The more and more I look around, the more people I find with gluten intolerance. Gluten intolerance, also known as Celiac disease, is when the gluten cannot be processed by the small intestine. The best way to diagnose this is by blood testing, and the symptoms vary from abdominal pain and indigestion to anemia and skin disorders. Basically, you will feel a lot better avoiding gluten, but it can be hard to find things that you love to eat normally, like spaghetti and pasta.

pastaWhen browsing the pasta aisle, take a look at the options. Now because of how common it is, places like Whole Foods have tons of options! I highly recommend trying De Boles brand pasta.

Types of Safe Pastas:

Rice Pasta- Rice pasta is probably the most common substitute and comes in all shapes and sizes. Restaurants are starting to catch on and provide gluten-free options as well. Rice pasta is by far my favorite alternative, but it should never be overcooked. The texture is really weird if you overcook it. I cannot go without macaroni and cheese from a box. It is really my go-to meal when I’m feeling lazy, and De Boles even sells a rice elbow pasta and cheese that is especially delicious. Additionally, I love making lasagna when I have guests, and they provide a rice lasagna too.

Corn Pasta- De Boles makes both spaghetti and elbows in corn pasta.

Multigrain Pasta- Their multigrain pasta is made from brown rice, rice bran, amaranth, and quinoa. The result lands you at 3 grams of fiber per serving and 5 grams of protein, ousting basically all normal pastas as the most healthy and fortified kind. It comes in penne and spaghetti, so it’s great for all sorts of occasions.

Spaghetti Squash- Another way out of this dilemma is making spaghetti squash, which is packed with vitamins and missing calories—there are only 37 per serving!! My favorite way to cook it is by slicing it in half, placing it face down on a tray, and baking it at 375 degrees for an hour. When you use a fork to scrape the squash, the strands come out like spaghetti. The spaghetti squash tastes best with a red sauce and can be frozen or refrigerated for a later use.

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