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Making Gluten Free Pasta for Greek Recipes

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paharo45

paharo45

Active member
I have some people in my life who need a gluten free diet. When I have them over, I like to accommodate. However, it is easier said than done sometimes. I find that most other people don't even notice if I sneak a gluten free pasta in my Greek food here and there. I know I could always substitute rice for some dishes, but in some cases I really do feel I need to use the pasta.

I have a hard time finding the gluten free pasta that I need, so I was thinking to make it. I make pasta with gluten all the time but my first gluten free attempt was a disaster. It fell apart and I felt I didn't know how to control the dough.

Do you guys have any advice?
 
Hi Paharo45,
I’m so sorry to hear that your first attempt to gluten free pasta was a disaster.
The reason the past fell apart was because of the lack of gluten. Gluten is what hold any dough together. You would need to use a different flour, such as rice flour and potato starch as well as xanthum gum in order to hold the dough together.
 
This is a great tip to use xanthum gum. I have a gluten free friend who is having issues with this very thing, and I don't think she realizes that she needs to use another ingredient to hold the dough together. I will pass it along!
 
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Ingredients:​

  • 1 jar of grape leaves (about 60-70 leaves)
  • 1 cup short-grain rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh dill
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  • 1/2 cup chopped fresh parsley
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  • Juice of 2 lemons
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    • Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer gently for about 45-60 minutes, or until the rice is cooked and the grape leaves are tender.
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