My 3 Favorite Gluten Free Pasta Choices

Photo credit: Flickr

Going gluten-free doesn't mean giving up pasta.

Actually, I pair it with a handful of veggies once or twice a week for dinner. There's nothing better than fresh garden tomatoes sauteed with a little garlic, onions, peppers and extra virgin olive oil over some soft penne, right?

So, when I go to the grocery store, there are three brands of gluten free pasta that are allowed to land in my shopping cart.

Isn't all Gluten-free pasta the same? No!

Why only three? Because the rest that I have tried are disgusting.

They turn to mush when boiled, fall apart when baked or don't reheat well. And we all know I like to cook in big batches to have leftovers. If my pasta turns into paste when I warm up the leftovers, I'm not a happy girl.

My Three Favorite Gluten-Free Pasta Brands

So if you're going to make gluten-free lasagna, reach for Tinkyada Brown Rice Lasagne. It's made from brown rice.

When you're craving penne, elbow macaroni or spaghetti, my two go-to brands are Ronzoni and Barilla. I have a box of Ronzoni Elbows Pasta or Barilla Penne Pasta in the pantry at all times for quick meal prep.

Barilla's gluten-free noodles are made from a combination of corn and rice. Ronzoni's gluten-free noodles are a blend of four grains: quinoa, corn, white rice and brown rice.

I've made countless meals with these three gluten free pastas, and have never been disappointed. They get tender without falling apart, keep their form better than other gluten free pastas when reheated (especially the lasagna), don't have a gritty texture and taste great!

What's your favorite gluten-free pasta? I'd love to find a fantastic gluten-free cheese tortellini.

Let's chat in the comments below!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

Disclosure: I write this blog to share my opinions, ideas, and help others on their healthy lifestyle journey. On occasion, I may include affiliate links. This means if you click a link and purchase the product mentioned, I earn a few pennies. And you know what that means? I can keep on blogging! So, if you like my tips, reviews, ideas and insight, consider purchasing the products you read about right from the convenience of this page. Thank you!

My Favorite 100 Calorie Gluten-Free Snacks

Hummus and veggies. Photo credit: Flickr

I like to graze.

A handful of almonds here, an apple there. I'm always snacking on something. But those calories can sure add up quickly, especially when I reach for chocolate!

So today I thought I'd do a fun roundup of some of my favorite 100 calorie (or less) gluten-free snacks to make your next between-meal munching a little bit healthier.

1. Popcorn - Lately I've been venturing into flavored popcorn. I'm in love with Angie's Boom Chicka Pop Lightly Sweet Popcorn. (It tastes like kettle corn.) This non GMO snack is just 70 calories for 2 cups!
2. Nuts - Protein and fiber-rich snacks help keep you feeling full. I like to crack open a handful of pistachios in the shell. Half an ounce of nuts, or approximately 25 kernels, is just 80 calories, according to American Pistachio Growers.
3. Dried fruit - When I have a sweet tooth, and I manage to stay away from chocolate, I love dried fruits. Those little lunchbox size packets of raisins and craisins are 90-100 calories each. As a bonus, they travel well for snacking on the go!
4. Hummus and veggies - Sabra Hummus is gluten-free and delicious. Two tablespoons is just 70 calories. Try dipping low-calorie bell pepper slices, cauliflower, broccoli, celery or radishes in the chickpea dip.

So, what healthy snacks do you like to grab in the afternoon? Tell me in the comments below.

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

Are You a Wheat Belly Fan?

The last few years, discussions about wheat, grains and gluten have dominated everything from social media news feeds, to health programs on television.

You can barely go a day without hearing something about going gluten-free, avoiding wheat or living a grain-free lifestyle.

Perhaps one of the best known proponents of a grain-free lifestyle is cardiologist Dr. William Davis, author of the famed Wheat Belly series of books.

In September, his latest book, Wheat Belly Total Health, hit bookstore shelves. I was lucky enough to get my hands on a review copy and have the opportunity to ask him a few questions.

So, I'd like to turn it over to you, my faithful readers.

If you could ask Dr. William Davis a question about nutrition, going wheat-free, starting a grain-free diet or anything health-related, what would you ask?

