Gluten-Free Pasta: More than 100 Fast and Flavorful Recipes with Low- and No-Carb Options

by Robin Asbell

Overview

Gluten-free doesn't mean goodbye, pasta! Gluten-free Pasta offers authentic pasta dishes from all over the world, sans gluten!

When you cut out gluten, often you cut out your favorite pasta dishes, too, or find the store-bought gluten-free substitutes to be disappointing. But if it's pasta you're craving, there's a whole world of noodles just waiting to be twirled around your fork: homemade fresh pastas, Asian rice-based noodles, and quick GF boxed brands that will satisfy. You WILL eat pasta again!


Gluten-Free Pasta approaches pasta three ways: with recipes for homemade fresh pastas, recommendations for store-bought brands, and also guilt-free veggie noodle stand-ins. Traditional Italian favorites are all well-represented, but Asian noodle soups, pasta bakes, and even wheat flour-free appetizers for entertaining. Expert chef Robin Asbell shows that eating a gluten-free diet can include delicious dishes like:

• Potato Gnocchi
• Cacio e Pepe
• Spinach and Chèe-Filled Jumbo Tortellini
• Kung Pao Chicken with Linguine
• Fast Pho
• Veggie Lasagna
• Spicy Kimchi-spiked Mac and Cheese
  

With this cookbook in hand, any pasta dish is possible, and all of them will be absolutely delicious.

Product Details

ISBN-13:	9780762451784
Publisher:	Running Press Book Publishers
Publication date:	02/25/2014
Sold by:	Hachette Digital, Inc.
Format:	eBook
Pages:	216
File size:	5 MB

About the Author

Robin Asbell's writing has appeared in Better Homes and Gardens, Real Food Magazine, VegNews, Clean Eating Magazine, and Vegetarian Times. She has written five previous cookbooks, including The New Whole Grains Cookbook and Big Vegan. Asbell lives in Minneapolis, Minnesota.

Editorial Reviews

★ 03/15/2014
Many single-subject cookbooks about gluten-free bread and pastry exist, but few about pasta. Freelance writer Asbell (Big Vegan) fills a niche with this title, which uses fresh and store-bought pastas and vegetable "noodles" (e.g., spaghetti squash strands, spiralized zucchini, sliced egg crepes) in international recipes like Korean kimchi noodle salad with tofu, Delhi-style greens and pasta, and sausage and spicy red sauce lasagna. Asbell's suggested gluten-free pantry contains a manageable list of flours and binders (atypical for this genre), and her recipes contain mostly fresh ingredients, with a few premade condiments. VERDICT Essential for gluten-free collections.

Library Journal

04/21/2014
Gluten-free eaters mourn the loss of many favorite foods, but this instructive cookbook aims to reassure diners that they never truly have to go without noodles. Running the gamut from naturally wheat-free Asian rice vermicelli and "conceptual" noodles of raw or lightly cooked veggies to homemade cut and shaped pasta to the boxed brands found in most markets, Asbell (The New Whole Grains Cookbook, Big Vegan) covers the wide array of options available to cooks of all levels. The guide aspect of the book includes principles for making pasta without wheat flour, a pantry of essentials (such as texture-providing starches and gums), lists of store brands and serving sizes and equivalents. Recipes start with basic fresh pasta made from rice and millet flours and build out to spaetzel, gnocchi, and filled shapes. A few handy sauces are followed by more intensive, internationally (and sometimes intra-nationally) inflected recipes, such as Curry Noodle and Paneer Cakes with Mango Raita, Cabbage Soba with Carrots and Truffled Pecorino and Corn Chowder with Smoked Salmon over Macaroni. The flavors are rarely subtle and sometimes a bit random, but Asbell's emphasis on other dietary concerns such as dairy avoidance and her appreciation for pasta's versatility make this an asset for the sensitive diner with a sense of adventure. Photos. (Mar.)

Publishers Weekly

“With more than 100 recipes for low and no-carb options, this thoroughly researched, thoughtfully compiled selection sheds new light on crafting fresh and dried pasta dishes that are gluten-free and packed with flavor… The fact is, you can substitute any pasta (wheat or gluten-free) in these recipes and the book would still be a winner.”
—Star Tribune

"Knowledgeably compiled by food writer and professional chef Robin Asbell, Gluten-Free Pasta: More than 100 Fast and Flavorful Recipes with Low- and No-Carb Options is a 216 page compendium showcasing more than one hundred palate pleasing, appetite satisfying recipes for gluten free dishes that would grace any dining occasion from modest family meals to elegant celebratory dining...Nicely illustrated with occasional full color photography of finished dishes, —strongly recommended for personal, family, and community library cookbook collections."
—Midwest Book Review

From the Publisher