As I sit down with a steaming bowl of Manini’s Gluten Free pasta in front of me, I have to ask, “Why does this fresh, gluten-free pasta taste so darn good?”
It’s delicious, the perfect “al dente” texture and every bit as tasty (and even better) than its fresh, Italian counterparts.
The answer, they tell me, are ancient grains.
Now I never thought I’d want to eat anything with the word “ancient” in front of it, but upon doing a little research, I couldn’t be more pleased that these particular grains are the secret to this amazing pasta.
And here’s why: Deciding to go gluten-free, whether it’s because you have Celiac Disease, a gluten sensitivity or you’ve found it just makes you feel better, can be over-whelming.
Yes, there are numerous “gluten-free” options for cooking, gluten-free flours for baking and even boxed items on the supermarket shelf these days. But many of these products may be missing key nutrients and frankly, a majority taste like you’re eating the box they came in.
And if that’s not depressing enough for a foodie like me, medical experts warn that when we cut out gluten from our diet, we need to be sure to add nutrients we could be missing by doing so. Nutrients like fiber, folic acid, iron and B vitamins.
What Exactly are Ancient Grains?
Ancient grains are often celebrated for their age. Who knew the Greeks and Romans offered Spelt to the God’s? These beauties are a category of grains that have stood the test of time. Loaded with vitamins and protein, they have a hearty texture and noteworthy nutritional profile.
Besides being naturally gluten-free, ancient grains are high in fiber and rich in mineral content, making them the perfect addition to anyone’s diet, but particularly one that is gluten-free. In addition, they’re also the “secret ingredient” that makes Manini’s pastas taste like, well, pasta, and their flour bake up so much better than others on the market.
And because most of the gluten-free flours and products out there are made from things like rice flour, tapioca starch or potato starch, they don’t contain many of these much needed nutrients, and frankly, they don’t taste very good.
So which ancient grains, exactly, are in my bowl of Manini’s pasta?
- Amaranth: A good source of calcium, phosphorus, iron, potassium and protein
- Millet: Packed with fiber, B-complex vitamins, iron, magnesium, potassium and protein
- Sorghum: A great source of fiber, iron, protein and antioxidants
- Teff: High in fiber and protein, teff is actually one of the few grains that is full of vitamin C.
And all of these grains are naturally gluten-free. That means when you add Manini’s pastas, flours and rolls into your gluten free diet, along with whole foods like lean meats and fresh vegetables, you won’t be missing a thing.
Nutrition aside, you also won’t believe what you gain in texture and flavor.
That’s amazing news for any foodie, gluten-free, or like me, “sort-of-gluten-free-but-won’t-give-up-everything.” And that’s why Manini’s fresh pasta is my go-to fresh pasta, gluten-free and all.
Find Manini’s fresh gluten-free pasta, breads and flour at Whole Foods and other fine markets. Or order online at www.maninis.com.
About the Author
Tami Silesky Rogers is a mom, foodie, award winning writer and frequent contributor to parenting magazines and websites focused on the emotional well being of teens. She also is a regular contributor to Seniorly.com, a website dedicated to seniors and aging well.