Tell me your questions in the comments below and I'll share what he has to say in an upcoming blog post!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

Disclosure: The book, Wheat Belly Total Health, mentioned in this blog post was provided free of charge for review purposes. No monetary compensation was sought or awarded in exchange for this post or the upcoming book review. All thoughts expressed on Whole Foods Living are solely my own. ~Angela

Gluten-Free Thanksgiving Dinner Substitutions

Photo Credit: SXC

If this is your first holiday dinner on a gluten-free diet, eating can be intimidating. I used to always worry and wonder if wheat byproducts lurked in the sauces or barley malt hid in the processed foods.

The simplest way to approach a gluten-free Thanksgiving dinner is by choosing healthy, whole foods and simple dishes. 

I've been brainstorming a list of simple substitutions and alternatives to popular Thanksgiving fare. Take a peek!

Turkey: Choose a whole turkey and cook it yourself. Processed turkey products, like patties or nuggets, have too many fillers and may not be safe to eat if you or your dinner guests have a gluten allergy.

Gravy: Make your own gravy in lieu of the jarred varieties. Use corn starch or potato flour to thicken meat drippings without the risk of being glutened.

Green bean casserole: Oh, I just love this Thanksgiving dinner staple, but it doesn't love me. Those crispy fried onions are battered with wheat (darn it!) and the cream of whatever soup you use is usually thickened with wheat flour. You can either get really diligent and create your own cream sauce with rice flour, add diced mushrooms and pan fry your own onions, or go simple. I like to swap out this casserole with a bowl of steamed green beans drizzled with fresh lemon juice and toasted almonds for a healthier side dish.

Mashed potatoes: Boxed mashed potato mixes usually contain a dozen or more ingredients. Don't take the risk of getting sick this year. Instead, make homemade mashed potatoes. I like to boil, mash and season the potatoes myself so I know exactly what's on my plate. Try adding fresh chopped garlic, ground black pepper, butter, milk, heavy whipping cream or a drizzle of extra virgin olive oil to the potatoes.

Gelatin salads: Skip the refined sugar-filled fruit and gelatin salad this holiday. Instead prepare a fresh cranberry sauce using pineapple juice as a natural sweetener. I also add chunks of pineapple to give the classic side dish a new flavor.

Sweet Potatoes topped with marshmallows: I really do love this classic side dish, and most of the time it's probably gluten-free, but the marshmallows or marshmallow cream used on the top is questionable. To be safe, make this recipe from scratch using a gluten-free topping, or opt for roasted cubes of sweet potatoes drizzled with honey for a sweet alternative.

Dinner rolls: There are several companies out there that boast gluten-free bread options. My two favorites are Udi's (pre-made) and Pamela's (dry mixes). I think this Thanksgiving I'll fire up the bread machine and bake a loaf of Pamela's bread since the hubby thinks it's just as good as wheat bread. Or, make cornbread (use the recipe on the corn meal package), not corn muffin mixes tainted with wheat flour.

Pumpkin or apple pie: Thankfully you don't have to skimp on dessert while following a gluten-free diet. To stay away from traditional flour-filled crusts, I like to make pumpkin muffins or craft my own pie crust out of crushed corn flakes cereal, ground oatmeal or pulverized nuts. Or whip up a simple apple crisp using sweet sorghum flour in the crumbly topping. Yum!

Several Thanksgiving dinner favorites are naturally gluten free when they aren't loaded with creamy sauces or packets of seasoning blended with fillers.

• Buttered corn
• Roasted Brussels sprouts
• Steamed broccoli florets
• Mashed sweet potatoes
• Fresh, whole turkey, ham, chicken, duck (all unprocessed, whole meats)
• Simple, pure seasonings like pepper, salt, cinnamon, garlic and paprika
• Chopped fruit salad topped with shredded coconut and a drizzle of agave syrup
• Vegetable trays with homemade hummus dip

Can you think of other great alternative gluten-free dishes to serve this Thanksgiving? Please leave a comment below and share this post with your gluten-free friends.

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

Pillsbury Gluten Free Pizza Dough: Easy, But Plain

Pillsbury Gluten-free pizza dough. Photo by Angela Tague

Going gluten-free isn't simple. That's why I get really excited when I see allergy-friendly products at the grocery store.

During my weekly visit to Fareway, I was happy to see three new products from Pillsbury nestled between the tubes of pop-up biscuits and chunks of fancy cheese in the cooler section.

