All gluten-free flours have two things in common, regardless of the ingredients they contain. It is gluten-free and high in starch. What is the simple reason? Eliminating the former requires the latter, because something must provide structure. As we all know, starch can become sticky if it absorbs too much water. And now I know why cooking gluten-free pasta in a large pot of boiling water causes problems.
For this reason, it helps to add a little olive oil to the pan after the water boils and before adding the pasta. In fact, after the pasta is boiled and washed, it needs to be fried with more oil to prevent it from clumping. We’re fully aware that doing this may prevent the tomato sauce from fully coating the pasta, but we believe it’s less of a problem than creating sticky, starchy singularities instead of delicious gluten-free spaghetti. Are you still hesitating to go gluten-free? Consider another obstacle removed.
