What is the best way to cook pasta made from quinoa,amaranth, and brown rice?
I've been gluten free for two decades and have probably cooked every kind of GF pasta available. The first challenge is to not expect it to look, behave or taste like wheat pasta ;-)
Use a big enough pot. Like wheat pasta it needs space. Add a little oil to the boiling water to keep it from sticking together.
If the water is boiling like crazy, bring the heat to a gentler boil. GF pasta can be fragile. If it's spaghetti the ends are probably sticking out of the water so patiently and gently immerse it.
Once it's swimming in the pot, stir a bit with a wooden spoon or silicone utensil to make sure it's not sticking together, same as with regular pasta.
Usually the package says 8-10 minutes. You have to taste it to know. Remember it will cook a bit after drained so keep it a little bit on the chewy side.
Personally I prefer combinations of quinoa and corn as opposed to rice. &quot;Ancient Harvest&quot; in a turquoise box is my favorite, with Barilla a close second. Just my opinion.
There is definitely a learning curve with GF cooking. You will succeed, even if it takes more than once to attain perfection!