Pasta senza glutine: migliore della pasta con glutine

The Authors evaluated the cost, nutritional properties acceptability and taste of a gluten free pasta, as compared to an ordinary pasta. The main ingredients of the gluten free pasta are: rice flour (300 g), potato starch (150 g), maize starch (150 g) and whole egg (5 g). This product is easy to prepare (1 hour) and not expensive. Its taste and nutritional properties are comparable to the best ordinary pasta. Gastric distension is reduced as well as colonic fermentation. Absorption of carbohydrates is increased by 3% and glycemic response is prompt. The same recipe can be used for pizza, bread and biscuits. Quality of basic food must not necessarily be worse for coeliac patients.