The food giant recently released Gluten-free pizza dough, chocolate chip cookie dough and pastry dough. After a quick scan of the ingredient lists, I decided to give the pizza dough a try. There were no 16-letter chemicals or fillers to be found, so it fits into my approach to eating healthier. Yes, pre-packaged dough isn't a whole food, but it's a quick food, which everyone needs on occasion. With that said, every time I can make dough from scratch, I do it. But, convenience foods are practical on days when there's only a few minutes to prepare a meal.

Let's Bake!
So, back to the dough. I cut the 13oz. dough ball in half to make a smaller, individual-size pizza for myself for lunch. It as easy to work with and had a great consistency. Some gluten-free doughs are crumbly or overly sticky. This was simple to work with.

I flattened the dough into a small circle and placed it on a lightly-oiled cookie sheet. After pre-heating the oven to the recommended 400 Degrees Fahrenheit, I pre-baked the plain dough for 6 minutes. Pillsbury recommends 12-14 minutes, but I knew it would burn in that amount of time. After 6 minutes, it was still a little dark on the edges.

Then I loaded the dough with homemade sauce, chopped veggies and shredded mozzarella. Back into the oven it went for another 6 minutes. (Pillsbury recommended another 10-12 minutes.)

And The Results Are...
Although my pizza came out with slightly burnt edges, I didn't mind. I'm that girl that likes her s'mores marshmallows charred and her toast a little dark! The crust had a good chewy texture with crisp edges. But, the flavor was very plain. The dough needs some seasonings (like garlic or oregano) mixed in to give it an Italian taste.

Overall, the dough was very simple to use and held up well to baking. Will I try it again? Yes. Will it be my new go-to pizza dough? No. My homemade dough is lighter and more flavorful. But for a quick pizza, this works.

I do plan on trying the chocolate chip cookie dough and pastry dough in the coming weeks.

So, what's your go-to pizza dough? A homemade recipe or a mix?

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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Eating My Way Through Boston

Photo: SXC.HU

Let the adventure begin!

This Midwestern gal is off to Beantown in a matter of hours! I'm always concerned about dining out when I travel because I'm vegetarian by choice, and gluten-sensitive by bad luck.

For the next several days I'll be in Boston for work. (I was named Writer of the Year by Skyword, a content marketing company that keeps my writing schedule busy!)

Do you have any suggestions for healthy, whole foods dining while I'm on the East coast? I'm also open to a few pub suggestions. The hubby likes to consume his barley and rye in liquid form.... :)

If I can figure out my Blogger mobile app, I'll post a few pics from the road, er, restaurants!

Have a great weekend!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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What's All the Fuss About Gluten?

Wheat bread contains gluten. Photo: SXC.HU

The current buzz word in almost every health magazine and health segment on television is gluten. What's the big deal and what is it?

Gluten is a protein found in several grains. The most common include wheat, barley and rye.

Unfortunately some people believe avoiding gluten is a diet fad to lose a few pounds. Well, I'm here to tell you two things:

• If you stop eating bread and everything else you assume contains gluten, you will lose weight--and be unhealthy. You need carbohydrates to live.
• Second, for some people, avoiding gluten is a medical necessity. I'm one of those unlucky people. I'm gluten sensitive and on the border of being diagnosed with Celiac Disease, but I refuse to have the intestinal biopsy to seal the deal. Two confirmed blood tests and feeling worlds better after altering my diet is enough proof for me.

So, If you're trying to lose weight, this whole gluten thing isn't for you. Talk to your doctor about healthy dietary changes that can help you trim your waistline.

For people like me that have to avoid gluten or suffer terrible digestive upset, joint pain and migraines, I'm here to sympathize with you! Being gluten-free is no picnic. I do write about my challenges and reasons for going gluten free quite often. Here's a few articles for those who are interested in learning more about gluten sensitivity:

• Starting a Gluten-Free Diet
• Does a Gluten-free Diet Provide Arthritis Relief?
• 7 gluten free birthday desserts to tempt your sweetheart
• 9 gluten-free snack ideas for movie night

Are you on a gluten-free diet or know someone who is? How do you/they cope with the general public thinking it's a weight loss program, not a medical necessity?

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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Gluten-Free Dunkin' Donuts Coming Soon?

Dunkin' Donuts. Photo: Wikimedia Commons

Ok, so doughnuts aren't healthy or a whole food.

But, if you're gluten-sensitive or have Celiac Disease you eat healthy most of the time, right? I do! So, it's ok to want to splurge on a sugary treat every once in awhile. (Hey, I'm human!)

