Gluten-Free Pasta (Product Review)

Let me start this off with a used to be simple-truth: I don’t eat pasta.

But the minute that I realized that I had a wheat allergy, all I wanted was pasta. Go figure.

So, the other day at the grocery store, I picked up three gluten-free pastas: Tinkyada Brown Rice Elbows, Mrs. Leeper’s Corn Pasta Elbows and Vegetable Twists.

Tonight, MJ and I tried both Mrs. Leeper’s pastas with an Italian meat sauce, made with local buffalo.

Yum!

After all of the horror stories that I had heard about wheat-free pasta alternatives, I was a bit leery, but it was delicious. Additionally, it was much lighter than the whole wheat pasta that I had been eating on the rare occasions that I had to eat it. And, even more to the point, I didn’t feel terribly bloated or gassy after I was done! (TMI, I know.)

This is definitely going into the rotation.

We made enough so that we can toss some (cold) into the hot sauce tomorrow. Apparently if you nuke it, most wheat-free pasta turns to mush! I’ll let you know, because we purposefully made more than we were planning on eating as an experiment.

So, if you’re gluten-free and missing carbs, you won’t miss them with this pasta. It truly was divine. And I’m sure that the 2002 Vintage Orpheus Petite Sirah from Lolonis didn’t hurt!

Cooking directions: 7 to 9 minutes. I went closer to 7 so that I’ll have a better chance of reheating without causing it to disintegrate! Regardless, you can always just make what you want.

It really was surprisingly good! In fact, it’s fair to say that I enjoyed it far more (in terms of texture and heaviness) than regular pasta!

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