**Thrive Market Sponsored Episode**

This episode is sponsored by Thrive Market, an online membership-based market that makes healthy living easy and affordable. You can get everything from grocery items to non-toxic home products, plus sustainable seafood and more. When you join today, you'll get 25% off your first order and a free gift. The link is in the video description.

**The Basics of Gluten-Free Pasta**

So, the first and easiest option for gluten-free pasta is store-bought. These can vary wildly in quality, flavor, and texture. We taste-tested a few brands and the winner by a wide margin was this brand, Pasta Joy, whose flavor and texture were almost indistinguishable from its glutinous counterparts. And it's available on Thrive Market, convenient but sometimes life calls for fresh pasta.

**Experimenting with Gluten-Free Flour**

Before we get too nitty gritty with a totally from scratch recipe, I wanted to see if we could just grab some of this one-to-one gluten-free all-purpose flour and see if we could use it the way we would regular flour to make pasta. So, we're gonna start by measuring out 12 ounces of gluten-free flour, adding a couple of big old pinches of kosher salt, and tiny whisking to combine before adding eight ounces worth of eggs. This is the normal flour-to-egg ratio that I use for pasta, but I quickly discovered the first way that gluten-free flour does not translate.

Because instead of forming a soft, supple dough, this mixture quickly turned into a paste. So, I added a little bit more flour until it got the right consistency and then turn things over to a stand mixer where I wanted to knead the dough. Now, this might seem counterintuitive given that this is gluten-free flour and therefore has no gluten to develop, but my theory or rather hope was that we would develop the starch in the dough, making it sturdy and giving the pasta the characteristic chew that we're looking for.

Once we've allowed the dough to be kneaded for about five minutes, I'm just gonna give it a few kneads by hand to get a feel for it. Then we're gonna wrap it in plastic wrap and fridge it for 30 minutes after that, we're ready to get rolling. So, I'm gonna subdivide the dough and do a few pieces, then roll it out a little bit by hand to test its strength.

That right off the bat, not off to a good start. Once again, in an effort to develop the starch in a roll it out and laminate it, that is rolled out and folded on itself many, many times before attempting to pass it through the pasta roller which as you can see, resulted in a crumbly disaster. Let's take another crack at this time using Bob's Red Mill one-to-one gluten-free flour. This stuff has a higher starch content, so I'm hoping that it will do the trick.

And after using Bob's Red Mill, we noticed that it performed much better than before, but still not as good as store-bought pasta. So, we decided to experiment with making our own fresh pasta from scratch. We're gonna make a big batch of dough and then roll it out to the perfect thickness. Once we've rolled it out, we'll cut it into strands and dust them heavily with flour before twisting them into a nest.

**The Classic Pasta Aglio e Olio Recipe**

Now that we have our freshly made gluten-free pasta, let's move on to cooking it in one of my favorite recipes: the classic pasta aglio e olio. I'm gonna dump about three tablespoons worth of high-quality olive oil into large sauté pan, thinly shave two or three large cloves of garlic into the cold oil and then place over medium, medium-low heat.

Allowing the garlic to gently bubble and cook and turn ever so slightly brown. Dump your pasta in some awaiting boiling water, let it cook for two to three minutes until it floats, keep it moving initially so it doesn't stick together. Take the garlic off the heat as necessary, so it doesn't burn.

When the pasta is done, go ahead and dump it straight into the oil, along with the garlic and between a quarter and a third of a cup of pasta cooking water. We're also gonna add the squeezing juice of one lemon. Allow the pasta to cook for about one more minute in this mixture before adding a big old handful of freshly chopped parsley.

Toss everybody together until the sauce is thick and emulsified and almost creamy. Kill the heat and generously season with kosher salt and freshly ground black pepper, maybe some red pepper flakes if you're feeling spicy. Give it one last toss together. And there you have it, gluten-free pasta aglio e olio.

**Twisting Up the Recipe**

And as you can imagine, I kind of have to twist it up with the carving fork from the movie...

