Gluten is not a fundamental protein in our diet. Eliminating gluten therefore does not create nutritional imbalances. The only negative note is that in eliminating gluten we eliminate fibres and proteins, which are present in good quantities in cereals. For this reason, those who have to replace cereal flours with gluten-free and starch-rich ones are advised to eat legumes, fruit and vegetables in order to compensate for the lack of vegetable fibres, which have a protective action on the intestine, they favour its functionality and modulate the glycemic load deriving from the presence of starches and sugars, numerously present in gluten-free products.
For our Gluten Free pasta we have chosen a mix based on corn flour (a mixture of white and yellow corn), rice flour and quinoa flour.
A balanced blend to obtain a product with a colour, flavour and texture very similar to conventional pasta for the pleasure of choosing a good and tasty pasta like that made from classic durum wheat with a good degree of firmness after cooking and a rough surface that allows it to bond well with the condiments.