GLUTEN FREE PASTA DISAPPOINTMENT
Have you tried cooking gluten free pasta? I did for a while and then I gave up, resigned to an inferior pasta experience for the remainder of my days. The pasta would cook unevenly, fall apart, and sometimes congeal into a giant, starchy lump.
Gluten free pasta has about a 30 second window where it’s perfectly done and if you miss it, it’s game over–just throw it all out, there’s no salvaging the shredded mess. Plus most gluten free pasta doesn’t taste that great and the texture, even if you cook it right, leaves a lot to be desired.
About a year ago I discovered Cappello’s gluten free pasta and it’s now the only brand I eat. And no, I’m not getting paid to say that. It’s just that good!
They make 3 kinds of pasta—fettuccine, gnocchi, and lasagna sheets. It’s grain free, dairy free, soy free, paleo-friendly, and non-GMO–all of which are appreciated by my sensitive digestive tract. The pasta does contain eggs, so if you’re vegetarian or vegan, that may be a consideration for you.
The fettuccine is my go-to pasta choice. In fact my husband eats this so fast, I have to make separate batches so I can get my fair share. These noodles cook extremely well, I love their texture, and their ingredients make them quite filling.
One of my favorite things about this pasta is, because it’s made from almond flour and eggs, I don’t get a carb crash after eating it. It’s a very complete and sustaining meal, even if you simply top it with your favorite sauce, or some ghee and salt.
I love how fast the gnocchi cooks–it literally cooks in a minute or two. And you don’t have to guess when it’s ready–it floats when it’s done. It’s perfect for a quick evening meal when you only have a limited time to prepare dinner.
Because the main ingredient is potato flakes, I typically eat the gnocchi with meat (like with ground beef in a chili, mac and cheese dish) to balance out the carbs. That’s just me being picky though–it still has more protein than a typical gnocchi and is delicious!
My favorite thing about the lasagna sheets is you don’t have to boil them. I wouldn’t say I’m lazy…but I’m a fan of easy. I cook my own food out of necessity, not because I enjoy the process of cooking.
So if I have to stand over a stove or prep stuff for more than 30 minutes, I’m out. I’ll never make that dish again. With this, you just layer the lasagna sheets in the pan with your ingredients and throw it in the oven–quick and easy! Try this recipe for a quick, easy, gluten free, dairy free lasagna.
I highly recommend purchasing Cappello’s pasta at your local store as it is very expensive to buy online. The pasta has to stay refrigerated/frozen so when you order it online, you’re paying for an eco-cooler and expedited shipping.
It’s even a little pricey when you buy it in the store, but it’s worth it in my opinion. The pasta is dense and really fills you up, so a little goes a long way. Plus the ingredients are quality–this brand is far superior to any other I’ve tried!
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