There are some corn/rice pastas that are pretty close to the real deal. Sure a seasoned pasta officianado could tell the difference, but we have gluten intolerant in the house so predominantly eat gluten free pastas. Never had a visitor or kids friends complaining (and kids will complain about anything). Happily chow down. There are also some pretty good grain free varieties made from tapioca and egg, we get lasagne sheets that are approved of by the only real Italian I known, they maintain the chewy/rubbery texture of lasagne well.
Reminds me a bit of the research dept of the company I'm working for.
If they have too much free time they put much weirdo stuff into their devices just to see what.. happens.
They have a spectacular collection of crystals scanned.
This might be the most Italian thing I have ever read.
God bless science
God bless gluten. ;-)
I and two of my three kids have coeliac(0), so we may have to disagree on that!
Can confirm that various GF alternatives really don't come close to the originals. Without the gluten things seem to be too "biscuity"...
0) Third child positive for "predisposition to coeliac" on a genetic test, but no symptoms and an endoscopy was negative too. Let's see.
gotta try the combo VEGAN + CELIAC hehehe
i literally gave up from Brazilian industrialized/processed food a long time ago :D
Indeed, blessed by His noodly appendage.
> Greg Smith from ISIS as well as collaborators
Didn't know ISIS gave a hoot about gluten free.
Gluten free pasta is the same kind of oxymoron as lactose free cow milk. Might look the same at first glance but absolutely fails at replicating the most important property: taste. And here we have scientists proving it‘s worse in other aspects as well.
> cooked in D20
Of all the options for heavy water, deuterium oxide, 2H2O, D2O… the latter is my least favorite because every time my inclination is to try and think of what element D is on the periodic table.
There are some corn/rice pastas that are pretty close to the real deal. Sure a seasoned pasta officianado could tell the difference, but we have gluten intolerant in the house so predominantly eat gluten free pastas. Never had a visitor or kids friends complaining (and kids will complain about anything). Happily chow down. There are also some pretty good grain free varieties made from tapioca and egg, we get lasagne sheets that are approved of by the only real Italian I known, they maintain the chewy/rubbery texture of lasagne well.
Reminds me a bit of the research dept of the company I'm working for.
If they have too much free time they put much weirdo stuff into their devices just to see what.. happens.
They have a spectacular collection of crystals scanned.
This might be the most Italian thing I have ever read.
God bless science
God bless gluten. ;-)
I and two of my three kids have coeliac(0), so we may have to disagree on that!
Can confirm that various GF alternatives really don't come close to the originals. Without the gluten things seem to be too "biscuity"...
0) Third child positive for "predisposition to coeliac" on a genetic test, but no symptoms and an endoscopy was negative too. Let's see.
gotta try the combo VEGAN + CELIAC hehehe
i literally gave up from Brazilian industrialized/processed food a long time ago :D
Indeed, blessed by His noodly appendage.
> Greg Smith from ISIS as well as collaborators
Didn't know ISIS gave a hoot about gluten free.
Gluten free pasta is the same kind of oxymoron as lactose free cow milk. Might look the same at first glance but absolutely fails at replicating the most important property: taste. And here we have scientists proving it‘s worse in other aspects as well.
> cooked in D20
Of all the options for heavy water, deuterium oxide, 2H2O, D2O… the latter is my least favorite because every time my inclination is to try and think of what element D is on the periodic table.