Download the Full Oct/Nov 2017 Issue PDF

Back in the day when wheat pasta was all there was, the concept of noodles made with veggies and pasta made with lentils or chickpeas was, frankly, inconceivable. What changed that? It was our community’s serious and steady demand for better and more gluten-free food. That drum beat encouraged pasta manufacturers to broaden their thinking enough to create noodles made with ingredients other than wheat flour. Now there’s a vast array of amazing gluten-free pasta choices. What abundance! It’s feels good to noodle on that.

Subscribe to Gluten Free & More

Get the next year of GLUTEN FREE & MORE for just $23. And access all of our online content - over 500 recipes & articles - free of charge. That's a savings of $13 off the regular rate. It's like getting 2 issues free. Or subscribe for two years for $42 and save even more.

Get Gluten Free & More Digital

Get 12 months of GLUTEN FREE & MORE for just $19. You get unlimited access to everything on the site including all current and past monthly issues in PDF format.