Gluten-free pasta muffins
Gluten-free food is becoming more and more popular. Not necessarily because it is “trendy” but because it is gentler on the stomach – unfortunately, the gluten that occurs in cereals can be a strain on the intestines.
You do not have to be allergic to gluten to give up or replace it from time to time in for example, flour, pasta or bread. A big downside of gluten-free products is their price but from time to time it is worth getting them.
I have been limiting my gluten intake for several months now. A few years ago, it turned out that I have an intolerance to lactose and not much after that I was diagnosed with sensitive intestinal syndrome. These two discoveries made me change my diet a lot. The tests results did not show intolerance to gluten but I decided to reduce its amount anyway.
On the blog you will find recipes with gluten, lactose or other ingredients that I normally do not eat in general. They are for you and my fiancé who is omnivorous 🙂
Today’s dish however, is aimed at people who do not eat gluten for various reasons. Of course, if you can eat gluten, just use normal pasta with it.
Muffins are ideal as a starter or as snacks served cold at the party.
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Ingredients for pasta muffins.
- 150 g of gluten-free pasta in the shape of stars (small stars)
- 1 tablespoon of salt
- bunch of parsley
- 2 tablespoons of capers
- 2 small cans of tuna in their own sauce (215 g)
- 1 clove of garlic
- 200 ml cream 30%
- 60 g of cheese (any type)
- 1 tablespoon of olive oil
- 50 g of fresh spinach
- pinch of black pepper
- 1/2 teaspoon of salt
Additionally: silicone muffin tins.
How to prepare tuna muffins.
Pour water into a pot, add a tablespoon of salt to it. When the water starts boiling, add the pasta. Cook for three to four minutes on low heat. Put the pasta in a colander and pour cold water over it. Put the pasta into a bowl.
Fry olive oil in a pan. Add a clove of garlic, capers and drained tuna to it. Fry over low heat for two minutes.
After two minutes, add the cream, half a teaspoon of salt, pepper and fresh spinach. Fry for another minute.
Afterwards, mix the pasta, the cream sauce, finely chopped parsley and grated cheese thoroughly.
Pour the pasta to silicone muffin moulds. Bake in an oven preheated to 175 degrees Celsius for 30 minutes.
Serve hot or cold.
Good to know when making gluten-free muffins.
The cheese and cream of course can be with lactose. I use those without it due to my intolerance.
You can serve the muffins with a very small amount of ketchup.
Do you like tuna? If so, try our recipe for Tuna and egg spread.
