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Article: NEW TASTES: GLUTEN-FREE PASTA, PIZZA
- Article from:
- Capital (Annapolis)
- Article date:
- May 21, 2008
- Author:
CopyrightCopyright 2008 Capital (Annapolis). Provided by ProQuest LLC. (Hide copyright information)
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A gluten-free diet shouldn't condemn a person to bland, mushy
pasta or tasteless, spongy pizza crust.
But if you're not careful when selecting from the many new gluten-
free convenience foods, that's what you'll get.
To improve your odds of getting a great one, we recently tested
about a dozen gluten-free pastas and a handful of pizza crust mixes.
The disappointments were many, but the winners were surprisingly
good.
The pastas sampled were made from a variety of foods, including
brown rice, quinoa, potatoes, soy, corn and various blends. Most
were either unbearably mushy or inedibly crunchy.
The exceptions included Tinkyada's Organic Brown Rice Pasta
Penne, which not only cooked up ...
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Article: Keep rice, pasta from absorbing ...
The Virginian Pilot;
February 10, 2008 ;
596 words
...Byline: KATHLEEN PURVIS By Kathleen Purvis The Charlotte Observer Soupmakers often face this problem: When they add rice or pasta to their soup pot, the grains absorb all of the broth. If that happens around your house, here are some suggestions. One way to correct that problem is to cook the
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