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From the research

Never reuse pasta water for gluten-free pasta

Shared by Pocketful editors

Published 28 September 2026

In a hospital study of common kitchen shortcuts, gluten-free pasta cooked in water that had already boiled wheat pasta tested over the 20 ppm gluten-free limit every time. Always start with a fresh pot of water.

Source

Author
Weisbrod VM et al.
Title
Preparation of Gluten-Free Foods Alongside Gluten-Containing Food May Not Always Be as Risky for Celiac Patients as Diet Guides Suggest (opens in a new tab)
Published in
Gastroenterology
Year
2020
Page
158(1):273–275

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