When I realized how much better I feel not eating wheat, at first I felt euphoric - such a simple route to better health. But then the creeping fears of deprivation began to rear their ugly heads. No bread?! No pizza?! No pasta?!
As it turns out, going gluten-free is sometimes an inconvenience. Eating out requires more care; and some places just don't offer much worth eating that isn't served on bread or with wheat noodles. Thai and Chinese restaurants are a blessing, but Italian joints are fraught with danger.
Rice, corn and potatoes fill the gap very well most of the time. Polenta is fabulous, and thai rice noodles are marvelous comfort food. Homemade bread has turned into a regular treat; and it makes better pizza toast than the frozen gluten-free crusts do.
But pasta stayed a real concern during the phase of trying out the fancy brands from various health food stores. The poor texture, complex taste and tricky performance (easy to cook til it falls apart, and hard to reheat well) made me even sadder than the leaden quality of store-bought pizza crusts and bread loaves.
Finally we discovered Trader Joe's house brand of brown rice pastas - penne, fusili, and spaghetti. I serve them to guests without bothering to tell them we're enjoying a gluten-free meal, because they can't tell the difference. And neither can I. The simple joy of just making a quick bowl of pasta with red sauce is mine again. I am complete.
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