Arrow-right Camera
Go to e-Edition Sign up for newsletters Customer service
Subscribe now
Food
A&E >  Food

Wheat Sensitive? Try Rice Pasta

By Steve Petusevsky Knight-Ridder

Wheat-free pasta is a must for individuals who are sensitive to wheat. But even those without allergies may want to try it, because it tastes completely different than the more common pastas made with semolina flour.

If you have ever shopped in an Asian market, you probably have noticed many pastas that are almost translucent. These are made from rice flour and include rice sticks, bifun (like Asian angel hair) and saifun (like Asian spaghetti). Brown rice pasta is also found in natural food stores.

Another variety is corn pasta, which is available in many shapes. Quinoa pasta is made from that very nutritious grain, a favorite of mine. It has a buttery, rich flavor and golden color.

Nonwheat pastas do not contain wheat gluten, which is the starch that helps the pasta keep its shape. So they must be cooked in plenty of water, drained and eaten at once.

Wordcount: 153

Subscribe to the Spokane7 email newsletter

Get the day’s top entertainment headlines delivered to your inbox every morning.

You have been successfully subscribed!
There was a problem subscribing you to the newsletter. Double check your email and try again, or email webteam@spokesman.com