Good morning, fellow food lovers!
When I began my gluten free journey five years ago, I quickly learned that I needed to find replacements for the foods I could no longer eat: bread, tortillas, pizza, hamburger buns, and pasta. I found that gluten free foods were a) expensive, and b) hit or miss. It’s very sad when you spend $4 for a box of six cookies and they taste like couch stuffing. But you eat them anyway because you just spent $4 on them!
Well my friends, if you are on a gluten free journey I certainly don’t want that happening to you. That’s why I’m excited to share these GF product reviews – I’ll test the product and let you know if it’s worth buying! Kind of like a gluten-free fairy godmother.
One of the most important things in life is pasta. Use it in Italian or Asian dishes, or for delicious mac and cheese. Or shrimp linguine. Or pasta salad. I could go on and on!
Traditional pasta is made with wheat flour (boo). Gluten free pasta is typically made with quinoa, rice, or corn flours (yay!). Today I’m going to review three, yes THREE, gluten free pastas:
The brand I’ve used for the past few years is Tinkyada brand. Their pasta is made from rice flour, and they offer a variety of shapes – spaghetti, fettuccine, lasagna, penne, etc. I’ve found this brand at Sprouts, Walmart, and Whole Foods. You can also buy it in bulk on Amazon. The average cost is between $3 and $4, and I’ve even found the spirals for $2.69 at Walmart. It takes about 14-18 minutes to cook and has a good taste and texture. My family eats this pasta, too, and they don’t mind it at all.
Quinoa pasta is my least favorite. It can have a grainy, chalky taste and tends to fall apart during the boiling process. That being said, it only has two ingredients: organic corn flour and organic quinoa flour. I’ve found the Ancient Harvest brand at Walmart, Sprouts, and Whole Foods. And like everything else in the universe, you can buy it on Amazon.
Recently, I tried a new (to me) pasta that I discovered at Fry’s Food Stores. Barilla Gluten Free Pasta comes in the following shapes: elbow, penne, rotini, and spaghetti. It’s a mixture of corn and rice flours, and is GMO free! Barilla pasta is my new favorite – and it’s less expensive than the other two brands ($2.39 at Fry’s). More importantly, the texture and taste most closely resembles traditional pasta. It also takes less time to cook than the Tinkyada brand (about 10 minutes).
With all this pasta talk, you must be hungry. Come on over and I’ll make you a plate of spaghetti using Barilla Gluten Free Spaghetti noodles!
First, I’ll boil the noodles for about 10 minutes.
While the pasta boils, I’ll warm up some sauce. I had sauce in the freezer, which makes this weeknight dinner quick and easy. I like to make a big batch on a weekend day, and freeze it in family-size portions. Then when I’m ready to use it, I’ll defrost it in the fridge overnight and heat it on the stovetop. Waa-lah!
My mother-in-law makes the BEST sauce ever. I had to marry her son and bear her first grandchild before she shared her recipe with me. It was a small price to pay to get that recipe, my friends. I may share it with you one day – once you’re in the circle of trust, Focker.
Here’s my sauce, heating up in the pan. It’s not the best picture – I’m keepin’ it real.
And here is the final product – a fresh, hearty sauce drizzled over a mountain of carbolicious goodness. Take a bite. I know you want to.
Mmmm, mmm, mmm! Who needs gluten? Not this girl!
Are you or a family member eating gluten free? If so, what glutinous foods do you miss? Which products would you like to see reviewed?