Gluten & dairy free, vegetarian pasta dough

I'm sorry you didn't get any responses here.  It seems like you may be the gluten free pasta expert on this forum! 

oops! sorry i didn't see this. try conte's frozen gluten free ravioli next time. it's pretty good for gluten free. http://contespasta.com/.

ben doing the gluten free thing for a while, feel free to ask questions.

kathee

Living with a Gluten allergy can be challenging to both the one with allergy and those who cook for them/ eat with them.  As someone who has lived with this allergy and cooks for herself, I understand the frustration in trying to get foods to bind, to rise, to capture the same consistency of its Gluten filled counterpart.  

So what is the best????

Look for a four that is a combination of flours- a bouquet of flours!  The best pre-made gluten free products are often a combination of flours, such as potato, arrowroot, buckwheat, soy, rice, chickpea, quinoa, corn and teff flour.

Look at the Mariposa Bakery.  In my opinion, they are the only ones on the West Coast that have mastered gnocchi, raviolis, cookies and pizzas.  Unfortunately, they do not sell their flour mixes.  I can tell you, that all their flours are a mixture of several GF flours. 

The Quinoa Corporation makes excellent pastas in a variety of shapes. These pastas are a combination of quinoa and corn flours.  My friends and family can tell if I use brown rice pasta.  The texture is good enough for the Gluten Free person craving pasta, but the texture is not what it should be.  The Quinoa Corporation's pastas on the other hand, are the perfect texture.  The pasta is al dente and precisely mimics regular pasta.  

Bob's Redmill makes excellent Gluten Free flour mixes. You can experiment with several of them to create your own mix, or if you are short on time, use the all-purpose GF Flour mix.  

Now, without further ado, here is a recipe that I have found works quite well for ravioli. 

Mixture 1

1 Part Fava Bean Flour

1 Part Garbanzo Bean Flour

1 Part Corn Starch

1 Part Tapioca Flour

The Dough 

1 cup of Mixture 1, listed above

1 tablespoon of Olive Oil

1/2 teaspoon salt

2 teaspoons Xantham Gum

2 eggs (beaten)

Cornstarch for kneading 

Mix everything into your mixing bowl, until it is a firm ball.  Roll the dough out until it is as thin as you can get it. Insert your choice of filling into well spaced spoon fulls along the dough.  Fold your excess over, cut and seal them.  Seal with edges with some melted butter.  Boil for about 5-7 minutes.  Drain and brush them with some butter. Add to your sauce.  Enjoy!

Hope this helps. 

Chris 

ChefTalk Staff

soupwench,

have you tried betterbatter flour? if money is no object it's supposedly one of the best. you can buy it on their sight or through amazon. i make my own mix using white rice flour, potato starch, tapioca starch and sorghum. haven't tried it for pasta because i'm too lazy to try.

and as far as I know the only treatment for celiac is to avoid all gluten.