Gluten-free Pasta

Though I’ve already done some experimenting with gluten-free cooking, I haven’t been successful when it comes to making gluten-free pasta. Recently I tried making gluten-free potato gnocchi. I figured that since the base for the gnocchi was potato with a lesser amount of flour, I could just use gluten-free flour. Wrong! It tasted awful. Since it had no gluten to cause it to grow and expand when cooked, it was like tasteless lead. So when it comes to pasta, I find that rice pasta (at least for now) is the way to go. It’s tasty and always al dente. For this reason, it’s especially good for soups. It holds its shape longer and doesn’t get mushy when reheated. So give yourself a break and don’t attempt to make homemade gluten free pasta until you have the right flour. Leave this to the expects who are in the business of this new product development and are making enormous strides in coming up with the complicated mix of ingredients it takes to make a tasty bread and pasta flour. I'll keep experimenting and keep you posted. This is a whole new world for me.