Avoid a lasagna catastrophe with these brown rice noodles. Will Fool Your Italian Grandmother: Brown Rice LasagnaĪ delicious, authentic lasagna requires perfect noodles-too overcooked and the whole thing turns into a soupy mess, too undercooked and you’re left chewing for ages. Because it’s made from an organic chickpea flour and pea protein, it’s perfect for those who don’t eat gluten-KP says her fiancé can’t even tell the difference. Thankfully this protein-rich pasta slips inconspicuously into any kid’s favorite mac and cheese recipe. Worst-case scenario when cooking for picky eaters: They notice the difference between the healthy version and the regular version of their favorite food.
Best for Homemade Mac and Cheese: Organic Chickpea Shells Try it with your favorite bolognese for a low-carb Italian night. When cooked, its consistency mimics regular spaghetti and holds up well to dense, meaty sauces. With just 17 grams of net carbs and 20 grams of protein per serving, this super-healthy pasta is a favorite among Thrivers. The Low-Carb Favorite: Edamame and Mung Bean Pasta We’ve taken the taste-testing on for ourselves, so you don’t have to! Read on for our faves.
So the key to alternative pastas is getting the right texture and consistency. And honestly, that’s OK, because ideally, they’ll get smothered in a delicious sauce. Because they’re not made with the usual white flour and egg, manufacturers rely on some interesting ingredients to replicate the texture of grandma’s homemade spaghetti.Īccording to KP, most gluten-free pastas don’t have a ton of flavor. Take it from this Italian writer-some gluten-free noodles are very good impersonators. “So I ended up with this tube of cooked-together pasta that I had to cut with a knife and fork.” Not ideal, right?īut just because gluten is off-limits doesn’t mean your pasta-loving days are over. “His dad was super sweet and thought he’d make me a special, gluten-free pasta, but he didn’t realize it doesn’t cook like a normal noodle,” says KP. “And you have to really watch it, or else it overcooks and you’re left with a mushy mess.” And even though KP and her fiancé have mastered the art of gluten-free cooking, she understands that it’s not easy for first-timers.Ĭase in point: her fiancé’s Italian father, who decided to try his hand at skipping the gluten one day. “If you don’t get the right kind of rice pasta, it turns the water a weird, milky white,” she says. Diagnosed with Celiac eight years ago, Katherine Prendergast-or KP, as she’s lovingly known by her coworkers here at Thrive Market-has had a lot of experience with gluten-free noodles.
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