The quest to find the best gluten-free products…

scampi

Shrimp Scampi made with Heartland gluten and wheat free spaghetti, fresh shrimp, olive oil, fresh garlic, red pepper flakes, oregano, salt, pepper and lemon juice

It’s not like gluten-free products are ridiculously expensive, but when each product is marked up 50 cents to a dollar, that difference can easily add up. It takes time to build up a new catalog of favorite, trusted brands. And there’s a lot of trial and error involved because, trust me, there are a lot of less-than-savory gluten free substitutes. So I’m here to be a taste-testing guinea pig, and hopefully save others from buying products that don’t fulfill our high GF expectations! I’m on a mission to find the best products–pastas, breads, flour, granola–all the carbs that a new GF individual feels that they can’t live without.

Yesterday, I branched out from my normal, go-to brand for gluten free pasta to try something new. As I browsed the specialty diet section of my local Giant Eagle, I noticed a brand I had never tried, Heartland.  I liked the packaging as was interested in it’s claim of “Traditional Pasta Taste!” So I snatched up a package of the corn and rice blend spaghetti and headed home to make a scampi.

pasta

Product:

Heartland Gluten Free Spaghetti

Serving size:

  • Dry Pasta: 2 1/8″ (circumference)
  • Cooked Pasta: 1 cup

Nutritional Information:

  • 200 calories per serving
  • 0g Saturated Fats
  • 0mg Sodium
  • 0g Sugars

Cook Time:

9-11 minutes

Rating:

★★★★☆

Cook time for the pasta was pretty true to what was directed–about 11 minutes boiling until it reached the perfect texture. As usual, I used a tablespoon of olive oil to help keep the pasta separated–a trick I learned from my childhood best friend’s chef father. Like most gluten free pastas, this one caused the water to become cloudy and starchy as it cooked, but no worries, this is normal! If you use oil too, it will help keep the pasta from sticking to itself.

Overall, I was extremely impressed with the taste of the pasta and how it held up once cooked. Many gluten-free pastas fall apart once you try to toss them with sauces, veggies or protein, but these noodles remained intact. I would highly recommend this brand to anyone who wants the same pasta eating experience as before they went gluten free. You can barely tell the difference! Good work, Heartland!

Follow my blog with Bloglovin

Alternative Eating | Lo Martinez
exploring gluten-free, paleo & clean eating

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s