gluten-free pasta Archives | GFF Magazine

Review: Taste Republic Fresh Gluten-Free Pastas

Erika — Sun, 09 Feb 2025 16:40:00 +0000

We’ve been fans of Taste Republic’s fresh gluten-free pasta for years. From the beginning, their prettily packaged fresh pasta stood out as a beacon of joy for gluten-free pasta lovers because they deliver real-deal fresh pasta flavor and character — from the slippery-chewy, lightly toothsome texture to the delicately savory flavor — in mere minutes.

This means it takes just 180 seconds in boiling water to cook the pasta to perfection, whether you’re craving a classic stand-alone noodle or some plump, cheese-stuffed tortelloni or ravioli. Then you need only add your favorite sauce.

Equally exciting, all their Certified Gluten-Free and Certified Paleo pastas come in a variety of shapes and flavors — they even offer vegan, GF options!

Just check out the choices:

Fresh Gluten-Free Tortelloni:

Fresh Gluten-Free Ravioli:

Spinach and cheese ravioli

Fresh Gluten-Free Linguini:

USDA Certified organic chickpea linguini
Linguini
Grain-free cauliflower linguini

Fresh Gluten-Free Fettuccini:

Fettuccine

Fresh Gluten-Free Fusilli:

Fusilli
USDA Certified organic red lentil fusilli

Here are a few visuals of their tasty offerings:

Phew! While not every flavor of this fresh gluten-free pasta is available at local grocers, those you can’t find in the refrigerated aisle of a well-stocked store near you are easily ordered on Amazon or through Taste Republic’s website. Thus, perhaps the biggest dilemma is which type to purchase. Debate your choices or order a variety pack that includes 6 of their most popular flavors. Also, don’t miss their in-store coupon offers on their website!

WHERE TO BUY: Whole Foods, Costco, and Amazon or check tasterepublic.com for store locator

INGREDIENTS: See each pasta for specific ingredients. But here’s an idea of the ingredients they use for their fettuccine: brown rice flour, water, potato starch, tapioca starch, whole egg, egg white, xanthan gum, salt, glucono delta-lactone (a natural acidifier also found in wine and honey).

CONTAINS STATEMENT: Eggs (the vegan pastas are egg-free)

CERTIFIED GLUTEN FREE: Yes

OTHER HELPFUL INFORMATION: paleo

REVIEW DATE: February 2025

NOTE: We only recommend products that we truly LOVE, use, and are confident to recommend. Thanks to affiliate partnership opportunities, we sometimes earn a small commission if you purchase through a product link on our site at no cost to you. But this does not influence what we recommend. When we do score a few shekels, know that your purchase helps support our work to bring you trustworthy, unbiased information on amazing gluten-free food and lifestyle

Gluten Free Pasta with Corn and Tomatoes

Erika — Sun, 06 Oct 2019 20:32:27 +0000

This recipe comes from our friends at one of our favorite Manhattan restaurants, The Little Beet Table. (Learn more about them in our Gluten-Free Manhattan Travel Guide here). We love Little Beet Table for its seasonally fresh, often organic, wholesome and vegetable-forward menu. And did we mention, the restaurant is 100-percent gluten free and the food is inventive and delicious?

Gluten Free Pasta with Corn and Tomatoes

Although there are several steps involved in preparing the elements for this gluten free pasta, it is a simple process and the prep work can be done in advance. Store the corn puree, corn stock, grilled corn and roasted cherry tomatoes in the fridge for several hours or up to one day. When it’s time for dinner, just boil water, cook the pasta and make the quick sauce. When the pasta is cooked to the al dente stage, put it all together to make the perfect cozy dinner using the last of the fresh, local corn and tomatoes.

Servings

Calories 454kcal

Author The Little Beet Table

Ingredients

12- ounces gluten free cavatelli, such Depuma Fresh Pasta, Charlie's Pasta gemelli or Jovial pasta
6 ears of fresh corn husked
1 pint cherry tomatoes
Olive oil
1/4 cup fresh basil
1/2 cup corn stock
1/2 cup parmesan grated
Aleppo pepper or ground cayenne to taste
1 Lemon
1/4 cup gluten-free bread crumbs, optional (We like Ian's panko.)
1/4 cup homemade or store-bought pesto, optional

