Whatever ingredients they contain, all gluten-free flours have two things in common: they're devoid of gluten and heavy on starch. The simple reason for this? Something must provide structure, so eliminating the former necessitates the latter. Starch, as we all know, can get sticky if it absorbs too much water — and now we see why cooking gluten-free pasta in a large pot of boiling water might present some problems!
This is why adding a little olive oil to the pot after the water boils but before you add the pasta will help. In fact, you should toss the pasta with more oil once it's been cooked and rinsed to further prevent clumping. We fully recognize that doing this might keep your tomato sauce from perfectly coating the pasta but also believe that to be less of an issue than ending up with a gummy, starchy singularity instead of delicious strands of gluten-free spaghetti. Have you been thinking about going gluten-free but hesitating? Consider another obstacle removed.
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