Weekly Roundup: October 12-19

Love It

I admit that I am not exactly gifted in the kitchen and leave much of the cooking to Drew (yes, I am very, very lucky). Most of the meals that I make come out of box or from a recipe. I can, however, make spaghetti and marinara. My favorite gluten-free pasta is DeBoles Corn Spaghetti. It has terrific flavor and texture similar to regular pasta. It is also a good source of gluten-free fiber. I notice that rice pasta falls apart easily, but corn pasta seems to hold up better-especially upon rewarming for leftovers. I enjoy serving corn spaghetti with Mezzetta Napa Valley Bistro Gourmet Pasta Sauce. I highly recommend both!

Like It

Food for Life White Rice Bread is pretty delicious. I really miss the homemade potato bread from our local Amish community that I used to eat (B.C.: before celiac), which is probably the only reason this bread is not making my “Love It” list. It is good, and it works well as toast. It’s actually perfect for grilled cheese. I made gluten-free grilled Brie sandwiches and tomato soup last week when Drew was feeling under the weather, and he loved it (even though he is used to eating his glutenous Amish potato bread). The main thing with this rice bread is to put something on it because it’s a little crumbly and falls apart easily. The Brie held it together nicely, but even just a little butter will do. My mom had the idea of putting butter on it and toasting it in a frying pan for me with some eggs for breakfast, and I have to say it was quite delicious.

Avoid It

Glutino Chocolate Dreams Sandwich Cookies are not chocolate-y enough to stand up to other gluten-free chocolate options, especially given that Snickers are also gluten free. The texture is a little weird for a cookie, but most gluten-free cookies are a little weird. The most problematic thing about Glutino Chocolate Dreams Sandwich Cookies is that the chocolate tastes kind of off. It’s just not that rich chocolate flavor that you might get from chocolate chips nor is it that wonderful Oreo flavor that I have yet to find in any gluten-free source of chocolate. At any rate, I don’t really recommend them, and as much as I hate to put Glutino on my “Avoid It” list two weeks in a row, it just needed to be said.