Gluten-free pasta can be used as a substitute for normal, gluten laden, pasta in most recipes and is virtually indistinguishable from the normal type of pasta. As such there is nothing to stop you from throwing a meal with your favourite Italian cuisine and including many pasta dishes made with gluten-free pasta if you or some of your friends happen to have coeliac condition.
The food manufacturers have been quite ingenious in developing gluten-free pasta and use many different approaches to producing the end product. Some examples of gluten-free pastas are: -
- rice and corn pasta – this has good cooking qualities and resembles wheat pasta very closely
- organic brown rice pasta – a similar texture and flavour to normal pasta with the enhanced nutrients of whole grain rice
- white rice pasta – ground rice used to produce a realistic looking pasta
- maize, potato, soya and rice pasta – the taste and texture of standard Pasta with a nutritional result
One main advantage of using these pastas is there very close resemblance to the typical gluten-based pasta you would buy in the supermarket or local store. Firstly, you can substitute these for normal pasta when throwing a meal form friends and no one will be the wiser allowing the meal to proceed without being diverted into a cul-de-sac in discussing the ingredients. Secondly, if you have a child or teenager who has recently been diagnosed with coeliac condition, you can very happily substitute the standard pasta they have been used to for these gluten-free pastas and again the gluten-free product will be inconspicuous in the meal.
With the growing awareness of coeliac condition and a more general requirement for gluten-free foods from larger sections of the community, gluten-free pastas are now becoming a regular items on the shelves of supermarkets. Indeed many supermarkets now carry extensive lines of gluten-free foods stretching from pastas to bread and cake mixes to name but a few.
Why don’t you try one with the next meal that you take. As a challenge do a blindfold taste test to those members of your family who are able to eat gluten. You will find that blindfolded n one is able to distinguish the taste or the texture of gluten containing pasta from the gluten-free pasta.
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