Come dinnertime, pasta made with corn, rice, lentils or chickpeas can be a godsend to those with gluten sensitivities. But it also can break their hearts, just a little.
Not only is gluten-free pasta super expensive when compared to “regular” spaghetti, rigatoni and other noodles made with milled durum wheat, but it’s tough to find a gluten-free product that’s not gummy or doesn’t generally taste like mush.
That’s my son Jack’s view, anyway. He’s avoided eating anything with gluten for about a decade due to celiac disease.
As someone who absolutely adores, cooks and eats a lot of pasta, I can’t imagine how hard that must be. So the mom in me is always on the lookout for a tasty alternative he might enjoy.
A great sauce can help disguise the weird (some might say off-putting) textures that are a signature characteristic of gluten-free pasta. But what my kid misses most is wheat-free pasta that not only tastes like the real deal he remembers from childhood, but also boasts the same structural integrity.