Growing up in a traditional Italian family, we had pasta about 4 to 5 times a week. I was also very constipated and only going every 4 to 5 days. It took me most of my life to find out, just how bad my diet was. So, at 35 I was finding out that white flour turns to sugar and that high triglycerides comes from a diet high in sugar. My triglycerides were 285 and I to do something about it. When I changed my diet and took the heavy pasta and bread out, then my colon started working better. It’s been a process, over the past 9 years.
I originally turned to brown wheat pasta, then after learning more about gluten, decided to change to brown rice pasta. All the while having my boyfriend, join along with me on this change. He really likes my Italian gravy, called meat sauce by non Italians:-) We were not to excited with the brown rice pasta, it was too starchy and I had a hard time getting it al dante (chewy).
Quinoa pasta is good and definitely is more firm than the rice pasta. I also like, that it has a little less carbohydrates and little more protein, than brown rice.
De Boles is a good brand, made with rice and golden flax seed. The flax seed, probably makes it more firm and less starchy.
About 6 months ago, I discovered black bean spaghetti, actually made from black beans. This spaghetti is firm and packs a whopping 20 grams of protein and only 16 grams of carbohydrates, per serving. It also is about 50 calories less, per serving, compared to rice or quinoa.
I like to experiment, with all of them in my recipes. I’ll continue to look for other gluten free options.
Please feel free to share any comments or suggestions.