Dunkin' Donuts is taking a proactive approach and reaching out to folks following a gluten-free diet. The company temporarily added two new items to store menus in Boston and Miami to see if customers are interested in having gluten-free treats, according to the Miami New Times.

Individually wrapped blueberry muffins and cinnamon sugar donuts are now available. You can read more about the menu change in my news commentary article on Gather News.

Do you live in Miami or Boston? Have you tried these treats? I'm curious! Many pre-packaged gluten-free items I've tried are dry or have a tough texture. Since a Dunkin' Donuts is opening in my neck of the woods soon, I'd love to have a gluten-free option to enjoy.

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

PS: Did you miss these posts? Check out these gluten-free topics!

Gluten-Free Pumpkin Muffins that Actually Rise!

Gluten-Free Soy Sauce Alternative: Liquid Amino Acids

What Is Xanthan Gum?


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Gluten-Free Thanksgiving Dinner Tips

Photo Source: SXC

This Thanksgiving marks my one year anniversary of going gluten-free. Last Turkey Day I filled my plate with whole wheat honey rolls, glutinous salad dressing, homemade cookies and of course pumpkin pie complete with a crisp flour crust.

If I was going to say goodbye to gluten; I had to do it in style.

This Thanksgiving I'd politely refuse that same plate of food knowing that misery would be mere minutes away since my sensitivity to gluten has increased over the last 12 months.

If you're new to going gluten-free, or are preparing Thanksgiving Dinner for a gluten-free guest, check out my 5 tips for making your holiday meal delicious and safe for people with Celiac Disease and gluten sensitivities.

5 Gluten-Free Thanksgiving Dinner Tips

1. Prepare gravies and cream sauces with potato flour. Since most creamed vegetables or thickened graves are poured over mashed potatoes anyway, the distinct potato flavor of the flour mixes well with the meal.

2. Try pie alternatives. Everyone wants a pumpkin dessert for Thanksgiving, but you don't have to have pie. Instead, make a pumpkin cheesecake with a crust made of crumbled gluten-free cookies. Use the same directions as you would for a graham cracker pie crust (minus the graham crackers--which are not gluten-free). Or, try my recipe for Gluten-free pumpkin muffins. They are so moist and fluffy, you won't believe they are gluten-free.

3. Serve lots of simple, whole foods side dishes. Skip the dressings, sauces and blends of spices. These contain hidden thickeners that may contain wheat, barley or rye. Instead of green bean casserole, opt for a healthy bowl of steamed green beans topped with toasted almond slivers. Or, try grilled corn on the cob served with a pat of butter and fresh ground black pepper.

4. Make a rice dressing. Whether you call it stuffing or dressing, it's usually made with bread cubes. Why not try a new recipe this year and opt for a rice dressing seasoned with dried cranberries, nuts and cinnamon.

5. Ask questions. Your gluten-free dinner guest is truly the expert. Instead of guessing, make a quick phone call while planning the dinner menu. For every glutinous food, there's a replacement or close equivalent.  Let your dinner guest offer meal suggestions and tips.

Do you have some tips and tricks for preparing a gluten-free holiday dinner? Have a question I can help with? Please share in the comments below.


Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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Gluten-Free Pumpkin Muffins that Actually Rise!

It doesn't matter if you're avoiding gluten or not. These pumpkin muffins are definitely worth making the kitchen a mess.

I cobbled together a few recipes and my own personal gluten-free baking instincts to create this spicy, moist, fluffy, gluten-free muffin. My wheat-eating hubby gobbled these down without hesitation. The texture is so amazing you won't believe they are gluten-free.

Ok, preheat the oven to 325 degrees Fahrenheit and give this recipe a whirl!
 
Gluten-Free Pumpkin Muffins

In a bowl cream together:

• 3/4 cup canned pumpkin or fresh pumpkin puree
• 1 banana, mashed
• 3 large eggs
• 1/2 cup raw honey

In another bowl, stir together these dry ingredients:

• 1 cup unsalted almonds, pulverized in a food processor
• 1/2 cup brown rice flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp nutmeg
• 1 1/2 tsp pumpkin pie spice
• 1/8 tsp sea salt

Now, slowly mix the wet ingredients into the dry ingredients. I filled large, greased muffin tins 2/3 full with the batter to make 6 large muffins. Bake for 28 minutes at 325 degrees Fahrenheit. We have a convection oven, so the muffins may take longer to bake in a traditional oven. Use a toothpick to test for doneness. After letting the muffins cool, top them with a simple cream cheese frosting.

