More Gluten Free Pasta and Product Reviews

Part four in an ongoing series—catch part one: bread, part two, and part three here.

We’re always trying new pasta around here, and today I’m going to tell you about spaghetti squash.

Pros: Spaghetti squash is healthy. It is a vegetable, and an unrefined carb, as opposed to the refined carbs in the flour used to make most pasta.

Cons: Spaghetti squash is not quite the same as pasta—we don’t use it as a one-for-one replacement in our casseroles. It is rather bland, but sautéing it in coconut oil and garlic greatly improves the flavor. We mainly eat it with spaghetti sauce. (We use Prego.)

In a previous product post, I mentioned our all-time favorite pasta, which we can’t find locally. Then I mentioned the all-rice spaghetti at Aldi. Recently, we have been eating Aldi’s liveGFree brand Organic Brown Rice & Quinoa noodles. (They come in Fusilli and Penne shapes). There are just two ingredients: brown rice and quinoa, making them gluten free, dairy free, egg free, nut free, sugar free, sodium free, soy free, etc. My mom likes the fact that it’s organic and also that it has more nutritious quinoa. The texture is great—not grainy like some other pasta we’ve had. We especially like to buy it when it goes on sale.

If it is on sale, the price is similar to Meijer Organics Corn Pasta, which we eat on a regular basis. Again, it has two ingredients: corn and water. The Meijer brand is nearly identical in flavor and texture to Barilla corn pasta. But Barilla has some additional less-healthy ingredients and isn’t organic.

We like to shop at Meijer and Aldi, and we also like to shop at Kroger. A while back, Kroger happened to have a bunch of Udi’s products on their reduced rack.

We grabbed some Whole Grain Bread and Bagels. In my experience, Udi’s brand gluten free products tend to be dry. These products were no exception.

Saving the best Udi’s for last, we tried their gluten free pizza crust. It was delish. We spread out own pizza sauce on it (again, Prego) and topped it with cheese. Then we baked it according to the instructions.

There seems to be a tomato-sauce theme to this post. Sticking with the theme, we tried Campbell’s new organic sun-ripened tomato & basil soup. It doesn’t come in a can, and it is not concentrated. The directions specify that you do not need to add milk. However, after we heated up the soup and tasted it, we added milk and honey because it was so acidic and sour! It was not a hit.

That’s all for now, but there’s plenty more gluten-free products to test. So many options, so little time.

As always, if you enjoyed this post, give me some love in the comments or on social media!