low glycemic, GF pasta

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There are a couple of low glycemic, GF, pastas out there. One is by Nutrition Kitchen and is made from soy beans. They have three different kinds. Some of the New Leaf markets carry them. The other is Papadini Lentil pasta, made from lentils. They used to have it at the Felton New Leaf but I haven't seen it there recently. These are both high protein, low glycemic pastas. The soy pasta has a somewhat tough texture and a strong flavor. I like it but it is very different from rice pasta. The Lentil pasta has a strong flavor too, but the texture is closer to rice pasta. It comes in various types (check out this web site for more details http://adriennesgourmetfoods.com/pages/product-pgs/pasta-pg/).

I make my own high protein bread in a breadmaker. Let me know if you want the recipe. It uses soy, almond, rice, and buckwheat flours. The ingredients are all low glycemic.

Pam Newbury Santa Cruz Celiac Support Group 831-423-6904 pknewbury@...

-----Original Message-----From: [mailto: ]On Behalf Of KalindaSent: Monday, October 10, 2005 4:20 PM Subject: [ ] ResponseDear Anne,Yes I would appricaite that. I can need to keep my intake lower than 70 but can probably adapt the recepie some. Thanks for the cornstartch tip. Rebeca,The two (three) vendors I found that were lower in the GI than the others were-Breads from (www.glutenfevolution.com) their bread tasted great and was made up of tapioca, arrowroot,chickpea,pinto bean, navy, bean, mille, montina, etc.. not the usual corn and rice-Heartlands www.heartlands.comwhich is bean pasta also -Orgran have stoneground pasta which is buckwheat, rice and milletthe last issue of living without had a great section on resoures. I found two online but one was to confussing to figure out let you know if I do and the other wanted upto $30 for a loaf of bread, but they had every non-gluten flour type. But cant seem to find the site now to give you sorry. Will share any good recepies I come acros. Kalinda