range of gluten-free pasta, available in six shapes made with rice and mais flour, created for those who suffer from gluten intolerance and those who have chosen to eliminate gluten from their diet.
Rice is the most highly consumed gluten-free product in the world, but also one of the most commonly grown crops, despite needing high amounts of water and a damp climate to succeed. The grains of rice mostly contain starch, which makes it sticky like gluten, but does not trigger any kind of intolerance. Rice is a milled product and rice flour has many uses in addition to its use as an ingredient in celiac diets.
Corn – the kind you eat right off the cob – is always gluten-free. Corn in most other forms is usually gluten-free, too, but not always. When you have celiac disease or non-celiac gluten sensitivity, you need to know when to watch out for corn products. That said, you shouldn’t have to avoid corn products unnecessarily.
MAECENAS IACULIS
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ADIPISCING CONVALLIS BULUM
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