Friday, March 20, 2009

gluten free pasta

This pasta is made from amaranth flour which is milled from the seeds of the amaranth plant, this flour boasts a higher percentage of protein than most other grains, and has more fiber than wheat and rice. It is also higher in the amino acid lysine, which some food scientists believe makes it a more complete protein than flour made from other grains. Amaranth flour can be used in cookies, crackers, baking mixes, and cereals. Amaranth flour should be available in most health food store.

what you need
225g/8oz Amaranth flour
125g/5oz Tapioca Flour
1 Egg
1 tbsp Walnut Oil
1-2 tablespoons Water

what to do
Sift together the flours into a large mixing bowl.
Make a well in the centre then add the remaining ingredients and mix well.
Turn onto a lightly floured surface and knead for 10 minutes. until smooth and elastic.
Cover with clingfilm and allow to rest for 20 minutes.
Roll out thinly and cut into whatever pasta shape you require.
Cook in boiling water for 3-4 minutes and toss through your sauce


  1. Joe...this is wonderful...Thank You Thank You Thank You!!! I am starting off a new blog, I am doing a Com Cookery Course at TAFE and will mention this in it as I have met a lady in America whose daughter in law has been diagnosed as gluten intolerant...which I am too. This is fantastic...I am over the moon, Dzintra

  2. Hi Joe,
    I just popped over from your mom's blog. Thanks so much for this recipe, both my dad and sister have celiac disease (wheat and gluten alergy). I'll pass this on to them.
    Thanks a million,

  3. Joe, I'm the lady in America that Dzintra (above) mentioned. Thank you for this recipe! My daughter-in-law just found out why she's been so sick... gluten allergy... and she LOVES pasta! This is perfect for her visit in a few months. I will be trying it! Vicki