Some are mushy, some fall apart on your fork, and they all fall apart left over the next day. But who is the best? Leave a comment to vote for your favorite, or add another brand into the running.
#1. Le Veneziane (Corn based) – this is my favorite by far. It comes in multiple shapes, including bow ties (fettuccine is my favorite). Not only does it taste like real pasta, but it tastes almost like home-made pasta. Does not get too mushy and holds its shape well.
#2. Bionaturae (Potato based) – Runner up. Also comes in a bunch of shapes (ziti is my favorite). Tastes like real pasta and holds its shape well. Not too mushy or slimy.
#3. Quinoa Ancient Harvest (Quinoa based) – A nice bouncy texture that will hold up well in a baked pasta dish or Mac and Cheese. They have good shapes for baked pasta,like shells. No slime or mushiness.
#4. GoldBaums (Brown Rice based) – A very decent pasta, especially in its elbows and other curly shapes. A little mushier than #1 and #2 but it doesn’t have the layer of slime normally associated with brown rice based pastas. Good for a Pasta e Fagioli.
Some additional options…
Don’t know where to get started at the grocery store? I recently saw a man post a picture of a very sad and empty grocery cart, captioned “I just moved into my own place, I have no idea what I’m doing”. In response to that, I thought a grocery list post might be helpful to any new gluten -free shoppers.
I keep the above items in my pantry/fridge at all times.
– Potatoes & onions will last in your pantry for a while – and when you store them together they keep each other from rotting
– Cup 4 Cup is a great GF flour – I also like Bob’s Red Mill, or Gluten Free Pantry
– Tomatoes (base for a sauce – I guess you only need this if you make your own sauce often)
– Garlic & Olive oil (I use these every day!)
– Progresso lentil soup – nice to have for those days you are feeling super lazy, or late for work, etc.
– Larabars – I keep these in my purse, in my desk, everywhere. Perfect when you’re on the go.
– Potato Buds (I use these as panko bread crumbs)
– Trader Joe’s rice noodle soup –
– Panda Puffs – always good to have cereal in the house
– Peanut butter
– Frozen bananas
On a weekly basis, I stock up on fresh veggies (lettuce, avocado, cauliflower), a few types of protein (chicken, eggs, fish) and minimal carbs (gluten free pasta). I always try to have more veggies and proteins than carbs or canned/processed foods. Happy shopping!
Some great BBQ options for the gluten free. Al Fresco makes a range of all natural chicken products – fully cooked sausages, raw sausages, chicken patties, “hot dogs”, and even meatballs. All of their products are gluten free, and they also contain 70% less fat and 35% less sodium than traditional pork products.
I especially like the fully cooked products because they’re so easy 🙂
You’ll see in my last post (below) I used the Spicy Jalapeno Chicken Sausage in a cauliflower rice recipe, and it was delish. Pretty spicy, but in a good way.
Edward & Sons Gluten free ice cream cones – I’ve tried the sugar cones and they taste just like the real thing!
The ice cream here is Green Tea by So Delicious. I was a bit skeptical of the flavor, but it tasted pretty good. Kind of a mild coconut flavor… but they are dairy free, soy free, gluten free and kosher. So they pretty much cover all their bases.
I really like the pomegranate chip and the vanilla. The vanilla has a mild coconut flavor. Check out their other flavors.
So Delicious also makes almond based products which are pretty good, including a dairy free yogurt.
Amy’s Gluten Free Chili – it’s good and it comes in Medium and Spicy!
To dress it up a bit I melt cheese (usually cheddar) on top and add some chopped avocado, salt and pepper.
I keep corn tortillas in my fridge at all times – but sometimes I get sick of them and end up with half a bag of stale tortillas. To use them up before they go bad I’ve started making them into chips! Just slice the tortillas with a knife or pizza cutter and line on a baking sheet. Toast in the oven on high (450) for a few quick minutes. Sprinkle with salt, and you’re good to go. You could even use your toaster oven if you’re only making a few.
Other tortilla meals:
Prosciutto, Havarti and Basil
I have written about corn tortillas before, but they’re such a staple in my gluten free diet these days I think they deserve another post. I cook the tortillas on a frying pan the same way regardless of toppings, and then fill with whatever ingredients I have in the fridge. See cooking directions and a list of my favorite toppings below.
To Cook Tortillas:
Heat up a non stick frying pan with a little olive oil or butter, once hot place two tortillas down on top of each other. One Tortilla will be cooking on the pan, and the other will be resting directly on top of it. Flip the tortillas over as a pair, now cooking the opposite side. (using two makes your tortillas stronger so you can load it with all you favorite toppings).
– (Pictured above) sauteed onions, prime rib, salsa, guacamole and lime.
– (Pictured below) prosciutto, havarti cheese, basil and balsamic vinegar. (My favorite!!!)
-Turkey breast, cheddar cheese, avocado and Ken’s honey mustard dressing
-Tuna fish, cheddar cheese and pickles
-Cream cheese and jelly (for a really unhealthy breakfast)
My grocery store carries La Banderita corn tortillas, but there are a lot of other gluten free brands out there. Just be sure to read the label, as many tortillas are made with a blend of corn and wheat.
Cooking thai rice noodles is so easy! But if you try to cook them like regular pasta they won’t come out great.
To cook rice noodles:
-Boil full pot of water
-Once water is at a rolling boil, toss in the rice noodles
-Immediately turn off the heat
-Let your noodles sit for a few minutes, then check them by twisting in a fork and pulling up a section
-The thin vermicelli-type noodles should only take 3-6 minutes tops
-the thick flat noodles(like fettuccine) will take 5-8 minutes
-When they’re done, they’ll look bouncy and will be very flexible – you’ll know.
As soon as they appear done, take them out; over cooking them will lead to mushy noodles that fall apart while you’re eating.
Umcka Cold Care. It’s the same idea as Airborne or those Vitamin C packs, but this one says gluten free right on the website, and only has 6 ingredients. It comes with a medicine dropper to easily measure out a dose, and you can drink it like cough medicine or mix it in water and drink it down. According to their website, Umcka “Shortens the duration and reduces the severity of throat, nasal and bronchial irritations”. Its main ingredient is Pelargonium Sidoides Root which originates from traditional South African Medicine. So far I’ve used it a couple of times. Honestly, I don’t reallllly know if it’s helping, but it at least makes me feel proactive in my recovery…
Also.. I have the alcohol-free version, which is suitable for children. You can find this at Whole Foods, or at retailers like Vitamin Shoppe and Vitamin Express. See where it’s sold near you.
This is the absolute BEST pasta I have found so far. It comes in all different shapes, but the one above – Tagliatelle – is my favorite.
It can be found at Roche Brothers Market, but it’s not available everywhere. This is an Italian brand, so if you have a “little italy” near your local city, start there.
Learn more about Italians and Gluten.
Lucky for celiacs, there are yogurts made for every dietary need. Lactose, dairy, soy and gluten free can all be found at your average grocery store. I buy dairy and gluten free yogurt at my local Stop and Shop. Trader Joe’s also carries a gluten free dairy free yogurt, and Whole Foods has a huge allergy friendly yogurt section.
Above is my favorite gluten free and dairy free yogurt option. I love the peach flavor and plain vanilla best.
And if your gluten, dairy and soy free, try So Delicious cultured coconut milk. I’m not a hugeeee coconut fan, so I especially like blueberry because it balances out the flavor.
And lastly, if you are lactose and gluten free, yoplait makes a delicious lactose/gluten free yogurt.