Instructions

Make the corn purée: Cut the kernels off of 5 ears of corn and place in blender. Purée until smooth and set aside. You will need 1 cup of the puree for the pasta sauce. Reserve corn cobs separately.
Make the corn stock: Place 5 of the corn cobs in pot and just cover with water. Simmer gently for 40-45 minutes.
Roast the cherry tomatoes: Place 1-1/2 cups of the tomatoes on pan. Drizzle with olive oil and sprinkle with salt and pepper. Roast in 400-degree oven for 15-20 minutes until tomatoes are soft and start to burst.
Heat grill or grill pan to medium. Place remaining ear of corn in bowl of cold water and let sit for 10 minutes. Remove cob from water and place on hot grill. Cook for 15-20 minutes, turning every 5 minutes until corn is tender and has some char marks. Let cool and cut kernels off the cob. Reserve.
Bring pot of salted water to boil and cook pasta according to package directions.
Meanwhile, place the 1/2 cup corn stock, 1 cup corn purée, all of the grilled corn and roasted cherry tomatoes in a pan. Heat the mixture over medium heat.
Cook the pasta according to package directions.
Add the pasta directly to the pan (do not drain) and toss with the sauce to incorporate. Slice remaining 1/2 cup of fresh cherry tomatoes in half and add to pasta, along with torn basil.
Add a squeeze of lemon juice, salt and Aleppo or cayenne pepper to taste. Sprinkle with Parmesan and toss again.
Place pasta in a bowl and top with lemon zest and gluten free bread crumbs and a few dollops of pesto, if desired.

Nutrition

Photography Front of House

NOTE: We only recommend products that we truly LOVE, use, and are confident to recommend. Thanks to affiliate partnership opportunities, we sometimes earn a small commission if you make a purchase through a product link on our site at no cost to you. But this has no influence on what we recommend. When we do score a few shekels, know that your purchase helps support our work to bring you trustworthy, unbiased information on an amazing gluten-free food and lifestyle.

Product Review: Pamela’s Pasta

Erika — Thu, 28 Mar 2019 20:24:36 +0000

Pamela’s continue to be a reliable gluten free pasta line, launched in 2017. No matter what shape of gluten free Pamela’s pasta you choose, they taste delicious and have wonderful texture. Equally important and far harder to find, they don’t fall apart and become a sad mess when served room temperature, which means they’re great for a pasta salad! Perk: they contain 8g of protein/serving and are available in four varieties.

WHERE TO BUY: amazon.com or pamelasproducts.com

INGREDIENTS: For the penne: organic white rice flour, organic pea protein, organic sprouted brown rice flour

CONTAINS STATEMENT: None

CERTIFIED GLUTEN FREE: Yes

OTHER HELPFUL INFORMATION: Vegan, kosher, organic, non-GMO

REVIEW DATE: July 2017

NOTE: We only recommend products that we truly LOVE, use, and are confident to recommend. Thanks to affiliate partnership opportunities, we sometimes earn a small commission if you make a purchase through a product link on our site at no cost to you. But this has no influence on what we recommend. When we do score a few shekels, know that your purchase helps support our work to bring you trustworthy, unbiased information on an amazing gluten-free food and lifestyle.

Product Review: Tinkyáda Brown Rice Pasta Lasagne

temp-editor@gffmag.com — Sat, 23 Mar 2019 19:33:32 +0000

We’ve tried all the gluten free lasagna noodles we could get our hands on, and Tinkyáda Brown Rice Pasta Lasagne is delicious. But more important, it’s the sturdiest one we’ve come across, which means there’s less breakage in the package (we’ve found this to be a problem with other brands) and more likelihood that, once boiled in water and drained, it will pull apart and still remain intact. Another win: the strips are long, so you don’t have to piece too many of them together to make a nice big lasagna. If you have leftovers, reheat them before enjoying, as the noodles tend to get a bit rubbery and stiff when cold.

WHERE TO BUY: amazon.com or most well-stocked grocery stores

INGREDIENTS: Brown rice, rice bran, and water

CONTAINS STATEMENT: None

CERTIFIED GLUTEN FREE: No

OTHER HELPFUL INFORMATION: Kosher

LINK TO RECIPES:

REVIEW DATE: October 2016

NOTE: We only recommend products that we truly LOVE, use, and are confident to recommend. Thanks to affiliate partnership opportunities, we sometimes earn a small commission if you make a purchase through a product link on our site at no cost to you. But this has no influence on what we recommend. When we do score a few shekels, know that your purchase helps support our work to bring you trustworthy, unbiased information on an amazing gluten-free food and lifestyle.

