Beans Add Healthy Fiber And Protein To Gluten-Free Pastas
Pastas made from starches like rice are a boon for those with celiac disease and wheat allergies. The downside: Many spike blood-sugar levels. What to do? Look toward bean-based options.
Not long ago those of us suffering from celiac disease — an autoimmune illness triggered by the ingestion of gluten — could only look on longingly while our friends and family gorged on pasta, slurped up spaghetti, and blissed out over layers of cheese-and-sauce-soaked lasagna.
Then came the dawn of gluten-free food, including pastas often crafted of rice or corn. The problem seemed solved for all those who must avoid wheat — though substitutes never quite rivaled
