Pasta Problems

After a successful day of grocery shopping, my mother decided to try out a new recipe for a pasta salad. It was on the back of a package of Hodgson Mill Gluten Free Angel Hair Pasta. The recipe called for tomatoes, basil, olive oil, some seasoning, capers (we skipped that) and this pasta. Sadly, this product is awful and after cooking it, it was immediately tossed. Sometimes flax seed and rice flour just don't work out. This was one of those times.

Luckily, we happened to pick up some Sam Mills Pasta d'oro made with corn instead of rice flour. The results from this pasta were much better than the former. As far as gluten-free pasta goes in general, Sam Mills is best at replicating a true wheat flour pasta consistency and it tastes good as well. You can't really go wrong with it unless you forget to put oil in the water when you cook it. Corn pasta tends to stick together if it isn't separated as it cooks. I mean, all pasta does that but it's worse with corn in comparison to wheat.

Finding a nice substitute in areas like bread and pasta can be difficult when trying to live a gluten-free life, but there is a way. Don't compromise on consistency or taste because there is a growing variety of products in most stores, so don't lose hope.

The best advice I can give is to try new things. It's better to think about all the possibilities instead of what you're missing because you can't eat wheat. It might be hard when there's a plate of spaghetti in front of you that you can't have, but trust me, there are plenty of other delicious things to eat that won't cause problems.

Cross your fingers for another healthy day,
Kiki