The Bakermans Gluten-Free Pasta
The Bakermans Gluten-Free Pasta Flour Mix
Ingredients
- 275 g Rice flour basmati ideal
- 125 g Chickpea flour or red lentil flour
- 100 g Tapioca starch
Milling at home
Milling Method
For best results, the rice should be milled finely, then passed through a standard kitchen sieve to remove any larger particles. These coarser pieces should be returned to the mill and ground again until the flour is consistent. The flour can then be passed through a finer sieve to achieve a smooth base.
While a fine flour is essential for a workable dough, retaining a small proportion of slightly coarser flour improves the texture of the finished pasta. As a guide, aim for around 85–90% fine flour and 10–15% slightly coarser flour. For a 500g batch, this equates to approximately 425–450g fine flour and 50–75g of the coarser fraction.
The coarser portion should still feel soft rather than gritty. Larger or sharp particles should always be re-milled. This balance produces a dough that rolls easily while giving the finished pasta a more traditional bite.
Variations
The type of rice used will subtly change the flavour, texture and appearance of the pasta, while the base blend remains the same. In general, white rice provides structure, while brown, red and black rice add flavour and character.
White rice, particularly basmati, gives the lightest and smoothest result and is ideal for everyday pasta. Brown rice adds a gentle nuttiness and a slightly firmer bite, creating a more wholemeal character.
Red rice brings a deeper, more rustic flavour and works well in hand-cut shapes, while black rice adds a striking dark colour and is best used in smaller amounts for visual impact.
1. Brown Rice (wholemeal style)
Adjustment
- Replace 30–50% of white rice with brown rice
- 140g basmati
- 135g brown rice
Result
- Slightly nutty flavour
- Firmer bite
- More rustic texture
Tweak
- Add a touch more water or egg yolk if dry
2. Red Rice (rustic / artisan)
Adjustment
- Replace 40–60% of rice portion with red rice
- 110g basmati
- 165g red rice
Result
- Deep, earthy flavour
- Slightly firmer, more “bite”
- Beautiful rustic appearance
Best for
- pappardelle
- hand-cut shapes
Tweak
- Increase hydration slightly
- Optional: +5–10g tapioca for flexibility
3. Black Rice (feature / signature pasta)
Adjustment
- Replace 10–25% of rice portion with black rice
👉 Example:
- 210g basmati
- 65g black rice
Result
- Dark purple/black pasta
- Rich, slightly sweet flavour
- Slightly denser dough
Best for
- visual “feature” dishes
- simple sauces (to show colour)
Tweak
- Keep percentage low for workability
- Add a little extra water
Gluten-Free Pasta (Bakermans Method)
Ingredients
- 200 g Bakermans Gluten-Free Pasta Flour
- 2 large eggs
- 1 tsp olive oil
- pinch of salt
- 3 tsp psyllium husk optional
Instructions
- Place the flour on a clean work surface or in a bowl. Add the salt and mix lightly.
- Make a well in the centre and add the eggs and olive oil. Begin mixing, drawing the flour into the eggs until a dough forms.
- Bring together into a firm dough. It should feel like stiff Play-Doh — not sticky, but not crumbly.
- If the dough is too dry, add a teaspoon of water. If too sticky, dust lightly with rice flour.
- Wrap and leave to rest for 20–30 minutes. This step is essential.
- Roll the dough using a pasta machine or rolling pin, dusting lightly with rice flour as needed. Work gradually through thinner settings.
- Cut into desired shapes.
Cooking
- Bring a large pan of salted water to the boil.
- Cook pasta for 2–3 minutes, then remove. Do not overcook.
- Finish in sauce for best texture.
Notes
Slight cracking at edges is normal — smooth with fingers
For ravioli, roll slightly thicker
For tagliatelle, allow sheets to dry briefly before cutting