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Gluten Free Pasta Dishes

March 08, 2012 | Comments: 0 | Views: 160

When someone is diagnosed with a disease, a difficult period of lifestyle adjustments and changes ensue. People diagnosed with celiac disease and wheat allergies find this to be especially true regarding their diet. Gluten-free and wheat-free products help to make life a lot easier for those that can not bear the thought of not eating much loved foods like pasta for example.

Gluten-free and wheat-free pasta has become easily obtainable and simple to use. Remember some times these products are in danger of being cross-contaminated so it is important to read labels and look for products that are ELISA-tested, for piece of mind. Although in these modern times a lot have laws have passed regarding labeling of products so, it is safe to assume the FDA have finally reached that standard of approval.

There is a similarity of texture present in both gluten-free pasta and wheat containing pasta, particularly when warmed. So its stands to reason, that any recipe which uses wheat pasta can be successfully substituted with gluten-free pasta although lasagna can only work if gluten-free pasta is preboiled.

A common form of gluten-free pasta is rice pastas. Popular bands names for rice pastas are Trader Joe's, Lundberg, Tinkyada and Notta Pasta, to name but a few. Rice pasta can be quite chewy if cooked too long but their bland taste makes them perfect for a variety of sauces. Rice pasta also has assorted shapes to choose from as opposed to other grains offered.

Corns pastas are best eaten warm because it becomes hard to chew even at Luke-warm temperature and do not reheat well. Corn pastas replace wheat pasta really well when first heated is high in protein and bland in taste. Good brand names are Mrs. Leeper's, Deboles and Glutano. Ancient Harvest add quinoa to their corn pasta. This corn-blend pasta brand is obtainable in most supermarkets and this nutritious pasta has similar texture properties to corn pasta.

Potato-blend pastas are a variety of different grains and potatoes blended together. This pasta is softer or lighter than the other pasta and not that firm texture that is normal. These pasta work best in dishes like macaroni and cheese or other dishes were the sauce is meant to soak in. Good brand names are Pastato and Bionaturae.

Gluten-free products can be used just as easily as its wheaty counterparts and also gives you a similar dining experience as well.

For more information on gluten free food visit,

Source: EzineArticles
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