Gluten free/dairy free pasta

[Guest guest]

I found some pasta today in the supermarket that is made from corn

flour and rice flour. They are the only 2 ingredients. Would this

be a healthy product to eat, or do corn and rice require special

preparation (which I doubt this product would have undergone)

Thanks

Jo

[Guest guest]

>I found some pasta today in the supermarket that is made from corn

>flour and rice flour. They are the only 2 ingredients. Would this

>be a healthy product to eat, or do corn and rice require special

>preparation (which I doubt this product would have undergone)

>

>Thanks

>Jo

Most pasta is basically just starch ... which means it has no nutrients,

but it doesn't have antinutrients either. The only exception I know of

is Tinkyada Brown Rice pasta ... they treat the rice enzymatically, which

would be " NT-ish " but they don't say exactly what the treatment is.

I can say though, that brown rice doesn't set well with my stomach

at all but their pasta goes down just fine! Their pasta also doesn't

fall apart and has a nice al-dente feel.

Heidi Jean

[Guest guest]

A GF/DF *whole foods* possibility is spaghetti squash! I love it with pasta

sauce or just

tossed w/ olive oil, garlic, salt and pepper. It's starting to become available

in season,

depending on where you live, which is a nice plus.

--- In , Heidi Schuppenhauer <heidis@t...>

wrote:

>

> >I found some pasta today in the supermarket that is made from corn

> >flour and rice flour. They are the only 2 ingredients. Would this

> >be a healthy product to eat, or do corn and rice require special

> >preparation (which I doubt this product would have undergone)

> >

> >Thanks

> >Jo

>

> Most pasta is basically just starch ... which means it has no nutrients,

> but it doesn't have antinutrients either. The only exception I know of

> is Tinkyada Brown Rice pasta ... they treat the rice enzymatically, which

> would be " NT-ish " but they don't say exactly what the treatment is.

> I can say though, that brown rice doesn't set well with my stomach

> at all but their pasta goes down just fine! Their pasta also doesn't

> fall apart and has a nice al-dente feel.

>

>

>

> Heidi Jean

[Guest guest]

----- Original Message -----

From: " jopollack2001 "

> I found some pasta today in the supermarket that is made from corn

> flour and rice flour. They are the only 2 ingredients. Would this

> be a healthy product to eat, or do corn and rice require special

> preparation (which I doubt this product would have undergone)

If I had to pick among commercial products as opposed to what I'd make at

home, I'd pick rice pasta over rice and corn. Rice is a more " benign " grain

with lower rates of reactivity than corn, but then I'm living in the " corn

is evil " camp. Tinkyada makes an excellent rice pasta that is very

simple wrt ingredients. You can probably bank on it, though, that they

haven't done any of the prerequisites of soaking the grains, etc. prior to

making any of the commercial pastas.

--s, who has precious few convenience foods these days

[Guest guest]

----- Original Message -----

From: " Heidi Schuppenhauer "

> Most pasta is basically just starch ... which means it has no nutrients,

> but it doesn't have antinutrients either. The only exception I know of

> is Tinkyada Brown Rice pasta ... they treat the rice enzymatically, which

> would be " NT-ish "

Wow, really??? This is the pasta I keep on my shelf for the times we do

pasta. How encouraging to know this.

--s