Historically, gluten-free foods received negative criticism for being unsatisfactory substitutes for gluten-containing staples. However, recent advancements have elevated gluten-free options significantly, particularly in pasta. Made from rice, corn, or legume flours, modern gluten-free pastas now boast appealing flavors and shapes, challenging the notion that gluten-based products are superior. As someone with gluten intolerance, the culinary evolution has led to a newfound appreciation for gluten-free alternatives, proving that they can be not only equal but often superior to their wheat-based counterparts.
"Gluten-free pastas have long been pegged as temperamental to cook and prone to mealiness; gluten-free pizza crusts could be too crackery, limp, or dense."
"In 2025, brands are having way more fun with wheat-free shapes (yes, there's even stelline) and many formidable, 100-percent-zero-gluten products are now available."
"What used to be a thorn in my side has actually become, in my eyes, a great thing: I revel in finding gluten-free products that are just as good as, if not better than, their wheat-based counterparts."
"Finding a passable box of gluten-free spaghetti or penne seemed the best we could do in the past, but now gluten-free options are diverse and delicious."
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