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Gluten & dairy free, vegetarian pasta dough

post #1 of 11
Thread Starter 

Uff da! I very recently started personal chefing for a sweet family of four with this triplicate of dietary restrictions. It has been requested that I make butternut squash ravioli on this sunday. She told me she has tried many gluten free ravioli doughs, and none have been right. I have made plenty of ravioli~but not gluten free. Does anyone have a good recipe? She would also like it to be an herb dough with basil & parsley. I'd rather make a pesto sauce for it but...... It'll probably be roasted tomato with crispy garlic & shallot crisps on top.Thanks in advance to anyone who can help :)  

post #2 of 11
Thread Starter 

Allright, I have an update~ She would like a pesto sauce and plain pasta, whew! I think that'll be easier.Has anyone used The Gluten Free Pantry's Country French Bread Flour Mix? That seems to be the #1 GF pasta dough flour in use for this purpose.

post #3 of 11

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

post #4 of 11
Thread Starter 

Thank you Kuan! But- I am afraid I'm not the expert! I researched alot of GF websites & found what I thought was a good one. The dough turned out beautiful & silky but cooked up pretty stiff. The filling & sauce were delicious- so I hope that somewhat made up for it. Pasta dough has never been a super strong spot for me- So kind of a bummer it was one of the first meals they wanted me to make.Sigh.............

post #5 of 11

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/.


post #6 of 11
Thread Starter 

Thank you katbalou! That would save me a ton of work & probably cook up nicer!

post #7 of 11

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


post #8 of 11

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. 

Screen shot 2011-10-10 at 4.02.28 PM.pngScreen shot 2011-10-10 at 4.03.24 PM.png




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.  

Screen shot 2011-10-10 at 4.00.22 PM.png



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. 



ChefTalk Staff


post #9 of 11
Thread Starter 

Wow, thanks Chris! I made a dough pretty similar to that, and they loved it but said I could probably roll the dough a little thinner next time. I know I added a little too much flour mix and when I went to roll it out it started cracking. It's awesome how many products are out there for substitution. I'm finally getting really comfortable this this GF cooking. I made them a banana almond cake yesterday with almond flour. It was YUMMY~ I'll make that for myself! I can't remember the brand of GF  all-purpose flour mix I use there, but I went to buy a bag for home experimenting and it was 14 bucks for a 5 lb bag~ youch! Not a cheap allergy to have for sure! Thanks again for your help~much appreciated! 

post #10 of 11


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. wink.gif

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

post #11 of 11
Thread Starter 

Thanks katbalou! I'm usually pretty broke, but money is definately no object for the people I work for. I'll be doing the shopping in the future so I'll look into it for sure!

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