At my wife’s insistence I bought and cooked some gluten free pasta. It ended up as 1/4 inch strands. Back to Prince for me.
It has to be cooked less than you would regular pasta. I've made the same mistake.
My wife was diagnosed with celiac disease in the late 90’s. The Mayo Clinic told us “Celiac disease is an immune reaction to eating gluten, a protein found in wheat, barley and rye. Eating gluten triggers an immune response in your small intestine. Over time, this reaction produces inflammation that damages the small intestine’s lining and prevents absorption of some nutrients (malabsorption). The intestinal damage can cause weight loss, bloating and sometimes diarrhea. Eventually, your brain, nervous system, bones, liver and other organs can be deprived of vital nourishment.”
Some may think this is just the newest trendy diet fad. However, for celiacs this is a matter of life and death. It is sad that misinformed journalists are attempting to trivialize an important medical need of a small percentage of the population. For those that really need gluten free food, which is NOT the tastiest on the market, the recent surge in product availability is a great help.