Monday, May 12, 2014

Gluten Free Pasta Trial #1

Gluten is a hot button topic these days. But. Is it really bad for everyone like some popular authors are trying to convince us?  Or is it really okay for those of us bread loving fools?

If you have celiac disease, an auto-immune disease, you're already aware of the terrible pain and damage that gluten causes. That's why it's a given that celiacs must avoid gluten completely. 

But there are some people without celiac disease, who do have gluten sensitivity. Their symptoms vary. But, if gluten is the cause, the symptoms will be dramatically reduced when eliminating gluten.

One thing for sure: avoiding gluten is not going to make you lose weight or magically make you healthier. It's just not.

That being said, I decided to do a little experimentation in the gluten-free world for those of you who do need to eat gluten-free.

My massage therapist, Rebecca, gave me 3 different gluten-free pastas to try. The first one I tested was a corn, quinoa, rice, and fiber blend by Garofalo. I was making a homemade marinara sauce, so I wanted the pasta to be hold up well under the sauce. 

Yummy! This blend got a 5 star rating (out of 5 stars) by our family for taste and texture. In fact, it may taste even better than our usual whole wheat pasta! It held up perfectly under my sauce. Even the leftovers the next day reheated perfectly. 

No comments:

Post a Comment

Please let me know if you liked this post, have a question, want to add a comment or two, or even if you'd just like to say, "Hi!" Taking a minute to write in can really help others out there and make this blog even more fun for everyone!