Given that gluten-free diets have become so popular, it’s no surprise that new companies are popping up offering gluten-free alternatives for just about anything. There is gluten-free pasta made of rice, corn, quinoa, soy, and any combination of the above. The quality of these pastas has been getting better and better, however sometimes it is still difficult to make a gluten-free pasta without it turning to mush once cooked. Also many of these pasta alternatives often are full of carbohydrates and sugars, sometimes containing as much, if not more, grams of carbohydrates than their gluten-filled counterparts. We found a new kind of pasta that is actually made from black beans and that only has 17g of carbs per serving. Yup you heard that right – black beans! They’re also high in protein and fiber. And the true test of quality….they tasted pretty good! You can read more about the noodles in our full product review, but let’s just say we loved them!
Ok, well not so secret. Whenever I feel like having gluten-free noodles that aren’t “adjusted” versions of wheat-based noodles, my go-to is Vietnamese food. Pho, to be precise. To be fair, there are some really great alternative pasta’s out there (my favorites are quinoa and corn-based pastas), but sometimes it’s nice to know that the noodles that come with the dish were supposed to come with the dish because they taste the best that way. That’s how I feel about Pho. For those of you not familiar with it, Pho is a traditional Vietnamese soup noodle dish made with rice noodles that come in a delicious broth topped with a selection of meat and/or meatballs, bean sprouts, mint leaves, and jalapeno slices. It is the PERFECT comfort food. Many Vietnamese restaurants also have non-Pho rice-noodle (vermicelli) and rice dishes, which tend to be deliciously gluten and dairy-free as well.