The New Noodles | Vegetarian Times Skip to main content

The New Noodles

The New Noodles

With gluten intolerance on the rise—in 2004, the National Institutes of Health estimated that 3 million Americans may suffer from celiac disease, the most severe form of gluten intolerance—food companies have stepped up to the plate to offer an ever-expanding range of gluten-free options. In the pasta aisle this has meant the gourmet trend has shifted from shapes (orecchiette, anyone?) to ingredients (quinoa, corn, black soybean, and brown rice, to name a few).

But the new noodles aren't quite the same as wheat-based pastas, as anyone who's tried them will tell you. That's why we came up with the following recipes. They make the most of the different tastes and textures of gluten-free pastas, so they're a delicious choice for any health-conscious eater.

These two veg-friendly cookbooks are loaded with info on gluten intolerance and tips for successful cooking and baking:

The Gluten-Free Vegetarian Kitchen, by Donna Klein, offers more than 225 easy-to-prepare recipes.

The Gluten-Free Vegan, by Susan O'Brien, boasts 150 recipes developed by a gourmet cook with food allergies.