We have returned home again after another weekend of skiing.
If you are following this blog at all, then you've come to realize that my family loves to ski-
Well, at least most of us . . .
My almost 12 year old is a "snowboarder" now and could not believe that I had never heard of "riding a rail."
As an inspiration to you all, you should know that this is also the child in our family who has celiac disease and only four years ago spent an entire day in the sick unit at the Whistler Ski Resort because of stomach aches!!
So after spending the day skiing, I came back, made some hot tea and dug into some inspirational literary material . . . aka, my newest Gluten Free Cookbook, Wheat Free Recipes & Menus by Carol Fenster, Ph.D.
In addition to finding some great recipes, I learned this tip to add to your arsenal of tricks and trades for successful gluten free cooking:
Have you ever noticed how the gluten free pasta sticks together when you boil it? In particular, the spaghetti seems to come out more in clumps of 5 - 10 pieces of spaghetti?
Dr. Fenster may have the answer. She explains that gluten free pasta is starchier than regular pasta because of the lower protein content. This, in turn, causes the stickiness of gluten free pasta.
The solution - use more water. She recommends using one quart water for each pound of pasta and keeping the water at a strong boil so that the bubbles in the water move the pasta around.
Illusions are the truths we live by until we know better~Nancy Gibbs
I'd love to add your tips if you have any to share.