Always hit pasta… gluten free!

gluten It is a protein that some cereals contain. It is made up of gliadin and glutein. It gives elasticity and fluffiness to the masses, but its nutritional value is not optimal.

Choose the right cereals, take some precautions and enjoy your favorite recipes.

Gluten-free pastas have variable cooking times. The rice ones are ready with a very short boil; others take longer than the traditional one. Always check the instructions on the packaging..

How do I know if a pasta is gluten free?

Gluten-containing cereals: First of all, it is necessary to know which cereals contain gluten. On the one hand, there is wheat in all its varieties, which include spelled and khorasan or kamut wheat. On the other hand, cereals such as rye, barley, oats and triticale also contain gluten, as well as all their derivatives and all products that contain them as an ingredient. Look at the tags: In addition to checking that a product does not contain gluten or those cereals, you should carefully review the list of ingredients and avoid some that contain it or may contain it: cereals, flour, modified starches (e-1404, e-1410, e-1412, and -1413, e-1414, e-1420, e-1422, e-1440, e-1442, e-1450), starches, starch, fiber, thickeners, semolina, protein, vegetable protein, protein hydrolyzate, malt, extract malt, yeast, yeast extract, spices and aromas. Some only have gluten according to their origin, but when in doubt it is better to avoid them. Good gluten free assortment: The most common gluten-free pastas, with a wide variety of shapes, are those made from corn and rice. You can find rice pasta in integral version. In organic food stores you will see quinoa, millet and buckwheat or buckwheat pasta, the latter widely used, like rice, in noodles. Guarantee stamp: look for the seal of the face (Federation of Celiac Associations of Spain) is the best way to ensure that it is gluten-free.