Gluten-Free Pasta
More than 100 Fast and Flavorful Recipes with Low- and No-Carb Options
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- $12.99
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- $12.99
Publisher Description
Gluten-free doesn't mean goodbye, pasta! Gluten-free Pasta offers authentic pasta dishes from all over the world, sans gluten!
When you cut out gluten, often you cut out your favorite pasta dishes, too, or find the store-bought gluten-free substitutes to be disappointing. But if it's pasta you're craving, there's a whole world of noodles just waiting to be twirled around your fork: homemade fresh pastas, Asian rice-based noodles, and quick GF boxed brands that will satisfy. You WILL eat pasta again!
Gluten-Free Pasta approaches pasta three ways: with recipes for homemade fresh pastas, recommendations for store-bought brands, and also guilt-free veggie noodle stand-ins. Traditional Italian favorites are all well-represented, but Asian noodle soups, pasta bakes, and even wheat flour-free appetizers for entertaining. Expert chef Robin Asbell shows that eating a gluten-free diet can include delicious dishes like:
Potato GnocchiCacio e PepeSpinach and Chèe-Filled Jumbo TortelliniKung Pao Chicken with LinguineFast PhoVeggie LasagnaSpicy Kimchi-spiked Mac and Cheese
With this cookbook in hand, any pasta dish is possible, and all of them will be absolutely delicious.
PUBLISHERS WEEKLY
Gluten-free eaters mourn the loss of many favorite foods, but this instructive cookbook aims to reassure diners that they never truly have to go without noodles. Running the gamut from naturally wheat-free Asian rice vermicelli and "conceptual" noodles of raw or lightly cooked veggies to homemade cut and shaped pasta to the boxed brands found in most markets, Asbell (The New Whole Grains Cookbook, Big Vegan) covers the wide array of options available to cooks of all levels. The guide aspect of the book includes principles for making pasta without wheat flour, a pantry of essentials (such as texture-providing starches and gums), lists of store brands and serving sizes and equivalents. Recipes start with basic fresh pasta made from rice and millet flours and build out to spaetzel, gnocchi, and filled shapes. A few handy sauces are followed by more intensive, internationally (and sometimes intra-nationally) inflected recipes, such as Curry Noodle and Paneer Cakes with Mango Raita, Cabbage Soba with Carrots and Truffled Pecorino and Corn Chowder with Smoked Salmon over Macaroni. The flavors are rarely subtle and sometimes a bit random, but Asbell's emphasis on other dietary concerns such as dairy avoidance and her appreciation for pasta's versatility make this an asset for the sensitive diner with a sense of adventure. Photos.
