DYSPHAGIA, GLUTEN (Gluten Free Pasta), CROHN’S, COLITIS & IBD friendly…
by The Sheik
from ‘Sheik’s The Crucible: An Alloy of World Cuisines’
FACEBOOK: @sheiksthecrucible(Please LIKE & FOLLOW ME)
In my years of cooking, I have found that boiling pasta he’s like working with a blank canvas.
Whatever you put into the water during boiling, will be infused into the pasta provide flavor.
The key, is to put what you plan to put into the water at the right time.
After bringing the water to a boil and pouring the pasta in, wait at least 5 minutes for the pasta to soften before adding what you plan to infuse into it.
In this recipe, I use butter, salt and granulated sugar to provide a simply delicious and result to the pasta.but, you can use actually anything your imagination can come up with for infusing flavor.
“It’s Munchie Time!”
Copyright 2019 Curtis A. David / Sheik’s The Crucible
- 1 12-16 oz. box of pasta
- 16 cups cold water
- 1 stick butter
- 4 tbsp. granulated sugar
- 2 tbsp. sea salt
Pretty basic stuff. First off pick your favorite pasta to boil. I’ve entered the gluten free, or as close to gluten-free era of my life unfortunately… a path no-cook should have to face…if you have searched for gluten free pasta you will find that choices are extremely limited. Ronzoni brand, is an excellent tasting gluten free pasta that is made with white rice, brown rice, corn and quinoa.
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