Gluten-free pastas are available in many sizes and shapes, both dry and ready-to-eat, with various combinations of rice, corn, potato, quinoa, buckwheat, soy, amaranth, flax or mung beans. But nutritionally speaking, GF pastas are not all alike.
View a detailed comparison of the nutritional content of popular GF pastas, researched and compiled by Alex Crerar, dietetic intern, and Shelley Case, RD– as seen in the Winter 2012 issue of Allergic Living.
