The Gluten Free Blog

Gluten free pasta is a staple of any coeliac sufferer’s diet. But what’s in gluten free pasta? And why do some taste like the real thing; while others taste like wallpaper paste?

Wheat free pasta is made from rice, corn, potato and vegetables. (Or more often than not a mix.)

Rice pastas
Orgran do a range of rice and rice/mix pastas including stoneground buckwheat and rice pasta; vegetable rice pasta; and a plain rice pasta. When you’re cooking, you need to keep an eye on the rice and rice/mix pastas otherwise they do have a tendency to go a bit gloopy. And they need a thorough rinse once they’re cooked.

Doves Farm do a number of rice based gluten free pastas that are organic and are really nutty and flavoursome. Favourites include their fusilli, penne and spaghetti.

Corn pastas
Corn (maize pastas) are quite neutral in taste and make a great base for spicy, tangy or creamy sauces. They’re often flavoured with spinach, peppers and sundried tomatoes as well. But, like rice pasta, corn pasta can fall apart quickly. So you need to ensure you don’t overcook it. One minute it looks fine and the next minute it’s a mushy paste in the bottom of your pan. Now personally, I think corn pasta gets a bit rubbery when it’s cool so it’s not great for salads.

Orgran do a number of corn only pastas which are pretty good.

Rice/corn mixes
The easiest gluten free pastas to cook – and the most versatile – are the corn and rice mix pastas. So it’s always worth having a couple of bags in the cupboard.

Doves Farm produces a delicious corn/rice penne, made in Italy. As does Dietary Specials, Orgran, Sainsbury’s and Tesco. Our favourite gluten free pasta though is the buckwheat, corn and rice spirals from Hale & Hearty. Perfect with a tomato sauce, oven roasted vegetables, olives and smoked mozzarella. Delicious!

Corn-based gluten free pasta

I’ve just been on a snowboarding trip to a small resort called Baqueira-Beret on the Spanish side of the Pyrenées. Luckily, being able to successfully manage a gluten free diet in Spain has become increasingly easy in recent years.

I was in Barcelona before I went to the mountains and there are a few restaurants that are pretty knowledgeable when it comes to coeliac disease. I discovered these thanks to an article by those CeliacChicks. This led me to the Celiac Society Catalunya Restaurant Guide which has a larger list, although the site itself is in Spanish (or Catalan).

When cooking at a friend’s house, I used some gluten free corn-based pasta that I picked up in a great little shop on Via Laietana called Veritas. Expensive at €4,35 (see photo) but very good none the less. And probably pricey because it’s actually an Italian brand! They also stocked Clearspring products, which I know from the UK.

Anyway, back to the mountains. The resort of Baqueira-Beret wasn’t so easy. The hotel was accommodating but eating out proved more difficult. So on my return I did a quick search on eating gluten free whilst skiing/snowboarding. I found an article by a guy in the US on his site Gluten Free Snowboarder. The site isn’t about gluten free snowboarding per se: he just happens to be a keen snowboarder who is also gluten intolerant! The crux of the article was that, although a few resorts in the US are starting to be more accommodating, it’s probably worth taking a packed lunch with you when you hit the slopes. Let’s hope the resorts in the US and in Europe catch up soon with the major cities.

So plenty to enjoy when eating in Spain even if you are slightly more on your own when in the mountains. Just make sure you take your Catalan or Spanish gluten free restaurant card from Celiac Travel with you!