Sip of the Day

As a new(ish) member of the gluten free party, I’ve just recently started to experiment more with the fun (and sometimes interesting) products available to us wheat-rejects. When it comes to bread, I don’t think there are many GF alternatives that are good enough to compete with ‘normal people’ bread (I begrudgingly eat Schars when necessary). I however would argue that gluten free pasta’s are in a league of their own, especially vegetable based pasta. The definition of nutritious and delicious, vegetable-based pastas made from chickpeas, lentils, beans, or peas are fabulous, and typically offer a hearty dosage of protein per serving. Decorate your veggie-pasta however you wish: meat sauce, cheese, pepper flakes and be sure to pare it with a classic Italian Wine. I prefer chickpea pasta with fresh beef and garlic marinara sauce paired with Tenuta di Biserno Insoglio del Cinghiale. I like to chill my wine slightly to create a nice contrast to the warm, comforting pasta. The wine is bold and pairs well with the beef and tomato. My healthy, gluten free pasta and wine will give any old Italian’s a run for their money!