Gluten Free Spaghetti, Kosher and Gluten Free certified. Formulated for people who must eliminate their consumption of gluten, eggs, milk, soy, wheat or sodium (Salt).
Rice Spaghetti, holds together when boiled, has a similar texture to wheat based pasta, and tastes excellent!
INGREDIENTS: Rice flour (96%), tapioca starch (as stabiliser), rice starch (as stabiliser).
DIETARY INFORMATION: Suitable for coeliacs, vegans and vegetarians.
- Boil water in a large pot. To make sure pasta doesn’t stick together, use at least 4 pints of water for every 8 ounces of pasta. Make sure that the water is at a fast, fierce, rolling boil before you add the pasta.
- Salt the water with at least a tablespoon of salt. The salty water adds flavour to the pasta.
- Pour pasta into boiling water. Boil undercover for 8-9 minutes or until tender, stirring occasionally.
- Drain and rinse with warm water.