Look at that texture! Photos by Angela Tague

My only regret was not doubling this recipe!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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What Is Xanthan Gum?

Wow, transitioning into a gluten-free diet has been a roller coaster ride. Not only do I have to read every food label, I've also had to overhaul my love of baking. While browsing through my new gluten-free cookbooks--looking for a recipe that uses "normal" ingredients--I keep stumbling across the need for xanthan gum.

I want pancakes! Photo courtesy Wikimedia Commons.

Since I'm not a fan of preservatives and artificial flavorings, I had to make sure xanthan gum would fit into my new healthier lifestyle. Well, it does!

Xanthan gum is a plant-based thickening and stabilizing agent, according to WebMD. After trying to make my favorite old recipes with gluten-free flour, I can now appreciate the usefulness of xanthan gum. It gives baked goods more texture and rise.

For example, homemade pancakes made simply by substituting rice flour for wheat flour turned out like flat, rubbery crepes. Gluten-free pancake mix that included xanthan gum created fluffy, delicious pancakes!

I'm armed and ready.

I have my first packet of xanthan gum waiting for me in the kitchen pantry. I can do this. I can cook from scratch using this stuff. But, I need your help! Have you baked with xanthan gum? Can you recommend any recipes, hints or tips? Thank you!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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Gluten-Free Food List

Fruits and vegetables are gluten-free. Photo from Wikimedia Commons.

Wheat is a wonderfully nutritious whole grain. But, if you have Celiac disease or a sensitivity to gluten, eating certain grains -- including wheat -- can make you extremely sick. Gluten is a protein found in wheat, barley, rye and triticale. Some oats are also tainted with gluten, because oats are often processed in the same facilities at other glutinous grains.

When I learned I had a sensitivity to gluten, I immediately thought of all the things I couldn't eat. Pancakes, bread, salad dressing, ice cream... the list never ended. But, switching to a whole foods diet and eating very little processed foods made it so much easier to be aware of gluten-tainted foods.

If your doctor has recommended a gluten-free diet, here is a list of naturally gluten-free foods to add to your shopping list. And by the way, you can have Celiac disease and eat your cake too. Just make it with rice flour! :)

Gluten-Free Food List:

• fresh fruits
• fresh vegetables
• nuts
• meat (not covered in breading or sauces)
• lentils
• beans (navy, kidney, pinto, black...all of them!)
• minimally processed milk and cheese
• eggs
• corn and hominy
• peanuts
• potatoes
• seeds
• rice (jasmine, brown, white...all of them!)
• olive oil
• apple cider vinegar
• agave syrup

See, there really are many, many foods you can still enjoy. This list is not exhaustive, and just what I could think of off the top of my head. Speak with your doctor about any specific food concerns you have while eating gluten-free.

Here are some gluten-free ideas for Easter brunch, or a special weekend dessert!
5 Naturally Gluten-Free Desserts
Gluten-Free Easter Brunch Ideas

Do you have a favorite gluten-free snack? I'm always looking for new healthy afternoon snacks to munch on while I write. Please share your snack ideas in the comments below!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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Gluten-Free Brown Rice Tortilla Recipes

Recently I discovered that Fareway on the northside of Sioux City stocks Food for Life Brown Rice Tortillas. I've been experimenting with the whole grain brown rice tortillas, and here are my three favorite ways to eat these tasty gluten-free tortillas.

Brown Rice. (Photo by Fir0002, Wikimedia Commons)

Cheesy Quesadilla
I like keeping the tortillas flat since they tear easily. Since I was craving Mexican food, making a quesadilla was a no-brainer. I lightly oiled a hot skillet, placed one brown rice tortilla in the pan and topped it with shredded cheddar cheese. If you like spicy quesadillas, try adding pepper jack cheese.

Then, I added another tortilla and let the quesadilla cook on each side for a minute or two. Unlike wheat flour-based tortillas, rice tortillas get an extra crispy crust which made this treat very easy to hold and dip. Try serving with a side of salsa, sour cream or guacamole for a delicious Mexican appetizer.

Panini-Style Sandwich
Recently, I stuffed cheese and vegetables between two rice tortillas to create a panini-style sandwich. This is a great way to get rid of leftovers or add extra hidden vegetables to a meal. Since I'm a vegetarian, I kept the sandwich simple by layering mozzarella cheese, spinach and fresh sliced tomatoes on my panini. After five minutes in the oven, the sandwich melted and toasted. Other toppings to try include sliced deli turkey or a mixture of ham and cheese.

