Gluten-Free Pasta Never Tasted So Good!

multicolored pasta
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Pasta is one of those foods just about everyone enjoys.  It makes the perfect side dish with a little olive oil and garlic, or perhaps with grandma’s meatball recipe it’s the perfect dinner.  Lets not leave out macaroni and cheese, baked ziti or penne al a vodka.  Just thinking about it can make your mouth water, leaving you hungry.  For those who are diagnosed with Celiac Disease, or a gluten intolerance/sensitivity, this notion of enjoying a plate of pasta used to seem impossible.

  Fortunately, today the market is bursting with gluten-free alternatives to make that perfect pasta dish after all.

Being diagnosed with Celiac Disease means that one must remove all wheat, oats, rye and barley from their diets.  And where pasts is concerned this is one of the many foods that must be eliminated.  Pasta is traditionally made up with wheat as one of its main ingredients, giving it  its undeniable taste and texture.  For hundreds of years, pasta has remained a favorite around the world.  Whether you choose spaghetti or penne, cook it al dente or till its soft, it makes for the perfect meal choice.  

With the growing number of people with Celiac, along with those diagnosed with gluten-intolerances or sensitivities, manufacturers found themselves trying to develop alternative varieties of pasta.  It presented a challenge to create a product that was palatable, had the right texture and was tasty.

  Luckily today, the market place is booming with more and more companies determined to developed new pasta options that make the grade!  And that is exactly what has happened, as new variations are showing up on store shelves, being served in restaurants and becoming staples in the home. 

As you head out to grab a box of gluten-free pasta, here is what you might find: 

Corn Pasta - Corn is gluten free and makes for a delicious choice.  This pasta alternative is usually made with a mixture of corn flour and corn meal, and water as well. Its texture tends to be lighter than traditional pasta and is best when not overcooked.  The brighter yellow color and corny taste tends to make this variety very appealing. 

Rice Pasta - This pasta is made out of brown or white rice flour, added to rice bran. As the rice bran is often taken from a mill, it often is enriched with antioxidants and some fiber.  Water is also added to make this pasta. The trick to making the best rice pasta is to cook it for the right amount of time, and it seems to be suggested to cook it for a bit shorter than often recommended on the packages. 

Quinoa Pasta - This pasta is not quinoa flour alone, but instead mixed with corn flour.  Quinoa, which is actually a seed, is a natural source of protein and fiber. 

Chick Pea Pasta - Chick peas are naturally gluten free and make for a great option.

This pasta typically has double the protein, four times the fiber, and half the net carbs of traditional wheat pasta.  

Edamame Pasta - This variety is made up of edamame beans and water, is rich in fiber and protein.  After being cooked it has a consistent al dente taste that is perfect every time. 

Potato and Rice Pasta - This variety is made of a combination of potato and rice, and sometimes soy as well.  The texture has been found to be very similar to traditional pasta. If you enjoy a chewier texture, this blend might be the right choice.

Multigrain Blend Pasta - To make this alternative a combination of white rice, brown rice, corn and quinoa is used.  These ingredients make a pasta whose taste is reminiscent of white pasta. 

Grab one of these delicious gluten-free pasta options and head on home.  Bet dishing up pasta primavera, penne carbonara or even a bowl of buttered pasta never sounded so good!

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