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Gluten-Free Pasta: More than 100 Fast and Flavorful Recipes with Low- and No-Carb Options Paperback – February 25, 2014

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Product Details

  • Paperback: 216 pages
  • Publisher: Running Press (February 25, 2014)
  • Language: English
  • ISBN-10: 0762449675
  • ISBN-13: 978-0762449675
  • Product Dimensions: 1 x 7.4 x 9.1 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #58,987 in Books (See Top 100 in Books)

Editorial Reviews


“With more than 100 recipes for low and no-carb options, this thoroughly researched, thoughtfully compiled selection sheds new light on crafting fresh and dried pasta dishes that are gluten-free and packed with flavor… The fact is, you can substitute any pasta (wheat or gluten-free) in these recipes and the book would still be a winner.”
—Star Tribune

"Knowledgeably compiled by food writer and professional chef Robin Asbell, Gluten-Free Pasta: More than 100 Fast and Flavorful Recipes with Low- and No-Carb Options is a 216 page compendium showcasing more than one hundred palate pleasing, appetite satisfying recipes for gluten free dishes that would grace any dining occasion from modest family meals to elegant celebratory dining...Nicely illustrated with occasional full color photography of finished dishes, —strongly recommended for personal, family, and community library cookbook collections."
—Midwest Book Review

“Flawless Potato Gnocchi recipe shows how far gluten-free pasta has come… recipes for basic fresh pasta, buckwheat pasta, spaetzle, ravioli, tortellini and other much-missed favorites. Chapters include a comprehensive section on sauces great for either homemade or store-bought noodles plus appetizers, cold noodles/salads, hot noodles, baked pastas, and soups…. One old favorite, Potato Gnocchi, resulted in light pillowy dumplings that rival any gluten-filled counterpart. The gnocchi came together easily and would taste equally delicious tossed with a simple tomato sauce, pesto, or brown butter and sage. The gnocchi would likely freeze well, too, should you prefer a make-ahead option.”
—The Oregonian

About the Author

Robin Asbell's writing has appeared in Better Homes and Gardens, Real Food Magazine, VegNews, Clean Eating Magazine, and Vegetarian Times. She has written five previous cookbooks: The New Whole Grains Cookbook and Big Vegan. As a private chef, Robin has specialized for many years in cooking for special diets, devoting many hours to designing dishes for clients who avoid gluten and carbs, but still want delicious food. Asbell lives in Minneapolis, Minnesota.

More About the Author

Robin Asbell has been immersed in whole, real foods cooking for most of her life, and has made a vocation of crafting delicious, healthy recipes and writing about it.
Her latest book, Sweet and Easy Vegan, Treats Made with Whole Grains and Natural Sweeteners (Chronicle Books) is the culmination of many years of baking for vegans.
Her last book, Big Vegan, Over 350 Recipes, No Meat, No Dairy, All Delicious, is a celebration of just how satisfying and alluring plant based cuisine can be.Robin's second book, The New Vegetarian Cookbook, brims with her creative and fresh takes on meatless cuisine.
Her first book, The New Whole Grains Cookbook, is filled with flavorful, beautiful food that just happens to be whole grain.
Robin has been cooking and creating recipes in the Natural foods business since the mid 80's. What began as a side job in college turned out to be a lifelong career, when she realized that her true passion lay in healing the Earth and the people around her with healthy, organic food. After baking and cooking with whole foods in restaurants, delis and Coops for many years, she started working as a Private Chef in the mid-90's, creating fabulous food for the fabulous.
She also writes for magazines like Better Homes and Gardens, Real Food, Vegetarian Times, Experience Life, Taunton's Fine Cooking, Mother Earth News, The Mix, and others. She blogs at, and also posts a weekly soundbite at Robin also teaches popular cooking classes in Minnesota and around the country.,her website, is the place to go to find out if she is coming to a place near you!

Customer Reviews

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Most Helpful Customer Reviews

9 of 9 people found the following review helpful By Krista R. Bainbridge on February 22, 2014
Format: Paperback
I received an ARC of this gluten-free cookbook in exchange for my honest opinion.

When our daughter was diagnosed with her wheat allergy and we had to go gluten-free, one of the things we collectively missed most was pasta. Many gluten-free options just don't have that special "something" to it and the boxed varieties can vary from "okish" to "yuck, did I seriously think that would work?!?"

Ms. Asbell brings to the table 100 fast and tasty gluten-free pasta recipes that will delight the whole family. The good news is - these recipes will have you say "This pasta is incredible!" Not "This gluten-free pasta is good...for gluten-free..."

I love the colorful pictures, easy to follow instructions and suggestions for boxed brands if you do not have the the time or inclination for making homemade gluten-free pasta.

Best part? Many of the recipes are also low or no-carb which is a nice change of pace since many GF options are carb-heavy!
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8 of 11 people found the following review helpful By Skimmer on May 9, 2014
Format: Paperback
I have been using and enjoying Tinkyada brown rice pasta for a bunch of years, really like it, and nobody in my family, nor any of my guests, have been able to tell it isn't normal wheat-based pasta. But it is expensive, and falls apart easily, and I was hoping to expand out with other flours, without having to rely on not-so-healthy Asian white rice noodles, bean threads, and sweet potato noodles. Since my library didn't carry this book, I had to guess if it would be what I was looking for. It is a nice book, but not what I was hoping for. I am not only gluten-intolerant, but also must avoid products from cow's milk, and I'm trying to get rid of the gums as well.

So I was sad to see that there are only 4 basic pasta recipes, all calling for these ingredients I need to avoid, and all using a higher percentage of highly processed GF flours than I want to use: Basic Fresh Pasta, using arrowroot, tapioca, glutinous rice, and millet; buckwheat pasta, much the same recipe as the basic, but adding some buckwheat instead of the millet; Easy Spaetzle, using potato starch, cornflour, and garbanzo flour; and Potato Gnocchi, using garbanzo flour and potato starch. I've mostly stopped using garbanzo flour because it doesn't seem to digest well for me.

Three of these basic recipes call for whey powder or dry milk powder (3/4 c.). In the intro material, the author suggests substituting nut or coconut milk, if you have dairy problems (wet for dry?--or is this not for the pasta doughs, but only for the recipes you then make using the pasta doughs?). Multiple gums are used, and the amounts seem large enough to cause trouble, if you are sensitive to these. Eggs are called for also, in case you need to avoid them.
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By L. E. Wilson on August 4, 2014
Format: Kindle Edition
This cookbook looks very good. The recipes are creative, flavorful, and wide ranging. I am looking forward to making some of them soon. There are vegan and vegetarian recipes, as well as meat and seafood ones. It seems like it would be easy to substitute things in and out of these recipes, as well, to deal with food allergies. The style of cooking ranges from Chinese, Indian, Greek, Italian, German and more. The only thing it does't include are dessert recipes, besides the recipe for "Classic Sweet Apple Kugel."
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