Moisture content (MC) of the cooked gluten-free pasta was determined by the oven method (AOAC, 1990) with minor modification. A clean dry crucible was placed in oven at 105 C for 30 min, then cooled inside a desiccator for 10 min and weighted. Then, 4 g of the cooked gluten free pasta was added to the crucible and placed in the oven at 105 C for 18 h. The crucibles were taken from the oven, cooled in desiccator and weighed.