The New Noodles
With gluten intolerance on the risein 2004, the National Institutes of Health estimated that 3 million Americans may suffer from celiac disease, the most severe form of gluten intolerancefood 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.
get the recipes
Corn Spaghetti with Fresh Grilled Corn and Smoked Mozzarella
Here, pasta made with corn flour is featured in a Southwestern-inspired dish that makes good use of the fresh poblano chiles.more
Rice, Potato, and Soy Spaghetti with Roasted Broccoli “Pesto”
Roasting broccoli gives it a rich flavor, and causes tiny florets to fall off the stalks, which coat the spaghetti and give it a pesto look. The sauce is perfect for the delicate texture of soy spaghetti, which must be handled carefully to keep it from breaking.more
Quinoa Fettuccine in Mushroom Broth with Truffle Oil
Truffle oil adds a luxurious flavor to the rich brothy sauce that coats slightly nutty-flavored, gluten-free quinoa fettuccine. If you don’t have truffle oil on hand, try the recipe with walnut oil or a good-quality olive oil.more
Brown Rice Fettuccine with Grilled Zucchini, Eggplant, and Feta
No need to finely chop the fresh herbs used here. Coarsely torn leaves add texture and intense flavor to the dish.more