Clean Pasta, Rice, and Risotto

When I am avoiding grain, I try not to think about pasta or rice too much, but when my digestion is feeling stronger, I love to cook dishes that remind me of my Italian roots—especially interesting versions of spaghetti and risotto. I don’t eat them every day, but once a week or so works for me. There are many gluten-free pasta brands available now, but I recommend reading the labels. Many companies want to get in on the gluten-free craze, and although their main pasta line is made from white flour (like semolina), they think they should cash in on the “fad.” The problem is, unless they create entirely separate dedicated gluten-free facilities, there is a real risk of cross-contamination. Just because the pasta isn’t made of wheat doesn’t mean it isn’t adulterated with gluten. I prefer smaller companies whose entire operation is gluten-free and who are personally dedicated to quality control. The brands I use are Tinkyada and Andean Dream, but there are other good ones. Try out a few to see which you like the best.