Batch Cooking Gluten-Free Pasta
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Apr 12 2013

Batch Cooking Gluten-Free Pasta

Gluten-free pasta.  There is a wide variety of gluten-free pastas available today.  Brown rice pasta, corn pasta, quinoa pasta and blends of the different grains are some of the most common varieties.  Pasta is one of the staples I depend on because more often then not, Jon will eat it without too much complaint.  Because of this, I like to make a large batch of cooked pasta at the beginning of the week and feed him (or the family) from it all week. 

Once I have the pasta cooked and then lightly drizzled and tossed with olive oil, I store it in the refrigerator for simple meal prep.  Tossing the cooked pasta with olive oil helps to keep the pasta from sticking together when it is cold.  Of course some of the easiest ways to fix the pasta is by using a jarred gluten-free sauce.  If jarred sauce isn’t your thing, make extra homemade sauce the next time you make a batch to heat quickly and toss with cooked pasta. 

One of my new favorite ways to eat pasta that I have pre-cooked is to toss it with tuna, sun-dried tomatoes (in oil) and mozzarella cheese. 

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I used a single-serve pack of tuna for this bowl and added roughly 1/8 to 1/4 cup sun-dried tomatoes and a handful of mozzarella.  Having the cooked pasta on hand in the refrigerator allows me to create a single dish or multiple dishes of pasta and customize it to each person’s specifications. 

Recently my go-to pasta of choice has been Tinkyada.  It has held up well to cooking and reheating. 

What would you add to your bowl of gluten-free pasta?  Have you tried keeping cooked pasta on hand in the refrigerator?

Article Written by:

Kimberly Bouldin is a gluten-free wife, runner & blogger with two children in Columbus, Ohio. After her celiac diagnosis in 2006, she has made it her mission to embrace an entirely new approach to nutrition in a gluten-free world, exploring options that run the gamut from "made from scratch" homemade bread to sampling and reviewing the gluten-free prepared foods that are continuously being introduced to the market. While navigating the waters of becoming gluten-free, Kim shares her experiences and passes along valuable product reviews in addition to helping other moms of celiac kids develop healthy menus that are kid-friendly and palatable. Kimberly is a valuable resource for those who are newly diagnosed, as well as for the more seasoned gluten-free veterans. Follow Kim on Twitter!

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Comments

  1. Steve says:

    Tinkyada is great, but so is Trader Joe’s corn pasta. The TJ pasta is a lot less expensive, too.

  2. Steve—I like corn pasta, too. I haven’t tried the TJ’s kind yet but I’ve had several different shapes of Sam Mills, and I’ve always been impressed with the texture and taste. I find it holds up well to storing and reheating. The texture is perhaps slightly al dente/chewy, but that’s how I like my pasta anyway.

  3. Anne Steib says:

    I definitely prefer the corn pastas. I always keep rice pasta on hand, but corn is my go to pasta. In Atlanta trader Joe’s sells it for $1.39 a package, and Sam Mills is available at Kroger for pretty cheap as well. I wonder if Sam Mills is the maker of the Trader Joe’s pasta, because I think they are both from Romania. Farmo was my absolute favorite, but I have not seen it in a while, but it is available on Amazon. Thankfully, last time I saw it, I bought a case, and still have some in my pantry =)

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