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.
Two types of spaghetti (regular No. 5 and gluten-free) produced by the Barilla company (Italy) were purchased in a supermarket."
Are you kidding me? You did a study and tested /one/ kind of gluten-free pasta?
There are so many different kinds from different companies. One type from Barilla is nowhere near representative to draw a useful conclusion.
Especially as unlike many other gluten-free pasta products it lacks an important binding agent.[1]
As someone with a gluten-allergic partner I regularly make pancakes and bake bread with (Italian!) rice-based flour.
And they are difficult to distinguish from the flour based ones, in taste, texture, fluffiness and and structural integrity.
The secret to this is xantham gum. It acts as a binding agent in gluten-free baking, providing the elasticity and stickiness that gluten typically offers. It helps to hold ingredients together and improve the texture.
I learned this when eating excellent gluten-free pinza, in a small place in Catania, Sicily, whose owner has celiac disease.
Ah yes, as far as pasta goes there is also research about this ofc[2]
[1] https://www.barilla.com/en-us/products/pasta/gluten-free/glu...
[2] "Incorporation of xanthan gum to gluten-free pasta with cassava starch. Physical, textural and sensory attributes"
https://www.sciencedirect.com/science/article/abs/pii/S00236...
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”).
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.
Didn't know ISIS gave a hoot about gluten free.