“I want to recreating the taste of food before I knew I was Gluten Intolerant”

 

I’ve heard this statement from a few times.  These words woft by as if it were smoke from a cigerette.  People with gluten intolerance miss the ordinary fare.  They miss the opportunity to go to the cabinet and pull out the simplest ingredients and make pasta.
Our first culinary adventure when growing up and moving away from home is macaroni and cheese or speghetti with meat sauce.  We gravitate towards this comfort food and want to recreate this comfortable meal with the foodie flare or just make something down and dirty easy to prepare.
Gluten intolerance has put a pin in this option, until now.  I’ve been seeing many gluten free pastas on the market gaining popularity.  One doesn’t need to go to a gluten free store to see an encroching number of excellent products on the market.  Many are made with a rice flour while others contain quinoa and corn.  My suggestion to you is to follow the cooking instructions to the letter.  I found no grace period with these products and often overcooked the pasta.  Watch the pot or set a timer. 
I stood next to a women who pulled 8 boxes of pasta off the shelf saying, “it’s the only pasta my husband and kids will eat”.  This is a glowing review for a gluten free product.
Andean Dream Quinoa Pasta: Available at Whole Foods, this pasta is made from a mixture of organic rice flour and organic quinoa flour from royal quinoa, a variety grown in Bolivia that is exceptionally high in protein. The spaghetti takes a good 15 minutes to cook, but the macaroni only takes six to seven minutes. It makes a good choice for dishes like pasta e fagiole, because it won’t become soggy.
Those with gluten intolerances often have diabetic issue as well.  The first ingredient for many gluten free pasta is rice flour.  My g.f./diab. friend tell me the rice flour spikes her sugar and she steer away from them.  Knowing this information will help you load your glycemic index or combine foods that will counteract the rise in sugar levels such as adding flax seed to the pasta sauce.  
Ancient Harvest Quinua pasta: Made from Corn and Quinua, this speghetti has a great flavor.  Cooking time 6 - 9 minutes.  The slight corn flavor is balanced with the earthy quality of the Quinua.
DeBoles pasta: Made of Brown and White Rice, Rice Bran, Organic Quinoa and Organic Amaranth.  This pasta has he closest tasting flavor to a whole wheat pasta that I’ve tasted in a long while.  The Amaranth and Quinoa combination create a substanative, earthy quality while the rice soften and lightens the flavor.