Gallo Sin Gluten
Gallo gluten-free dry pasta from Spain made from white and yellow maize and white rice: spaghetti, plumas, tallarines, fideos, tiburones and lasagne sheets.
Gallo Sin Gluten is the gluten-free range of Pastas Gallo, meant for people with coeliac disease or others who must avoid gluten. According to the official site it is made from three cereals: white maize, yellow maize and white rice. The range holds the European Crossed Grain licence (Espiga Barrada), granted in Spain by the coeliac federation FACE, and the maker says a dedicated process rules out traces of gluten as well as of lactose and egg. Grupo Gallo's plant in Esparreguera was the first in Spain to make only gluten-free pasta.
The site lists more than ten dry pasta products for soups, main dishes and salads, among them spaghetti, plumas (penne), tallarines (ribbons), fideos and fideos gruesos, tiburones, hélices with tomato and spinach, and sheets for lasagne and cannelloni; the range also includes breadcrumbs and a flour mix. Gluten-free pasta softens if overcooked, so the maker advises keeping to the time on the pack.
The range belongs to the category of pasta from other flours and gluten-free pasta.
Facts
| Raw material | White maize, yellow maize, white rice |
|---|---|
| Main use | Gluten-free pasta for people with coeliac disease |
What it includes
How it connects to Pasta
Gallo Sin Gluten → kind of → Pasta from other flours and gluten-free pasta → kind of → 🍝 Pasta
Links
- What it contains
- Maize flour, Rice flour
- Part of
- Pastas Gallo, Pasta from other flours and gluten-free pasta
- Similar and different
- Spaghetti, Penne, Tagliatelle, Vermicelli, Lasagne sheets, Cannelloni
Frequently asked questions
What is Gallo gluten-free pasta made from?
White maize, yellow maize and white rice.
Is Gallo Sin Gluten certified?
Yes, it holds the Crossed Grain (Espiga Barrada) licence granted in Spain by FACE.
What to read next
- Maize flour — Flour milled from dried maize kernels; it contains no gluten and, mixed with rice flour, is the base of most gluten-free pasta.
- Tagliatelle — Long flat ribbons of pasta from Emilia-Romagna; the Bologna tagliatella deposited in 1972 is 8 mm wide when cooked.
- Rice flour — Finely milled rice with no gluten: the second base of gluten-free pasta after maize and the raw material of rice noodles.
- Lasagne sheets — Wide flat rectangular sheets of pasta layered with sauce and baked in lasagne; for example, Barilla makes them from durum wheat semolina and fresh eggs.
- Vermicelli — Long dry pasta with a slightly larger diameter than spaghetti, described by Garofalo as typically Neapolitan; made from durum wheat semolina and water.
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