How to Make Gluten Free Pasta

Gluten free noodles have become abundant and widely available. There is no shortage of options when you want an alternative to white flour fettuccine. But from a nutrient density perspective, the boxed gluten-free noodles you find on the shelf are not the best option. Rice noodles are most common and offer nominal nutrition. If you think outside the box though, the solution can be found in vegetables. This video shows you a one ingredient option for gluten free and grain-free pasta.

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Paleo Potato Pasta: Two Ways

A grain-free life can be painful when all you want is a big bowl of comforting carbs. Pasta is satisfying in a way that no spiralized vegetable can replicate. I created two ways of making pasta from potatoes and a combination of tapioca and coconut flour.

Spaetzle is both dumplings and noodles at once. I was introduced to this traditional dish while in Germany five years ago. Ever since I look for it at German restaurants and rarely see it offered. I found it once at a little German bar in the East Village somewhere. I never considered making it, placing it into the pile of recipes that seem all encompassing of time and counter space. By going grain-free, I realized I would possibly never eat spaetzle again. This called for a cooking  experiment. 

Paleo Potato Pasta: Two WaysPaleo Potato Pasta: Spaetzle

The gnocchi came about as an afterthought. Piping out tiny bits of dough became daunting (see recipe below) so I cut a larger hole in my piping bag and made some gnocchi. Surprisingly it came out beautifully. Maybe even better than the spaetzle. It is a bit more fluffy than traditional gnocchi though, which I quite enjoyed.

Paleo Potato Pasta: Gnocchi By substituting tapioca and coconut flours with the traditional white flour, the pasta proved to have the right consistency. It’s best to peel the potatoes to achieve an ideal texture. I save the skins to add into other recipes. Potato skins make an excellent alternative for crust on quiches. This pasta can be paired with any sauce or simply sautéed in cooking fat with fresh herbs and salt.

Paleo Potato Pasta: Spaetzle

Paleo Potato Pasta: Gnocchi

 

Paleo Potato Pasta: Spaetzle & Gnocchi
Serves 4
Paleo Potato Pasta made into German Spaetzle Dumplings and Gnocchi
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Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Ingredients
  1. 2 cups yukon gold potatoes - boiled, peeled and mashed
  2. ½ cup tapioca flour
  3. 1 tbsp coconut flour
  4. ¼ tsp baking powder
  5. ¼ tsp salt
  6. 1 egg - beaten and frothy
Instructions
  1. Preheat oven to 350 degrees. Cover a baking sheet with parchment paper.
  2. Stir together all dry ingredients in a large mixing bowl. Fold in the mashed potatoes and egg until well combined. It will form a dough-like consistency and should easily come together as a large ball.
  3. Place a third of the dough in a pastry bag or plastic bag and pipe onto a parchment lined baking sheet. The pan must be lined with parchment or the pasta will stick. (For spaetzle, I used a plastic bag and cut a small hole in the corner. Then I piped out small pieces to resemble the spaetzle shape.)
  4. If making spaetzle, bake for 5 minutes. For gnocchi, bake for 10 minutes. It will be slightly golden.
Notes
  1. For a meal, lightly sauté the pasta in your fat of choice then top with your favorite sauce.
Sparkle Kitchen https://sparklekitchen.com/

 

Spaghetti Squash Alfredo

Spaghetti Squash Alfredo

This week I brought home the spaghetti squash to feed a village. The thing was at least 12 pounds! Check out the photo is you don’t believe me. It would be a big, blue ribbon winner in any county fair. Needless to say, I needed some recipes to use up all that squash.

First I made Brittany Angell’s Bacon Carbonara sauce with chicken. So delicious! The coconut milk is the perfect substitute for cream and I didn’t even miss the cheese. Now that’s a huge game changer. I thought creamy pasta sauces were expelled from my life, never to be enjoyed again. Coconut milk is saving my taste buds. The carbonara gave me a hankering for more cream-based pastas and I went all in for an old childhood favorite, spaghetti alfredo.

The sauce cooks in less time than the traditional dairy-filled version and is just as rich and creamy. I included heavy amounts of onion and garlic in this so if you’re not a fan just scale it back by half.

Spaghetti Squash

Spaghetti Squash
Spaghetti Squash
Spaghetti Squash
Spaghetti Squash Alfredo
Alfredo
Spaghetti Squash Alfredo

Spaghetti Squash Alfredo

Spaghetti Squash Alfredo
Serves 2
Rich, creamy dairy free alfredo sauce.
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Ingredients
  1. ½ cup full fat canned coconut milk
  2. 1 cup water
  3. 2 tbsp sweet onion – minced
  4. 2 garlic cloves – minced
  5. 1 tbsp arrowroot powder
  6. ¼ tsp salt
  7. ½ tsp pepper
  8. ½ tsp dried basil
  9. ½ tsp dried oregano
  10. ¼ tsp lemon
  11. 1 tbsp fresh parsley – chopped
Instructions
  1. ►Preheat the oven to 375 degrees. Prepare the squash. Slice in half lengthways and place skin-side-up in a shallow baking pan filled with a ½ inch of water. Roast for 1 hour until tender and the meat easily pulls away from the skin.
  2. ►For the sauce, place onion and garlic in a food processor and pulse until fine. Set aside.
  3. ►Heat coconut milk and water over medium heat in a small sauce pan, stirring constantly. When it begins to simmer, turn down to low heat. Stir in the minced onion and garlic.
  4. ►Slowly add in the arrowroot a ½ tbsp at a time, stirring constantly to avoid any lumps. Cook for five minutes until mixture begins to thicken. If too thick, add more water and if too thin add ½ more tbsp of arrowroot.
  5. ►Once to the right thickness, add in all spices and mix well.
  6. ►Toss with spaghetti squash and serve topped with parsley. You can add your favorite fish or seafood to this dish for a complete meal. I paired mine with yummy wild caught salmon.
Adapted from Brittany Angell’s Bacon Carbonara
Sparkle Kitchen https://sparklekitchen.com/