Wheat Free/Gluten Free Brown Rice Pasta

If you can get past the milky water and the white, starchy sludge that the noodles  leave in the water, then brown rice pasta is for you.  

Now that I’m back in the city, I’m looking forward to getting back on track with my diet rehab. Since I was feeling a little lazy today (NOT hungover), I decided to cook pasta with steamed veggies for dinner.  Sound good? Try finding pasta made without eggs and wheat.

I ended up at Fresh & Wild and got myself some Brown Rice Pasta.  Unlike egg and enriched-flour pasta, brown rice pasta is made from the whole grain. It promises to be cholesterol free, low fat, low sodium, a source of fibre and easy to digest–since it is wheat/gluten-free.  It is more expensive than regular pasta-$3.99 for 454 grams-and since I did not notice much difference in the way of taste, you might say it’s not worth the cost.  I agree that it does seem odd to pay more for brown rice pasta, which is only made from three ingredients (stone-ground brown rice, rice bran and water), regular white pasta tends to full of preservatives and additives to make up for the loss of vitamins and minerals during processing.  

If I get to re-introduce wheat into my diet, I know that I have an affordable alternative to brown rice pasta.  President’s Choice whole wheat pasta is also made from whole durum wheat semolina and contains no additives.