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bokkies 2 hours ago [-]
There are some corn/rice pastas that are pretty close to the real deal. Sure a seasoned pasta officianado could tell the difference, but we have gluten intolerant in the house so predominantly eat gluten free pastas. Never had a visitor or kids friends complaining (and kids will complain about anything). Happily chow down. There are also some pretty good grain free varieties made from tapioca and egg, we get lasagne sheets that are approved of by the only real Italian I known, they maintain the chewy/rubbery texture of lasagne well.
mapt 24 minutes ago [-]
You don't need the wheat protein 'gluten' to make pasta at all.
You do need some kind of protein. Carbohydrate hydration is a reversible process whose other endpoint is a solution, while (most) protein coagulation is a non-reversible polymerization process that creates an insoluble matrix. The less protein is available, the easier it is to "overcook" pasta into goop and then a starchy beverage. You see it in cooking the two common varieties of 'normal pasta' already - egg durum wheat pasta has more protein than pure durum wheat pasta, and is much harder to overcook.
agoose77 59 minutes ago [-]
Yeah, the Rummo Gluten Free pasta is just on another level in the UK vs the own-brand stuff. Thank goodness!
GordonS 46 minutes ago [-]
Rummo is pretty good, but you have to cook it just right - a minute either side, and it's either grainy or falls apart as a soggy mess.
Still, gluten-free pasta has come a long way.
MiracleRabbit 2 hours ago [-]
Reminds me a bit of the research dept of the company I'm working for.
If they have too much free time they put much weirdo stuff into their devices just to see what.. happens.
They have a spectacular collection of crystals scanned.
hunterpayne 4 hours ago [-]
This might be the most Italian thing I have ever read.
fnordpiglet 5 hours ago [-]
God bless science
analog31 5 hours ago [-]
God bless gluten. ;-)
logifail 4 hours ago [-]
I and two of my three kids have coeliac(0), so we may have to disagree on that!
Can confirm that various GF alternatives really don't come close to the originals. Without the gluten things seem to be too "biscuity"...
0) Third child positive for "predisposition to coeliac" on a genetic test, but no symptoms and an endoscopy was negative too. Let's see.
luqtas 4 hours ago [-]
gotta try the combo VEGAN + CELIAC hehehe
i literally gave up from Brazilian industrialized/processed food a long time ago :D
wk_end 5 hours ago [-]
Indeed, blessed by His noodly appendage.
32 minutes ago [-]
throw310822 1 hours ago [-]
There's a reason it's called gluten.
From Middle French gluten, borrowed from Latin glūten (“glue”).
throw567643u8 3 hours ago [-]
> Greg Smith from ISIS as well as collaborators
Didn't know ISIS gave a hoot about gluten free.
Traubenfuchs 3 hours ago [-]
Gluten free pasta is the same kind of oxymoron as lactose free cow milk. Might look the same at first glance but absolutely fails at replicating the most important property: taste. And here we have scientists proving it‘s worse in other aspects as well.
tigermafia 1 hours ago [-]
Not true. There is brilliant gluten free pasta out there which tastes very good and most importantly holds sauces well - which is one of the most important properties of pasta. I assume you just have never attempted to substitute properly before making bold claims. Or your cooking is lacking so I lean towards ignorance + skill issue.
SV_BubbleTime 5 hours ago [-]
> cooked in D20
Of all the options for heavy water, deuterium oxide, 2H2O, D2O… the latter is my least favorite because every time my inclination is to try and think of what element D is on the periodic table.
You do need some kind of protein. Carbohydrate hydration is a reversible process whose other endpoint is a solution, while (most) protein coagulation is a non-reversible polymerization process that creates an insoluble matrix. The less protein is available, the easier it is to "overcook" pasta into goop and then a starchy beverage. You see it in cooking the two common varieties of 'normal pasta' already - egg durum wheat pasta has more protein than pure durum wheat pasta, and is much harder to overcook.
Still, gluten-free pasta has come a long way.
If they have too much free time they put much weirdo stuff into their devices just to see what.. happens.
They have a spectacular collection of crystals scanned.
Can confirm that various GF alternatives really don't come close to the originals. Without the gluten things seem to be too "biscuity"...
0) Third child positive for "predisposition to coeliac" on a genetic test, but no symptoms and an endoscopy was negative too. Let's see.
i literally gave up from Brazilian industrialized/processed food a long time ago :D
From Middle French gluten, borrowed from Latin glūten (“glue”).
Didn't know ISIS gave a hoot about gluten free.
Of all the options for heavy water, deuterium oxide, 2H2O, D2O… the latter is my least favorite because every time my inclination is to try and think of what element D is on the periodic table.