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I've also tested the full gamut of gluten-free options (rice, corn, chickpea, cassava, lentil, you-name-it). Rustichella d'Abruzzo's buckwheat tortiglioni is the ONLY non-wheat option that totally hits the pasta comfort-food spot -- and totally satisfies my non-GF husband's pasta cravings as well.
I’ve tried all the rice based, corn based, etc pastas and this buckwheat pasta is the closest to a wheat based product in taste and texture. This brand is one of the only ones I can find made out of buckwheat.
I didn't give up gluten so I could eat rice three times a day. (Rice is a starchy low-nutrition grain, constipating and much is contaminated with heavy metals.) Unfortunately, I've found the taste and texture of lentil and bean pastas disappointing.
This wonderful pasta from Italy has great texture and a mild nutty flavor. It's excellent even in the toughest pasta test: reheated in the microwave with just butter, salt and pepper. Yum! Tastiest pasta I've had since I gave up gluten.
Buckwheat is not related to wheat, nor is it a grain. It's a high-protein, high-fiber seed. It's good for your heart, high blood pressure, digestion and constipation, and is a good source of antioxidants.