Now, I know that some people have problems cooking gluten free pasta correctly, resulting in mush or hard strands. My method depends on what style of noodle it is. If it’s a more Asian noodle, such as rice vermicelli or cellophane noodles, I’ll bring water to a boil, remove it from the heat, and then put the noodles into it for around 20 minutes or longer if necessary. If it’s more of a western noodle, such as rice spaghetti, I’ll bring water to a roiling boil, drop the pasta in, and let it cook for about 7-9 minutes, testing a piece every minute to see if it’s the desired softness. My recommendation is that you pull these off while they’re just a little bit harder than you like, because the heat in them will continue to soften them as you strain and plate it.
- Pan Seared Lamb Chops w/ Port and Cherry Sauce, Mushroom Risotto and Asparagus | Experiments of a Gluten Free, Dairy Free Family on Lemon Pepper Breaded Tilapia w/ Risotto
- Cooking Premade Gluten Free Pasta | Experiments of a Gluten Free … | Gluten Free Cooking on Cooking Premade Gluten Free Pasta
- Garlic roasted potato on Lamb Tips w/ Garlic Rosmary Roasted Potatoes
- Erin Zant on Crunchy Herbed Chicken
- Jennifer Schewe on Powdered Sugar Alternative & Peanut Butter Crispy Rice Balls