Gluten-Free Tortilla Pizza
This is my personal favorite recipe using rice tortillas. Making gluten-free pizza from a boxed mix is simple, but costly. Using brown rice tortillas is much easier and adds a serving of whole grains to my diet.

To make a substantial crust, I use two tortillas separated by a sprinkling of shredded mozzarella cheese. Then, top the pizza with tomato sauce, more cheese and favorite pizza toppings. After five minutes in a 400 degree oven, the cheese was melted and the tortilla crust was crispy and golden. This tortilla creation reminds me of crispy, thin crust pizza.

Are you looking to add more whole grains to your diet? Brown rice tortillas are a great way to start! Let me know how you enjoy preparing tortillas!


Until Next Time,
Choose Healthy!

Angela Tague


PS: Want to read more about going gluten-free?

Gluten-Free Diet Traps: Avoiding High-Calorie Foods
Gluten-Free Pasta: Mung Bean Noodles Prepared Three Ways
Starting a Gluten-Free Diet
5 Naturally Gluten-Free Desserts

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Gluten-Free Soy Sauce Alternative: Liquid Amino Acids

Whether you have celiac disease or a gluten sensitivity, you may be surprised to find out soy sauce is no longer on your menu. Thickeners made from wheat and barley often taint the Chinese condiment. Since I'm a lover of whole grain brown rice and fresh sauteed veggies, I was thrilled to learn about liquid aminos. The savory sauce with a salty kick is gluten-free and a close cousin in flavor to soy sauce.

Add liquid aminos to a fresh, whole foods stir fry.

 

                 Photo courtesy Wikimedia Commons.

Made from soybeans, liquid aminos also pack a powerful healthy punch. The brand that I have been using, Bragg Liquid Aminos, contains 16 essential amino acids needed for organ and tissue growth.


The list includes Alanine, Arginine, Aspartic Acid, Glutamic Acid, Glycine, Histidine, Isoleucine, Leucine, Methionine, Phenylalanine, Proline, Serine, Threonine, Tyrosine, Valine and Lysine.

Plus, the Bragg brand is free of preservatives, artificial dyes, alcohol, chemicals and genetically modified ingredients. Basically, it's soybeans and water.

According to the Bragg website, 1/2 tsp of liquid aminos contains 310mg of protein, zero calories and 160mg of sodium. So, use the liquid sparingly if you're on a low-sodium diet. I enjoy drizzling the liquid over a stir fry, adding it to soups in place of salt and using it as a base in homemade salad dressing.

Have you used liquid aminos? Let me know!

Until next time,
Choose Healthy!

Angela
Whole Foods Living

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My Gluten-Free Pasta Choice: Mung Bean Noodles

Giving up pasta isn't easy. So, I decided I didn't have to. I just had to get creative.
After realizing my wheat consumption aligned with joint inflammation, I decided to venture into a gluten-free diet. Since I prefer eating whole foods, I was thrilled to find a preservative-free one-ingredient pasta alterative at the grocery store: mung bean noodles.

Mung Bean Noodles
Photo by Wikimedia Commons

After trying rice-based pasta noodles (mushy and flavorless), I was skeptical. But now I have a new favorite go-to noodle.

Mung beans are also known as cellophane noodles, mung bean threads or glass noodles. The gluten-free pasta earned these odd names because it turns from white to clear when boiled. The thin strands remind me of angel hair pasta or a very slender spaghetti. Even after boiling and baking them in pasta sauce, the noodles retain a common chewy noodle texture.

Mung beans don't have much natural flavor, so they absorb the flavor of other ingredients. I've been pairing them with homemade alfredo sauce and sauteed vegetables to create a calorie-heavy indulgence. That is the downside to the noodles; They aren't friendly on the figure.

One cup of dehydrated mung bean noodles contains 491 calories and 121 grams of carbohydrates. The beans don't offer any protein and very little fiber to your diet. However they contain iron, phosphorus and selenium. To boost the nutrition factor, pair the noodles with vitamin-packed veggies, lean proteins and low fat dairy products.

Although the noodles are a splurge, it's nice to have a gluten-free option that withstands boiling, baking and tossing with other ingredients without falling apart (like some gluten-free carbs).

Do you use mung bean noodles? What are you favorite recipes? Please share in the comments section below.
 
Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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