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.
Neutron scattering explains why gluten-free pasta falls apart (2025)
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Re: Neutron scattering explains why gluten-free pasta falls apart (2025)
#12Reminds 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.
Re: Neutron scattering explains why gluten-free pasta falls apart (2025)
#13Gluten 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.
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.
Re: Neutron scattering explains why gluten-free pasta falls apart (2025)
#14There's a reason it's called gluten.
From Middle French gluten, borrowed from Latin glūten (“glue”).
Re: Neutron scattering explains why gluten-free pasta falls apart (2025)
#15There 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…
Yeah, the Rummo Gluten Free pasta is just on another level in the UK vs the own-brand stuff. Thank goodness!
Re: Neutron scattering explains why gluten-free pasta falls apart (2025)
#16There 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…
Yeah, the Rummo Gluten Free pasta is just on another level in the UK vs the own-brand stuff. Thank goodness!
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.
Re: Neutron scattering explains why gluten-free pasta falls apart (2025)
#17God bless science
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Re: Neutron scattering explains why gluten-free pasta falls apart (2025)
#18There 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…
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.
Re: Neutron scattering explains why gluten-free pasta falls apart (2025)
#19Gluten 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.
Removing lactose from things is largely solved at this point. If you’re experiencing an unfortunate taste you should try a different brand; the Lactaid brand (which is what everyone seems to know of) isn’t great.
Re: Neutron scattering explains why gluten-free pasta falls apart (2025)
#20Gluten 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.
Rice and buckwheat noodles have a long and distinguished history.