Pasta consumption as a whole has decreased over the past few years but manufacturers are adjusting with over 14 percent of new pasta products launched in 2016 globally being gluten free. Your families favorite recipes may include spaghetti and meatballs, tuna noodle casserole, baked Ziti, stiffed Manicotti, Lasagna, Pesto Pasta to name a few. If you were Amish or of German heritage the extra-thick noodles for ham or chicken pot pie was common fare. There are over 300 shapes according to Luciana Squadrilli.
Gluten intolerance can be developed at any age. Regardless if you’re following a gluten-free diet doesn’t mean you have to eliminate that dish of pasta. Out of 15 popular brands Brad Leone at Bon Appétit and his team picked the Andean Dream’s rice flour and quinoa spaghetti and Ancient Harvest’s corn and quinoa spaghetti, tied for first place.
Popular brands include Ancient Harvest, Barilla, Bionaturae, Jovial, Schar, Tinkyada, truRoots, Mueller, and Manischewitz. Your favorite gluten free dish may now be Spaghetti, Fettuccine, Ziti, Penne, Rigatoni, Elbows, Linguine, Rotini, Shells, Garden Pagodas, Veggie Curls, Lasagna, Fusilli, Egg Tagliatelle, Farfalle, Casarecce, Cupellini, Red Lentil Sedanini, wide egg noodles. When cooked, bake it, stuff it, dress it with a good olive oil or your favorite gluten free sauce.