Learn how to cook gluten free pasta, so it is al dente every time! Avoid mushy pasta by following these simple tricks. You won’t believe how easy perfect al dente gluten free pasta is to make at home!!
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Do you hate mushy gluten free pasta? This hack will help you learn how to cook gluten free pasta to tender perfection. Try it with this simple ground pork pasta sauce.
Over the years my kids have been brainwashed to accept “mushy” gluten free pasta. After a while, they forgot what real firm pasta was even like.”
Clare V.
The Story:
Being gluten free for medical reasons, I rely heavily on the restaurant staff to ensure our family doesn’t get sick when dining out from the waitperson who helped us muddle through the menu trying to find out what items were safe to eat to the chef who took a few minutes to leave his busy kitchen to answer my questions about cross-contamination.
My husband and I wanted to try a new Italian restaurant, Sorrelle Italian Bistro in Campbell, CA, that opened just a few minutes from our house. When I called to ask if they had gluten-free options, the owner told me they didn’t have gluten free pasta dishes.
The owner then offered something wonderful. She told us that if we brought a bag of our own gluten free pasta, they would create something special for us. (Note: they do not have gluten free pasta, so if you want it, you need to bring your own uncooked pasta.) They cook it in separate water.
When our pasta dishes came out, I couldn’t believe how delicious the pasta was. It was firm. It is the first gluten free pasta I could say was al dente! I usually had something a little mushy when I cooked gluten-free spaghetti and pasta.
The restaurant used the same brand of pasta that I use (obviously, since I brought the bag!), and I couldn’t figure out what they could have done differently. I was so curious to know how they cooked the pasta.
When I complimented the owner, I begged for her secret. She told me exactly how to cook gluten free pasta al dente.
How to Cook Gluten Free Pasta:
I am so excited to share this simple pasta hack with you!! It has put gluten free pasta back on the menu in our home. Even better, this works for every type of gluten free pasta!!
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Try it with this Gluten Free Fettuccine Alfredo recipe!
The secret to firm pasta starts with an ice-water bath. This halts the cooking process immediately, so the pasta doesn’t continue to cook in the colander. Trust me; this works on all brands of gluten free pasta.
Chef Tips For Al Dente Gluten Free Pasta:
- Add ice and water to a medium-sized bowl to make an ice-water bath.
- Add your pasta.
- This will halt the cooking process, so your pasta doesn’t get mushy.
Now that you know how to cook gluten free pasta, you can use the method when you make your favorite gluten free pasta and spaghetti dishes!
Easy Gluten Free Pasta Sauces For Pasta:
- My whole family loves this three-meat pasta sauce. It is hearty and delicious.
- Why not try this homemade gluten free Alfredo sauce on that pasta?
- If you love pesto but do not eat nuts, try this nut-free pesto sauce. There is also a great vegan option!
Tips & Recipe FAQ:
The secret to firm pasta starts with an ice-water bath. This halts the cooking process immediately so the pasta doesn’t continue to cook in the colander.
If you drain your pasta in a colander or leave it in the pot, the heat from the pasta continues cooking it, and you can end up with mush.
All kinds of gluten free pasta have different cooking times because they are made with different ingredients. Some are made with rice, corn, legumes, and often a combination of ingredients. These all require different cooking times.
Several new kinds of pasta on the market are made with legumes like garbanzo beans and lentils. These are naturally gluten free, but just to be sure, always read the labels.
If you love pasta, try my homemade Gluten Free Ravioli recipe!
How to Cook Gluten Free Pasta and My Favorite Sauce Recipe
Ingredients
- 2 garlic cloves smashed
- 2 tablespoons fresh basil chopped
- 2 tablespoons capers
- 1 tablespoon olive oil
- 14 ounces tomato sauce
- 1 teaspoon dried oregano
- salt and pepper to taste
- 4 cups cooked gluten free pasta
Instructions
- In a large skillet, heat olive oil on medium heat.
- Add garlic and saute until golden.
- Add fresh basil and saute another 2 minutes.
- Add tomato sauce, capers, oregano, salt and pepper.
- Reduce heat and simmer the sauce for 15-20 minutes.
- Toss with cooked gluten free pasta and top with freshly grated parmesan cheese.
- Serve hot.
Notes
- To halt the cooking process and avoid mushy pasta, give that pasta an ice bath! To make an ice water bath, add ice and water to a medium-sized bowl.
- I prefer to use Jovial or Tinkyada gluten free pasta brands, but Barilla is also delicious.
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SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an old January 2017 post with more information and photos.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
Hello Sandi, this is an interesting concept. I always rinse my gluten-free pasta with cool water to keep it from getting mushy. I use Jovial brown rice pasta but I have yet to be able to get their cassava pasta to not completely fall apart in the sauce.
My question to you is how does this water bath method work if you’re trying to finish your pasta in the sauce? I think it makes for a better end result if you marry the sauce with the pasta but I know gluten-free pasta is a whole different animal then what my grandmother used. Can I get your thoughts on this? Thanks!
Hi, I typically cook the pasta a minute less than the box. I find rinsing in cool water stops the cooking process quickly, then I add the pasta to the hot sauce and mix it. I haven’t tried cassava pasta yet so I am not sure how to advise with that type.
You don’t mention using gluten free pastas in a “baked” casserole type dish.
Will the rigatoni get mushy while the cheese melts and browns a little?
After the ice bath, once the casserole is assembled, it all bakes together, so will I have mushy rigatoni?
I would bake the pasta for 1-2 minutes less than the box directions. I make casseroles often, like this ziti casserole. https://www.fearlessdining.com/gluten-free-baked-ziti-casserole/
I finally made a decent goulash gluten free, however my leftovers turn mushy, will this help so I can eat nonmushy leftovers?
Hi Jane, I know what you mean. It is more the gluten-free pasta because it is mostly rice-based. It absorbs the liquid in the food while in the fridge. I don’t have a good fix for this.