Saturday, February 25, 2012

Spaghetti -- Gluten-Free

My family loves spaghetti.  I used to make two different kinds of noodles each time:  whole wheat and gluten-free.  I'll admit it was a big pain.  I had to be careful not to contaminate the gluten-free noodles or sauce with whole wheat.  I had to keep track of what was in what colander when.  I had to time things to be done at the right times.  Etc.  And if you accidentally stick the fork you were using to stir the whole wheat noodles into the pan with the gluten-free noodles, that whole pan is now contaminated and no longer gluten-free (been there, done that.  Very frustrating!)

The simple solution would have been just feeding everybody gluten-free noodles.  But they're expensive!  And most of the brands have yucky ingredients in them that I didn't want to feed my family, anyway.  So I knew I had to come up with something else.

I've used brown rice as a substitute in other pasta dishes, so I figured, why not try it with spaghetti?  It turned out pretty good!  This is the kids' first choice, if they can't have noodles.

My favorite is raw zucchini.  I just wash and slice the zucchini and pour the hot sauce over it.  It's so delicious and healthy!

I've also been told that spaghetti squash is an easy substitute, as it already has the shape and texture of real noodles.  So I'm going to try that next!

I totally cheat on the spaghetti sauce.  I've made my own, but in reality, it's cheaper to just buy the twin-pack of giant bottles of Prego Traditional sauce at Costco.  (Yes, at this point in time, it's gluten-free.  Be aware that they can change their recipe at any time, however.)  Yum yum!!
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