"WEBVTTKind: captionsLanguage: en- This episode issponsored by Thrive Market,an online membership based marketthat makes healthy livingeasy and affordable.You can get everything from grocery itemsto nontoxic home products,plus sustainable seafood and more.You choose your membership typeone month at a time or 12 months.I went with the 12 monthbecause it came down to just $5 per month.Join today and you get25% off your first orderand a free gift.The link is in the video description.Now, let's get down to thebasics of gluten-free pasta(bright upbeat music)So, the first and easiest optionfor gluten-free pasta is store-bought.These can vary wildly andquality flavor and texture.So, we taste tested a few brandsand the winner by a wide marginwas this brand, Pasta Joy,whose flavor and texturewere almost indistinguishablefrom its glutinous counterparts.And it's available onThrive Market convenientbut sometimes life calls for fresh pasta.And before we get too nitty grittywith a totally from scratch recipe,I wanted to see if we just grabsome of this one-to-onegluten-free all purpose flour,and see if we could use itthe way we would regular flourto make pasta.So, we're gonna start by measuring out12 ounces of gluten-free flour,adding a couple of big oldpinches of kosher salt,and tiny whisking to combinebefore adding eight ounces worth of eggs.This is the normal flours to egg ratiothat I use for pasta,but I quickly discoveredthe first way that gluten-freeflour does not translate.Because instead of forminga soft supple dough,this mixture quickly turned into a paste.So, I added a little bit more flouruntil it got the right consistencyand then turn things over to a stand mixerwhere I wanted to knead the dough.Now, this might seem counterintuitivegiven that this is gluten-free flourand therefore, has no gluten to developbut my theory or rather hope was that,we would develop the starch in the dough,making it sturdy and giving the pastathe characteristic chewthat we're looking for.So, once we've allowedthe dough to be kneadedfor about five minutes,I'm just gonna give ita few kneads by handto get a feel for it, so to speak.Then we're gonna wrap it in plastic wrapand fridge it for 30 minutes.After that, we're ready to get rolling.I'm gonna subdivide thedough and do a few pieces,then roll it out a little bitby hand to test its strengththat right off the bat,not off to a good start.Once again, in an effortto develop the starchin a roll it out and laminate it,that is rolled out and foldedon itself many, many timesbefore attempting to passit through the pasta rollerwhich as you can see, resultedin a crumbly disaster.So, let's take another crack at this timeusing Bob's Red Millone-to-one gluten-free flour.This stuff has a higher starch content,so I'm hoping that it will do the trick.And after using the exactsame recipe and method,it did, the flour held itsshaped, albeit delicatelythrough the rollers andthrough the cutters.It was however, as you can see,very fragile and rather stickyand early indicator that it'sgonna have a gummy texture.After cooking brieflyfor two to three minutesor until floating, this theorywas sadly proven correct.Not only was the pastakind of sticky and gummy,it was also very, very fragile.So, while one-to-one gluten-free flourmight be okay for baking,it doesn't really workfor pasta applications.I'm also not sure aboutthe spaghetti form factor.It kind of turns into anaughty ball of ramen.So, let us start work on our owncustom gluten-free pasta flour blend,15 ounces of brown rice flour,12 ounces of white rice flour,six ounces of potato starch,three ounces of tapioca starch,and about one tablespoon of xanthan gum,whisk until completely combined,keep it in an airtight containerand busted out wheneveryou wanna make someof the fresh stuff.When that day comes,the ratio for this flower is 14 ouncesof our gluten-free flour blend.The big old pinch of koshersalt, tiny whisk in thereand eight ounces of eggs.This should yield anice soft workable doughthat we're gonna need in our stand mixerusing the paddle attachmentfor about five minutes.This should in theory develop the starchand give our pasta moretoothsome al dente texture.No need to wrap, fridge or rest,just subdivided into four workable piecesand start rolling out and cuttingby virtue of your pasta roller and cutter.And like I said, spaghettididn't work so hot,so we're gonna use a fettuccine cutter.The outside of the dough isgonna have some rough edgesbut these should justfall away as you cut.Once it's out of the machine,we're gonna heavily dust withflour and twist into a nest.Rinse and repeat with the remaining pastaand then this stuff is ready to putto use in your favoritefresh pasta application.I've been testing everybodyout with just butter and saltbut why don't we put thisstraight to use an actual recipe.The classic pasta aglio e olio.I'm gonna dump about three tablespoonsworth of high quality olive oilinto large saute pan,thinly shave two or threelarge cloves of garlicinto the cold oiland then placed overmedium, medium low heat.Allowing the garlic togently bubble and cookand turn ever so slightly brown.More of a blonde than a brown really.Dumped your pasta in someawaiting boiling water,let it cook for two to threeminutes until it floats,keep it moving initially soit doesn't stick together.Take the garlic off the heat as necessary,so it doesn't burn.And when the pasta is done,go ahead and dump itstraight into the oil,along with the garlicand between a quarter and a thirdof a cup of pasta cooking water.We're also gonna add thesqueezing juice of one lemon.Allow the pasta to cookfor about one more minutein this mixture beforeadding a big old handfulof freshly chopped parsley.Toss everybody togetheruntil the sauce is thickand emulsified and almost creamy.Kill the heat and generouslyseason with kosher saltand freshly ground black pepper,maybe some red pepper flakesif you're feeling spicy.Give her one last toss together.And there you have it,gluten-free pasta aglio e olio.And as you can imagine,I kind of have to twist itup with the carving forkfrom the movie \"Chef\"and anything else would be sacrilegious.And the only thing left to dois hold it up to thecamera for the thumbnailand give it a taste.And I got to say, almost indistinguishablefrom its glutinous counterpart.It's too thin, it's not sticky,it's light and bouncy, ithas a nice neutral flavorand it's perfect for all yourGFFs or gluten-free friends.Thanks again to Thrive Marketfor sponsoring this episode.If you watch the show,you'll notice many of mygroceries are from Thrive Market.They make it easy to order high qualityand sustainable productsand grocery home supplements and more.You can also easily shopby diets and values,like fair trade certifiednon-GMO, keto and more.All in one place.Even better through Thrive gives,every paid membershipsponsors a free membershipfor a low income family.Had to thrivemarket.com/bingingwithbabishto sign up for a membership,you'll get 25% off yourfirst order and a free gift.The link is in the video description.(gentle bright upbeat music)\n"