Gluten-free pasta allows people who are sensitive to gluten, a protein found in wheat, to enjoy pasta dishes without experiencing any discomfort or other symptoms as a result of consuming gluten. Gluten-free pasta is made from non-wheat grains and starches such as corn, rice, and potatoes. Some traditional Asian noodles, such as shirataki (a fibrous root) and kelp noodles (a seaweed), are gluten-free and suitable for use in a variety of noodle and pasta dishes.
Gluten sensitivity can cause a variety of symptoms, including digestive discomfort and problems, as well as exacerbating the symptoms of autoimmune diseases. Gluten can be found in a variety of foods, particularly convenience foods and other common dietary staples like pasta and noodles. Gluten-free pasta plays an important role in allowing gluten-sensitive people to maintain normal eating habits and eat a diverse diet.
Some people with gluten sensitivities, as well as the health care and dietary professionals who treat them, are skeptical of the gluten-free claims made by some foods. A gluten-free pasta, for example, may be made from a starch or grain other than wheat, but it may be processed or packaged in a facility that also processes gluten-containing products. In some cases, even trace amounts of gluten can cause unpleasant symptoms in people with gluten sensitivities, so it’s critical for gluten-free product users to be aware of the potential consequences of using a product that may contain gluten residue. Because there is no government standard for gluten-free in the United States, gluten-free pasta and noodles buyers must read product labels carefully and inquire about manufacturer standards.
Many people who work with gluten-free rice, corn, and potato pasta claim that it can be prepared and used in the same way as any other type of pasta or noodle, though it may be best in hot dishes. Those who use Asian gluten-free noodles, on the other hand, may find them difficult to work with at first if they aren’t used to working with them. Shirataki noodles, for example, are packaged in a brine that can have an unpleasant fishy odor that must be rinsed away before use. Individuals who want to use gluten-free pasta in cold salads and dishes should try it out first before serving it to their guests.