Fettuccine with Roasted Squash, Bacon, and Red Onion Gluten-Free Recipe

Erika — Fri, 22 Feb 2019 21:26:34 +0000

This gluten-free pasta with roasted squash and bacon is one of the most seductive, lip-smacking, tummy-rubbing pasta dishes we’ve had in a long time. This gluten free fettuccine recipe is also super flexible; swap chard for kale or 3 packed cups of spinach or escarole; add more butternut squash; or double the recipe with excellent results. Or roast extra squash, bacon, and onion and use them for a fantastic breakfast hash or frittata.

Gluten-Free Fettuccine with Roasted Squash, Bacon, and Red Onion Recipe

You can’t know how incredible this gluten-free pasta with roasted squash and bacon is until you make it. So, we strongly recommend you drop everything and do just that. It’s truly one of the most addictive pastas we’ve ever made, and the melty, sweet red onions put it over the top.

Servings

Author Eric Lundy

Ingredients

3 cups butternut squash (from neck of squash), peeled and cut into ¾-inch cubes
1 small red onion cut into 3/4-inch half moons
4 slices thick-cut bacon cut into 1-inch pieces
2 tablespoons extra-virgin olive oil divided
3 finely chopped fresh sage leaves or 3/4 teaspoon chopped dried sage
Kosher salt and freshly ground pepper
8 ounces gluten-free fettuccine or other gluten-free dried pasta
3 large chard leaves washed, thick center stems removed and discarded, cut into bite-size pieces
1 ounce (about 1/2 cup) grated Parmesan cheese, divided

Instructions

Preheat the oven to 450°F. On a large, rimmed baking sheet, toss the squash, onion, and bacon with 1 tablespoon of the oil and spread in an even layer. Sprinkle with the chopped sage, 1/2 teaspoon salt, and pepper to taste. Roast, tossing a few times during cooking, until the squash is tender and the bacon and onions are nicely browned, 25 to 30 minutes.
Meanwhile, cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta water. Place the chard in a large colander in the sink and drain pasta over chard. Let the pasta sit on the chard for 1 minute, drain well, and place the mixture in the pasta pot.
Add the squash mixture to the pasta/chard combination, along with the reserved pasta water, remaining tablespoon of oil, and half of the Parmesan cheese. Toss to combine and season with salt and pepper to taste. Serve with remaining Parmesan.

Photography Erin Ng

Must-Make Gluten-Free Pea Pasta Salad Recipe

Erika — Fri, 30 Sep 2016 21:35:55 +0000

SERVES 6 This dish is likely to incite a love affair with pasta salad and peas— even if you’re a fan of neither. It’s that good. Don’t be surprised at the thin sauce; it thickens as it cools. To make this gluten free pasta salad also dairy-free, skip the ricotta salata or feta–easy-peasy!

Kosher salt
1 (16-ounce) package gluten-free shells, fusilli, or penne pasta
1⁄4 cup extra-virgin olive oil
3 cloves garlic, minced
2 (10-ounce) bags frozen or 4 cups fresh green peas
1 cup gluten-free chicken stock
Zest of 1 lemon
1⁄8 teaspoon freshly ground pepper
2 ounces (about 1⁄3 cup) ricotta salata or feta, crumbled (optional)
Handful chopped fresh mint

Heat a large pot of salted water over high heat until boiling. Add the pasta, stir, and cook as directed on the package. Reserve 1 cup of the pasta cooking water and drain the pasta.

Heat the oil in a large sauté pan over medium heat. Add the garlic and cook until fragrant and translucent, about 30 seconds. Add the peas and cook, stirring frequently, for 4 minutes (6 minutes for fresh peas). Reserve 3⁄4 cup peas, then raise the heat on the remaining peas to medium-high. Add the chicken stock and simmer for 2 minutes (4 minutes for fresh peas).

Transfer the pan contents to a food processor or blender. Add the lemon zest, 1⁄2 teaspoon salt, and the pepper and blend until very smooth, adding a little pasta water if the sauce is very thick. Toss the pasta with the reserved peas and the pea sauce. Transfer to a serving platter, sprinkle with crumbled cheese and chopped mint, and serve warm or at room temperature.

Want more tasty recipes like this one? Find it and more in the spring 2016 print or digital issue of GFF Magazine!

Recipe Olivia Mack Anderson / Photography Chelsea McNamara / Styling Astrid Chastka