wheat flour-based noodles for individuals who are allergic to wheat or gluten

Never made any so only reporting a Google

[Green Aura]

I guess that you can make it in just the same way as wheat pasta. I agree that it won't be robust enough to go through a pasta machine, but if you eat eggs, making egg pasta with the rice flour would be stronger.

Is the problem a wheat allergy or a gluten allergy (celiac disease)?

If the problem is wheat then there are other flours you can use to make a less fragile dough, but they do have varying amounts of gluten in.

[Annpan]

100g flour to 1 egg (if I remember correctly)

I use GF flour from doves farm (it is a mixture of flours)

I have only used it to make lasagne, not spaghetti or anything because it is just to brittle and falls apart in the pasta maker, though you might be able to make short spaghetti.


For anyone who hasn't worked with GF flour before, it is non elastic, the gluten is the thing that give you the lovely elasticity of bread dough. GF dough is brittle and stodgy. Makes a really good shortbread though.

My MIL is coeliac and I do various GF treats for her every now and then

[farmerdrea]

For my son it's a gluten intolerance in general, for me I suspect it's just wheat (my son, now 16, was ELISA tested when he was younger and came up with all sorts of allergies, gluten being one of them... he hasn't exactly grown out of it, but if he doesn't eat a lot of it. then he's ok).

GF flours often have soy flour in them and we're all allergic to that, and have worse stomach reactions to it than wheat!

I wonder how that make such lovely shapes with the rice pasta we buy......

Cheers
Andrea
NZ

[Odsox]

I wonder how that make such lovely shapes with the rice pasta we buy......

If you have a flour mill you could try the glutinous sorts of rice, like pudding rice for instance.
Maybe the stickiness of that type of rice holds it all together.

[farmerdrea]

I'm intrigued - what type of rice is pudding rice?

Cheers
Andrea
Oxford

[Odsox]

I'm intrigued - what type of rice is pudding rice?

Cheers
Andrea
Oxford

Maybe it's a peculiar English thing, but it's very short grain rice .. almost round grains, that goes very 'stodgy' when cooked.

[farmerdrea]

Gotcha. You meant the kind of rice suitable for rice pudding then? I use any rice I have on hand for rice pudding, and some turn out softer/more glutinous than others. I wonder if sushi or arborio rice would work... going to have to make some time for experimentation, I think!

Cheers
Andrea
NZ